Description
These Thumbprint Heart Cookies are delightful buttery treats with a soft texture and a sweet raspberry jam filling. Perfectly shaped with a heart indentation, they are finished with a glossy powdered sugar glaze for an elegant and tasty cookie that’s ideal for special occasions or everyday indulgence.
Ingredients
Scale
Cookie Dough
- 113 grams unsalted butter, softened
- 50 grams granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 160 grams all-purpose flour
Filling and Glaze
- 100 grams raspberry jam
- 100 grams powdered sugar
- 2 tablespoons milk
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which helps to create a tender cookie texture.
- Add Wet Ingredients: Mix in the egg yolk and vanilla extract until fully incorporated, adding richness and flavor to the dough.
- Incorporate Dry Ingredients: Stir in the salt, then gradually add the all-purpose flour, mixing until a soft dough forms without overworking.
- Shape Cookies: Roll the dough into 1-inch balls and place them spaced about 2 inches apart on the prepared baking sheet to give them room to spread.
- Create Heart Indentation: Use your thumb to gently press a heart-shaped indentation in the center of each dough ball for the jam filling.
- Bake Cookies: Bake the cookies for 12 to 14 minutes or until the edges turn lightly golden, indicating they are cooked through but still tender.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they firm up and maintain their shape.
- Fill Indentations: Spoon raspberry jam into each heart-shaped indentation on the cooled cookies, adding a sweet and fruity center.
- Prepare and Apply Glaze: Whisk powdered sugar and milk together until smooth, then drizzle this glaze over the cookies for a decorative and sweet finishing touch.
Notes
- Ensure the butter is properly softened to make creaming easier and prevent a dense dough.
- For a gluten-free version, substitute all-purpose flour with a gluten-free blend of equal measure.
- If you don’t have a heart-shaped thumb, you can shape the indentation using a small cookie cutter or a spoon.
- The cookies can be stored in an airtight container at room temperature for up to 4 days.
- The raspberry jam can be replaced with any preferred fruit jam or preserves for variety.
