Name: Heart Jam Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 45 min
Cuisine: American
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 teaspoons almond extract (optional); 1/2 cup raspberry jam (or your favorite fruit preserve); Powdered sugar for dusting (optional)

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Last updated on January 18, 2026

Family Life, Simplified

After a long day of after-school pickup, homework battles, and the evening rush, I know the last thing you want is a complicated dessert project. That’s why I keep this Heart Jam Cookies recipe in my quick-dinner rotation — it’s simple, forgiving, and wins over picky eaters without a lot of fuss. If you like easy sugary treats that still look special, these are a snap to pull together, and if you’re planning themed treats, I’ve also collected some fun ideas like these 4th of July cookies that use the same simple tricks.

A Quick Look at This Heart Jam Cookies Recipe

These Heart Jam Cookies pair buttery shortbread-like cookie dough with bright raspberry jam — two things both kids and grown-ups love. The dough is soft, easy to roll into balls, and only needs a small heart imprint for a cute finish. They chill in the freezer (or fridge) so you can prep ahead, and they bake quickly for a faster turnaround on busy weeknights. Minimal cleanup — one mixing bowl and a baking sheet — makes them perfect when time and energy are limited. Trust me: they bake consistently and are easy to adapt if you need to swap fillings or skip the almond extract.

Ingredients You’ll Need for Heart Jam Cookies

I list the recipe ingredients below and group them so you can shop quickly or spot easy swaps. All items are common grocery-store finds.

Essentials

2 1/4 cups (280 g) all-purpose flour — the base of the tender cookie.
2 teaspoons cornstarch — helps the cookie stay soft and slightly crumbly.
1/4 teaspoon salt — balances the sweetness.
1 cup unsalted butter (at room temperature) — gives rich flavor and texture.
1/3 cup light brown sugar (packed) — adds moisture and a hint of caramel.
1/3 cup granulated sugar — for sweetness and structure.
1 large egg yolk — for richness and binding (no whole eggs needed).
1 1/2 teaspoons vanilla extract — classic flavor everyone recognizes.
1 1/2 teaspoons almond extract — optional but signature for these cookies.
1/2 cup raspberry jam (or your favorite fruit preserve) — fills the heart and adds bright flavor.

Optional Add-ons

Powdered sugar for a light dusting after cooling.
Other jams: strawberry, apricot, blueberry, or mixed berry.
Lemon zest for a bright twist (add 1/2 teaspoon to dough).
Colored sanding sugar to sprinkle around the jam for a festive look.
Mini chocolate chips pressed into the dough around the heart for extra kid-pleasing bites.

Substitutions and Shortcuts

Butter: If you’re in a pinch, stick with salted butter but reduce added salt to a pinch (not exact, but fine for busy cooks).
Sugars: If you only have granulated sugar, use 2/3 cup granulated and add 1 tablespoon molasses for brown-sugar flavor.
Almond extract: Omit if allergies or your family dislikes it; the cookies still taste great with vanilla alone.
Jam: Use store-bought seedless jam for a smooth fill that’s less likely to show seeds to picky eaters.
Make-ahead shortcut: Freeze formed dough balls on a baking sheet, then transfer to a freezer bag. Bake straight from frozen — add 1–2 minutes to bake time.
Mixer-free: If you don’t have a mixer, use a large bowl and a sturdy wooden spoon to cream butter and sugars; it takes a few extra minutes but works fine.
Single-sheet method: Line one 13×9 (or similar) sheet and bake in batches to save dishes.

(If you want a similar jam-filled cookie technique, you can see how others decorate heart cookies in this handy apple pie cookies recipe — the tips translate well to jam-filled treats.)

How to Make Heart Jam Cookies Step-by-Step

I keep these steps short and practical so you can move quickly. I’ll point out where you can save time or skip precision.

Prepare your pans and pre-measure.
- Line two 13×9 baking sheets with well-fitting parchment paper. If you’re short on pans, line one sheet and plan to bake in two batches.
- Measure dry ingredients ahead: whisk the flour, cornstarch, and salt together in a medium bowl and set aside. This avoids over-handling later.
Cream butter and sugars.
- In a stand mixer fitted with the paddle or in a large bowl with a hand mixer, beat the room-temperature butter with both sugars. Start at medium speed, then increase to medium-high and cream 2–3 minutes until lighter and fluffy. Scrape the bowl once to incorporate everything.
- Tip: Room-temperature butter creams faster and traps air for a lighter cookie. If you forgot to take it out, cut into small cubes and let sit 10–15 minutes.
Add yolk and extracts.
- Scrape down the bowl, then mix in the single egg yolk, vanilla, and almond extract just until combined.
Combine dry into wet.
- Set the mixer to low and slowly add the flour mixture. Mix until just incorporated — a few streaks are okay; you don’t want an overworked dough.
Form dough balls.
- Use a 1-tablespoon dough scoop (or a spoon) to portion dough. Roll each into a smooth ball between your palms to create even cookies that bake uniformly.
Shape and chill.
- Place each dough ball about 2 inches apart on your prepared baking sheet. Gently press the top center with your pinky (or a small heart-shaped press) to make a shallow heart indent. Make the indent even but not too deep — you only need a small well for the jam.
- Place trays into the freezer for 30 minutes, or the refrigerator for 1 hour. Chilling firms the dough so cookies hold shape and don’t spread.
Preheat and prepare jam.
- Pull the chilled trays from the freezer. Preheat your oven to 375°F (190°C).
- Put 1/2 cup jam into a small microwave-safe bowl and heat 10–15 seconds until slightly runny, stirring once. This makes it easier to fill small heart indents.
Fill hearts.
- Using a 1/4 teaspoon or a very small spoon, spoon about 1/2 teaspoon of warmed jam into each heart indent, filling to the brim but not overflowing. Wipe away any stray jam with a damp fingertip.
Bake.
- Bake each tray 10–12 minutes, until the cookie edges just begin to turn golden. The centers may still look slightly soft — that’s okay. Rotate pans halfway through if your oven runs hot.
Cool and store.
- Let cookies cool on the baking sheet for 5 minutes to set, then transfer to a cooling rack to finish cooling. Once cool, store in an airtight container layered with parchment between layers for up to 4 days at room temperature, or freeze up to 3 months.

