Heart Shaped Jam Cookies Recipe tastes buttery, tender, and just a little bit crisp around the edges, with bright fruity jam in every bite. This recipe works well for anyone who wants a cute, bakery-style cookie that bakes in about 1 hour including chill time. I tested these on my neighbors and my kids’ teachers, and none of them left a single crumb behind.

Why Heart Shaped Jam Cookies Recipe Is Worth It

These heart shaped jam cookies look fancy, but the dough comes together in one bowl with simple pantry ingredients. You roll and cut them like classic sugar cookies, yet they eat more like a buttery shortbread with a sweet jam center.

The recipe works well for holidays, Valentine’s Day, baby showers, or random Tuesday cravings. You can swap the jam flavor, decorate with powdered sugar, or drizzle with chocolate, so the same base dough gives you endless cookie tins.

“These heart shaped jam cookies taste like a bakery treat, but the recipe stays easy enough for a weeknight bake—my family inhaled the whole batch. ★★★★★”

Ingredients You Need

Dry ingredients

2 ¾ cups (330 g) all-purpose flour
¼ cup (30 g) cornstarch (this keeps the cookies tender and helps them hold shape)
½ teaspoon fine sea salt
½ teaspoon baking powder (just a touch so the cookies stay flat, not puffy)

Wet ingredients

1 cup (2 sticks / 226 g) unsalted butter, softened to cool room temperature
- Use a good-quality butter like Kerrygold or Plugrá if you want extra flavor, but any real butter works.
¾ cup (150 g) granulated sugar
1 large egg, room temperature
1 large egg yolk, room temperature (adds richness and tenderness)
2 teaspoons pure vanilla extract
½ teaspoon almond extract (optional, but it gives that classic bakery-cookie flavor)

Jam filling

¾–1 cup thick jam or preserves, any flavor you like
- Raspberry, strawberry, or apricot jam hold up well.
- Use seedless jam if you want a smoother look, or keep the seeds for a rustic vibe.
- If your jam seems runny, simmer it 3–4 minutes to thicken, then cool before using.

Finishing

Powdered sugar, for dusting (optional but very cute)

Pantry shortcuts and substitutions

Swap half the granulated sugar with light brown sugar for a deeper, caramel-like flavor.
Use store-brand butter and jam; the cookie still tastes great, especially with the vanilla and almond extracts.
Replace almond extract with extra vanilla if you avoid nut flavors.

Equipment list

Large mixing bowl (or stand mixer with paddle attachment)
Medium bowl for dry ingredients
Hand mixer or stand mixer
Rubber spatula
Rolling pin
Heart-shaped cookie cutter (about 2–3 inches wide)
Smaller heart-shaped cutter or round piping tip to cut the center windows
Baking sheets
Parchment paper or silicone baking mats
Wire cooling racks
Small spoon or piping bag for the jam

Quick Tips & substitutions

Chill the dough at least 30 minutes so the cookies keep sharp heart edges.
Use cool room-temperature butter; very soft or melted butter makes cookies spread.
Roll the dough to about ¼ inch thick for sturdy cookies that hold the jam.
Dust only the top cookies with powdered sugar before you sandwich them so the jam center stays shiny.
Use gluten-free 1:1 baking flour in place of all-purpose flour if you bake gluten-free.
Swap the egg and butter with vegan butter sticks and a flax egg for a dairy-free, egg-free version.
Stir 1–2 tablespoons lemon zest into the dough if you want a bright citrus note.
Warm thick jam slightly so it spreads easily, then cool it before filling the cookies.

How to Make Heart Shaped Jam Cookies Recipe

Step 1: Mix the dry ingredients

Add flour, cornstarch, salt, and baking powder to a medium bowl. Whisk until everything looks evenly combined with no streaks of cornstarch. Set the bowl aside.

