Description
These Thumbprint Heart Cookies are delightful buttery cookies with a sweet jam center, perfect for gifting or sharing on special occasions. Soft and tender with a touch of vanilla, these cookies are easy to make and can be adapted to vegan diets by substituting butter and egg.
Ingredients
Scale
Cookie Dough
- 3⁄4 cup butter (softened or vegan butter for vegan version)
- 1⁄2 cup lightly packed brown sugar
- 1 egg (or 1 tbsp ground flax + 2 tbsp water for vegan)
- 1⁄2 tsp vanilla extract
- 1 1⁄2 cups all-purpose flour
- 1⁄4 tsp salt
Filling
- 1⁄4 cup jam of choice (raspberry, strawberry, apricot, etc.)
Instructions
- Preheat Oven: Preheat the oven to 190°C (375°F) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: Using an electric mixer, cream together the softened butter and brown sugar on high speed until the mixture is light, fluffy, and well combined. This helps to incorporate air for tender cookies.
- Add Egg and Vanilla: Mix in the egg or flaxseed mixture along with vanilla extract until fully incorporated, ensuring a smooth batter.
- Add Dry Ingredients: Gradually add the all-purpose flour and salt. Mix until a soft dough forms, being careful not to overmix for tender texture.
- Shape Dough Balls: Roll the dough into 1-inch balls and place them spaced about 1½ inches apart on the prepared baking sheet to allow even spreading.
- Create Heart Indentations: Gently press your thumb or the rounded back of a teaspoon twice into the center of each dough ball to create a heart-shaped indentation for the jam filling.
- Bake: Bake the cookies for 12 to 15 minutes or until the edges turn lightly golden, indicating doneness.
- Cool Slightly and Reshape Indentations: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. If the indentations have filled in during baking, gently reshape them while the cookies are still warm.
- Fill with Jam: Once fully cooled, spoon a small dollop of your favorite jam into each heart-shaped center, completing the charming thumbprint look.
Notes
- You can substitute butter with vegan butter and the egg with flaxseed mixture for a vegan-friendly version.
- Use any fruit jam you prefer — raspberry, strawberry, or apricot work great.
- Make sure to line your baking sheet with parchment paper to prevent sticking and ease cleanup.
- Press the indentations gently twice to create a clear heart shape that holds the jam well.
- Store cookies in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 6g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 10mg
