Thumbprint Heart Cookies
Sweet, buttery cookies with a soft, tender center and a jammy heart that are perfect for gifting or cozy tea time.
Ingredients
For the Cookies
- 3/4 cup butter Use unsalted butter for best control of salt.
- 1/2 cup lightly packed brown sugar Light brown sugar gives a mild molasses flavor.
- 1 each egg Acts as a binder and adds moistness.
- 1/2 tsp vanilla extract Enhances flavor. Substitute with almond extract if desired.
- 1 1/2 cups all-purpose flour Best here, can use gluten-free blend as a substitute.
- 1/4 tsp salt Balances sweetness; reduce if using salted butter.
- 1/4 cup jam of choice Use any smooth or chunky jam; variations suggested.
Instructions
Preparation
- Preheat the oven to 190°C (375°F) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together butter and brown sugar for 2-3 minutes until light and fluffy.
- Add the egg and vanilla, mixing until smooth.
- Gradually mix in flour and salt until soft dough forms.
- Roll the dough into 1-inch balls and place them on the baking sheet, pressing a heart-shaped indent into each ball.
- Bake for 12-15 minutes until edges are lightly golden.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack. Fill indents with jam once cooled.
Notes
Make-ahead by forming the dough balls up to 1 day in advance. Store baked cookies in an airtight container for 2-3 days.