Strawberry Heart Thumbprint Cookies
Soft, buttery strawberry heart thumbprint cookies filled with sweet jam. Perfect for Valentine’s Day, cozy baking days, or an easy homemade dessert.
Ingredients
- 1 cup unsalted butter softened 227 grams
- ⅔ cup granulated sugar 133 grams
- 1 large egg yolk room temperature 18 grams
- 1 teaspoon vanilla extract 5 grams
- 2 cups all-purpose flour 240 grams
- ¼ teaspoon salt 1.5 grams
- ½ cup strawberry jam 160 grams
Instructions
- Preheat the oven: Preheat to 350°F. Line two baking sheets with parchment paper.
- Cream the butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together for 2–3 minutes, until light and fluffy.
- Add egg yolk and vanilla: Mix until fully incorporated and smooth.
- Add dry ingredients: Stir in the flour and salt just until a soft dough forms. Do not overmix.
- Scoop the dough: Portion into 1-tablespoon balls and place about 2 inches apart on the prepared baking sheets.
- Shape the hearts: Press two small indents side by side near the top of each dough ball. Then press one slightly deeper indent below to form a heart shape. Gently adjust with your fingers as needed.
- Fill with jam: Spoon about ½ teaspoon of strawberry jam into each center.
- Bake: Bake for 12–14 minutes, until the edges are set and the bottoms are lightly golden.
- Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Cream thoroughly – Beat the butter and sugar for a full 2–3 minutes. This creates air in the dough and helps keep the cookies tender.
Don’t overmix once the flour is added – Mix just until the flour disappears. Overworking the dough can make the cookies dense.
Shape the hearts gently – Press lightly at first. You can always deepen the indent, but too much pressure can crack the dough.
Warm the jam slightly before filling – A few seconds in the microwave makes it easier to spoon neatly into the centers.