Name: Heart Shaped Jam Cookies Recipe
Prep time: 45 min
Cook time: 12 min
Total time: 60 min
Ingredients: 2 1/2 cups all-purpose flour; 1/2 cup powdered sugar, plus extra for dusting; 1/4 cup granulated sugar; 1/4 teaspoon fine sea salt; 1/2 teaspoon baking powder; 1 cup unsalted butter, softened to cool room temperature; 1 large egg, room temperature; 1 1/2 teaspoons pure vanilla extract; 1/4 teaspoon almond extract; 1/2 to 3/4 cup seedless raspberry or strawberry jam

Heart Shaped Jam Cookies Recipe tastes buttery, tender, and slightly crisp at the edges with a bright pop of fruity jam in every bite, and it suits anyone who loves a cute, bakery-style cookie you can finish in about 1 hour. This Heart Shaped Jam Cookies Recipe works perfectly for Valentine’s Day, anniversaries, kids’ parties, or any random Tuesday that needs a little extra sweetness. I baked a batch like this for my neighbor once, and now she “just happens” to walk by my door every time I pull out the mixer.

Why Make This Heart Shaped Jam Cookies Recipe at Home

You control everything at home, from the quality of butter to the type of jam, so the cookies taste fresher and richer than store-bought. The heart cutout looks fancy, yet the dough stays simple and forgiving, so beginners and kids can help without stress.

You also skip mystery ingredients and adjust sweetness or thickness to your taste. The recipe uses basic pantry staples, so you probably own most of what you need already.

These heart shaped jam cookies taste like a bakery treat, look adorable on a plate, and disappear in minutes at every party I bring them to. ★★★★★

Ingredients You Need

Dry ingredients

2 1/2 cups (300 g) all-purpose flour
1/2 cup (60 g) powdered sugar, plus extra for dusting
1/4 cup (50 g) granulated sugar
1/4 teaspoon fine sea salt
1/2 teaspoon baking powder (optional, for slightly softer cookies)

I prefer King Arthur or Gold Medal flour for consistent results, but any good all-purpose flour works. Powdered sugar in the dough keeps the texture tender and shortbread-like, while a little granulated sugar adds structure and a gentle crunch.

Wet ingredients

1 cup (2 sticks / 226 g) unsalted butter, softened to cool room temperature
1 large egg, room temperature
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon almond extract (optional, but it adds a bakery-style aroma)

Use real butter, not margarine, since the flavor carries the whole cookie. I pull the butter out about 45 minutes before baking so it softens but still feels slightly cool and firm to the touch.

Jam filling

1/2 to 3/4 cup seedless raspberry jam or strawberry jam
You can also use apricot, cherry, or mixed berry jam
If the jam feels very loose, you can simmer it for 3 to 4 minutes to thicken, then cool it before using

I like Bonne Maman or a good store-brand fruit spread with a high fruit content. A thicker jam holds its shape better in the center and keeps the cookies neat.

Pantry shortcuts and substitutions

Use salted butter if that is what you have, and reduce added salt to a tiny pinch.
Swap half the vanilla with lemon zest for a brighter flavor.
Use gluten-free 1:1 baking flour if you need a gluten-free version; chill the dough extra well since gluten-free blends can feel softer.

Equipment list

Large mixing bowl and medium bowl
Hand mixer or stand mixer with paddle attachment
Rubber spatula
Measuring cups and spoons or a kitchen scale
Rolling pin
Heart-shaped cookie cutter, about 2 to 3 inches
Smaller heart-shaped cutter for the center window, about 1 inch
Baking sheets
Parchment paper or silicone baking mats
Cooling racks
Small spoon or piping bag for filling with jam

Tips & Mistakes

Chill the dough for at least 30 minutes so the cookies hold their shape and the hearts look clean.
Avoid overmixing once you add the flour, or the cookies turn tough instead of tender.
Roll the dough to an even thickness, about 1/4 inch, so the tops and bottoms bake at the same rate.
Dust only the top cookies with powdered sugar before you sandwich them, or the jam side turns messy.
Use a thicker jam or briefly cook it down; runny jam leaks and makes the cookies soggy.
Cut the same number of solid hearts and window hearts so every cookie finds a partner.
Let the cookies cool completely before filling, or the jam melts and slides off.
Store the filled cookies in a single layer or with parchment between layers so they do not stick together.

How to Make Heart Shaped Jam Cookies Recipe

Step 1: Mix the dry ingredients

Add flour, powdered sugar, granulated sugar, salt, and baking powder to a medium bowl. Whisk until everything looks evenly combined and no lumps of sugar remain. Set the bowl aside.

Step 2: Cream the butter and sugar

Place the softened butter in a large mixing bowl. Beat with a hand mixer or stand mixer on medium speed for 1 to 2 minutes until the butter looks smooth and slightly fluffy. Scrape down the sides of the bowl so nothing hides at the bottom.

Add the egg, vanilla extract, and almond extract to the butter. Beat again until the mixture looks creamy and fully combined. If the mixture looks slightly curdled, keep mixing for another 20 to 30 seconds and it usually smooths out.

