Heart Jam Cookies
These Heart Jam Cookies are rich, buttery, filled with strawberry jam, and melt in your mouth. The prettiest thumbprint cookies ever!
Equipment
- large bowl
- electric mixer
- silicone spatula
- cookie scoop
- small spoon
- cookie sheet
- cooling rack
Ingredients
- ⅔ cup unsalted butter softened
- ½ cup granulated sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon cornstarch
- ¼ teaspoon salt
- ⅓ cup strawberry preserves can use any jam/preserves of choice
Instructions
- Mix butter with an electric hand mixer on medium speed in a large bowl for about 30 seconds.
- Add sugar to the bowl and mix until light and fluffy. Scrape down the sides of the bowl to ensure a smooth mixture with no grain.
- Next, add egg yolks and vanilla and mix until combined.
- Whisk together the flour, cornstarch, and salt in a medium bowl. Gradually add the dry mixture to the bowl and mix on low speed until incorporated. Use a silicone spatula to scrape the bowl and combine.
- Cover the bowl with plastic wrap and chill for 1 hour in the refrigerator.
- After the dough has chilled, preheat the oven to 350 degrees and line 2 baking sheets with parchment paper.
- Using a medium cookie scoop or tablespoon, scoop the dough and roll it into balls with your hands. Place 12 balls about 1 inch apart on each cookie sheet.
- Using the end of a small spoon (I used espresso spoons) or your thumb gently press a heart shape into the balls.
- Fill each heart cavity with about ½ a teaspoon of strawberry jam.
- Chill the cookies for 10 minutes in the freezer on the baking sheet.
- Bake for 12-14 minutes or until they are golden on the bottom. Leave cookies on the baking sheet for 5 minutes and then transfer them to a cooling rack. Once cool serve and enjoy with your favorite beverage.
Notes
expert tips
- Resist the urge to skip the chilling time noted in the recipe for the cookies or they will spread and not hold the pretty heart shape.
- When adding the heart indent use light pressure so you don’t crack your cookies. If you do have cracks don't worry you can mold them back together easily with the warmth of your fingers.
- Don’t overfill the heart indents or the jam can ooze out of the cookies and make a mess.
- Feel free to use other preserve/jam flavors like raspberry, cherry, blueberry apricot, or orange.
- These cookies can last in an airtight container in the refrigerator for about 1 week. They can last 3 months frozen.
Nutrition
Calories: 108kcalCarbohydrates: 14gProtein: 1gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 30mgSodium: 27mgPotassium: 15mgFiber: 0.3gSugar: 7gVitamin A: 179IUVitamin C: 0.4mgCalcium: 6mgIron: 0.4mg
Tried this recipe?Let us know how it was!