Name: Heart Jam Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 45 min
Cuisine: American
Ingredients: 2 1/4 cups (280 g) all-purpose flour; 2 teaspoons cornstarch; 1/4 teaspoon salt; 1 cup unsalted butter (at room temperature); 1/3 cup light brown sugar (packed); 1/3 cup granulated sugar; 1 large egg yolk; 1 1/2 teaspoons vanilla extract; 1 1/2 teaspoons almond extract; 1/2 cup raspberry jam

why make this recipe

I love cookies that feel special but stay simple. These Heart Jam Cookies are buttery and soft. They hide a sweet pop of jam in a tiny heart. They bake fast. They make great gifts. If you like a playful twist on a classic, they feel like the perfect tiny treat. I also like pairing cookies like these with other favorites, such as cherry chocolate chip cookies with mocha chips, for a cozy cookie plate.

how to make Heart Jam Cookies

Ingredients:
2 1/4 cups (280 g) all purpose flour, 2 teaspoons cornstarch, 1/4 teaspoon salt, 1 cup unsalted butter (at room temperature), 1/3 cup light brown sugar (packed), 1/3 cup granulated sugar, 1 large egg yolk, 1 1/2 teaspoons vanilla extract, 1 1/2 teaspoon almond extract, 1/2 cup raspberry jam

Heart Jam Cookies

Directions:
Line two 13×9 baking sheets with well fitting parchment paper.
In a medium bowl, whisk together flour, cornstarch, and salt. Set aside.
In the large bowl of a stand mixer or with a hand mixer, cream together the butter with the sugars with the paddle attachment starting with medium speed and gradually increasing to medium high for 2-3 minutes until lighter and creamy.
Scrape down the bowl, mix in the egg yolk, vanilla, and almond extract.
Set the mixture to low and slowly add in the dry ingredients into the wet ingredients. Scrape down the bowl as needed.
Using a 1 tablespoon sized dough scoop, make dough balls. Roll them as smoothly as possible between your palms.
Place each dough ball 2 inches apart onto the prepared baking sheet. Gently press the heart shape into the top of the cookie dough with a pinky finger. Place the cookie sheet into the freezer for 30 minutes or the refrigerator for 1 hour.
Pull the baking sheets from the freezer. Preheat the oven to 375°F.
Put the fruit preserves into a small microwave safe bowl and heat for 10-15 seconds until it’s a little runny. Using a 1/4 teaspoon or a very small spoon, fill the heart indent to the brim with about 1/2 teaspoon of jam.
Cook each tray of cookies for 10-12 minutes until the cookie edges just start to turn golden brown.
Let cookies cool on cookie sheet for 5 minutes, then transfer them to a cooling rack.

I like to make a double batch and freeze the extra dough balls. They thaw and bake beautifully the next week. If you love jam-filled treats, you might also enjoy the tangy-sweet contrast in caramel cheesecake cookies.

how to serve Heart Jam Cookies

Serve them slightly warm. The jam will feel glossy and soft. Place them on a small plate. Add tea or coffee. They fit nicely on a dessert board next to brownies or bars. I often serve them with plain shortbread to balance the sweetness.

how to store Heart Jam Cookies

Store cooled cookies in an airtight container. Layer them with parchment paper to prevent sticking. Keep them at room temperature for up to 4 days. Freeze for longer storage. Thaw on the counter for 30 minutes before serving.

tips to make Heart Jam Cookies

Use room temperature butter. It creams faster and gives a tender crumb. Measure flour carefully. Spoon and level for the best texture. Chill the dough so the cookies hold the heart indent. Warm the jam a little so it fills the cavity easily. For a cleaner heart, use a tiny spoon or a 1/4 teaspoon. If you like a chewier cookie, try a similar method used in my best chocolate chip cookies recipe for creaming and chilling.

variation (if any)

Swap the raspberry jam for apricot, strawberry, or lemon curd. Use a bit of apricot for a bright punch. Press a very small chocolate chip in the center for a chocolate-berry combo. For a nutty note, add 1/4 cup finely chopped almonds to the dough. If you want a larger thumbprint, use a 1/2 teaspoon of jam. For a quick flavor twist, try adding a teaspoon of lemon zest or a dash of cinnamon. If you enjoy jam-forward cookies, try them alongside my playful banana bread cookies for brunch.

FAQs

Q: Can I use store-bought jam?
A: Yes. Use any thick fruit preserves you like. Heat it briefly so it pours into the heart. Thick jam holds shape better.

Q: Can I make these gluten-free?
A: You can swap a 1-to-1 gluten-free flour blend. Watch the texture. Add a tablespoon more flour if the dough feels too soft.

Q: How do I keep the jam from spreading?
A: Chill the dough well before baking. Use less jam if the heart looks overfilled. Slight warming helps it fill the indent without running.

Heart Jam Cookies

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