Heart Jam Cookies
Here is a simple recipe you can make at home.
introduction
These Heart Jam Cookies are small, buttery cookies with a little heart filled with raspberry jam. They are easy to make and look nice for gifts or a party. The cookie has a soft center and a sweet jam heart.
why make this recipe
Make these cookies when you want a small, pretty treat that is quick to bake. They use simple pantry ingredients and one jar of jam. If you like a light almond note, these cookies pair well with other almond treats like Almond Meringue Sandwich Cookies.
how to make Heart Jam Cookies
Ingredients :
- 2 1/4 cups (280 g) all purpose flour
- 2 teaspoons cornstarch
- 1/4 teaspoon salt
- 1 cup unsalted butter (at room temperature)
- 1/3 cup light brown sugar (packed)
- 1/3 cup granulated sugar
- 1 large egg yolk
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoon almond extract
- 1/2 cup raspberry jam
Directions :
- Line two 13×9 baking sheets with well fitting parchment paper.
- In a medium bowl, whisk together flour, cornstarch, and salt. Set aside.
- In the large bowl of a stand mixer or with a hand mixer, cream together the butter with the sugars with the paddle attachment starting with medium speed and gradually increasing to medium high for 2-3 minutes until lighter and creamy.
- Scrape down the bowl, mix in the egg yolk, vanilla, and almond extract.
- Set the mixture to low and slowly add in the dry ingredients into the wet ingredients. Scrape down the bowl as needed.
- Using a 1 tablespoon sized dough scoop, make dough balls. Roll them as smoothly as possible between your palms.
- Place each dough ball 2 inches apart onto the prepared baking sheet. Gently press the heart shape into the top of the cookie dough with a pinky finger. Place the cookie sheet into the freezer for 30 minutes or the refrigerator for 1 hour.
- Pull the baking sheets from the freezer. Preheat the oven to 375°F.
- Put the fruit preserves into a small microwave safe bowl and heat for 10-15 seconds until it’s a little runny. Using a 1/4 teaspoon or a very small spoon, fill the heart indent to the brim with about 1/2 teaspoon of jam.
- Cook each tray of cookies for 10-12 minutes until the cookie edges just start to turn golden brown.
- Let cookies cool on cookie sheet for 5 minutes, then transfer them to a cooling rack.
how to serve Heart Jam Cookies
Serve these cookies on a small plate or in a box for a gift. They go well with tea, coffee, or milk. Arrange them with the jam hearts facing up so they look pretty.
how to store Heart Jam Cookies
Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, keep them in the fridge for up to 2 weeks or freeze in a sealed container for up to 3 months. Thaw at room temperature before serving.
tips to make Heart Jam Cookies
- Use room temperature butter so the dough creams well and becomes light.
- Chill the dough so the cookies hold their shape when baked.
- Warm the jam a little so it fills the heart easily without tearing the dough.
- For a neat heart, press gently with the pad of your pinky, not the nail.
- Try other jams if you want different flavors.
- For more cookie ideas, see Chewy Pumpkin Chocolate Chip Cookies for a chewy flavor option.
variation (if any)
- Use strawberry, apricot, or blueberry jam instead of raspberry.
- Dust with a little powdered sugar after cooling for a sweet finish.
- Add a bit more almond extract for a stronger almond scent.
FAQs
Q: Can I use frozen butter?
A: No. Use room temperature butter so the dough mixes well.
Q: Can I make the dough ahead?
A: Yes. You can chill the dough in the fridge for up to 24 hours before baking.
Q: What jam works best?
A: Any smooth fruit jam works. Raspberry or strawberry give a bright color.
Q: Can I make bigger cookies?
A: Yes. If you make larger dough balls, increase bake time a few minutes and watch the edges.
Q: Do I need to press the heart deeply?
A: Press just enough to make a shallow well for the jam. Too deep can make the cookie bake unevenly.
Heart Jam Cookies
- Total Time: 42 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These small, buttery cookies are filled with raspberry jam and shaped into cute hearts, making them perfect for gifts or parties.
Ingredients
- 2 1/4 cups (280 g) all-purpose flour
- 2 teaspoons cornstarch
- 1/4 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 1/3 cup light brown sugar, packed
- 1/3 cup granulated sugar
- 1 large egg yolk
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons almond extract
- 1/2 cup raspberry jam
Instructions
- Line two 13×9 baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cornstarch, and salt. Set aside.
- Cream together the butter and sugars in a stand mixer for 2-3 minutes until lighter and creamy.
- Mix in the egg yolk, vanilla, and almond extract.
- Gradually add dry ingredients to the wet mixture, scraping down the bowl as needed.
- Form dough balls using a tablespoon scoop and roll them smoothly.
- Place dough balls 2 inches apart on the prepared baking sheet and press a heart shape into the top with your pinky finger.
- Freeze for 30 minutes or refrigerate for 1 hour.
- Preheat the oven to 375°F.
- Warm the raspberry jam in a microwave-safe bowl for 10-15 seconds until runny and fill the heart indent on each cookie.
- Bake for 10-12 minutes until edges are golden brown.
- Let cool on the sheet for 5 minutes, then transfer to a cooling rack.
Notes
Use room temperature butter for better dough consistency. Chill the dough to maintain the cookie shape when baking.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
