Description
These Thumbprint Heart Cookies are buttery, soft, and delightfully simple to make. Perfectly sweet with a jam-filled heart-shaped center, they bring a touch of love and charm to any occasion. Suitable for both classic and vegan bakers, these cookies offer a versatile and tasty treat for all.
Ingredients
Scale
Cookie Dough
- 3⁄4 cup butter (softened or vegan butter for vegan version)
- 1⁄2 cup lightly packed brown sugar
- 1 egg (or 1 tbsp ground flax + 2 tbsp water for vegan)
- 1⁄2 tsp vanilla extract
- 1 1⁄2 cups all-purpose flour
- 1⁄4 tsp salt
Filling
- 1⁄4 cup jam of choice (raspberry, strawberry, apricot, etc.)
Instructions
- Preheat Oven: Preheat the oven to 190°C (375°F) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: Using an electric mixer, cream together the softened butter and brown sugar on high speed until the mixture becomes light and fluffy, creating the perfect base for your cookie dough.
- Add Wet Ingredients: Incorporate the egg (or flax egg for vegan option) and vanilla extract into the creamed mixture. Mix thoroughly until fully combined for a smooth consistency.
- Mix Dry Ingredients: Add the all-purpose flour and salt to the wet ingredients. Blend gently until a soft dough forms, being careful not to overmix.
- Shape Dough Balls: Roll the dough into 1-inch balls and place them about 1½ inches apart on the lined baking sheet to allow space for spreading.
- Create Heart Indents: Gently press your thumb or the rounded back of a teaspoon twice into the center of each dough ball to form a heart-shaped indentation for the jam filling.
- Bake Cookies: Bake the cookies in the preheated oven for 12–15 minutes, or until the edges turn a light golden color indicating they’re perfectly cooked.
- Cool Cookies: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. If the indentations have puffed up, gently reshape them while warm to maintain the heart shape.
- Add Jam Filling: Once completely cooled, spoon a small dollop of your preferred jam into each heart-shaped center, adding the sweet finishing touch.
Notes
- For a vegan alternative, substitute the butter with vegan butter and the egg with a flax egg (1 tbsp ground flaxseed mixed with 2 tbsp water).
- Choose a high-quality jam for the best flavor and texture.
- Ensure the dough balls are spaced adequately on the baking sheet to prevent sticking.
- Gently reshape the heart indentations while the cookies are warm if they puff up during baking.
- Store cookies in an airtight container at room temperature for up to one week.
Nutrition
- Serving Size: 1 cookie
- Calories: ninety-five
- Sugar: 5 g
- Sodium: 55 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0.3 g
- Protein: 1 g
- Cholesterol: 15 mg
