Let Me Tell You About These Heart Jam Cookies…
Okay, so first things first—if you ever tried sneaking a nibble of those tins of cookies at your nan’s (you know, the ones that weirdly had, like, buttons and sewing kits inside after December?), then you’ll get the cozy vibe I’m aiming for with these Heart Jam Cookies. Only, in this house, there’s actual jam. Real, fruity, utterly sticky jam.
I made these for the first time when my niece came over for a baking afternoon. She ended up wearing more flour than we used, but the cookies turned out so cute (and tasty)—I’d say it was a win. And yes, once I did forget the vanilla; surprisingly, they still disappeared in about half an hour. Honestly, these are my go-to for Valentine’s or just when I find myself with leftover jam I really should use up. They’re a bit rustic sometimes, but isn’t that half the charm?
Why I Keep Making Heart Jam Cookies (Even When I’m Short on Time)
I make this when I want something that looks fancy but is secretly not much fuss. My family goes a bit wild for these—especially if I use the apricot jam we made last summer (well, I call it a family project; realistically, they just eat the cookies). They’re also easy to tweak for whoever is at the table that week. Oh, and if you accidentally crack one while transferring it (guilty), it’s a perfect excuse to eat it before anyone notices.
Sometimes, the dough annoys me because it needs chilling, but having tried to skip it before—yeah, don’t. The cookies spread into odd shapes. Definitely learned that one the hard way.
Let’s Talk Ingredients (Swaps and All)
- 2 cups all-purpose flour (sometimes I use spelt flour for, I dunno, feeling fancy)
- 1/2 teaspoon baking powder (my grandmother swore by Clabber Girl, but any is fine)
- 1/4 teaspoon salt (some people skip it, but the cookie’s just OK without…)
- 3/4 cup unsalted butter, softened (in a pinch, I have used salted, just skip the extra salt)
- 2/3 cup sugar (I tried brown sugar once, but it made them a bit odd, honestly)
- 1 large egg
- 1 teaspoon vanilla extract (though almond extract is wild if you want to live a little)
- Heaping 1/3 cup raspberry jam (or really any jam—apricot, strawberry—go nuts)
- (Optional) Powdered sugar for a sneaky dusting at the end
How I Make Heart Jam Cookies (With a Few Side Quips)
- First up, whisk together your flour, baking powder, and salt in a bowl. Set aside. This is usually where I realize I’ve run out of clean bowls…
- In a bigger bowl, cream butter and sugar together until it’s pale and fluffy—takes a few minutes, so sometimes I wander off to make tea and hope I don’t overbeat it. Add in the egg and vanilla, then mix for another minute.
- Toss in your dry ingredients. Stir until it’s just combined, kind of clumpy—don’t overmix at this point or the cookies go chewy (ask me how I know).
- Divide the dough in half and sort of pat it into two flat discs. Wrap these up (cling film or just a cereal bag you washed and repurposed—no judgment—works) and chill for at least an hour. Trust me, don’t skip this.
- Preheat oven to 350°F (175°C). Line two trays with baking parchment or, you know, that silicone sheet you impulsively bought and never use enough.
- On a floured surface, roll out one disc of dough to about 1/8 inch. Here’s where I mess up thickness the most—some are chunky, some are thin, all are loved.
- Cut out as many hearts as you can. Half should have a smaller heart cut-out in the middle (if you don’t have cutters, honestly, use a sharp knife and go artsy—mine look a little wobbly and no one cares). Gather the scraps and repeat with the second disc.
- Bake for 7–9 minutes. They should just be getting gold at the edges. Take em out—they’ll seem too soft but firm up as they cool. This is when I usually sneak a warm cookie; quality control, obviously.
- Once cool, spread a spoonful of jam on the full-heart cookies, then sandwich with the heart-cutouts. Little dust of powdered sugar if you feel like playing patisserie chef.
Notes From My Cookie-Making Fails (and Triumphs)
- Actually, if your dough feels dry, add a tiny splash of milk—just, like, a teaspoon. I did this after leaving the butter out too long in winter and it saved my dough.
