Heart Thumbprint Cookies
These thick, soft heart thumbprint cookies are a festive and sweet treat. Easily customize their flavor by adding different filling like cherry or strawberry preserves or chocolate filling.
Equipment
- Stand or Hand Mixer
- Spoon
- measuring cups
- Measuring Spoons
- cookie sheet
- Mixing bowl
Ingredients
- .75 Cups Butter softened
- .75 Cups Granulated Sugar
- 2 teaspoons Almond Extract
- 1 egg
- 1 egg Yolk
- 2.5 Cups Flour
- Raspberry Preserves
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Grease the cookie sheet if necessary.
- Add .75 Cups of softened butter and .75 cups of granulated sugar to the mixing bowl. Cream on high until smooth. This takes 2 - 3 minutes.
- Add 1 whole egg, 1 egg yolk and 2 teaspoons of almond extract to the bowl and mix on medium speed until well combined.
- Slowly add 2.5 cups of flour into the bowl while mixing on low speed. Continue mixing until well combined.
- Scoop out 1 - 1.5 tablespoon balls of dough and roll them with your hands. Place them a few inches apart on the cookie sheet or parchment paper.
- Use your thumb, pinky or back of a small spoon to make the heart indentation in the center. Press down at a diagonal, then starting at the bottom press down at a diagonal in the other direction.
- Pop the cookies into the fridge or freezer for about 30 minutes before baking to decrease spread.
- Bake at 375 degrees Fahrenheit for 10 minutes.
- Remove from the oven and fill the indents of each cookie with raspberry preserves (or your filling of choice).
- Put them back in the oven for 5 more minutes. Cookies should be firm, but not browned. They will continue to cook as they cool.
- Allow them to cool completely before removing from the cookie sheet.
Notes
Tips
- Use the right filling: you want a filling that is not too watery so that it will sit firmly in the heart indentations you make. A thick jam or preserves work well.
- Keep their shape: to make sure they keep their thick shape and heart indentation, make sure to chill for 30 minutes before baking.
- Proper mixing: make sure your butter is softened properly (60 mins at room temp; 30 mins at room temp cut into chunks; 15 sec intervals 2 times in microwave) so that it mixes in well. Do not overmix ingredients, just until well combined. This will help dough from spreading when baked.
- Thick dough: this dough is super thick, use a paddle attachment on your mixer instead of a whisk.
- Flavor options: change the flavor by using different fillings like cherry or strawberry preserves, nutella, chocolate, apple butter.
- Baked cookies - keep in an airtight container in the fridge for 3 - 4 days. Or freeze for up to 6 months.
- Dough - keep in an airtight container in the fridge for 2 - 3 days. Or, freeze for up to 3 months.
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Nutrition information provided is just an estimate and may vary based on specific ingredients used.