I’ve made these jam-filled heart cookies for holidays, bake sales, and random Tuesday treats. They’re tender, buttery shortbread-like cookies with a little heart dent that holds a burst of raspberry jam. They look special but are simple to make — perfect when you want a pretty cookie that doesn’t demand royal icing skills.
What makes this recipe special
These cookies combine a tender, melt-in-your-mouth dough with a concentrated flavor pop from jam. The cornstarch in the flour mix keeps the texture delicate and not chewy. A small egg yolk and two extracts (vanilla + almond) give deep, bakery-style richness. The result: snap at the edge and soft center with glossy, jewel-like jam hearts.
- Quick to mix and freezer-friendly (you can chill dough ahead).
- Kid-approved decorating: everyone can press a heart and spoon jam.
- Great for holidays, cookie swaps, or an easy gift box.
“The short crumb and bright jam make these the most charming cookies for Valentine’s Day — and they keep their shape even after shipping.” — a satisfied home baker
Step-by-step overview
This recipe is straightforward: whisk dry ingredients, cream butter and sugars, add yolk and extracts, fold in flour, portion into balls, chill, press heart wells, fill with warmed jam, then bake until edges just color. Chilling is key — it prevents spreading and keeps the heart indent sharp. Warm the jam briefly so it fills smoothly without tearing the cookie crust.
Key Ingredients
- 2 1/4 cups (280 g) all-purpose flour
- 2 teaspoons cornstarch (or arrowroot as a 1:1 swap)
- 1/4 teaspoon salt
- 1 cup unsalted butter, room temperature (for best texture)
- 1/3 cup light brown sugar, packed
- 1/3 cup granulated sugar
- 1 large egg yolk (adds richness; see substitutions below)
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons almond extract (optional — swap with another 1/2 tsp vanilla + 1 tsp lemon if preferred)
- 1/2 cup raspberry jam (or any fruit preserve)
Ingredient notes:
- Swap jam types freely: strawberry, apricot, or seedless preserves work well. Thick jams keep their shape better.
- For gluten-free: use a 1:1 gluten-free flour blend and add 1–2 extra tablespoons if dough feels too soft.
- Egg-free option: replace the yolk with 1 tablespoon cornstarch + 1 tablespoon neutral plant milk to help bind; results will be slightly different but still tasty.
Directions to follow
- 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 bowl of a stand mixer (or with a hand mixer), fit the paddle. Cream the room-temperature butter with both sugars. Start at medium speed and gradually raise to medium-high. Beat 2–3 minutes until lighter and creamy.
- Scrape down the bowl. Add the egg yolk, vanilla, and almond extract. Mix briefly until combined.
- Set the mixer to low. Add the dry ingredients slowly. Mix until just combined. Scrape the bowl as needed. Do not overmix.
- Use a 1-tablespoon cookie scoop to portion dough. Roll each portion between your palms to smooth into balls.
- Place dough balls 2 inches apart on the prepared sheets. Gently press a heart shape into the top of each ball using your pinky or a small tool. Chill: freeze the sheets for 30 minutes or refrigerate for 1 hour. Chilling helps maintain the heart shape during baking.
- When ready to bake, remove trays from the freezer and preheat the oven to 375°F (190°C).
- Put the fruit preserves in a small microwave-safe bowl. Heat 10–15 seconds to loosen (jam should be pourable, not boiling). Using a 1/4 teaspoon or very small spoon, fill each heart indent. Aim for about 1/2 teaspoon of jam per cookie; fill to the brim but don’t overfill.
- Bake one tray at a time for 10–12 minutes. Watch for the cookie edges to just begin turning golden. Centers should remain pale.
- Let cookies cool on the sheet for 5 minutes, then transfer to a cooling rack to finish cooling.
Best ways to enjoy it
- Serve with tea or coffee for a cozy afternoon treat. The jam’s brightness pairs well with black tea or a mild coffee.
- For a dessert platter, mix these with chocolate-dipped shortbreads and thumbprint cookies.
- Dust with powdered sugar just before serving for a festive look.
- Make a sandwich version: bake slightly larger cookies and spread jam between two cookies for a jam sandwich cookie.
Storage and reheating tips
- Room temperature: Store cooled cookies in an airtight container layered with parchment for up to 3–4 days. The jam may soften the cookie slightly over time.
- Refrigerator: If your jam is particularly runny, you can refrigerate for up to 7 days; bring to room temp before serving for best flavor.
- Freezing baked cookies: Arrange cooled cookies in a single layer on a sheet and freeze for 1 hour. Then stack with parchment between layers in an airtight container or freezer bag for up to 3 months. Thaw at room temperature.
