Heart Jam Cookies are sweet little treats filled with your favorite jam right at the center. They’re soft and buttery with a tender crumb that melts in your mouth, while the jam adds a burst of fruity flavor in every bite. These cookies look especially adorable with a little heart-shaped cutout on top showing off the gooey jam inside.
I always love making these cookies when I want to bring a little extra sweetness to a gathering or give someone a homemade gift. They’re simple to make, and I find it’s fun to experiment with different jam flavors—strawberry and raspberry are my go-to picks. What makes them really special is how the jam stays soft and luscious, making each cookie feel like a little surprise of happiness.
When I serve these Heart Jam Cookies, I like to pair them with a warm cup of tea or a glass of milk. They’re perfect for sharing during afternoon snack time or packing in lunchboxes to brighten up the day. Plus, they always bring smiles because who can resist a cookie that looks so cute and tastes so delicious?
Key Ingredients & Substitutions
Butter: Unsalted butter gives the cookies their rich, creamy taste. If you prefer, you can use salted butter but reduce the added salt slightly. For a dairy-free twist, try vegan butter or margarine.
Flour: All-purpose flour works best here for a tender cookie. If you want a gluten-free version, a 1:1 gluten-free baking flour blend could work, but expect a slightly different texture.
Jam: Strawberry and raspberry jams are classics for a fruity touch and vibrant color. You can swap for apricot, blueberry, or any smooth preserves you like. Just avoid jams with large fruit chunks for easier spreading and sealing.
Sugar: Granulated sugar makes the dough sweet and helps it hold its shape. Powdered sugar is for dusting, which adds a delicate finish, but you can skip it or use a light drizzle of icing for a different look.
How Do You Make Sure the Jam Doesn’t Leak While Baking?
Keeping the jam inside the cookies without leaks can be tricky but totally doable. Here’s how I do it:
- Make sure the dough edges are slightly moistened (with a tiny bit of water or beaten egg) before sandwiching so the top and bottom layers stick well.
- Don’t overfill cookies with jam—half a teaspoon is plenty to avoid spillage.
- Press edges gently but firmly to seal. You might even press lightly with a fork around the edges for extra grip.
- Bake on parchment paper to prevent sticking and keep an eye on cookies so they don’t over-bake and dry out the jam.
Equipment You’ll Need
- Cookie cutter (heart-shaped) – I love using this to get perfect, cute hearts for the cookies.
- Mixing bowls – for whisking the dry ingredients and mixing the dough easily.
- Electric hand mixer or stand mixer – makes creaming the butter and sugar quick and smooth.
- Rolling pin – helps you roll out the dough evenly to about 1/4 inch thick.
- Baking sheet and parchment paper – non-stick surface for baking without sticking or breaking.
- Small spoon or teaspoon – for adding just the right amount of jam to each cookie.
- Cooling rack – to let the cookies cool down without getting soggy.
Flavor Variations & Add-Ins
- Chocolate twist: Mix in some cocoa powder or add chocolate chips to the dough for a richer flavor.
- Nutty crunch: Stir chopped almonds or pecans into the dough for extra texture and flavor.
- Cream cheese filling: Replace jam with a dollop of sweetened cream cheese for a tangy, creamy surprise.
- Different jams: Try apricot, blueberry, or peach preserves depending on your taste or season—it makes each batch unique.
Heart Jam Cookies
Ingredients You’ll Need:
For The Cookies:
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup fruit jam or preserves (strawberry or raspberry recommended)
- Powdered sugar, for dusting
How Much Time Will You Need?
Prepare for about 20 minutes of active work like mixing and cutting, plus 1 hour for chilling the dough. Baking takes around 12-15 minutes, and cooling another 10 minutes. Overall, you’ll need about 1 hour and 45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Dough:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt. In a larger bowl, beat the softened butter and granulated sugar until fluffy, about 3-4 minutes. Add the egg and vanilla and mix well. Gradually stir in the dry ingredients until just combined—be careful not to overmix.
2. Chill and Roll the Dough:
Divide the dough into two equal parts. Flatten each into a disk, wrap with plastic wrap, and chill for at least 1 hour. When chilled, roll out one disk on a lightly floured surface to about 1/4 inch thick. Use a heart-shaped cookie cutter to cut out full hearts for the cookie base. Roll out the second disk and cut hearts again, but use a smaller heart cutter to cut out the centers, creating a jam window.
3. Add Jam and Bake:
Place the whole heart cookies on your prepared baking sheets. Put about 1/2 teaspoon of your favorite jam in the center of each. Place the cutout hearts on top of the jam-topped cookies and gently press the edges to seal them. Bake for 12-15 minutes until lightly golden on the edges. Let the cookies rest on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
4. Finish and Serve:
Once cooled, dust your Heart Jam Cookies with powdered sugar for a pretty, sweet finish. Enjoy them fresh with a cup of tea or share with friends and family anytime you want to spread some love!
Can I Use Frozen Dough for These Cookies?
Yes! You can freeze the dough disks wrapped tightly in plastic wrap for up to 2 months. Thaw them in the fridge overnight before rolling out and cutting.
What’s the Best Jam to Use?
Strawberry and raspberry jams work beautifully because they’re smooth and not too runny. Avoid chunky jams to prevent leaking during baking.
How Should I Store Leftover Cookies?
Store in an airtight container at room temperature for up to 3 days. You can also refrigerate for up to a week, but bring them to room temp before serving for best texture.
Can I Make the Cookies Ahead of Time?
Absolutely! You can prepare and cut the cookies, then freeze before baking. Bake them straight from the freezer, adding a couple extra minutes to the baking time.
