Sweetheart Cookies Recipe
Sweetheart Cookies Recipe photo by Taste of Home

Sweetheart Cookies Recipe

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These rounds filled with fruit preserves were blue-ribbon winners at the county fair 2 years running. A family favorite, they never last past December 25!
TOTAL TIME: Prep: 25 min. Bake: 15 min.
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Bake: 15 min.
MAKES: 12 servings


  • 3/4 cup butter, softened
  • 1/2 cup sugar
  • 1 egg yolk
  • 1-1/2 cups all-purpose flour
  • 2 tablespoons raspberry or strawberry preserves
  • Confectioners' sugar, optional

Nutritional Facts

2 each: 203 calories, 12g fat (7g saturated fat), 48mg cholesterol, 117mg sodium, 22g carbohydrate (10g sugars, trace fiber), 2g protein


  1. 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.
  2. 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.
  3. Bake at 350° for 13-15 minutes or until edges are lightly browned. Remove to wire racks. Dust warm cookies with confectioners' sugar if desired. Cool. Yield: about 2 dozen.
Originally published as Sweetheart Cookies in Country Woman Christmas Annual 2000, p30

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Reviewed Dec. 14, 2015

"These cookies are delicious!! I now use them every year for one of my Christmas cookies. Every time I make them, they are gobbled up. Thanks for the recipe!!! The only thing I changed about the recipe was I did not use preserves but rather used jam."

Reviewed Dec. 22, 2014

"These cookies turned out as perfect as the picture looks. I wasn't sure it would mix together because the batter resembled powdered butter granules before it incorporated when kneading. Once my hands warmed up the batter a bit, it all came together. Make sure you sprinkle with the powdered sugar!"

Reviewed Nov. 20, 2013

"can these cookies be frozen?"

Reviewed May. 31, 2012

"They look delicious! I wonder if they would freeze well?"

Reviewed Jan. 22, 2011

"Simple and delicious! Stay soft if kept in an airtight container. Thanks for the recipe!"

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