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Heart-Shaped Jam Thumbprint Cookies

Buttery, melt-in-your-mouth shortbread cookies with a heart-shaped indentation filled with sweet strawberry or raspberry jam.
Print Recipe
Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings: 24 cookies
Course: Dessert, Snack, Tea Time
Cuisine: American, European
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1 cup unsalted butter softened to room temp
  • 0.66 cup granulated sugar
  • 2.5 cups all-purpose flour spooned and leveled
  • 0.5 tsp salt
  • 1 tsp vanilla extract
  • 0.5 tsp almond extract optional
Filling
  • 0.5 cup jam or preserves raspberry or strawberry

Equipment

  • Baking sheet
  • Parchment paper
  • Mixer (hand or stand)
  • Mixing bowls

Method
 

  1. Cream butter and sugar together on medium-high speed until light and fluffy (approx 2-3 mins).
  2. Mix in vanilla and almond extracts.
  3. Lower speed and gradually add flour and salt. Mix until just combined. Do not overmix.
  4. Roll dough into 1-inch balls and place on parchment-lined baking sheet.
  5. Using your thumb or a rounded utensil, press two indentations into each ball at an angle to create a heart shape.
  6. Chill the shaped cookies in the freezer for 20 minutes or fridge for 1 hour. This prevents spreading.
  7. Preheat oven to 350°F (175°C).
  8. Fill each heart indentation with about 1/2 teaspoon of jam.
  9. Bake for 12-14 minutes until edges are set and bottoms are lightly golden.
  10. Cool on baking sheet for 10 minutes before transferring to wire rack.

Notes

Ensure dough is thoroughly chilled before baking to maintain the heart definition. Use seedless jam for a cleaner look.