Heart Jam Cookies

If you’re craving something cozy, cheerful, and just a little bit special, Heart Jam Cookies might be exactly what your week needs. These are the kind of cookies that look fancy enough for Valentine’s Day, baby showers, or cookie swaps—but are secretly simple enough for a Tuesday night when life feels like one long to-do list.

Soft, buttery, and filled with a pop of raspberry jam, these Heart Jam Cookies strike that perfect balance between homemade comfort and bakery-style charm. They’re the kind of treat that makes people ask, “Did you really make these?” (Yes. Yes, you did.)

Let’s get into why these cookies deserve a spot in your baking rotation—and how to make them without stress, mess, or overthinking.

Why You’ll Love These Heart Jam Cookies

There’s a lot to love here, but let me break it down the way I’d tell a friend over coffee:

• They’re buttery and tender, thanks to cornstarch and room-temperature butter
• The heart shape adds instant charm—no special cutters required
• Raspberry jam brings just the right tart-sweet contrast
• They’re freezer-friendly, which means future-you will be very grateful
• They feel homemade and heartfelt, without being complicated

These cookies are proof that simple ingredients can still create something that feels meaningful. And honestly? Watching people smile when they see the little jam-filled hearts is half the joy.

Ingredients You’ll Need (Nothing Fancy!)

Here’s what goes into these sweet little beauties. Chances are, you already have most of this in your kitchen.

Dry Ingredients

• 2 1/4 cups (280 g) all-purpose flour
• 2 teaspoons cornstarch
• 1/4 teaspoon salt

Wet Ingredients

• 1 cup unsalted butter, 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

Filling

• 1/2 cup raspberry jam

That’s it. No chilling overnight. No obscure ingredients. Just classic baking staples doing what they do best.

How to Make Heart Jam Cookies (Step-by-Step)

This recipe is straightforward, but I’ll walk you through it like we’re baking side by side—because sometimes the little details make all the difference.

1. Prep Your Baking Sheets

Line two 13×9 baking sheets with parchment paper. Make sure the parchment fits well so the cookies don’t slide around. Set aside.

2. Mix the Dry Ingredients

In a medium bowl, whisk together the flour, cornstarch, and salt. This helps everything distribute evenly and keeps your cookies tender. Set this bowl aside for now.

3. Cream the Butter and Sugars

In a large bowl (or stand mixer with the paddle attachment), cream the butter, brown sugar, and granulated sugar together.

• Start on medium speed
• Gradually increase to medium-high
• Mix for 2–3 minutes, until light and creamy

This step builds the texture, so don’t rush it. Scrape down the bowl when needed.

4. Add the Flavor

Mix in the egg yolk, vanilla extract, and almond extract until fully combined. The almond extract is subtle, but it adds that “what is that amazing flavor?” moment.

5. Combine Wet and Dry

Set the mixer to low speed and slowly add the dry ingredients into the wet mixture. Scrape down the bowl as needed. The dough should be soft and smooth, not sticky.

6. Shape the Cookies

Using a 1-tablespoon scoop, portion the dough into balls. Roll them gently between your palms to smooth them out.

• Place dough balls 2 inches apart on the baking sheet
• Use your pinky finger to gently press a heart shape into the center

No perfection required—slightly imperfect hearts add charm.

7. Chill (Don’t Skip This!)

Place the cookie sheets in:

• The freezer for 30 minutes, or
• The refrigerator for 1 hour

This helps the cookies hold their shape and prevents spreading.

Baking & Filling the Hearts

Now for the fun part.

Preheat the Oven

Preheat your oven to 375°F.

Warm the Jam

Place the raspberry jam in a microwave-safe bowl and heat for 10–15 seconds, just until slightly runny.

Using a small spoon or 1/4 teaspoon, carefully fill each heart indent with about 1/2 teaspoon of jam, right up to the brim.

Bake

Bake each tray for 10–12 minutes, until the edges are just starting to turn golden.

Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Helpful Tips for Perfect Heart Jam Cookies

• If your jam overflows a little, don’t panic. That’s just extra flavor.
• Chill time matters—skipping it can lead to flat cookies.
• Use thicker jam if possible; very thin preserves can spread too much.
• If the hearts puff up while baking, gently re-press them right when they come out of the oven.

Baking should feel forgiving, not stressful—and these cookies absolutely are.

A Little Baking Story From My Kitchen

I first made these Heart Jam Cookies during a week where everything felt rushed—school pickups, work deadlines, and a fridge that looked suspiciously empty. I needed something comforting, something small but joyful.

These cookies did exactly that.

They didn’t take all day. They didn’t require perfection. And somehow, they made the house smell like calm. Now they’ve become one of those recipes I reach for whenever I want to bake with intention, even if I’m short on time.

FAQs About Heart Jam Cookies

Sweet Moments, One Cookie at a Time

There’s something quietly special about baking Heart Jam Cookies. They’re simple, thoughtful, and full of that homemade warmth we all crave—especially on busy days.

Whether you’re baking for loved ones, a special occasion, or just yourself (because yes, that absolutely counts), these cookies deliver comfort in every bite. Soft, buttery, and filled with jammy sweetness, Heart Jam Cookies are a reminder that sometimes the smallest treats bring the biggest smiles.

And if your kitchen smells like a cozy hug while they bake? That’s just a bonus 💗

More Sweet Treats You Might Love

If these Heart Jam Cookies put you in a baking mood (it happens!), here are a few more cozy, feel-good treats that pair beautifully with this recipe and are perfect for sharing, gifting, or stashing away for later:

• If you adore sweet shapes and classic flavors, these heart-shaped chocolate chip cookies for special occasions are just as charming and crowd-pleasing.
• Love cookies with a soft center? These strawberry kiss cookies with a sweet jam filling deliver that same bakery-style magic in every bite.
• For a pop of color and a rich, festive vibe, these red velvet sugar cookies perfect for celebrations make a gorgeous addition to any dessert spread.
• If you enjoy learning from other trusted home bakers, you may also love these classic strawberry jam cookies with a tender crumb—a lovely source of extra inspiration.

Think of this as your little dessert roadmap—because one great cookie recipe almost always leads to another

Heart Jam Cookies

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• Author: Mounia
• Total Time: 32 minutes
• Yield: 24 cookies 1x

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Description

Heart Jam Cookies are soft, buttery shortbread cookies with sweet raspberry jam centers. These heart-shaped treats are simple to make, beautiful to serve, and perfect for holidays, gifting, or anytime baking feels like self-care.

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Ingredients

Scale 1x2x3x

• 2 1/4 cups all-purpose flour

• 2 teaspoons cornstarch

• 1/4 teaspoon salt

• 1 cup unsalted butter, 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

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Instructions

1. Line two 13×9-inch baking sheets with parchment paper.

2. In a medium bowl, whisk together flour, cornstarch, and salt. Set aside.

3. In a large bowl, cream butter with brown sugar and granulated sugar until light and fluffy, about 2–3 minutes.

4. Mix in the egg yolk, vanilla extract, and almond extract until combined.

5. On low speed, gradually add the dry ingredients to the wet ingredients, mixing just until combined.

6. Scoop dough into 1-tablespoon portions and roll into smooth balls. Place 2 inches apart on prepared baking sheets.

7. Gently press a heart shape into the center of each dough ball using your pinky finger.

8. Chill cookies in the freezer for 30 minutes or refrigerate for 1 hour.

9. Preheat oven to 375°F.

10. Warm raspberry jam slightly until pourable, then fill each heart indentation with about 1/2 teaspoon jam.

11. Bake for 10–12 minutes, until edges are lightly golden.

12. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chilling the dough helps the cookies keep their heart shape.

If the centers puff slightly while baking, gently re-press them right after baking.

Strawberry or apricot jam can be used instead of raspberry.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 155 kcal
• Sugar: 8 g
• Sodium: 45 mg
• Fat: 9
• Saturated Fat: 5.5 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 17 g
• Fiber: 0.5 g
• Protein: 2 g
• Cholesterol: 35 mg