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Sweetheart Cookies Recipe

Sweetheart Cookies Recipe

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. YIELD:12 servings


  • 3/4 cup butter (no substitutes), softened
  • 1/2 cup sugar
  • 1 egg yolk
  • 1-1/2 cups all-purpose flour
  • 2 tablespoons raspberry or strawberry preserves
  • Confectioners' sugar, optional


  • 1. In a mixing 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. 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.

Nutritional Facts

2 each: 203 calories, 12g fat (7g saturated fat), 48mg cholesterol, 117mg sodium, 22g carbohydrate (10g sugars, 0 fiber), 2g protein.

Reviews for Sweetheart Cookies

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Reviewed Dec. 22, 2017

"I like the taste of these quite a bit, however the suggested baking time was wildly inaccurate. I cooked these for all of maybe seven minutes and they were perfectly done. Definitely don’t pop them in and walk away, that’s for sure. The second time I made them I substituted confectioner’s sugar in place of the granulated: the result was a much more tender cookie with a more even flavor. I do recommend chilling them for about half an hour before rolling them into balls, but chilled butter doesn’t seem necessary for them to keep their shape so long as the prepared dough is chilled and the balls not too large."

Reviewed Feb. 8, 2017

"These are great! My mother used to make these for years. It's an old recipe. However, to make your cookies more puffy and even, do this: Use COLD butter, not softened. Once the dough is made, chill in fridge for about 30 minutes. Also, make sure the balls are not overly big. You want to get 24 cookies out of this recipe. Additionally, don't make a thumbprint, make a WELL, a hole. If you make a thumbprint, the jam will just spread all over the cookie while baking."

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!"

Reviewed Nov. 8, 2010

"I submitted this recipe and I always use cold dough, make small round balls and carefully use my thumbprint and gently push the dough back up to meet the jelly. They turn out wonderful and my family loves these tender little cookies."

Reviewed Dec. 24, 2009

"These cookies taste great but they spread more than the picture. I followed the recipe to a "T" twice and had the same result. (I am not a novice baker, either!)"

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