Go Back Email Link
–+ servings

Classic Heart Jam Cookies

A tender, buttery cookie crust pairs beautifully with the sweetness of your favorite jam, all in a lovely heart shape that's perfect for any occasion
Prep Time:30 minutes
Cook Time:15 minutes
Total Time:45 minutes

Ingredients

For the Cookie Dough

  • 1 cup unsalted butter, room temperature
  • ½ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • ¼ teaspoon salt

Assembly

  • ½ cup jam of your choice (raspberry, strawberry, apricot, etc.)
  • powdered sugar (for dusting)

Instructions

  • Prep. Preheat your oven to 350°F (175°C). Then, line two baking sheets with parchment paper and set them aside.
  • Make the cookie dough. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar at medium speed until light and fluffy, for about 3 minutes. Add the egg and vanilla extract and mix on low speed until fully incorporated.
    wet ingredients forr cookie dough.
  • Combine the dry ingredients. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture, mixing at low speed until dough forms. The dough may be slightly crumbly but should hold together when pressed; if it doesn't, add a small sprinkle of water.
    crumble cookie dough.
  • Roll out and cut. Roll out the dough to a thickness of about ¼ inch on a lightly floured surface. Then, use a large heart-shaped cookie cutter to cut out cookies. Reroll the scraps to make more cookies as needed. Place half of the cookies on your prepared baking sheets. Using a smaller heart-shaped cookie cutter, cut out the centers of the remaining cookies to create a heart-shaped "window."
    rolled out cookie dough being cut with heart cookie cutters.
  • Bake. Bake the cookies for 10-12 minutes or until the edges are lightly golden. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
    cut out cookie dough before baking.
  • Assemble. Spoon a small amount of jam onto the base of each whole heart cookie, spreading it evenly but avoiding the edges to prevent overflow. Dust the top cookies (the ones with the "windows") with powdered sugar. Gently place the dusted top cookies over the jam-covered ones, aligning the edges carefully.
    2 layers of cookies with powdered sugar and jam.
  • Serve. Store any leftovers in an airtight container at room temperature for 3-4 days.
    3 finished jam heart sandwich cookies.

Notes

Don't forget to keep your butter, egg, and jam at room temperature for easier mixing and a smoother dough.
For crisp edges and less spreading, refrigerate the cut-out cookies for 10 minutes before baking.
Experiment with various jams and preserves to discover your preferred flavor combination. Keep in mind that some jams may be sweeter or more tart, so pick one that suits your taste.
Make sure to choose a jam that isn't too runny, as it might make your cookies soggy. If your jam is runny, you can simmer it for a few minutes to thicken before using it as a filling.
Even though it may be tempting to eat these cookies right out of the oven, they actually taste even better once the flavors have melded together.
You can also try these different versions:
Nutty Heart Jam Cookies: Mix in 1/2 cup finely chopped nuts into the dough.
Spiced Heart Jam Cookies: Add 1 teaspoon of cinnamon and a pinch of nutmeg to the dry ingredients.
Servings: 12 cookies
Author: Katie