I still remember baking these little Heart Print Cookies on a rainy afternoon — the kitchen smelled like vanilla and sugar, and my kids couldn’t stop peeking at the tray while the jam bubbled into tiny glossy hearts. These jam-filled shortbread-style cookies are quick to make, charming to serve, and perfect for everything from a Valentine’s treat to an after-school snack. They’re essentially thumbprint cookies with a heart twist: buttery, tender, and topped with a dollop of bright jam.
Why you’ll love this dish
These cookies are a winner for a few simple reasons: they’re fast to prepare, use pantry-friendly ingredients, and make an attractive homemade gift or party platter. The dough is forgiving—slightly sticky but easy to shape—so beginners and kids can join in. Plus, the cornstarch keeps the texture soft and melts-in-your-mouth.
“A tiny cookie with a big personality: crisp edges, pillowy center and a jam heart that steals the show.” — A quick review from my last cookie exchange
They’re ideal for holidays, bake sales, school parties, or any moment you want something pretty and comforting without a lot of fuss.
Step-by-step overview
Before you start, here’s what happens in six simple stages:
- Cream butter and sugar until pale and airy.
- Add egg and vanilla, then fold in a flour–cornstarch mix.
- Chill the dough to firm up.
- Roll into 1-inch balls, coat in sugar, and press a heart-shaped indent.
- Fill each heart with jam.
- Bake 10–12 minutes until just lightly golden.
This quick overview helps you pace the work: about 15 minutes active prep, 30–60 minutes chilling, and a 10–12 minute bake per batch.
What you’ll need
- 3/4 cup all-purpose flour (swap: 1:1 gluten-free flour blend for a GF version)
- 1/2 cup soft unsalted butter (swap: vegan buttery spread for dairy-free)
- 1/2 cup sugar, plus extra for rolling
- 1 egg (swap: flax egg for egg-free — see Variations)
- 1 tsp vanilla extract
- 1/3 tsp salt
- 3 tbsp cornstarch (gives tenderness and prevents spread)
- 4 tbsp jam (strawberry or raspberry are classic; other fruit preserves or curds work)
Notes: If you use salted butter, reduce added salt slightly. If your jam is very runny, drain it a bit or use a thicker preserve to prevent spreading.
Step-by-step instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
- In a mixing bowl, beat the soft butter and 1/2 cup sugar for 3–4 minutes. Stop when the mix looks pale and fluffy.
- Beat in the egg, then add vanilla. Mix until creamy, about 1–2 minutes.
- Whisk together flour, cornstarch, and salt. Add the dry mix to the wet in small portions. Stir until combined. The dough should be soft and slightly sticky. Add a teaspoon of water only if it’s crumbly.
- Wrap the dough in cling film and chill for 30–60 minutes.
- Form small balls no larger than 1 inch. Roll each in extra sugar and space them on the prepared sheet.
- Use your thumb or the back of a small spoon to press a heart-shaped indent in each ball. Fill the heart with a small amount of jam (about 1/4 to 1/2 tsp).
- Bake for 10–12 minutes, until the bottoms are lightly golden but the centers still look set.
- Let the cookies cool on the baking sheet for a few minutes. Add a touch more jam while warm if desired. Cool completely on a wire rack.
Best ways to enjoy it
- Serve warm with a cup of tea or coffee for an afternoon pick-me-up.
- Plate them on a tiered dessert stand for showers or holiday brunches.
- Pack a few in cellophane tied with ribbon for a charming gift.
- Pair with vanilla ice cream or a dollop of whipped cream for a dessert twist.
Storage and reheating tips
- Room temperature: Store in an airtight container for up to 3–4 days. Place a sheet of parchment between layers to keep jam from sticking.
- Refrigeration: You can refrigerate for up to a week, but bring to room temperature before serving to restore tenderness.
- Freezing: Freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer bag for up to 3 months. Thaw at room temperature.
- Make-ahead: Dough can be shaped and frozen raw. Freeze scooped balls on a tray then transfer to a bag. Bake from frozen; add 1–2 minutes to baking time.