Step 3: Add the dry ingredients

Add the dry ingredients to the butter mixture in two additions. Mix on low speed just until the flour disappears each time. Stop mixing as soon as the dough comes together and looks soft and smooth.

Use a spatula to scrape the bowl and press any stray flour into the dough. The dough should feel soft but not sticky. If it feels very sticky, sprinkle in 1 to 2 tablespoons of flour and fold it in gently.

Step 4: Chill the dough

Divide the dough into two equal portions and shape each into a flat disk. Wrap each disk tightly in plastic wrap or place it in a reusable bag. Chill the dough in the fridge for at least 30 minutes, or up to 24 hours.

If the dough chills longer than 2 hours, let it sit on the counter for 5 to 10 minutes before rolling so it softens slightly. Cold dough keeps the heart shapes sharp and prevents spreading.

Step 5: Preheat the oven and prepare pans

Heat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. Set them aside while you roll the dough.

Step 6: Roll out the dough

Lightly flour your work surface and rolling pin. Take one dough disk out of the fridge and leave the other in the fridge so it stays cold. Roll the dough to about 1/4 inch thickness, turning it occasionally and dusting with a tiny bit of flour if it sticks.

Try not to add too much extra flour, since that can dry out the cookies. If the dough cracks at the edges, gently press it back together with your fingers.

Step 7: Cut the heart shapes

Use the larger heart-shaped cutter to cut as many hearts as you can from the rolled dough. Place each heart on the prepared baking sheet, leaving about 1 inch between cookies. Re-roll the scraps gently and cut more hearts until you use up the dough.

Count the hearts and designate half as bottoms and half as tops. Use the smaller heart cutter to cut a window in the center of each top cookie. You now have solid hearts and heart-outlined tops.

Step 8: Chill the cut cookies

Place the baking sheets with the cut cookies in the fridge for 10 to 15 minutes. This quick chill helps the cookies keep their shape in the oven. During this time, roll and cut the second dough disk in the same way.

Step 9: Bake the cookies

Bake one sheet at a time in the center of the oven for 9 to 12 minutes. The cookies should look set and very lightly golden at the edges, not browned. The tops with the cutout usually bake a tiny bit faster, so keep an eye on them.

Remove the sheet from the oven and let the cookies cool on the pan for 3 to 4 minutes. Transfer them carefully to a cooling rack and let them cool completely. Repeat with the remaining cookies.

Step 10: Prepare the jam

While the cookies cool, stir your jam in a small bowl. If it feels very thick, you can loosen it with a tiny splash of water and stir until smooth. If it feels very thin, warm it in a small saucepan over low heat for a few minutes until it thickens slightly, then cool it to room temperature.

You want a spreadable texture that holds a soft mound on a spoon. Lumpy jam can tear the cookies, so stir until it looks smooth.

Step 11: Dust the tops

Place the cooled top cookies with the heart cutout on a sheet of parchment. Sift powdered sugar lightly over them so they look snowy and pretty. Since you dust only the tops, the jam side stays clean and glossy.

Step 12: Fill and sandwich

Flip the bottom cookies (the solid hearts) so the flat side faces up. Add about 1 teaspoon of jam to the center of each bottom cookie. Spread it gently, leaving a small border around the edge so it does not ooze out.

Place a powdered sugar top cookie over each jam-covered bottom cookie. Press gently so the jam spreads to the edges of the cutout and fills the heart window. If any jam squeezes out, wipe it away with a clean fingertip or small knife.

Step 13: Let them set

Let the assembled cookies sit at room temperature for 20 to 30 minutes. This rest time allows the jam to settle and slightly adhere to the cookies. After that, you can serve them or store them.

Variations I've Tried

I swap raspberry jam with strawberry, cherry, or apricot to match different holidays or color themes. Lemon curd also tastes amazing, though it softens the cookies a bit faster, so I fill those close to serving time. Nutella or chocolate hazelnut spread turns them into chocolate heart cookies that kids attack first.

I sometimes add orange zest and a pinch of cardamom to the dough for a cozy winter flavor. Around spring, I mix half raspberry jam with half apricot jam for a sweet-tart combo that looks like a sunset in the center. You can also dip one side of the finished cookies in melted chocolate and let them set on parchment for a more indulgent version.

How to Serve Heart Shaped Jam Cookies Recipe

Serve these Heart Shaped Jam Cookies on a pretty platter with a dusting of extra powdered sugar and a bowl of fresh berries in the middle. They pair perfectly with hot coffee, tea, hot chocolate, or a cold glass of milk. I like to tuck a few into small treat bags with a ribbon and a handwritten note for teachers, neighbors, or coworkers. They also sit nicely on a dessert board with brownies, fruit, and a couple of simple bar cookies.

How to store

Store the cookies in an airtight container at room temperature for 2 to 3 days; place parchment between layers so they do not stick.
For longer storage, keep them in the fridge for up to 1 week; bring them to room temperature before serving so the texture softens again.
Freeze unfilled cookies in a sealed container or freezer bag for up to 2 months; thaw at room temperature, then fill with jam.
You can also freeze filled cookies for up to 1 month, but wrap them well and thaw in the fridge, then let them sit at room temperature so the texture improves.