Heart Thumbprint Cookies
Photo by Nico Schinco
MAKES
About 24 cookies
TAKES
Prep time: 25 minutes
Cook time: 25 minutes
Total: 50 minutes
✻ ABOUT THIS RECIPE
A twist on classic thumbprint cookies filled with jam - this cookie requires two indentations that form a sweet heart shape. Once this simple butter cookie is filled with jam, they’re especially eye catching - and cute as can be. They glisten like jewels, and are absolutely perfect for cookie boxes. A fun cookie to make, and a lovely one to gift and share. ❤️
INGREDIENTS
113 g / ½ cup unsalted butter, at room temperature
106 g / ½ cup light brown sugar
56 g / 1 large egg, at room temperature
21 g / 1 large egg yolk
7 g / 1 ½ teaspoons vanilla extract
270 g / 2 ¼ cups all purpose flour
4 g / 1 teaspoon baking powder
3 g / ¾ teaspoon egg
15 g / 1 tablespoon heavy cream, plus more as needed
113 g / ⅓ cup jelly, jam or fruit preserves (see Note)
More Baking Fun:
METHOD
1. Preheat the oven to 375°F / 190°C. Line two baking sheets with parchment paper.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and brown sugar until light and fluffy, about 4 minutes. Add the egg and mix to combine. Scrape the side and bottom of the bowl, then add the egg yolk and vanilla, and mix to combine.
3. In a medium bowl, whisk the flour, baking powder and salt. Add the dry ingredients to the mixer and mix until the dough just starts to come together, about 2 minutes. It should appear a bit dry and crumbly. Add the cream and mix to combine. If the dough still seems too dry, add more cream, 15 g / 1 tablespoon at a time, just until it comes together.
4. Divide the dough into 24 even pieces, then roll each into a ball. Place the balls on the prepared baking sheets, staggering the rows of cookies and leaving about 1 ½ inch / 4 cm between each one. Use your thumb or a finger to gently press into the dough diagonally toward the left side, then rotate your finger to press again on toward the right side, making a heart shape.
5. Transfer the trays to the oven and bake until lightly golden at the edges, 9 to 12 minutes, rotating the trays between oven racks halfway through baking. While the cookies bake, ready the jam and a small spoon (or put the jam in a piping bag and cut a small opening from the tip).
6. When the cookies come out of the oven, carefully fill the cavities with jam while they are still warm. Serve immediately or store in airtight containers for up to a week.
NOTES
This works best with a smooth, seedless fruit preserve. Jelly is best, but if you have a particularly chunky jam, you can blend it briefly in a blender or food processor to smooth it out.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
