Name: Heart Thumbprint Cookies
Prep time: 20 min
Cook time: PT-491938H37M51S
Total time: PT-491938H37M51S
Cuisine: European-Inspired
Ingredients: 1 cup unsalted butter, softened; 2/3 cup granulated sugar; 2 large egg yolks; 1 teaspoon vanilla extract; 2 1/4 cups all-purpose flour; 1/4 teaspoon salt; 1/2 cup jam (strawberry, raspberry, or apricot); Powdered sugar for dusting (optional)

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I love making Heart Thumbprint Cookies when I want something sweet, charming, and perfect for special occasions. These buttery cookies are shaped into delicate hearts and filled with fruity jam, creating a beautiful treat that tastes just as lovely as it looks.

Why You’ll Love This Recipe

I adore how soft and buttery these cookies turn out every time. I enjoy shaping them into hearts, which makes them feel extra special for holidays, celebrations, or gifting. I also like how versatile the filling can be since I can use different jams to change the flavor. Whenever I want a simple yet impressive homemade dessert, this recipe is one I happily return to.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup unsalted butter, softened
2/3 cup granulated sugar
2 large egg yolks
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup jam (strawberry, raspberry, or apricot)
Powdered sugar for dusting (optional)

Directions

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, I cream together the softened butter and sugar until light and fluffy.
I mix in the egg yolks and vanilla extract until fully combined.
I gradually add the flour and salt, mixing until a soft dough forms.
I roll the dough into small balls and place them on the prepared baking sheet.
Using my thumb and finger, I gently pinch each ball into a heart shape, then press a small indentation in the center.
I spoon a small amount of jam into each indentation.
I bake for 10–12 minutes, or until the edges are lightly golden.
I allow the cookies to cool completely before dusting with powdered sugar if desired.

Servings and Timing

I usually get about 24 cookies from this recipe.

Prep time: 20 minutes
Bake time: 10–12 minutes
Total time: 30–35 minutes

Variations

I sometimes use different jam flavors in the same batch to create a colorful assortment. When I want a citrus twist, I add a little lemon zest to the dough. If I prefer a richer flavor, I substitute part of the vanilla extract with almond extract. For a festive touch, I drizzle melted white or dark chocolate over the cooled cookies.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. If I want to keep them longer, I freeze them in a single layer and then transfer them to a freezer-safe container for up to 2 months. I let them thaw at room temperature before serving. I do not reheat them, as they are best enjoyed at room temperature.

FAQs

Can I make the dough ahead of time?

I often prepare the dough in advance and refrigerate it for up to 2 days. I let it soften slightly before shaping.

Why did my cookies spread too much?

I make sure the butter is softened but not melted, and I chill the dough briefly if my kitchen is warm.

Can I use whole eggs instead of egg yolks?

I prefer egg yolks because they make the cookies more tender, but I can use one whole egg if needed, knowing the texture may be slightly different.

What type of jam works best?

I like using thicker jams or preserves so they stay neatly in the center during baking.

Can I freeze baked cookies?

I freeze them in an airtight container with parchment paper between layers, and they thaw beautifully at room temperature.

Conclusion

I truly enjoy baking Heart Thumbprint Cookies because they combine simple ingredients with an elegant presentation. The buttery texture and sweet jam center make them irresistible, and I always feel proud sharing them with family and friends. Whenever I want a charming homemade treat, this recipe never disappoints me.