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Thumbprint Heart Cookies

Tender, buttery shortbread cookies with a festive heart-shaped indentation filled with sweet strawberry jam. Perfect for Valentine's Day.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, European
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1 cup unsalted butter softened
  • 0.66 cup granulated sugar
  • 1 large egg yolk room temperature
  • 1 tsp vanilla extract
  • 0.5 tsp almond extract optional
  • 2.25 cups all-purpose flour
  • 1 tbsp cornstarch
  • 0.5 tsp salt
Filling
  • 0.5 cup strawberry jam or raspberry jam, seedless preferred

Equipment

  • Baking sheets
  • Stand mixer or hand mixer
  • Parchment paper
  • Wire rack

Method
 

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large bowl, beat softened butter and sugar until creamy and pale (2-3 minutes). Mix in egg yolk and extracts.
  3. Whisk together flour, cornstarch, and salt. Gradually add to the butter mixture, mixing until a soft dough forms.
  4. Scoop 1 tablespoon of dough and roll into a smooth ball. Place on baking sheet.
  5. Using your thumb or a spoon handle, press two indentations into each ball at an angle to form a heart shape.
  6. Stir the jam to loosen it, then carefully spoon it into the heart indentations.
  7. Bake for 10-12 minutes until set but still pale. Cool on the baking sheet for 10 minutes before moving to a wire rack.

Notes

If the dough cracks too much when pressing, roll the ball in your warm hands longer to soften the butter.