I first tried these heart jam cookies the winter my neighbor dropped off a tin while I was knee-deep in holiday wrapping. They were the kind of buttery, tender cookie that melts on the tongue, with a bright dollop of raspberry jam in the center — simple, nostalgic, and oddly impressive for only a few steps. These cookies are perfect for gifting, a Valentine’s treat, or whenever you want a small sweet that looks curated but isn’t fussy.
Why you’ll love this dish
These cookies hit the sweet spot between shortbread and sugar cookie: crisp edges, melt-in-your-mouth centers, and a glossy jam heart that contrasts both texture and flavor. They’re quick to assemble, freeze well, and are great for cookie swaps or decorating with kids because the heart indent is forgiving.
“A little jar of raspberry inside a buttery cookie — everyone thought I’d bought them!” — a neighbor who never bakes
What makes them especially handy:
- Fast mixing: one bowl wet, one bowl dry; no chilling the whole dough required (just formed balls).
- Crowd-pleasing: flavor is approachable — vanilla + almond extracts play nicely with raspberry.
- Customizable: swap jams, extract, or cut the heart into other shapes for holidays.
Step-by-step overview
- Whisk the dry ingredients and cream butter with sugars until fluffy.
- Add egg yolk and extracts, then slowly mix in the dry ingredients.
- Scoop, roll, press a heart indent, chill briefly, and fill with warmed jam.
- Bake 10–12 minutes until edges are slightly golden, cool, and enjoy.
What you’ll need
- 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
Notes and substitutions:
- Flour: measure by weight (280 g) for consistent results. Spoon-and-level if using cups.
- Cornstarch: gives a tender, shortbread-like crumb; don’t skip.
- Butter: room temperature (not melted) ensures good creaming. For dairy-free, use a firm vegan butter and a touch more cornstarch to mimic texture.
- Jam: raspberry is classic, but apricot, strawberry, or a seeded blackberry jam all work. Warm the jam first to make filling easier.
Step-by-step instructions
- Line two 13×9 baking sheets with well-fitting parchment paper. Set aside.
- In a medium bowl, whisk together the flour, cornstarch, and salt. Set aside.
- In the large bowl of a stand mixer (or using a hand mixer), cream the room-temperature butter with both sugars. Start on medium speed, then increase to medium-high and beat for 2–3 minutes until lighter in color and creamy.
- Scrape down the bowl. Add the egg yolk, vanilla, and almond extract and mix until combined.
- Reduce mixer to low. Gradually add the dry ingredients to the wet mixture. Mix just until incorporated; scrape down the bowl as needed. Avoid overmixing.
- Use a 1-tablespoon scoop to portion the dough. Roll each portion between your palms into smooth balls.
- Place dough balls about 2 inches apart on the prepared baking sheets. Gently press a heart shape into the top of each cookie using your pinky or the back of a small spoon.
- Chill the trays: freeze for 30 minutes or refrigerate for 1 hour. This helps the cookies keep their shape and creates a cleaner jam well.
- Pull the baking sheets from the freezer and preheat the oven to 375°F (190°C).
- Place the jam in a small microwave-safe bowl and heat for 10–15 seconds so it becomes slightly runny. Using a 1/4 teaspoon or very small spoon, fill each heart indent to the brim with about 1/2 teaspoon of jam.
- Bake one tray at a time for 10–12 minutes, until the cookie edges just start to turn golden brown. Rotate halfway if your oven has hot spots.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to finish cooling.
Best ways to enjoy it
- Serve warm or at room temperature alongside a cup of black tea, milky coffee, or a vanilla latte.
- Plate a stack on a small dessert platter garnished with fresh raspberries and a dusting of powdered sugar for a party table.
- Pack a few in a cellophane bag, tie with ribbon, and they become instant gifts that look more elaborate than they are.
Storage and reheating tips
- Room temperature: Store in an airtight container layered with parchment for up to 3 days. Keep away from direct sunlight to prevent jam from sweating.
- Refrigerate: If you prefer chilled cookies, store in the fridge up to 7 days, but bring to room temperature before serving for best texture.
