I’ve made these heart-shaped jam cookies more times than I can count — they’re simple, nostalgic, and always get a smile. Flaky shortbread-like rounds sandwich a glossy blob of strawberry jam and, when cut into hearts, look festive for Valentine’s Day, a school bake sale, or an easy weekend treat with the kids.
Why you’ll love this dish
These cookies hit the sweet spot between buttery shortbread and a jammy center. They’re:
- Quick to make with pantry staples.
- Kid-friendly for decorating and assembly.
- Customizable — swap the jam or add citrus zest for a grown-up twist.
- Perfect for gifting because they travel well.
“A perfect balance of buttery cookie and bright strawberry jam — I brought these to a family brunch and they disappeared first.” — home-baker review
Why cook this at home? Store-bought thumbprints are fine, but making them yourself lets you control quality (real butter, not hydrogenated spreads), pick a jam you love, and tweak sweetness. Plus, rolling and cutting hearts is a fun low-pressure baking project.
How this recipe comes together
This is a straightforward two-bowl method with minimal chilling required. First you whisk the dry ingredients, cream butter and sugar, then combine and roll. Cut full hearts for bottoms and cut smaller heart windows for tops. Spoon jam on the bottoms, sandwich with the cut-out tops, and bake until the edges just turn golden. Expect about 12–15 minutes in the oven and a total active time around 25–30 minutes (plus a little cooling).
What you’ll need
- 2 1/4 cups all-purpose flour (or 1:1 gluten-free flour for GF version — texture will vary)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, softened (can use salted butter; reduce added salt slightly)
- 1/2 cup granulated sugar (swap for 1/2 cup powdered sugar for a more tender cookie)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup strawberry jam (use raspberry or apricot jam for variation; seedless preferred for smooth spreading)
Notes: For a nutty flavor, replace 1/4 cup flour with finely ground almond meal. If you prefer less sweetness, reduce sugar to 1/3 cup and increase jam tartness.
Directions to follow
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy — about 2–3 minutes with a hand mixer.
- Beat in the egg and vanilla extract until smooth and incorporated.
- Gradually add the dry ingredients to the wet mixture, mixing on low just until a dough forms. Don’t overmix.
- Lightly flour your work surface and roll the dough to about 1/4 inch thickness.
- Use a heart-shaped cookie cutter to cut out whole hearts. For half of the hearts, use a smaller heart cutter to remove a center window.
- Arrange the solid hearts on the prepared baking sheets (leave space — they spread slightly). Spoon about 1 teaspoon of jam onto each solid heart and spread gently to the edges.
- Top each jammed base with a cut-out heart. Press the edges lightly to seal so the jam won’t ooze out during baking.
- Bake for 12–15 minutes, or until the edges are just turning light golden. Watch closely near the end.
- Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Best ways to enjoy it
- Plate them on a simple white platter dusted with powdered sugar for a party.
- Serve warm with a cup of tea, coffee, or hot chocolate — the contrast between warm jam and buttery cookie is delightful.
- Pack a few in a cellophane bag with ribbon for a charming edible gift.
- Pair with a light sparkling wine or a fruity rosé for adult gatherings.
How to store & freeze
- Room temperature: Store in an airtight container for up to 3 days. Place parchment between layers to prevent sticking.
- Refrigerator: Keep up to 7 days, but cookies are best at room temperature — remove 30 minutes before serving.
- Freezing: Freeze baked cookies in a single layer on a tray until firm, then stack with parchment between layers in a freezer-safe container for up to 3 months. Thaw at room temperature.
- Jam safety: If using homemade jam, ensure it was properly canned and stored. Refrigerate if jam has been opened and keep assembly hygiene in mind.
Helpful cooking tips
- Soften butter to room temperature: it should leave a slight indent when pressed. Too cold and creaming won’t aerate; too warm and the dough gets greasy.
- Measure flour correctly: spoon into the cup and level off or weigh it — too much flour makes tough cookies.
- Don’t overfill with jam: 1 teaspoon is enough. Overfilling leads to leaks and sticky baking sheets.
- Use a bench scraper to transfer cut shapes to the sheet if they’re delicate.
- If dough gets sticky, pop it in the fridge for 10–15 minutes — it firms up and’s easier to cut.
- For consistent cookies, chill the rolled dough briefly before cutting so the shapes hold better.
Creative twists
- Chocolate-dipped: When cool, dip half of each cookie in melted dark chocolate and let set.
- Citrus jam + zest: Use orange marmalade and add 1 teaspoon orange zest into the dough for brightness.
- Nutty crust: Press finely chopped pistachios or almonds around the jam edge before baking.
- Vegan version: Swap butter for vegan block butter, replace the egg with 2 tablespoons aquafaba (chickpea liquid) or 1/4 cup apple sauce, and confirm your jam is vegan.
- Mini version: Make bite-sized hearts for cookie trays or party platters.
Common questions
Q: How many cookies does this recipe make?
A: Yield depends on cutter size, but with a 2.5-inch heart cutter expect about 20–24 cookies (10–12 sandwiches). Smaller cutters will yield more.
Q: Can I use cold butter and skip creaming?
A: Creaming incorporates air for a lighter texture. Cold butter won’t cream properly. If pressed for time, grate cold butter into the dry mix and pulse briefly to form a shortbread texture — results will be crumblier.
Q: My top cut-outs sink or puff — what happened?
A: Overworking the dough or too-high oven temperature can cause misshapen tops. Chill the cutouts briefly before baking and bake at the stated temperature. Also ensure you press the edges to seal so the top doesn’t slide.
Q: Can I use jam with seeds?
A: Yes, but seeds can leave small holes and may leak slightly. Seedless jams give a smoother finish.
Q: Are these freezer-friendly after assembly or only baked?
A: Both. Freeze assembled, unbaked cookies on a tray, then bag them for up to 3 months. Bake from frozen adding a minute or two to the bake time. Baked and frozen cookies also freeze well.
Conclusion
These heart-shaped jam cookies are an easy, joyful bake you can pull together with basic pantry items and a heart cutter. If you want more jam-heart inspiration or alternate thumbprint techniques, check out this take on Jam Heart Cookies (Thumbprint Cookies) – If You Give a Blonde a …. For another strawberry-focused thumbprint variation and baking tips, see Thumbprint Cookies With Jam – Dessert For Two. Enjoy baking — and don’t forget to save one for yourself.
Heart-Shaped Jam Cookies
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour Substitute with 1:1 gluten-free flour for a GF version.
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt Reduce if using salted butter.
Wet Ingredients
- 3/4 cup unsalted butter, softened Can use salted butter; reduce added salt slightly.
- 1/2 cup granulated sugar Can swap for 1/2 cup powdered sugar for a more tender cookie.
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup strawberry jam Seedless preferred for smooth spreading.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy — about 2–3 minutes with a hand mixer.
- Beat in the egg and vanilla extract until smooth and incorporated.
- Gradually add the dry ingredients to the wet mixture, mixing on low just until a dough forms. Don’t overmix.
Cutting and Baking
- Lightly flour your work surface and roll the dough to about 1/4 inch thickness.
- Use a heart-shaped cookie cutter to cut out whole hearts. For half of the hearts, use a smaller heart cutter to remove a center window.
- Arrange the solid hearts on the prepared baking sheets (leave space — they spread slightly). Spoon about 1 teaspoon of jam onto each solid heart and spread gently to the edges.
- Top each jammed base with a cut-out heart. Press the edges lightly to seal so the jam won’t ooze out during baking.
- Bake for 12–15 minutes, or until the edges are just turning light golden. Watch closely near the end.
- Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
