Heart Jam Cookies
Why Make This Recipe
Heart Jam Cookies are not only adorable, but they are also delicious! These sweet cookies bring a touch of love and creativity to your baking. They are perfect for any occasion, whether it’s a holiday celebration, a special event, or just a treat to brighten your day. The combination of buttery cookies with a jam-filled heart center gives them a delightful surprise that everyone will enjoy. Plus, they are simple enough for bakers of all levels.
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
Directions:
- Line two 13×9 baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cornstarch, and salt. Set this aside.
- In a large bowl, use a stand mixer or hand mixer to cream the butter and sugars together using the paddle attachment. Start at medium speed and increase to medium-high for about 2-3 minutes until the mixture is light and creamy.
- Scrape down the bowl and mix in the egg yolk, vanilla extract, and almond extract.
- Lower the mixer speed and slowly add the dry ingredients into the wet ingredients. Scrape down the bowl when needed.
- Using a 1 tablespoon-sized dough scoop, make dough balls and roll them smoothly between your palms.
- Place each dough ball 2 inches apart on the prepared baking sheet. Gently press a heart shape into the top of each cookie dough with your pinky finger.
- Put the cookie sheet in the freezer for 30 minutes or the refrigerator for 1 hour.
- When ready, take the baking sheets out of the freezer and preheat your oven to 375°F.
- Put the raspberry jam into a small microwave-safe bowl and heat it for 10-15 seconds until it gets a little runny. Using a 1/4 teaspoon or a small spoon, fill the heart indent with about 1/2 teaspoon of jam.
- Bake each tray of cookies for 10-12 minutes until the edges turn golden brown.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
How to Serve Heart Jam Cookies
These Heart Jam Cookies are great on their own, but you can serve them with a scoop of ice cream or a dollop of whipped cream for extra indulgence. They are perfect for parties, as gifts for loved ones, or simply enjoyed with a cup of tea or coffee.
How to Store Heart Jam Cookies
To keep your Heart Jam Cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them. Just make sure they are completely cooled before placing them in a freezer-safe bag. They can be kept in the freezer for up to 2 months.
Tips to Make Heart Jam Cookies
- Make sure the butter is at room temperature for easier mixing.
- Use your favorite fruit jam for a personal twist.
- If you want a firmer cookie, do not skip the chilling step before baking.
- For added flavor, consider adding a pinch of cinnamon to the dough.
Variation
You can experiment with different jams, such as strawberry or apricot, to create your own favorite flavor. You can also try adding a little lemon or orange zest to the dough for a citrusy twist.
FAQs
- Can I use margarine instead of butter?
- Yes, you can substitute margarine for butter, but the flavor and texture may vary slightly.
- What can I use instead of almond extract?
- If you don’t have almond extract, you can use more vanilla extract or even coconut extract for a different flavor.
- Can these cookies be made ahead of time?
- Yes! You can prepare the dough and refrigerate it for a couple of days before baking. You can also freeze the baked cookies for later enjoyment.
Heart Jam Cookies
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons cornstarch
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter (at room temperature) Make sure the butter is at room temperature for easier mixing.
- 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 Can be substituted with more vanilla or coconut extract.
Filling
- 1/2 cup raspberry jam Can substitute with your favorite fruit jam.
Instructions
Preparation
- Line two 13x9-inch baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cornstarch, and salt. Set this aside.
- In a large bowl, use a stand mixer or hand mixer to cream the butter and sugars together using the paddle attachment for about 2-3 minutes until the mixture is light and creamy.
- Scrape down the bowl and mix in the egg yolk, vanilla extract, and almond extract.
- Lower the mixer speed and slowly add the dry ingredients into the wet ingredients, scraping down the bowl when needed.
- Using a 1 tablespoon-sized dough scoop, make dough balls and roll them smoothly between your palms.
- Place each dough ball 2 inches apart on the prepared baking sheet and gently press a heart shape into the top of each cookie dough with your pinky finger.
- Put the cookie sheet in the freezer for 30 minutes or the refrigerator for 1 hour.
Baking
- Preheat your oven to 375°F.
- Heat the raspberry jam in a small microwave-safe bowl for 10-15 seconds until it gets a little runny.
- Fill the heart indent with about 1/2 teaspoon of jam using a 1/4 teaspoon or a small spoon.
- Bake each tray of cookies for 10-12 minutes until the edges turn golden brown.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
