These heart jam cookies are buttery, soft, and filled with sweet, fruity jam.
They’re one of those treats that look fancy but are actually super easy to make.
You’ll love how the shortbread melts in your mouth, and the center of jam gives the perfect chewy, tangy finish.
Great for holidays, gifts, or just baking something cozy.
Why I Love This Recipe
I’ve made these cookies for years around Valentine’s Day, but honestly, they’re perfect anytime. There’s something special about the balance of buttery dough and bright, sweet jam. They look impressive, but don’t take much work—and everyone always thinks they came from a bakery.
- The dough is soft and easy to work with
- You can use any jam you have
- They look beautiful without needing decorating skills
- The cookies stay fresh for days
- They make great gifts
What You’ll Need
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup raspberry or strawberry jam
- Extra powdered sugar for dusting
Tools You’ll Need
- Mixing bowl
- Hand mixer or stand mixer
- Rubber spatula
- Heart-shaped cookie cutter
- Rolling pin
- Baking sheet
- Parchment paper
- Fine mesh sifter
- Cooling rack
Pro Tips
- Chill the dough to keep the cookie shapes clean and sharp
- Use two cookie cutters: one for the base, and one smaller to cut out the center hearts
- If your jam is thick, warm it slightly so it spreads easily
- Don’t overbake—the cookies should stay pale for a soft texture
- Let the cookies cool before adding jam, or it’ll get runny
Substitutions and Variations
- Use lemon curd or Nutella instead of jam
- Try almond extract instead of vanilla for a twist
- Any shape cookie cutter works if you don’t have hearts
- Gluten-free flour blend works in place of regular flour
Make Ahead Tips
- Make the dough up to 2 days ahead and keep it wrapped in the fridge
- Freeze cut-out dough shapes and bake straight from frozen
Servings and Cook Time
Makes: About 20 sandwich cookies
Prep Time: 20 minutes
Chill Time: 30 minutes
Bake Time: 10–12 minutes
Macros (Per Sandwich Cookie – Approximate)
- Calories: 165
- Protein: 1.5g
- Fat: 9g
- Carbs: 20g
- Sugar: 8g
Why This Recipe Works (Quick Science)
The powdered sugar gives these cookies their delicate, melt-in-your-mouth texture—unlike granulated sugar, which makes a crisper cookie. Chilling the dough helps solidify the butter, so the cookies hold their shape when baking. The balance of buttery base with tart jam gives flavor and texture contrast in every bite.
Common Mistakes
- Skipping the chill: The cookies will spread too much
- Overbaking: These should be pale, not golden
- Using runny jam: It can leak out and make a mess
- Rolling dough too thin: Aim for 1/4 inch thick for best texture
What to Serve With
- A mug of hot tea or cocoa
- Vanilla ice cream for a dessert plate
- Light salad if serving as part of a tea party spread
- Lemonade or iced tea in warm months
FAQ
Can I freeze the finished cookies?
Yes! Freeze them in layers with parchment between. Thaw at room temp.
Do I have to use raspberry or strawberry jam?
Nope. Any thick jam works—apricot, blueberry, even fig.
Can I make these without a heart cutter?
Yes, use any shape cutter and a small lid or bottle cap for the center cut-out.
Recipe and Instructions
1. Cream the butter and sugar
In a mixing bowl, beat 1 cup softened unsalted butter and 2/3 cup powdered sugar until light and fluffy, about 2 minutes.
2. Add vanilla
Mix in 1 teaspoon vanilla extract until combined.
3. Add dry ingredients
Add 2 cups all-purpose flour and 1/2 teaspoon salt. Mix until just combined. The dough will look crumbly at first, then come together.
4. Form and chill dough
Use your hands to form the dough into a ball, wrap in plastic, and chill for 30 minutes.
5. Roll and cut cookies
Roll the chilled dough on a floured surface to 1/4-inch thick. Cut half the cookies as solid hearts, and the other half with heart cut-outs in the center.
6. Bake
Place cookies on a lined baking sheet. Bake at 350°F (175°C) for 10–12 minutes until just set. They should stay pale.
7. Cool and fill
Let cookies cool. Spread 1/2 teaspoon raspberry jam on each bottom half. Top with cut-out cookies. Dust with powdered sugar.
Leftovers and Storage
Store in an airtight container at room temperature for up to 5 days. Freeze for longer storage. They hold up well and don’t get soggy if you use thick jam.
Final Thoughts
These heart jam cookies are as pretty as they are tasty. They’re fun to make, easy to customize, and always get compliments. I hope you try them and love them as much as I do. If you do, let me know how they turned out or if you have any questions—I’m happy to help!
