Heart Shaped Thumbprint Cookies

5 from 1 vote

Heart Shaped Thumbprint Cookies

These Heart Shaped Thumbprint Cookies are super cute and easy to make with simple ingredients. Fill them with jam, chocolate hazelnut spread, or any filling you choose. Make the heart shape with your pinky finger, you don't need any special tools. These cookies are perfect for Valentine's Day, or anytime!

Prep Time30

Cook Time15

Chill time30

Total Time1 15

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: cookies

Calories: 175kcal

Author: Briana

Equipment

#40 cookie scoop 1.5 tablespoon size
baking sheets
digital food scale
oven thermometer

Ingredients

2 cups all purpose flour 272 grams
1 teaspoon kosher salt
½ cup unsalted butter softened, 1 stick
1 cup sugar 200g
2 ounces cream cheese softened
2 large egg yolks room temperature
2 teaspoons vanilla extract
½ teaspoon almond extract optional
2-3 tablespoons fruit jam of choice we used cherry, you can use whatever filling you want
2-3 tablespoons Nutella or filling of choice

Instructions

Sift together salt and flour. Set aside.
2 cups all purpose flour, 1 teaspoon kosher salt
In a separate large bowl, beat together the butter and granulated sugar with a mixer on medium speed until light and fluffy, about 2 to 3 minutes.
½ cup unsalted butter, 1 cup sugar
Add in the cream cheese, egg yolks, vanilla, and optional almond extract. Mix well, and make sure to scrape down the sides of the bowl as needed.
2 ounces cream cheese, 2 teaspoons vanilla extract, ½ teaspoon almond extract, 2 large egg yolks
Reduce the mixer speed to low and sift in the flour mixture, switching to a rubber spatula about halfway through to avoid overmixing.
Scoop the dough into 18-20 portions using a cookie scoop, then, using your hands, roll the cookie dough into smooth balls.
Dip your pinky in flour to prevent sticking, use your pinky or an oval-shaped ¼ teaspoon, and make 2 indents joined at the bottom to create a heart shape. We think using our pinky makes the best shape.
Place in the freezer and freeze for 30 minutes to help them hold their shape.
Preheat the oven to 350°F. Fill with jam before putting them into the oven and bake for 15 minutes, or until slightly golden brown. If filling with Nutella, fill those after baking, or the Nutella will become too dry.
2-3 tablespoons fruit jam of choice
For any cookies you plan to fill after baking, re-indent them briefly after baking while warm, and fill with Nutella or other filling.
2-3 tablespoons Nutella
Allow the cookies to cool completely, then enjoy!
Store leftovers in an airtight container at room temperature for up to 5 days.

Notes

Use a kitchen scale for best results. Using a kitchen scale makes all the difference for accurate measurements, so you don't end up with too much flour in the cookie dough. This is usually our top top all the time when it comes to baking.
Don't skip the cream cheese. It's crucial to make sure the cookies have a nice shape and it gives them great flavor too!
Make sure your butter and cream cheese are nice and soft so they cream together easily.
Don't overmix the cookie dough once you add the dry ingredients, or your cookies can become dense and tough.
Freeze the heart-shaped cookies to help them hold their shape better when they bake. At the very least, be sure to give them ample time to chill in the fridge. We like freezing them because it helps the heart shape stay more reliably.
Re-indent any cookies you plan to fill with Nutella while they're still warm, as the cookies will puff up a little bit, and this will make room for more filling.
If filling with Nutella, fill after baking! We tried baking the cookies that were filled with Nutella before baking, but this just made the Nutella dry out, so be sure to fill them after.
Use an oven thermometer. Some ovens run hotter or cooler than the temperature dial says they are. We always recommend using an oven thermometer to verify the temperature of your actual oven.

Nutrition