Heart Jam Cookies are sweet little treats filled with gooey, fruity jam that peek through a soft, buttery dough. They’re a fun mix of tender cookie and bright, juicy filling that makes every bite a happy surprise. If you love a cookie that’s not too sweet but full of character, these are a great pick.
I always enjoy making these because the jam gives the cookies a beautiful burst of color and flavor without much fuss. One thing I like to do is use my favorite homemade jam or even a store-bought one with fresh fruit—either way, it never disappoints. The joy is in the promise of that little jam pocket in the middle waiting to be tasted.
For me, these cookies are perfect with a cup of tea or a glass of milk, especially when I want a quick, cheerful snack. They’re also wonderful for sharing at gatherings, since their cheerful heart shapes bring smiles and warm feelings. Honestly, they make every day a little sweeter, which is something I think we can all use now and then.
Key Ingredients & Substitutions
Butter: Use unsalted butter for the best control over saltiness. If you want a dairy-free option, try vegan margarine or coconut oil, but your cookies might be a bit softer.
Jam: The jam is the star of these cookies. I like raspberry or strawberry for a bright pop of flavor. If you want to cut sugar, use a low-sugar or homemade jam. Avoid runny jams; thicker ones hold better inside the cookies.
Flour: All-purpose flour works great here. You can try a gluten-free blend but expect a slightly different texture. Make sure your flour is well sifted for a tender cookie.
How Can I Keep the Jam from Oozing Out During Baking?
This is a common concern when you have jam-filled cookies. Here’s what helps:
- Chill the dough well before cutting and shaping. Cold dough holds its shape better in the oven.
- Bake the bottom cookie halves first alone for a few minutes. This slight bake firms them up before adding jam and tops.
- Use a small spoonful of jam—too much can make cookies soggy or spill over.
- Choose thicker jams with less liquid to prevent excess spreading.
Patience with chilling and careful measuring can keep your cookies looking neat and tasty.
Equipment You’ll Need
- Large mixing bowl – you’ll mix the dough easily and comfortably.
- Hand or stand mixer – makes creaming butter and sugar quick and smooth.
- Rolling pin – helps roll out the dough evenly to about ¼ inch thick.
- Heart-shaped cookie cutters – important for shaping the cookies, especially the cut-out centers.
- Baking sheet – for baking the cookies on a flat, even surface.
- Parchment paper – prevents sticking and makes cleanup easier.
- Cooling rack – to cool cookies completely after baking so they stay crisp.
Flavor Variations & Add-Ins
- Different jams: try apricot, blueberry, or peach for a change of flavor and color.
- Chocolate: add a splash of cocoa powder to the dough for a chocolate twist.
- Nutty crunch: sprinkle chopped nuts like almonds or pistachios inside the jam or on top.
- Spices: add a pinch of cinnamon or cardamom to the dough for warm, cozy notes.
Heart Jam Cookies
Ingredients You’ll Need:
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup fruit jam (such as raspberry, strawberry, or blackberry)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, around 8-10 minutes to bake, and at least 1 hour for chilling the dough. So, plan about 1 hour and 30 minutes in total to make these delicious cookies, including cooling time.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheet:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to stop the cookies from sticking and help them bake evenly.
2. Make the Cookie Dough:
In a large bowl, beat the softened butter and sugar with a mixer until light and fluffy—this usually takes about 3-4 minutes. Then, add the egg yolk and vanilla extract and mix everything until smooth.
Next, slowly add the flour and salt, mixing on low speed just until a soft dough forms. Be careful not to overmix to keep the cookies tender.
Divide the dough into two equal parts, wrap them in plastic wrap, and chill in the fridge for at least 1 hour. This makes the dough easier to work with and helps the cookies keep their shape.
3. Cut and Bake the Cookies:
Once chilled, roll out one portion of the dough on a lightly floured surface to about 1/4 inch thickness. Use a large heart-shaped cookie cutter to cut out the cookie bases and place them on your prepared baking sheet.
For half the cookies, use a smaller heart-shaped cutter to cut out the centers to create window cookies—these will be the tops for the sandwich cookies.
Bake the cookies in the preheated oven for 8 to 10 minutes, or until the edges just begin to turn a light golden color. Remove them from the oven and let the cookies cool completely on a wire rack.
4. Add Jam and Assemble:
Once the cookies are cooled, spread a small spoonful of your favorite fruit jam on each solid heart-shaped cookie base. Then, gently press the window cookies on top to sandwich the jam inside.
If you like, dust the finished cookies lightly with powdered sugar before serving for an extra touch of sweetness and charm.
Enjoy your charming and sweet Heart Jam Cookies, perfect for sharing or any time you want a delightful treat!
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 it in the fridge overnight before rolling out and cutting.
What’s the Best Jam to Use?
Use a thick, flavorful jam like raspberry, strawberry, or blackberry. Avoid runny or overly watery jams, as they can cause the cookies to become soggy or ooze during baking.
How Should I Store Leftover Cookies?
Store your Heart Jam Cookies in an airtight container at room temperature for up to 3 days. If you want them crispier, add a paper towel to absorb moisture. For longer storage, freeze them for up to 1 month.
Can I Make These Cookies Ahead of Time?
Absolutely! Bake the cookies and assemble them with jam, then store them in an airtight container. They taste great the next day once the jam firms up a bit inside the cookie sandwich.