Heart Jam Cookies are sweet little treats that combine soft, buttery cookie dough with a burst of fruity jam right in the center. They have that perfect balance of tender cookie and sticky, sweet filling that makes every bite feel special. The heart shape adds a lovely touch that’s great for sharing with people you care about.
I love making these cookies when I want something simple but charming to bake. The jam melts just enough while baking to create a gooey surprise inside, and the smell of fresh cookies fills the kitchen with warmth. It’s always a fun moment to see the jam peeking through the little heart cut-out before pulling them out of the oven.
These cookies are perfect for a cozy afternoon snack with tea or coffee, or to bring along to a gathering where they never last long. I usually let them cool just a bit so the jam isn’t too hot, then enjoy biting right into that sweet, jammy center. They’re a simple but lovely way to show some love through baking!
Key Ingredients & Substitutions
Butter: Using cold, unsalted butter is key for tender, flaky cookies. If you want a dairy-free version, try vegan butter or coconut oil, but expect a slightly different texture.
Jam: Raspberry jam adds a lovely tart sweetness, but strawberry, apricot, or blueberry jams work just as well. Choose a thicker jam to avoid the filling spreading too much while baking.
Egg yolk: It helps bind the dough and makes it richer. For an egg-free option, you can try a tablespoon of applesauce or mashed banana, but the dough may be softer.
Flour: All-purpose flour is best here for the right balance of structure and softness. If needed, gluten-free flour blends that are 1-to-1 substitutes will also work.
How Do You Keep the Heart Shaped Jam Window Perfect?
Getting that clear heart-shaped window with jam inside can be tricky. Here’s how to make it look great:
- Chill the dough well: This keeps the shapes from spreading too much when baking.
- Use two cookie layers: Cut whole hearts for the bottom layer, and smaller heart cutouts for the top layer.
- Seal edges carefully: Press the top cookie gently but firmly around the jam-covered base to prevent jam leakage.
- Choose thicker jam: Thin jams can spread or run. Thicker preserves like seedless raspberry or apricot hold their shape better in the center.
- Dust powdered sugar after baking: This adds a pretty finish without covering the jam’s shine.
Following these tips will give you those charming, neat jam-filled heart cookies that look as good as they taste!
Equipment You’ll Need
- Mixing bowls – I find them useful for combining the dough ingredients smoothly.
- Pastry cutter or forks – easy to work the cold butter into the flour without overmixing.
- Rolling pin – helps you roll out the dough evenly to about ¼ inch thick.
- Large and small heart-shaped cookie cutters – essential for cutting out the base cookies and the window in the tops.
- Baking sheets lined with parchment paper – keeps the cookies from sticking and makes for easy cleanup.
- Wire cooling rack – perfect for cooling cookies completely without sogginess.
- Teaspoon or small spoon – for adding the jam neatly into each cookie.
- Sieve or sifter – optional, for dusting powdered sugar evenly over finished cookies.
Flavor Variations & Add-Ins
- Use different jams: apricot, strawberry, or blueberry jam add variety and color.
- Switch up the cookies: add a teaspoon of lemon zest or vanilla extract to the dough for extra flavor.
- Chocolate twist: Spread a thin layer of Nutella or melted chocolate on the bottom cookies before adding jam.
- Spice it up: mix in a pinch of cinnamon or cardamom into the dough for a warm, aromatic touch.
Heart Jam Cookies
Ingredients You’ll Need:
For the Cookies:
- 2 ½ cups all-purpose flour
- ¾ cup unsalted butter, cold and cubed
- ½ cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- Pinch of salt
For the Filling and Topping:
- ½ cup raspberry (or your favorite) jam
- Powdered sugar, for dusting
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus an hour for chilling the dough. Baking time is around 12–15 minutes, and you’ll want an extra 10–15 minutes to let cookies cool before serving. Altogether, plan for about 1 hour 45 minutes from start to enjoying your sweet Heart Jam Cookies!
Step-by-Step Instructions:
1. Mix the Dough:
In a large bowl, combine the flour, sugar, and salt. Add the cold cubed butter and use a pastry cutter or your fingers to mix until it looks like coarse crumbs. Then, stir in the egg yolk and vanilla extract. Knead gently until the dough comes together, adding a teaspoon of cold water if it’s too dry.
2. Chill the Dough:
Form the dough into a disk, wrap it in plastic wrap, and chill in the fridge for at least 1 hour. This step is important to keep the cookies from spreading too much while baking.
3. Cut the Cookies:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. On a lightly floured surface, roll out the chilled dough to about ¼ inch thickness. Use a large heart-shaped cutter to cut out cookie bases and place them on the baking sheets. Use a smaller heart-shaped cutter to cut the center out of half the cookies—these will be the tops with the jam window.
4. Fill and Assemble:
Spoon about 1 teaspoon of jam onto each whole cookie base. Then gently place a heart-cut cookie on top and press lightly around the edges to seal the jam inside.
5. Bake and Finish:
Bake the cookies for 12–15 minutes, until the edges turn lightly golden. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Once cooled, dust generously with powdered sugar, especially around the jam window, and enjoy your charming Heart Jam Cookies!
Can I Use Frozen Dough for Heart Jam Cookies?
Yes! You can freeze the dough after mixing by wrapping it tightly in plastic wrap and placing it in a freezer-safe bag. When ready to use, thaw it overnight in the fridge before rolling out and cutting the cookies.
What Are Good Substitutes for Raspberry Jam?
Feel free to swap in any of your favorite jams or preserves like strawberry, apricot, blueberry, or blackberry. Just choose a thicker jam to prevent it from spreading too much while baking.
How Should I Store Leftover Cookies?
Store the cookies in an airtight container at room temperature for up to 4 days. You can also freeze baked cookies layered between parchment paper for up to 2 months—just thaw before serving.
Can I Make These Cookies Without Egg?
Yes, you can try replacing the egg yolk with about 1 tablespoon of applesauce or mashed banana. The texture might be a bit softer but still delicious!