Food safety: These cookies are baked fully (egg included), but always ensure they’re cooked through and cooled before packing for children.
Pro chef tips
- Chill the dough well. Cold dough keeps the heart indent clean and prevents too much spread.
- Use a small melon baller or 1-tsp scoop for uniform cookies.
- Press the indent gently. Too deep and the jam may leak; too shallow and it won’t hold.
- If jam is very runny, warm it slightly and strain to thicken, or use a thicker preserve.
- Avoid overbaking — the centers should remain pale; the edges provide the golden color and crispness.
Creative twists
- Chocolate-hazelnut filling: Replace jam with Nutella or a chocolate spread for a richer cookie.
- Citrus curd: Lemon or orange curd offers a bright, tangy contrast.
- Almond variation: Add 1/2 tsp almond extract and use apricot jam for a classic pairing.
- Gluten-free: Use a 1:1 gluten-free flour blend and ensure your cornstarch is GF-certified.
- Vegan version: Swap butter for vegan spread and use a flax egg (1 tbsp ground flax + 3 tbsp water, chilled 10 minutes).
- Mini sandwich: Bake a batch with shallow indents and press a second cookie on top (no extra jam) for a filled sandwich cookie.
Common questions
Q: How long does this recipe take from start to finish?
A: Active prep is about 15 minutes. Chill 30–60 minutes. Baking is 10–12 minutes per batch. Plan roughly 1–1.5 hours total including chilling and cooling.
Q: Can I use frozen jam or fruit preserves?
A: Yes. Thaw and drain excess liquid first, or use a thicker preserve to avoid spreading during baking.
Q: Why did my cookies flatten out?
A: Likely dough was too warm or overworked, or the cornstarch-to-flour ratio was off. Chill dough longer and handle minimally.
Q: Can kids help with this recipe?
A: Absolutely — kids can roll balls, roll them in sugar, and press the hearts. Filling with jam is a great fine-motor task (supervise small children around hot ovens).
Q: Is it okay to freeze the jam-filled cookies?
A: Yes. Freeze baked cookies on a tray until firm, then pack in freezer bags up to 3 months. Thaw at room temperature.
Conclusion
For more inspiration and variations on jam-filled thumbprint-style cookies, check out this helpful recipe for Jam Heart Cookies (Thumbprint Cookies). If you’re curious about different heart-shaped thumbprint ideas and fillings, this recipe collection is also worth a look: Perfect Cherry Thumbprint Heart Cookies.
Heart Print Cookies
Ingredients
Cookie Dough
- 3/4 cup all-purpose flour Swap: 1:1 gluten-free flour blend for a GF version
- 1/2 cup soft unsalted butter Swap: vegan buttery spread for dairy-free
- 1/2 cup sugar plus extra for rolling
- 1 large egg Swap: flax egg for egg-free — see Variations
- 1 tsp vanilla extract
- 1/3 tsp salt If you use salted butter, reduce added salt slightly.
- 3 tbsp cornstarch Gives tenderness and prevents spread
Filling
- 4 tbsp jam Strawberry or raspberry are classic; other fruit preserves or curds work
Instructions
Preparation
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
- In a mixing bowl, beat the soft butter and 1/2 cup sugar for 3–4 minutes until pale and fluffy.
- Beat in the egg and then add vanilla. Mix until creamy, about 1–2 minutes.
- Whisk together flour, cornstarch, and salt. Gradually add this dry mix to the wet ingredients while stirring until combined. The dough should be soft and slightly sticky. If it's crumbly, add a teaspoon of water.
- Wrap the dough in cling film and chill for 30–60 minutes.
Baking
- Form small balls no larger than 1 inch in diameter. Roll each in extra sugar and place them on the prepared baking sheet.
- Use your thumb or the back of a small spoon to press a heart-shaped indent into each ball. Fill the heart with a small amount of jam (about 1/4 to 1/2 teaspoon).
- Bake for 10–12 minutes, until the bottoms are lightly golden but the centers still look set.
- Let the cookies cool on the baking sheet for a few minutes. If desired, add a touch more jam while warm. Cool completely on a wire rack.
