Description
Delightfully tender and buttery Heart Jam Cookies featuring a sweet raspberry jam center and a delicate almond-vanilla flavored dough. Perfect for gifting on special occasions or enjoying as a charming treat with tea or coffee, these cookies offer a lovely balance of creamy texture and fruity sweetness in a classic thumbprint style.
Ingredients
Dry Ingredients
- 2 1/4 cups (280 g) all purpose flour
- 2 teaspoons cornstarch
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter at room temperature
- 1/3 cup light brown sugar, packed
- 1/3 cup granulated sugar
- 1 large egg yolk
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons almond extract
Filling
- 1/2 cup raspberry jam
Instructions
- Prepare Baking Sheets: Line two 13×9 inch baking sheets with well-fitting parchment paper to prevent sticking and ease cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, and salt. Set aside to incorporate thoroughly.
- Cream Butter and Sugars: Using a stand mixer fitted with a paddle attachment or a hand mixer, cream the unsalted butter, light brown sugar, and granulated sugar together on medium speed, gradually increasing to medium-high, for 2–3 minutes until the mixture is pale, light, and creamy.
- Add Egg Yolk and Extracts: Scrape down the sides of the bowl. Mix in the large egg yolk, vanilla extract, and almond extract until fully combined.
- Combine Wet and Dry: Set the mixer to low speed and slowly add the dry flour mixture into the wet ingredients. Scrape down the bowl as necessary to ensure an even mixture without overmixing.
- Shape Dough Balls: Using a 1-tablespoon-sized dough scoop, portion out the dough and roll each portion smoothly between your palms to form balls.
- Form Heart Indents: Place dough balls 2 inches apart on the prepared baking sheets. Gently press the tip of your pinky finger into the center of each dough ball to create a shallow heart-shaped indent.
- Chill Dough: Freeze the cookie sheets with dough balls inside the freezer for 30 minutes or refrigerate for 1 hour to allow the dough to firm up, which helps maintain shape during baking.
- Preheat Oven: Remove the baking sheets from the freezer and preheat your oven to 375°F (190°C) to ensure it reaches the correct temperature for even baking.
- Prepare Jam Filling: Place raspberry jam into a small microwave-safe bowl and heat for 10–15 seconds until slightly runny to make it easier to fill the indents.
- Fill Indents with Jam: Using a 1/4 teaspoon or a small spoon, carefully fill each heart-shaped indent with approximately 1/2 teaspoon of warmed raspberry jam, filling it to the brim without overflow.
- Bake Cookies: Bake each tray of cookies for 10–12 minutes, or until the edges are just starting to turn golden brown, indicating the cookies are done but still tender.
- Cool Cookies: Allow the cookies to cool on the baking sheets for 5 minutes to firm up before transferring them to a wire cooling rack to cool completely.
Notes
- Add lemon zest or orange zest to the batter for a bright citrus twist.
- Roll the cookie dough balls in sanding sugar or granulated sugar before pressing the heart indent for extra sparkle and texture.
- Omit the almond extract if you prefer a simpler vanilla flavor profile.
- Store cookies in an airtight container at room temperature for up to one week or refrigerate to keep fresh for up to two weeks.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
