I made these adorable jam heart cookies—soft shortbread-style thumbprint cookies filled with sweet raspberry jam—for a festive and sweet homemade treat. They’re perfect for Valentine’s Day or any time I want to bake something charming and delicious.

Jam Heart Cookies (Thumbprint Cookies)

Why You’ll Love This Recipe

I love how easy these cookies are to make with just a few simple ingredients I already have in my kitchen. The dough comes together quickly, and shaping the hearts is a fun hands-on step. They bake into perfectly tender cookies with a buttery texture and fruity jam center that looks as good as it tastes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Unsalted butter, room temperature
Granulated sugar
Large egg yolks
Almond extract (or vanilla extract)
Salt
All-purpose flour
Raspberry jam (or jam of choice)
Granulated sugar, for rolling

Dèirections

I creamed the butter and sugar together until light and fluffy, about 2 minutes.
I added the egg yolks, almond extract, and salt, then mixed until fully combined.
I stirred in the flour just until a soft dough formed.
I rolled the dough into 1-inch balls and coated each one in granulated sugar.
I placed them on a parchment-lined baking sheet and used my thumb to press two angled indentations to form a heart shape.
I filled each heart with a small spoonful of jam.
I chilled the shaped cookies for 10–15 minutes while preheating the oven to 350°F.
I baked them for 10–12 minutes until the edges were set.
I cooled them on the baking sheet for 5 minutes, then moved them to a wire rack to cool completely.

Servings and timing

This recipe makes about 36 cookies.

Prep time: 10 minutes
Chill time: 10–15 minutes
Bake time: 10–12 minutes
Total time: 30–35 minutes

Variations

Sometimes I swap raspberry jam for strawberry, apricot, or even blueberry for a twist. I’ve also used lemon curd for a bright, citrusy version. Instead of almond extract, I sometimes use vanilla for a more neutral flavor. For an extra special finish, I like to drizzle a simple glaze of powdered sugar and milk over the cooled cookies.

storage/reheating

I store the baked cookies in an airtight container at room temperature for up to 5 days.
If I want to make the dough ahead of time, I keep it wrapped in the refrigerator for up to 2 days. I let it sit at room temperature for a few minutes before rolling and shaping.
These cookies freeze well—either as raw dough balls (unfilled) or as fully baked cookies. I freeze them for up to 3 months and thaw at room temperature when ready to enjoy.

FAQs

Why did my cookies spread too much?

When I skip chilling the dough before baking, the cookies tend to spread. A short chill time helps them hold their shape.

Why is the dough cracking when I press it?

Cracks usually mean the dough is too cold or slightly dry. I let the dough soften a bit or gently press the cracks together before baking.

Can I skip rolling the dough in sugar?

Yes, but I like the bit of extra sweetness and sparkle it adds to the outside of the cookie.

Do I have to use almond extract?

Not at all. I’ve made these with vanilla extract instead, and they taste just as delicious.

What other types of jam work well in these cookies?

I’ve used strawberry, apricot, blueberry, and even fig jam. I just make sure to avoid big fruit chunks that might overflow while baking.

Conclusion

I always enjoy making these jam heart cookies—they’re simple, elegant, and taste amazing. Whether for a holiday, a special occasion, or just because, they’re one of my favorite ways to share a little homemade love.