Step 2: Cream butter and sugar

Place softened butter and granulated sugar in a large mixing bowl or the bowl of a stand mixer. Beat on medium speed 2–3 minutes until the mixture looks light, creamy, and slightly fluffy. Scrape down the sides of the bowl with a spatula so no butter hides at the bottom.

Step 3: Add egg, yolk, and extracts

Crack in the egg and egg yolk. Pour in vanilla extract and almond extract if you use it. Beat on medium speed until the mixture turns smooth and glossy, about 30–45 seconds, then scrape the bowl again.

Step 4: Add dry ingredients

Add the dry ingredients in two additions. Mix on low speed just until the flour disappears and the dough pulls together in soft clumps. Stop mixing as soon as the dough looks uniform so the cookies stay tender, not tough.

Step 5: Chill the dough

Divide the dough into two equal portions. Shape each portion into a flat disc, wrap tightly in plastic wrap, and place in the fridge for at least 30 minutes and up to 2 days. Chilling helps the dough firm up so you roll and cut clean heart shapes.

Step 6: Roll and cut the hearts

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Lightly flour your work surface and rolling pin, then roll one dough disc to about ¼ inch thick. Cut out as many large heart shapes as you can, then gather the scraps, reroll once, and cut more hearts.

Step 7: Cut the windows

Place half of the heart cookies on the prepared baking sheets as the solid bottoms. Use a smaller heart-shaped cutter or the wide end of a piping tip to cut a small window out of the center of the remaining hearts. These window hearts will sit on top and show the jam.

Step 8: Bake the cookies

Bake the cookies 9–12 minutes, one sheet at a time, until the edges look set and the bottoms turn very light golden. The tops should still look pale; that keeps the texture tender. Remove the sheets from the oven and let the cookies cool on the pan 5 minutes, then move them to wire racks to cool completely.

Step 9: Prep the jam

While the cookies cool, stir your jam in a small bowl. If the jam seems very thick, loosen it with a tiny splash of water or lemon juice. If it seems runny, simmer it in a small saucepan 3–4 minutes over low heat, then cool until it thickens.

Step 10: Dust and fill

Once the cookies cool completely, dust the window hearts (the tops) with powdered sugar. Place the solid hearts (the bottoms) on a clean surface. Spoon about ½–1 teaspoon jam into the center of each bottom cookie and spread slightly, leaving a small border around the edge.

Step 11: Sandwich the cookies

Gently place a powdered-sugar-dusted window heart on top of each jam-covered bottom cookie. Press very lightly so the jam spreads to the edges of the window without oozing out the sides. Let the cookies sit 15–20 minutes so the jam sets a bit before you stack or pack them.

Recipe Variations

Gluten-free: Use a 1:1 gluten-free baking flour blend and add an extra tablespoon of cornstarch for structure.
Vegan: Use vegan butter sticks, a flax egg (1 tablespoon ground flax + 3 tablespoons water), and plant-based jam.
Low sugar: Use a reduced-sugar jam and cut the granulated sugar in the dough to ½ cup; the texture stays tender.
Citrus twist: Add lemon or orange zest to the dough and use marmalade or lemon curd as the filling.
Chocolate drizzle: Drizzle melted dark or white chocolate over the finished cookies and let it set.
Nutty version: Add ½ cup very finely ground almonds or hazelnuts and reduce flour by the same amount.

Ways to Serve Heart Shaped Jam Cookies Recipe

Pack them in a tin with parchment layers for Valentine gifts or teacher treats.
Serve them on a dessert platter with fresh berries and sliced fruit.
Pair them with hot chocolate, coffee, or tea for an afternoon snack.
Add them to a holiday cookie box alongside chocolate chip and ginger cookies.

Storage Success

Store heart shaped jam cookies in an airtight container at room temperature for up to 4 days. Place parchment between layers so the powdered sugar and jam do not stick to other cookies. If your kitchen runs warm, keep them in the fridge and bring them to room temperature before serving. Freeze unfilled cookies up to 2 months, then thaw, fill with jam, and dust with powdered sugar when you want fresh-tasting treats.