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–+ servings

Simple Valentines Cookies

These are classic buttery thumbprints with a jammy red heart in the middle—Valentine’s energy, zero fuss. If you can press your thumb into dough, you can “bake from scratch” and accept compliments like you worked harder than you did.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 13 minutes
Course Dessert
Servings 30 Cookies

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 1 cup unsalted butter softened
  • 2/3 cup granulated sugar
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1/4 teaspoon fine salt
  • 1/2 cup strawberry or raspberry jam

Instructions

  • Preheat and Prep Pan: Preheat the oven to 350°F and line a baking sheet with parchment paper.
  • Cream Butter and Sugar: Beat the butter and sugar until light and fluffy, about 2 minutes, scraping down the bowl as needed.
    1 cup unsalted butter, 2/3 cup granulated sugar
  • Add Yolk and Vanilla: Mix in the egg yolk and vanilla until fully combined and smooth.
    1 large egg yolk, 2 teaspoons vanilla extract
  • Mix in Dry Ingredients: Add the flour and salt and mix on low just until a soft dough forms. If it looks crumbly at first, keep mixing briefly—it should come together.
    2 1/4 cups all-purpose flour, 1/4 teaspoon fine salt
  • Shape Dough Balls: Roll the dough into 1-inch balls, about 1 tablespoon of dough each, and place them 2 inches apart on the baking sheet.
  • Make Heart Thumbprints: Press your thumb into the center of each dough ball at a slight angle to make one side of the heart. Then press again next to it, angling inward, to create the second side. Gently pinch the bottom into a soft point to shape a clear heart. If the edges crack, lightly smooth them back together.
  • Quick Bake Before Filling: Bake for 7 minutes so the cookies set slightly and the wells hold their shape better.
  • Fill with Jam: Pull the pan out, press the centers again to deepen the wells, then fill each with about 1/2 teaspoon jam.
    1/2 cup strawberry or raspberry jam
  • Finish Baking: Bake for 6 more minutes, until the cookies look set and the bottoms are lightly golden.
  • Cool: Let cookies cool on the pan for 5 minutes, then move to a cooling rack to cool completely so the jam can set.