Thumbprint Heart Cookies Jam (Print-Friendly Version)

Tender cookies with heart-shaped centers and sweet jam. Includes vegan swap. Easy and fun to bake.

# Ingredients List:

01 - 170 grams unsalted butter, softened (or vegan butter for plant-based preparation)

02 - 110 grams light brown sugar, lightly packed

03 - 1 large egg (or 1 tablespoon ground flaxseed blended with 2 tablespoons water for vegan option)

04 - 0.5 teaspoon vanilla extract

05 - 190 grams all-purpose flour

06 - 0.25 teaspoon fine salt

07 - 60 milliliters fruit jam of choice (raspberry, strawberry, apricot, etc.)

01 - Set oven to 190°C. Line a baking sheet with parchment paper.

02 - In a large bowl, beat the butter and brown sugar on high speed using an electric mixer until pale and fluffy.

03 - Add the egg (or flax mixture) and vanilla extract; beat until thoroughly combined.

04 - Add the flour and salt to the bowl, mixing until a soft, cohesive dough forms.

05 - Roll dough into balls approximately 2.5 centimeters in diameter and arrange on the prepared sheet, leaving 4 centimeters between each.

06 - Gently press a thumb or the rounded side of a teaspoon into each dough ball twice to create a heart-shaped cavity in the center.

07 - Bake for 12 to 15 minutes, or until cookie edges are lightly golden.

08 - Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. If the indents have faded, reshape them gently while warm.

09 - Once completely cool, spoon a small amount of jam into each heart-shaped center.

01 - Replace the egg with ground flaxseed and water, and use vegan butter for a fully vegan preparation.

02 - Allow cookies to cool completely before adding the jam to prevent melting or absorption.

03 - Store in an airtight container at room temperature for up to five days.

04 - Doubling the dough is recommended for larger gatherings, as these cookies are often enjoyed rapidly.