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.
Use a clear shot of the ingredients for this recipe, prepped, and labeled if necessary. Add a paragraph of content describing why these ingredients were chosen. Insert the ingredients into the list below, omitting quantities.
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.
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.
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.
These heart jam cookies are a cute take on the traditional thumbprint cookies. Fill them with raspberry or strawberry jam for a deliciously sweet treat.
- 1 cup of unsalted butter, softened
- ⅔ cup powdered sugar
- 1 Egg
- 2 ¼ cups all purpose flour
- 2 teaspoons cornstarch
- ¼ teaspoon salt
- ½ cup raspberry or strawberry jam
In a large mixing bowl, beat butter until creamy. Scrape down sides and add in sugar. Beat until the butter is completely creamed with the sugar.
Add the egg and beat well.
In a separate bowl whisk together the flour, cornstarch and salt.
Slowly add in the flour mixture to the butter mixture while beating the mixture on low, until combined. If you're having difficulty mixing the dough you can finish mixing it with your hands.
Scoop 1 tablespoon sized balls of dough from the dough mixture. Roll into evenly sized balls.
Using the back of a spoon or your thumbs, gently press 2 indents to for a heart shape into the cookie.
Place the cookies on a sheet pan and put into the freezer to chill for 30 minutes.
Once cookie dough has finished chilling, preheat oven to 375°F and add your jam to the center of the cookies in the heart-shaped indent.
Place cookies evenly on lined baking sheet, 2 inches apart. Bake for 10-11 minutes until edges just start to turn golden brown.
Let cookies cool for 5-10 minutes before transferring off of baking sheet.
Serving Size:3 cookies
Amount Per Serving: Calories: 260Total Fat: 16gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 56mgSodium: 53mgCarbohydrates: 26gFiber: 1gSugar: 7gProtein: 3g