Description
These Thumbprint Heart Cookies are charming, buttery treats perfect for gifting or special occasions. Soft, tender cookies feature a sweet jam-filled heart indentation, combining a delicate crumb with a burst of fruity flavor. This recipe offers a vegan option by substituting the egg with flaxseed, making it versatile and accessible.
Ingredients
Scale
Cookie Dough
- 3⁄4 cup butter, softened (or vegan butter for vegan version)
- 1⁄2 cup lightly packed brown sugar
- 1 egg (or 1 tbsp ground flax + 2 tbsp water for vegan)
- 1⁄2 tsp vanilla extract
- 1 1⁄2 cups all-purpose flour
- 1⁄4 tsp salt
Filling
- 1⁄4 cup jam of choice (raspberry, strawberry, apricot, etc.)
Instructions
- Preheat the oven: Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream butter and sugar: Using an electric mixer, beat together the softened butter and brown sugar on high speed until the mixture becomes light and fluffy. This incorporates air, giving the cookies a tender texture.
- Add egg and vanilla: Mix in the egg (or flaxseed mixture for vegan) and vanilla extract until everything is fully combined and smooth.
- Incorporate dry ingredients: Gradually add the all-purpose flour and salt to the wet mixture and mix until a soft dough forms. Be careful not to overmix to keep the cookies tender.
- Shape dough balls: Roll the dough into 1-inch balls and space them about 1½ inches apart on the prepared baking sheet to allow for slight spreading.
- Create heart indentations: Gently press your thumb or the rounded back of a teaspoon into the center of each dough ball twice to form a heart-shaped indent, which will hold the jam later.
- Bake the cookies: Place the baking sheet in the preheated oven and bake for 12 to 15 minutes, or until the edges of the cookies turn lightly golden, indicating they are done.
- Cool and reshape: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack. If the heart indentations have partially filled in during baking, gently press them again while the cookies are still warm.
- Add the jam filling: Once the cookies are completely cool, spoon a small dollop of your chosen jam into each heart-shaped center, adding a beautiful burst of flavor and color.
Notes
- For a vegan version, substitute the egg with a flax egg (1 tbsp ground flaxseed mixed with 2 tbsp water) and use vegan butter.
- Ensure the butter is softened for easy mixing and optimal texture.
- Use parchment paper or silicone baking mats to prevent sticking and aid even baking.
- The jam can be any flavor you prefer; raspberry, strawberry, and apricot are classic choices.
- If the indentations fill in too much during baking, press them again gently while the cookies are still warm for perfect jam wells.
- Store cookies in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 6g
- Sodium: 55mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg
