Heart Jam Cookies

These adorable heart jam cookies are so easy to make! They're a fun twist on the classic thumbprint cookies. They're also versatile, as you can use any jam you like.

Heart jam cookies are the perfect little sweet treat to make when you feel like putting a little extra love into something.

Whether it's for Valentine's Day or just because, these soft and crumbly cookies with their jelly filled centers are sure to be a hit with your friends and family.

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• Ingredients
• Instructions
• Top Tips
• Recipe

Ingredients

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Powdered sugar: Using powdered sugar will give you a cookie that melts in your mouth, vs granulated sugar which will give you a crispier cookie.

Jelly: We used raspberry, but cherry and strawberry would work amazing too for these.

Unsalted butter: Softened to room temperature. We'll add salt separately, so using unsalted butter will let you have more control over the saltiness of the cookies.

Corn starch: Helps give a crumbly tender texture to the cookies.

Egg: Helps bind the cookies.

All-purpose flour: Will be added after you cream the butter, give the cookie a better texture.

Salt: Adding just a bit of salt to the cookie dough will enhance all the other flavors of the cookie.

See recipe card for quantities.

Instructions

For these cookies, you'll want to make sure the butter is softened to room temperature.

Place the butter in a large mixing bowl and beat on high with an electric mixer until soft and creamy.

Add the powdered sugar to the butter and mix well until the sugar and butter are completely creamed together.

Then add the egg to your creamed butter mixture and continue to beat the dough with your electric mixer on medium speed.

In a separate bowl, whisk together your flour, corn starch and salt.

Add the flour mixture slowly into the butter mixture and beat on medium speed until the just combined.

You don't want to over beat the flour, as your cookies won't end up as soft. If you are having trouble mixing the dough with the electric mixer, sometimes it's easier just to finish mixing with your hands.

You should end up with a soft cookie dough that you can easily roll into a large ball.

When your dough is finished, grab piece of your dough ball that would just fill a tablespoon.

Roll into balls. Flatten barely by making hearts with either the end of a spoon or your thumbs.

Fill each heart shape with your raspberry or strawberry jam or jelly. If your jam is very thick and hard to spoon, you can pop it into the microwave for 5-10 second intervals to make it easier to stir and fill your cookies.

Chill the cookies for 30 minutes on a prepared baking sheet, in the freezer before baking. This will keep the cookies shape better and not have them spread as much during baking.

After the cookies have chilled, bake for 10 minutes and remove them from the oven.

Once the cookies have finished baking, allow them to cool completely before moving off of the cookie sheet.

Top Tips

When making your second batch (or third) of cookies, don't place your cookies onto a warmed baking sheet, or they'll warm to quickly while baking and spread.

Instead, make sure the cookie sheet is completely cooled when placing your cookies on it to bake.