Heart-Shaped Thumbprint Cookies
Heart-Shaped Thumbprint Cookies with strawberry jam—the ultimate Valentine's Day treat. Buttery, slightly crisp on the edges, filled with bright jam, and surprisingly easy to make even for beginners.
Equipment
- Electric mixer
- Baking sheets
- Parchment paper
- heart-shaped cookie cutter
- measuring spoon
Ingredients
Cookie Base
- 1 ½ cups all-purpose flour Spoon and level for accuracy
- 1 tsp cornstarch Creates tender texture
- ¼ tsp kosher salt Balances sweetness
- 11 tbsp unsalted butter Softened, room temperature
- ½ cup granulated sugar Standard white sugar
- 2 large egg yolks Save whites for another recipe
- 1 tsp vanilla extract Pure extract only
- ¼ cup strawberry or raspberry jam Quality preserves recommended
Instructions
- Whisk together flour, cornstarch, and salt in a medium bowl until evenly combined.
- Beat softened butter and sugar in a large bowl with an electric mixer on medium speed for 2-3 minutes until pale and fluffy.
- Add egg yolks one at a time, then vanilla extract, mixing until smooth.
- Gradually add flour mixture in three portions, mixing on low until dough comes together.
- Shape dough into a flat disk, wrap, and refrigerate for at least 30 minutes.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll dough into 1 tbsp balls, flatten to 1/4 inch, and cut into heart shapes. Place on prepared sheets 1 inch apart.
- Press a heart-shaped indentation in each cookie using thumb or measuring spoon.
- Fill each indentation with about 1/2 teaspoon of jam.
- Bake for 12-15 minutes until edges turn lightly golden.
- Let cookies rest on baking sheets for 5 minutes, then transfer to wire rack to cool completely.
Notes
Use room-temperature butter for best texture. Chill shaped cookies for extra 10 minutes if kitchen is warm. Can substitute jams or add cocoa/food coloring for variations.