Jam-Filled Heart Cookies
Tender, buttery shortbread-like cookies with heart-shaped wells filled with raspberry jam. Perfect for holidays and everyday treats.
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.
Notes
Serve with tea or coffee. Best enjoyed fresh, store in an airtight container. Can be frozen for longer storage.