Description

These Heart Thumbprint Jam Cookies are tender, buttery delights filled with your favorite seedless jam. Perfectly shaped with a heart indentation, these classic cookies blend sweet and fruity flavors, making them an ideal treat for holidays, special occasions, or everyday indulgence. Light golden edges and soft centers characterize the perfect bake, ensuring a melt-in-your-mouth experience.

Ingredients

Cookie Dough

1 cup (226g) unsalted butter, softened
2/3 cup (135g) granulated sugar
1 tsp pure vanilla extract
1/4 tsp almond extract (optional)
2 cups (250g) all-purpose flour
1/4 tsp salt

Filling

1/2 cup seedless jam or preserves (raspberry, strawberry, or cherry)

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Prep: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats to prevent sticking and promote even baking.
Cream the Butter and Sugar: In a large mixing bowl, use a hand or stand mixer to cream the softened butter and sugar on medium speed until light and fluffy, about 2 to 3 minutes.
Add the Extracts: Mix in the vanilla extract and almond extract if using. Scrape down the bowl to incorporate all ingredients thoroughly.
Add the Dry Ingredients: Gradually add the all-purpose flour and salt while mixing at low speed until a soft, cohesive dough forms. Avoid overmixing to keep the cookies tender.
Shape the Cookies: Scoop about 1 tablespoon of dough per cookie. Roll into balls, then gently flatten into thick discs. Arrange them on the prepared baking sheets, spacing approximately 2 inches apart.
Make the Heart Indentation: Use the rounded edge of a small heart-shaped cookie cutter or press twice with your thumb’s side to create a shallow heart-shaped indentation in the center of each disc.
Fill with Jam: Spoon or pipe a small amount of your chosen jam into each heart indentation, filling just to the top to prevent overflow during baking.
Bake: Bake the cookies for 12 to 14 minutes, or until the edges turn lightly golden. The centers should remain soft and avoid browning.
Cool Completely: Allow the cookies to rest on the baking sheet for 5 minutes first, then transfer to a wire rack to cool fully, allowing them to set without breaking.

Notes

You can substitute different flavors of seedless jam like apricot or blueberry depending on your preference.
For a nut-free version, omit the almond extract or replace it with extra vanilla extract.
Ensure the butter is softened to room temperature to cream properly with sugar for the best texture.
If you don’t have heart-shaped cutters, using your thumb is an easy way to create the heart indentation.
Store cookies in an airtight container to maintain freshness for up to 5 days.
For a more decorative presentation, you may dust the cooled cookies lightly with powdered sugar.