Time-saving notes:

Chill dough in the freezer for 30 minutes if you’re in a hurry.
Freeze formed balls and bake later straight from frozen — add 1–2 minutes bake time.
Use warmed jam to fill quickly and avoid drips.

Precision notes:

Exact spoonfuls aren’t critical — aim for a small, even amount of jam per cookie.
If jam spills, it can be wiped before baking or left; it will caramelize slightly and still taste great.

Common Mistakes to Avoid

A few small missteps can cost time or turn a quick bake into a hassle. I find a little planning avoids stress and wasted ingredients.

Mistake 1: Skipping the Chill

If you don’t chill the dough, cookies spread and lose their heart shape. Quick fix: pop the formed dough into the freezer for 30 minutes; it’s worth the wait for neat results.

Mistake 2: Overfilling the Jam

Too much jam means sticky baking sheets and overflowing centers. Use about 1/2 teaspoon per heart and warm the jam briefly — that helps it sit neatly in the indent.

Mistake 3: Overmixing the Dough

Mixing the flour too long makes cookies tough and dense. Add dry ingredients slowly and stop mixing when the dough just comes together. It’s forgiving — a little flour streak is fine.

Serving Suggestions for Heart Jam Cookies

These cookies are versatile: make them for an after-school treat, a quick dessert after a weeknight meal, or a simple party platter. They pair well with simple sides and require minimal extra prep.

###Kid-friendly Pairings
Serve with a glass of milk, yogurt cups, or sliced fruit like apple wedges or strawberries. Kids appreciate small, familiar sides that make the cookie feel like a mini-dessert plate.

Easy Add-ons

Make a quick dipping sauce with warmed jam thinned with a teaspoon of water for dunking, or sprinkle powdered sugar over cooled cookies for a fancier look with almost no extra work.

Minimal-Prep Presentation

Arrange cookies on a plate with a few fresh berries and a sprig of mint. No piping, no frosting — just a tidy tray that looks special without effort.

Conclusion

I’ve come back to this Heart Jam Cookies recipe again and again when I need a fast, crowd-pleasing treat that fits family life. It saves time with simple ingredients, adapts easily for picky eaters, and lets you bake now or prep ahead for later. If you want a quick reference for a similar heart-shaped jam technique, check out Heart Cookies with Jam – WestRosa for decorating ideas and inspiration.

FAQs About Heart Jam Cookies

Q: How long do Heart Jam Cookies take from start to finish?
A: Heart Jam Cookies take about 15 minutes of active prep time plus 30–60 minutes chilling and 10–12 minutes per baking sheet. Plan roughly 1 hour total if chilling in the freezer, or up to 1 hour 30 minutes if refrigerating.

Q: Can I freeze Heart Jam Cookies before or after baking?
A: Yes. You can freeze formed dough balls for Heart Jam Cookies on a baking sheet and transfer to a freezer bag for up to 3 months; bake from frozen, adding 1–2 minutes. Baked Heart Jam Cookies also freeze well — layer with parchment in a container for up to 3 months.

Q: Are Heart Jam Cookies safe for kids with nut allergies (because of the almond extract)?
A: You can easily make Heart Jam Cookies without almond extract — just use vanilla only. Almond extract is optional and easy to omit to keep the cookies nut-allergy friendly.

Q: How can I make Heart Jam Cookies less messy for little hands?
A: Use seedless jam and warm it slightly so it spreads smoothly into the heart without dripping. Make hearts slightly shallower and use less jam (around 1/4–1/2 teaspoon) to avoid sticky fingers.

Q: Can I change the flavor of Heart Jam Cookies for picky eaters?
A: Absolutely. Swap raspberry jam for strawberry, apricot, or blueberry. You can also omit the almond extract and add 1/4 teaspoon lemon zest for a subtle citrus note that most kids enjoy.

Heart Jam Cookies

Family Life, Simplified

A Quick Look at This Heart Jam Cookies Recipe