Heart Jam Cookies are a sweet treat that’s as beautiful as it is delicious. These cookies have a buttery, tender base with a little heart-shaped cutout filled with jam, adding a burst of fruity flavor in every bite. The mix of soft cookie and sticky jam is simple but so satisfying.
I love making these cookies when I want something that feels special but isn’t too fussy. My favorite part is choosing different jams—from raspberry to apricot—and seeing how the colors shine through the little hearts. It’s a fun twist that always makes me smile while baking.
These cookies are perfect for sharing with friends or family, especially around holidays or special occasions. I like packing them in a pretty box or tin to give as a homemade gift. They’re a warm, sweet reminder that even the smallest gestures can show a lot of love.
Key Ingredients & Substitutions
Butter: Butter is what makes these cookies tender and flavorful. Use unsalted butter to control salt levels. If needed, you can substitute with a plant-based margarine for a dairy-free option, but the texture might change slightly.
Sugar: Granulated sugar adds sweetness and helps with the cookie’s crisp edges. For a softer cookie, you could try half brown sugar. It adds moisture and a lovely depth of flavor.
Egg: The egg helps bind the dough and adds richness. If you want to go egg-free, try a flax egg (1 tbsp ground flax + 3 tbsp water) but the texture may be a bit different.
Jam: Raspberry jam is classic here, but feel free to use any favorite jam or jelly. Thicker jams work best as they won’t run during baking or assembling. Avoid watery jams to keep your cookies neat.
How Do You Get the Perfect Jam “Window” Without Messing Up the Cookie?
Creating that charming heart-shaped jam window is the fun part but needs a delicate touch:
- Roll your dough evenly, about ⅛ inch thick, so both cookie layers bake consistently.
- Cut whole hearts for the base layer and smaller heart windows for the top layer. Chill dough if it starts getting sticky.
- After baking, let cookies cool completely before spreading jam; warm cookies could cause jam to run.
- Use a small spoon or piping bag to carefully add jam only inside the heart window.
- Gently press the cutout cookie on top to sandwich the jam without squeezing it out.
- Dust with powdered sugar last for a pretty finish, avoiding covering the jam itself.
With these steps, you’ll get cookies that look neat and taste delightful—plus, they’re perfect for sharing love with a sweet touch!
Equipment You’ll Need
- Rolling pin – I recommend a smooth rolling pin to get the dough to an even thickness for uniform cookies.
- Heart-shaped cookie cutters – Use a large heart cutter for the base and a smaller one for the window to create the sweet heart shape.
- Cookie sheet – A standard cookie sheet lined with parchment paper makes baking easy and clean.
- Wire cooling rack – For cooling the cookies quickly and preventing any sogginess.
- Spatula or offset spatula – Great for transferring cookies to and from the baking sheet without breaking them.
- Small spoon or piping bag – To carefully add jam into the heart window without spilling.
Flavor Variations & Add-Ins
- Use different jams like apricot, blackberry, or strawberry to change flavors and colors for variety and special occasions.
- Mix in a teaspoon of lemon zest or vanilla extract into the dough for extra flavor enhancement.
- Add a pinch of cinnamon or nutmeg to the dough to give a warm, spiced twist, especially great during fall and winter.
- Sandwich the cookies with cream or a simple frosting instead of jam for a different filling option, perfect for other celebrations.
Heart Jam Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 2 ¾ cups all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
For the Filling and Topping:
- ½ cup raspberry jam (or your favorite jam)
- Powdered sugar for dusting
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, plus 1 hour to chill the dough, and 8-10 minutes to bake. Allow extra time for the cookies to cool and the jam to set before serving, so plan for about 1 hour and 30 minutes total.
Step-by-Step Instructions:
1. Make the Dough:
In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the softened butter and granulated sugar on medium speed until fluffy, about 3-4 minutes. Add the egg, vanilla extract, and almond extract (if using), and mix until combined. Slowly add the dry ingredients, mixing until just blended. Don’t overmix, or the cookies might get tough.
2. Chill the Dough:
Divide the dough into two equal parts. Shape each into a flat disk, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour. This helps the dough firm up for easier rolling and cutting.
3. Roll and Cut the Cookies:
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. On a lightly floured surface, roll out one dough disk to about ⅛ inch thick. Use a large heart-shaped cookie cutter to cut whole hearts from the dough. Then, take half of these hearts and use a smaller heart cutter to remove the center, creating a window for the jam.
4. Bake and Cool:
Place the whole hearts and the heart-cutouts on prepared baking sheets, keeping them separate. Bake for 8-10 minutes or until the cookies’ edges turn a light golden color. Let the cookies cool completely on wire racks before assembling.
5. Assemble the Heart Jam Cookies:
Spread about 1 teaspoon of jam on each whole heart cookie. Carefully top each with a heart cookie that has the jam window, pressing gently so the jam fills the cutout. Finally, dust the cookies lightly with powdered sugar for a lovely finish. Give the jam a bit of time to set before serving or packing up your treats.
Can I Use Frozen Dough for These Cookies?
Yes! If you want to prepare dough ahead, you can freeze it wrapped tightly in plastic wrap for up to 3 months. Just thaw it overnight in the fridge before rolling and cutting.
What Jam Works Best for Heart Jam Cookies?
Thicker jams like raspberry, strawberry, or apricot work best since they won’t run during assembly. Avoid very watery jams to keep the cookies neat and prevent sogginess.
How Should I Store Leftover Cookies?
Store assembled cookies in an airtight container at room temperature for up to 3 days. To keep them longer, refrigerate for up to a week, but bring to room temperature before eating for best flavor.
Can I Make These Cookies Without Almond Extract?
Absolutely! Almond extract adds a subtle nutty flavor, but if you don’t have it or prefer not to use it, just omit it—the cookies will still taste delicious.