Heart Thumbprint Cookies Recipe

Introduction

These Heart Thumbprint Cookies are a delightful twist on a classic treat, perfect for sharing with loved ones. Rich cocoa dough frames a sweet jam center shaped like a heart, making each bite both charming and delicious.

Ingredients

• 1 1/2 cups (180 g) all-purpose flour
• 6 tablespoons unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 1/2 cup (100 g) granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1/3 cup raspberry or strawberry jam

Instructions

1. Step 1: Arrange oven racks in the upper and lower thirds and preheat to 350°F (175°C). In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
2. Step 2: In a large bowl, using a handheld mixer on medium-high speed or a stand mixer with a whisk attachment, beat the softened butter and sugar until creamy and smooth, about 2 minutes. Add the egg and vanilla extract, mixing until combined. Gradually add the dry ingredients and mix on medium-low speed until just combined.
3. Step 3: Using a small cookie scoop (about 1 1/2 tablespoons), portion the dough onto two parchment-lined baking sheets. Roll each portion into a ball. Press your pinkie finger into the ball at a slight angle, then press again from the opposite angle to form a heart shape. Fill each heart indentation with a scant teaspoon of jam.
4. Step 4: Bake the cookies, rotating the baking sheets from top to bottom halfway through, until the edges feel firm and the cookies have puffed slightly, about 10 to 12 minutes.
5. Step 5: Remove the baking sheets and transfer cookies to a wire rack. Let cool for 10 minutes before serving to allow flavors to set.

Tips & Variations

• For a different flavor, try apricot or blueberry jam instead of raspberry or strawberry.
• Use a small spoon or your pinkie nail to perfect the heart shape for a neat presentation.
• Chill the dough for 20 minutes before shaping to make it easier to handle.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep jam fresh, avoid stacking cookies or place parchment paper between layers. Reheat slightly in the microwave if you prefer a soft texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of jam?

Yes, any fruit jam you like can be substituted. Choose jams that are not too runny to avoid spreading during baking.

How do I make the heart shape without a special tool?

Simply use your pinkie finger to press into the dough at two angles to form a heart. Pressing gently but firmly helps keep the shape visible after baking.

Heart Thumbprint Cookies Recipe

Print Recipe

★★★★★

4.8 from 92 reviews

Delightfully rich and tender Heart Thumbprint Cookies featuring a cocoa-infused dough filled with sweet raspberry or strawberry jam, perfect for festive occasions or a special treat.

• Author: Amaya
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 1/2 c. (180 g) all-purpose flour
• 6 tbsp. unsweetened cocoa powder
• 1/2 tsp. baking powder
• 1/2 tsp. kosher salt

Wet Ingredients

• 3/4 c. (1 1/2 sticks) unsalted butter, softened
• 1/2 c. (100 g) granulated sugar
• 1 large egg
• 1 tsp. pure vanilla extract
• 1/3 c. raspberry or strawberry jam

Instructions

1. Preheat Oven and Prepare Dry Ingredients: Arrange racks in the upper and lower thirds of the oven and preheat it to 350°F (175°C). In a medium bowl, whisk together flour, unsweetened cocoa powder, baking powder, and kosher salt to evenly combine the dry ingredients.
2. Cream Butter and Sugar: In a large bowl, use a handheld mixer on medium-high speed or a stand mixer with a whisk attachment to beat the softened butter and granulated sugar until the mixture is creamy and smooth, approximately 2 minutes.
3. Add Egg and Vanilla: Beat in the large egg and pure vanilla extract until fully incorporated into the creamy butter and sugar mixture.
4. Combine Wet and Dry Ingredients: Add the dry flour mixture to the wet ingredients and beat on medium-low speed until just combined, being careful not to overmix to maintain a tender cookie texture.
5. Shape Cookies: Using a small cookie scoop (about 1 1/2 tablespoons), portion the dough onto two parchment-lined baking sheets. Roll each portion into a ball, then press your pinkie finger into each ball twice at angles to create a heart-shaped indentation.
6. Fill with Jam: Spoon a scant teaspoon of raspberry or strawberry jam into each heart-shaped indentation, taking care not to overfill to avoid overflow during baking.
7. Bake Cookies: Place the baking sheets in the oven and bake for 10 to 12 minutes, rotating the sheets from top to bottom halfway through baking to ensure even cooking. The cookies are done when the edges feel firm and have puffed slightly.
8. Cool: Remove the baking sheets from the oven and transfer the cookies to a wire rack. Allow them to cool for at least 10 minutes before serving to set the jam and cookie texture.

Notes

• For best results, ensure butter is softened but not melted before mixing.
• You can substitute jam flavors according to preference, such as apricot or blueberry.
• The heart indentations can be made using a small spoon or other tools if you prefer not to use your pinkie.
• Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
• These cookies can be frozen unbaked; simply scoop and shape, freeze on a baking sheet, then transfer to a freezer bag. Bake from frozen by adding a couple of minutes to the baking time.

Keywords: heart cookies, thumbprint cookies, chocolate cookies, jam-filled cookies, Valentine’s Day cookies, cocoa cookies