Sweetheart cookies are tender thumbprint cookies filled with seedless raspberry jam. This tried and true recipe has been in my family for a very long time and I couldn’t be happier to show you how they are made.
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Let Me Call You Sweetheart
I got this recipe from my mom, who had gotten it from her mom. I don’t know where the recipe started or how far back it goes, but it’s stuck around this long for good reason… they are delicious!
My mom baked these throughout my childhood and always called them Sweetheart Cookies. Technically they are thumbprint cookies, but I love the name Sweethearts.
It’s a perfectly fitting name for these cookies. They are pretty little cookies you’ll fall in love with as soon as you taste them.
Sweethearts are perfect for a tea party, bridal shower, or brunch BUT no fancy occasion needed to enjoy these gems. I make them just to keep in the cookie jar on the counter and no one can resist grabbing one or two everytime they walk past.
Be warned, they are addicting!
Sweetheart cookies are rich and moist from the addition of egg yolk. It makes them special for sure, but because there isn’t much to bind the ingredients, you may have to work the dough together with your hands if it’s a sandy texture while using the mixer. This is easy to do and nothing to worry about… just get your hands in there.
The cookie dough is best prepared in a stand mixer with a paddle attachment, but because it’s easier to film, I prepared them with a hand mixer in my video. Check out the video to see what I mean about working the dough with your hands.
A New Way To Shape Thumbprint Cookies
These cookies have always been made by rolling the dough into about 1″ balls and creating an indent with your finger or the handle of a wooden spoon. This was is fine to do and totally works.
The thing is, I am a bit crazy when it comes to uniformity. I wanted them all to be as close to looking the same as possible. I found this cool thumbprint cookie cutter on Etsy and wondered if this sweetheart dough would actually allow for me to roll it and cut it. You can find the cutter here. I ordered the smallest size cutter.
To my excitement, it worked! I was thrilled with the result. They all came out beautifully. Again, you don’t need to do this, but I do support the method!
If you are not going to cut them out, just wrap the dough in plastic wrap and place it in the refrigerator for an hour.
If you are going to cut the cookies out, Roll the dough out between waxed paper to 3/8″ thickness. Then place in the fridge for an hour. I use my Joesph Joesph rolling pin to get evenly rolled dough at a precise thickness.
When you are ready to bake, line a cookie sheet with parchment paper and grab a small bowl of flour to dip your cookie cutter in.
Dip your cookie cutter in flour and cut. Very gently squeeze the sides of the cookie cutter while rotating the cutter in your hands to loosen the cookie from the cutter. If you look closely, you can see me doing this in the video. It really was easy once I figured it out.
I have only ever filled these cookies with raspberry jam but feel free to try other flavors. I find that the easiest and cleanest way to fill the cookies is to place the jam into a piping bag and just squeeze enough to fill the indent in each cookie. If you stir the jam before putting it into the bag or massage the bag, the jam will easily come out of the piping bag smoothly. Be sure to fill the cookies with jam before you bake them.
After the cookies finish baking, remove them from the cookie sheet onto a cooling rack until they are completely cooled.
But they are not done yet!
When the cookies are no longer warm, dust the tops with powdered sugar. I just place some sugar into a fine mesh strainer and shake it over the top of the cookies.
And there you have if, Sweetheart Cookies! I hope this recipe becomes as special to your family as it is to mine.
Happy Baking! xoxo, Katie
Sweethearts are my family's recipe for jam-filled thumbprint cookies. These tender butter cookies are filled with seedless raspberry jam and topped with a dusting of powdered sugar. So irresistible!
- 3/4 cup unsalted butter softened
- 1/2 cup sugar
- 1 egg yolk
- 1 1/2 cups flour
- seedless raspberry jam
Mix butter and sugar.
Add egg yolk.
Mix until dough forms. If the dough isn't coming together, use your hands to help combine.
If hand shaping cookies, wrap the dough in plastic wrap and refrigerate for 1 hour.
If cutting out thumbprints using a cookie cutter, roll the dough to 3/8" thickness between waxed paper. Then refrigerate for 1 hour.
Preheat oven to 350 degrees.
Cut out cookies with a thumbprint cookie cutter or roll dough into 1" balls and indent center with thumb.
Place cookies on a parchment lined cookie sheet and fill indents with raspberry jam.
*Stir the jam well and then place into a piping bag or zip-top bag with the corner snipped off to easily fill the cookies with the jam.
Bake the cookies for 10-12 minutes.
Remove the cookies from the cookie sheet when they come out of the oven and place them on a cooling rack until completely cooled.
Dust the cookies with powdered sugar using a fine mesh strainer or sifter.
Store cookies in an air-tight container.