Classic Jam Heart Thumbprint Cookies (Rich Shortbread No-Spread Recipe)
These Classic Jam Heart Thumbprint Cookies feature a rich, buttery shortbread dough that never spreads, creating perfect heart-shaped indentations filled with vibrant raspberry jam. Ideal for Valentine's Day, holidays, or any celebration.
Equipment
- Baking Sheets
- Parchment paper
- Hand Mixer or Stand Mixer
- Mixing bowls
- teaspoon or small measuring spoon
- Wire Cooling Rack
Ingredients
- 226 g unsalted butter, softened
- 100 g granulated sugar
- 2 large egg yolks, room temperature
- 0.5 tsp almond extract (or vanilla extract)
- 0.25 tsp salt
- 281 g all-purpose flour
- 120 ml raspberry jam (or preferred jam)
- 50 g granulated sugar, for rolling
Instructions
- Cream the butter and granulated sugar together until light and fluffy (about 2 minutes).
- Add egg yolks, almond extract, and salt. Mix just until combined.
- Add the flour and mix on low until the dough comes together. Do not overmix.
- Roll tablespoon-sized dough into balls, then roll each ball in granulated sugar. Place on a parchment-lined baking sheet.
- Create a heart indentation by pressing two angled indentations with the back of a teaspoon or your thumb.
- Fill the heart indentations with about 1/2 teaspoon raspberry jam. Chill the full baking sheet for 10–15 minutes while preheating the oven to 350°F (175°C).
- Bake for 10–12 minutes, until edges are set and lightly golden.
- Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Chilling the dough balls before baking ensures the cookies maintain their shape. Use smooth jam for the cleanest heart centers.