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.
Ingredients
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
Instructions
Line two 13×9-inch baking sheets with parchment paper.
In a medium bowl, whisk together flour, cornstarch, and salt. Set aside.
In a large bowl, cream butter with brown sugar and granulated sugar until light and fluffy, about 2–3 minutes.
Mix in the egg yolk, vanilla extract, and almond extract until combined.
On low speed, gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Scoop dough into 1-tablespoon portions and roll into smooth balls. Place 2 inches apart on prepared baking sheets.
Gently press a heart shape into the center of each dough ball using your pinky finger.
Chill cookies in the freezer for 30 minutes or refrigerate for 1 hour.
Preheat oven to 375°F.
Warm raspberry jam slightly until pourable, then fill each heart indentation with about 1/2 teaspoon jam.
Bake for 10–12 minutes, until edges are lightly golden.
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