Heart thumbprint cookies are buttery cookies with raspberry jam nestled inside a heart-shaped center. They make a pretty addition to a Valentine’s Day dessert plate, a wedding cookie table, or a homemade gift box. This recipe makes 24 cookies and includes a 30-minute dough-chilling step before shaping and baking. You can finish them with a light dusting of powdered sugar or the optional vanilla glaze.
How to Shape Heart Thumbprint Cookies
Roll each portion of dough into a smooth ball. Use your finger or the rounded handle of a small wooden spoon to press two small diagonal indentations that meet at the bottom, forming a heart. Add approximately ½ teaspoon of jam to each center without overfilling it.
Seedless raspberry jam gives the centers a smooth finish. Strawberry, cherry, or apricot jam are other options if you prefer a different flavor.
Tips for Keeping the Heart Shape
Use softened butter rather than melted butter, and chill the dough for the 30 minutes specified in the recipe. These steps help limit spreading so the heart-shaped centers remain more defined.
Bake until the cookies are set and the bottom edges are lightly golden. Leave them on the baking sheet for 5 minutes before moving them to a cooling rack. If you choose the vanilla glaze, wait until the cookies have cooled completely before decorating.
More dessert recipes: Caramel Apple Cheesecake Bars with Brown Sugar Streusel
Heart Thumbprint Cookies
Ingredients
Equipment
Method
- In a large bowl, beat the softened butter and granulated sugar with an electric mixer for 2–3 minutes, until light and creamy.
- Add the egg yolk, vanilla extract, and almond extract. Beat until fully combined.
- Add the flour and salt. Mix on low speed just until a soft dough forms. Do not overmix.
- Cover the dough and refrigerate it for 30 minutes.
- Preheat the oven to 350°F. Line two large baking sheets with parchment paper.
- Scoop approximately 1 tablespoon of dough for each cookie. Roll the dough into smooth balls and arrange them 2 inches apart on the prepared baking sheets.
- Use your finger or the rounded handle of a small wooden spoon to press two diagonal indentations into the center of each dough ball, forming a heart.
- Warm the raspberry jam for 10–15 seconds in the microwave if it is too thick. Stir until smooth.
- Carefully spoon approximately 1/2 teaspoon of jam into each heart-shaped indentation. Do not overfill.
- Bake for 11–14 minutes, until the cookies are set and the bottom edges are lightly golden.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack.
- For the optional glaze, whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle it over the completely cooled cookies.
- Allow the glaze to set before serving or storing.
Notes
For help measuring flour accurately, see King Arthur Baking’s flour-measuring guide.