Heart Jam Cookies are a delightful treat filled with sweet, fruity jam nestled right in the center of soft, buttery cookie dough. They have a lovely tender texture that melts in your mouth, paired with the bright, fruity flavor of your favorite jam. These cookies are simple but special, perfect for sharing with loved ones or just enjoying a cozy moment with a cup of tea.
I love making Heart Jam Cookies whenever I want something that feels like a little gift from me to myself or friends. The best part is choosing your jam — whether it’s raspberry, strawberry, or apricot, it gives each cookie a personal touch and a burst of color that’s almost too cute to eat. I usually press a small indentation into the dough before baking to hold the jam perfectly without it spilling over.
These cookies are great for all sorts of occasions, whether it’s a birthday party, a casual afternoon snack, or even a last-minute gift. I find they always bring smiles, especially when shared with family or delivered to neighbors. Plus, they’re easy to make in batches, so there are plenty to go around and save for later!
Key Ingredients & Substitutions
Butter: Use unsalted butter for better control of salt in the recipe. If you want a dairy-free option, try vegan margarine or coconut oil, but the flavor will change slightly.
Jam: Strawberry or raspberry jam works great for the classic look and flavor. If you prefer less sweetness, try apricot or mixed berry jams. Homemade jams with fewer added sugars can also be a nice choice.
Flour: All-purpose flour gives the cookies a tender, sturdy texture. For a gluten-free version, replace with a one-to-one gluten-free flour blend, but be mindful the texture may be a bit different.
Sugar: Granulated sugar sweetens the dough perfectly. You can swap it for coconut sugar for a deeper flavor and slightly lower glycemic index, but it will darken the dough a bit.
How Do You Make Perfect Jam Windows Without Spreading or Burning?
Cutting the smaller heart in the dough top is key to that pretty jam window effect. Here’s how to get it right:
- Use a sharp small cookie cutter to press the heart gently but cleanly to avoid squashing the dough.
- Chill your cookie dough parts before and after cutting the shapes. Cold dough holds its shape better when baking.
- Don’t overfill with jam — about 1 teaspoon keeps jam from spilling over while baking and prevents soggy cookies.
- Lightly dust powdered sugar only after baking and cooling; this keeps the sugar from melting into the jam.
These tips help your cookies stay neat, with clear, glossy jam centers and a tender crumb that isn’t too soft or too crunchy.
Equipment You’ll Need
- Cookie cutters: a large heart-shaped cutter for the cookies and a small heart-shaped cutter for the windows – these give the perfect look and help shape your cookies.
- Mixing bowls: for whisking the dry ingredients and mixing the dough – I prefer a set of medium and large bowls for easy prep.
- Electric mixer or hand whisk: to cream the butter and sugar smoothly – it makes the dough light and fluffy with less effort.
- Rolling pin: a sturdy one to flatten the dough evenly – helps you get the right thickness for even baking.
- Parchment paper: lines your baking sheets for easy removal and cleanup – prevents sticking and keeps cookies smooth.
- Cooling racks: to cool cookies and keep them crisp – I use these for quick, even cooling.
Flavor Variations & Add-Ins
- Swap jam flavor: try apricot, blueberry, or mixed berry jams for different fruity flavors and colors.
- Add a hint of spice: mix in a pinch of cinnamon or cardamom in the dough for warmth and aroma.
- Cheesecake twist: spread a thin layer of cream cheese underneath the jam for a tangy contrast.
- Chocolate version: add a bit of cocoa powder to the dough for a rich, chocolaty treat.
How to Make Heart Jam Cookies
Ingredients You’ll Need:
For The Dough:
- 2 1/4 cups (280 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup (170 g) unsalted butter, softened
- 2/3 cup (130 g) granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
For The Filling and Topping:
- 1/2 cup strawberry or raspberry jam (or your favorite red fruit jam)
- Powdered sugar, for dusting
Time You’ll Need
This recipe takes about 20 minutes of active preparation, plus 1 to 1½ hours for chilling the dough. Baking is quick — around 8 to 10 minutes per batch — and then a bit of cooling before assembling. All together, plan on about 1 hour 40 minutes from start to ready-to-enjoy cookies.
Step-by-Step Instructions:
1. Mix and Prepare the Dough:
Start by whisking together the flour, baking powder, and salt in a medium bowl—this keeps everything evenly combined. In a larger bowl, use a mixer to beat the softened butter and sugar on medium speed until the mixture is light and fluffy, about 3-4 minutes. Next, add the egg and vanilla, mixing until smooth. Gradually add your dry ingredients on low speed, just until the dough comes together. Avoid overmixing so your cookies stay tender.
2. Chill and Roll Out the Dough:
Divide your dough into two equal pieces. Flatten each into a disk, wrap them well with plastic wrap, and pop them into the fridge for at least 1 hour. Once chilled, preheat your oven to 350°F (175°C). On a lightly floured surface, roll one disk out to about 1/4-inch (6 mm) thickness.
3. Cut and Bake the Cookies:
Use a large heart-shaped cookie cutter to cut out solid hearts and place them on parchment-lined baking sheets. Then, take a smaller heart cutter and press out the centers from half of those hearts to create jam windows. Chill the cookies on the baking sheet in the fridge for 10 minutes before baking to help them hold their shape. Bake for 8-10 minutes, until the edges start to lightly brown. Let the cookies cool completely on the baking sheet.
4. Assemble the Jam Sandwiches:
Once your cookies have cooled, spread about 1 teaspoon of your favorite jam onto each solid heart cookie. Dust the cut-out top cookies with a light layer of powdered sugar, then gently place them over the jam-covered cookies to form pretty little sandwiches. Press lightly to seal without squeezing out the jam. Now, your delicate and tasty Heart Jam Cookies are ready to share or enjoy yourself!
Can I Use Frozen Dough for Heart Jam Cookies?
Yes! You can freeze the dough wrapped tightly in plastic wrap for up to 2 months. When ready to bake, thaw overnight in the fridge, then roll and cut as usual.
Can I Substitute Different Jams?
Absolutely! Any smooth fruit jam or preserves work well. Just avoid chunky jams that might spill during baking.
How Should I Store Leftover Cookies?
Store assembled cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate or freeze, but note the texture may change slightly.
Can I Make These Cookies Ahead of Time?
Yes! You can prepare and bake the cookies in advance, then assemble with jam the day you plan to serve for the freshest taste and texture.