Strawberry Heart Thumbprint Cookies
Melt-in-your mouth shortbread cookies with a jammy heart filled center perfect for making and sharing with someone you love
Servings: 35 cookies
Ingredients
- 250 g (2 cups) all purpose flour ,sifted
- ½ tsp salt
- 100 g (½ cup) granulated sugar
- 160 g (¾ cup) vegan stick butter* ,room temperature
- 2 tbsp dairy free milk ,oat or soy is best
- 1 tsp vanilla extract
- ½ tsp almond extract ,optional
- 78 g (¼ cup) strawberry jam ,or another type of jam or filling (see notes section in the post)
- 2 tbsp powdered sugar for sprinkling ,optional
Instructions
- Preheat your oven to 350°F (180°C). Line 1 large or 2 medium sized baking trays with silpat or parchment paper. Set aside.
- In a medium sized bowl, whisk together the flour and salt. Set aside.
- Using a stand mixer with the paddle attachment or a hand mixer, cream the butter and granulated sugar until light, fluffy and a pale yellow. Add in the vanilla and almond extract if using then pour in the milk. Mix until just combined, around 30 seconds.
- Turn your mixer speed on low or off and add in the flour. Do not overmix. Using a 1 tablespoon measuring spoon, scoop out the dough and roll into balls. Flatten the dough until about ½ inch thick and use your finger or the back of a small spoon to make a criss cross shape on each cookie to create a heart.* Transfer each cookie to the prepared pan/s.
- If making these a day in advance, cover the tray with cling wrap and chill in the fridge overnight. If not chilling, proceed to add jam to each cookie.
- Add around ½ tsp of jam for each cookie, transfer the pan in the oven and bake for 13-15 minutes or until the edges have turned slightly golden. Sprinkle with powdered sugar. Serve warm and enjoy!
Notes
*Use good quality butter for the best tasting cookies. Make sure you to use the stick variety and not the spread or tub versions. Vegan butter can also be substituted with dairy butter for non-vegans.
*If your dough is too soft or sticky, place it in the freezer for 5-10 minutes to firm up again and proceed with the recipe.
*To create a perfect heart, I like to use the back of a small spoon for clearer indentations but you can also use your pointer or pinky finger to make a heart shape. Some might not be perfect but that is perfectly ok. They're still cute.
*You can use homemade jam or other fillings like chocolate ganache or nut spreads. If using ganache, make sure to add them after baking the cookies.
Recipe inspired by Catherine Zhang