- Freeze: Freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature for 30–60 minutes. You can also freeze the unbaked dough balls on a tray, then bag them; bake from frozen adding an extra 1–2 minutes.
Safe handling: cool completely before packaging to avoid condensation and bacterial growth.
Helpful cooking tips
- Don’t overbeat the butter and sugar: you want it fluffy but not greasy. Two to three minutes is enough.
- Smooth rounds bake more evenly. If your dough balls crack, pinch them smooth with your thumb before chilling.
- Use a chilled pinky for a firm, defined heart. If it blurs, press lightly and re-chill.
- Warm jam makes filling precise; if it’s too runny, cool a minute so it doesn’t spread.
- Watch the first tray closely — 10–12 minutes is a range. Remove when edges barely color for the best tender center.
Creative twists
- Flavor swaps: replace almond extract with lemon zest and use apricot jam for a brighter profile.
- Chocolate-hazelnut: swap half the vanilla for 1/2 teaspoon almond, fill hearts with Nutella for a richer cookie.
- Gluten-free: substitute a 1:1 gluten-free flour blend and add an extra 1/2 teaspoon xanthan gum if your blend lacks it.
- Vegan: use vegan butter and an aquafaba "yolk" replacement (3 tbsp aquafaba reduced slightly) or a commercial egg replacer. Texture will be slightly different but still delicious.
- Shapes and sizes: press stars, circles, or mini wells for bite-sized cookies; adjust bake time accordingly.
FAQ
Q: How long does prep and total time take?
A: Active prep is about 20–30 minutes (mixing, scooping, chilling prep). With 30 minutes freezing and 10–12 minutes baking per tray, plan for about 1.5 hours total from start to finish.
Q: Can I use store-bought pie filling instead of jam?
A: Yes, but use a spoon to scoop small amounts; pie fillings are chunkier and may spread. Strain or heat briefly to loosen if needed.
Q: My jam sank into the cookie — how do I avoid that?
A: Chill the dough balls longer so they are very cold before filling. A slightly thicker jam or reduced jam (simmer briefly to thicken) also helps maintain a rounded fill.
Q: Are these safe to make ahead for parties?
A: Absolutely. Bake up to 3 days ahead and store in an airtight container, or freeze for longer storage. Freshly baked is best for aroma and texture, but chilled cookies still taste great.
Conclusion
If you enjoy jam-centered cookies, you might also like the classic take shown in Thumbprint Cookies With Jam – Dessert For Two, which offers a slightly different approach for small batches. For another heart-shaped inspiration and presentation ideas, check out Heart Cookies with Jam – WestRosa. These resources can spark variations and plating ideas for gifting or seasonal cookies.
Heart Jam Cookies
Ingredients
For the cookie dough
- 2 1/4 cups all-purpose flour Measure by weight (280 g) for consistent results.
- 2 teaspoons cornstarch Gives a tender, shortbread-like crumb; don’t skip.
- 1/4 teaspoon salt
- 1 cup unsalted butter (at room temperature) Ensure it's not melted for good creaming.
- 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
For the filling
- 1/2 cup raspberry jam Classic choice; feel free to substitute with apricot, strawberry, or blackberry jam.
Instructions
Preparation
- Line two 13x9 baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cornstarch, and salt.
- In a large bowl, cream the room-temperature butter with both sugars for 2–3 minutes until lighter in color and creamy.
- Add the egg yolk, vanilla, and almond extract, and mix until combined.
- Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.
- Use a 1-tablespoon scoop to portion the dough and roll each portion into balls.
- Place the balls 2 inches apart on the baking sheets and press a heart shape into the top using your pinky or a spoon.
- Chill the trays in the freezer for 30 minutes or the refrigerator for 1 hour.
Baking
- Preheat the oven to 375°F (190°C).
- Warm the jam in the microwave for 10–15 seconds to make it runny, then fill the heart indents with jam.
- Bake for 10–12 minutes until the edges turn golden brown, rotating halfway if necessary.
- Let cool on the baking sheet for 5 minutes before transferring to a cooling rack.
