Best 7 Sweetheart Thumbprint Cookies Recipes

THUMBPRINT HEART COOKIES

Steps:

• Preheat the oven to 375 F and line a baking sheet with parchment paper.
• With an electric mixer, cream together the butter and brown sugar until light and fluffy. Add in the egg and vanilla and continue mixing until fully incorporated. Add in the flour and salt and continue blending until combined.
• Shape the dough into 1" balls. Place on an ungreased cookie sheet 1 1/2 inches apart and gently press your thumb in the centre twice, to form a heart indent (this is where the jam will be placed). Bake for 12-15 minutes. Remove from the oven, transfer to a cooling rack and let cool before filling the centres with around a teaspoon of your favourite jam.

SWEETHEART COOKIES

Steps:

• Preheat oven to 350°. In a bowl, cream butter and sugar. Add egg yolk; mix well. Stir in the flour by hand. On a lightly floured surface, gently knead dough for 2-3 minutes or until thoroughly combined. , Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indention in the center of each. Fill each with 1/4 teaspoon preserves. , Bake for 13-15 minutes or until edges are lightly browned. Remove to wire racks. Dust warm cookies with confectioners' sugar if desired. Cool.

SWEETHEART THUMBPRINT COOKIES

Steps:

• Preheat oven to 350˚F. Beat butter with confectioners' sugar, vanilla, and salt until thoroughly combined, about 1 minute. Beat in flour until a dough forms.
• Roll level tablespoons of dough into balls; arrange 1 inch apart on parchment-lined baking sheets. Using the end of the handle of a flat-bottomed eating utensil or rubber spatula, press two deep indentations into the center of each ball to create a V (it will expand during baking to become a heart).
• Bake until bottoms are golden and cookies are just set, 17 to 20 minutes. Meanwhile, stir together sanding sugar and a tiny pinch of luster dust. In a small bowl, beat egg white with 1 teaspoon water. Working with a few cookies at a time, brush tops with egg wash and sprinkle generously with sanding-sugar mixture.
• Return to oven and bake until egg wash is dry and sugar has set, about 1 minute. Let cookies cool 5 minutes on sheets, then transfer to wire racks and let cool completely.
• In a small saucepan, bring jam to a boil. Press through a fine-mesh strainer; discard solids. Spoon into heart indentations (about 1/2 teaspoon per cookie), or transfer heated jam to squeeze bottles for more precision. Let jam set completely before serving. (Cookies can be stored in an airtight container at room temperature up to 5 days.)

PERFECT THUMBPRINT COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Mix butter and powdered sugar together with a rubber spatula until creamy. Add vanilla extract, almond extract, salt, and egg yolk. Mix with the spatula. Add flour and blend until just combined.
• Use a sorbet scoop to portion dough into 1/2-ounce (1-tablespoon) balls. Roll balls in a plate of white sugar to coat; roll again between your palms. Place several inches apart on a silicone-lined baking sheet. Flatten balls lightly with your fingers.
• To make shortbread cookies with a little jam, poke a well into each cookie using the end of a thick wooden spoon dusted with powdered sugar or using one of your fingers. Fill cookies with fruit jam. Tap baking sheet against the counter to let jam settle.
• Bake in the preheated oven until tops are barely blonde and bottoms are slightly golden, about 15 minutes. Let cool on a wire rack before icing.
• Meanwhile, mix powdered sugar with a little milk until you have a consistency that will hold its shape when piped. Pipe icing on top of cookies in a zigzag pattern. Let sit for 15 minutes before serving.
• For a more jam-forward cookie, press your thumb into the cookies to make large, shallow indentations. Spoon in jam. Tap baking sheet against the counter.
• Bake until not quite golden brown, about 15 minutes. Let rest on pan for 5 minutes before transferring a wire rack. Dust with powdered sugar.

SWEETHEART VALENTINE THUMBPRINT COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• Line a baking sheet with parchment paper and set it aside. If you do not have parchment paper, spray the baking sheet with non-stick cooking spray.
• In a medium size mixing bowl, mix together the butter with the powdered sugar, vanilla extract, and salt until thoroughly combined. This will take about 1 minute with an electric mixer or2-3 by hand.
• Then, add in the flour and mix again until the dough forms.
• Next, roll the dough into level-size tablespoon balls of dough.
• Place them on the prepared baking sheet, arrange the dough balls 1 inch apart to give them room to spread out.
• After that, use the end of the handle on a rubber spatula to press two deep indentations into the center of each cookie dough ball in the form of a V. As it bakes it will puff up and look more like a heart.
• Stick the cookies in the oven and bake for 17-20 minutes or until the bottoms are golden in color.
• Let cool for 5 minutes on the sheet before transferring to a wire rack and letting cool completely.
• Before the cookies have cooled completely, use the handle or the rubber spatula to re-define the hearts by pressing the handle into the indents gently.
• In a small bowl, start by heating your chosen jam in the microwave for 30 seconds.
• Then, spoon the jam into the heart-shaped indents. This is roughly ½ teaspoon of jam per cookie.
• Let the jam set and cool completely before serving the cookies. Enjoy!

SWEET & NUTTY THUMBPRINT COOKIES

Steps:

• Heat oven to 350*.
• Cream sugar, shortening, butter, vanilla and egg yolk.
• Stir in flour and salt until dough holds together.
• Shape into 1 inch balls.
• Beat egg white slightly.
• Dip each cookie ball in the egg white; roll in the nuts.
• Place 1 inch apart on cookie sheet.
• Press thumb deeply in center of each.
• Bake until light brown, about 8-10 minutes.
• Remove from cookie sheet, cool.
• Fill thumbprints with jelly.

SWEETHEART THUMBPRINTS

Steps:

• Mix flour and baking soda in medium bowl; set aside. Beat margarine, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add egg; beat 1 minute. Gradually add flour mixture, stirring until well blended. Stir in pecans; cover. Refrigerate 1 hour.
• Preheat oven to 375°F. Shape dough into 42 (1-inch) balls; place, 2 inches apart, on lightly greased baking sheets. Make small indentation in each ball with thumb. Spoon 1/2 tsp. of the preserves into each indentation.
• Bake 8 to 10 minutes or until lightly browned. Cool on wire racks. Drizzle with Quick Glaze. Store in airtight container at room temperature.