- Freezing dough: Freeze shaped dough balls (before pressing hearts) on a sheet then transfer to a bag. Bake from frozen—add 1–2 minutes to the baking time.
- Reheating: Warm cookies for 5–8 seconds in the microwave to slightly soften the jam, or 3–4 minutes in a 300°F oven to refresh crisp edges.
Food safety note: always cool baked goods completely before sealing in containers to avoid condensation and sogginess.
Helpful cooking tips
- Room-temp butter is essential. If butter is too cold, the dough won’t cream properly; if too soft, cookies will spread.
- Don’t skip chilling. Chilled dough holds its shape and gives a neater heart well.
- Use a small spoon or squeeze bottle for jam filling to avoid spills. A toothpick is handy for tiny adjustments.
- If jam is seedy and you want a smooth look, warm and strain through a fine mesh to remove seeds.
- For perfectly round cookies, chill the rolled balls on the sheet before pressing the heart.
- If the jam sinks too deep while baking, you may have overfilled or the dough was too soft—try slightly less jam or longer chilling next time.
Recipe variations
- Chocolate center: replace jam with a small dollop of chocolate ganache or Nutella.
- Citrus curd: use lemon or orange curd for a tart, sophisticated flavor.
- Two-tone jam: swirl two jams (raspberry + apricot) warmed together for a marbled effect.
- Spiced twist: add 1/2 teaspoon cinnamon and 1/8 teaspoon cardamom to the dry mix for warm spice notes.
- Gluten-free: use a 1:1 GF flour blend and 1–2 tbsp extra to firm the dough if needed.
- Vegan: use vegan butter and try 1 tbsp cornstarch + 1 tbsp plant milk as a yolk substitute; texture will be close but slightly different.
- Mini or jumbo sizes: scale jam amount accordingly—mini cookies need 1/4 tsp jam; jumbo cookies need 1–1.5 tsp.
Helpful answers
Q: Can I make the dough in advance?
A: Yes. Refrigerate shaped dough (on sheets) up to 24 hours, or freeze for up to 1 month. Bake straight from fridge or add a minute or two if frozen.
Q: Why did my jam run and spread across the cookie?
A: Likely overfilled cavities or the jam was too hot. Warm jam just enough to loosen it. Don’t overfill and ensure the dough was well chilled before filling.
Q: How do I keep the cookies from flattening?
A: Make sure butter wasn’t too soft. Chill the dough long enough and don’t overwork it once flour is added.
Q: Can I use homemade jam?
A: Absolutely. Thicker homemade preserves work best. If your jam is loose, reduce water or cook it slightly longer to thicken before filling.
Q: What’s the best jam for these cookies?
A: Seedless raspberry, strawberry, apricot, and lemon curd are excellent. Choose a thick preserve for clean-looking hearts.
Conclusion
If you want more ideas or a slightly different thumbprint-style cookie, check out this jam-heart variation at Jam Heart Cookies (Thumbprint Cookies) – If You Give a Blonde a … and a compact, small-batch take on jam thumbprints at Thumbprint Cookies With Jam – Dessert For Two. These links offer visual inspiration and alternate techniques that pair nicely with the method above. Enjoy baking — these cookies are as lovely to give as they are to eat.
Jam-Filled Heart Cookies
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons cornstarch or arrowroot as a 1:1 swap
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, room temperature for best texture
- 1/3 cup light brown sugar, packed
- 1/3 cup granulated sugar
- 1 large egg yolk adds richness
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons almond extract optional; swap with another 1/2 tsp vanilla + 1 tsp lemon if preferred
Fillings
- 1/2 cup raspberry jam or any fruit preserve
Instructions
Preparation
- 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 bowl of a stand mixer, cream the room-temperature butter with both sugars. Beat for 2–3 minutes until lighter and creamy.
- Scrape down the bowl and add the egg yolk, vanilla, and almond extract. Mix briefly until combined.
- Set the mixer to low and add the dry ingredients slowly, mixing until just combined.
Shaping and Chilling
- Use a 1-tablespoon cookie scoop to portion dough. Roll each portion into balls.
- Place dough balls 2 inches apart on the prepared sheets and gently press a heart shape into the top of each ball.
- Chill by freezing the sheets for 30 minutes or refrigerating for 1 hour.
Baking
- Preheat the oven to 375°F (190°C).
- Warm the fruit preserves in a microwave-safe bowl for 10-15 seconds to loosen.
- Fill each heart indent with about 1/2 teaspoon of jam, being careful not to overfill.
- Bake one tray at a time for 10–12 minutes, until edges are just turning golden.
- Let cookies cool on the sheet for 5 minutes, then transfer to a cooling rack.