- If you go thick with the dough, you won’t get as many cookies, but they do taste amazing dunked in coffee.
- It’s fine if the hearts aren’t perfectly even. I just call them “rustic” to sound fancy.
My Not-So-Secret Experiments and Variations
- Tried using lemon curd instead of jam—not gonna lie, it was a bit of a runny mess, but the flavor rocks.
- Once swapped out the butter for coconut oil (don’t ask why, it was a phase)—the cookies were a bit greasy but pleasantly coconut-ty.
- I tend to prefer raspberry, but mixed berry jam with half a teaspoon of orange zest grated in the dough just hits different.
Don’t Sweat the Equipment Details
If you don’t have those cute heart cutters, just improvise! Once, I used an upside down shot glass for the outer and a tiny bottle cap for the middle—it worked, kind of (well, mostly). No stand mixer? I usually use a wooden spoon and elbow grease—does the trick and no annoying attachments to wash later.
How I (Sort of) Store Heart Jam Cookies
You can store them in an airtight box at room temp; they’re honestly still good for three days. But, if you have teens, expect them to vanish overnight. When I hid a stash at the back of the cupboard once, I forgot about them for a week—still delicious, just a bit crumblier. Fridge works too, but I think it dulls the flavor a smidge.
How We Eat These at My Place (Serving Stuff)
I love these with a big mug of Yorkshire tea, but sometimes we get fancy and serve them with ice cream after dinner. My sister swears they’re romantic if you share one, but why would you? We usually just pile them on a plate and let people grab as they like. And sometimes, if no one’s looking, I pick the biggest one.
Little Lessons I Learned The Hard Way (Pro Tips, Apparently)
- I once tried rushing the chilling step because I was late for school pick-up—cookies ended up spreading into unrecognizable blobs. Just don’t. Go fold some laundry or watch an episode of Corrie while you wait.
- If your jam is too runny, warm it in the microwave for, like, 10 seconds and it thickens up (don’t microwave too long, though, or you’ll regret it)
- Don’t stack them before the jam sets or you’ll have a biscuit avalanche. Trust me, it’s not worth the extra cleaning.
Wait, Here Are Some Real Questions I Got Asked
- Do I have to use heart shapes? Nah, use whatever cutters you’ve got. Stars, circles, dinosaurs—I support dino jam cookies 100 percent.
- Can I freeze these? The dough, yes, for a couple months. Once they’re baked and jammed, they’re better fresh. But I did freeze a batch once—they got a little soggy after defrosting, but still edible.
- What if I don’t have parchment paper? Honestly, just lightly grease your tray—cookies might stick a teeny bit, but nothing catastrophic.
- My dough’s sticky, what do I do? Pop it back in the fridge for 10 min or dust your hands with flour—easy fix. I used to panic but now I just go with it.
- Which jam is best? Up to you! Apricot is underrated; raspberry is probably the classic. I once used blueberry, but nobody recognized the flavor (which was weirdly fine).
- Why are my cookies crunchy? Probably overbaked—a minute or two can make a big difference. Though some people (my dad) prefer them that way.
Oh—just realized I forgot to mention: if you’re making these for a crowd, double up the recipe. And maybe hide a couple for yourself, just in case. Enjoy!
Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup raspberry or strawberry jam
- Powdered sugar, for dusting
Instructions
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1Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
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2In a bowl, beat together the butter and sugar until light and fluffy. Mix in the egg and vanilla extract until combined.
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3Gradually add the flour and salt, mixing until a soft dough forms. Chill the dough for 20 minutes if it’s too soft.
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4On a lightly floured surface, roll the dough to 1/4 inch thickness. Cut out cookies with a heart-shaped cutter, and cut a smaller heart out of the center of half the cookies.
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5Place cookies on prepared baking sheets and bake for 10–12 minutes until edges are lightly golden. Cool completely.
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6Spread jam on the bottom heart cookies. Top with the cutout hearts and dust with powdered sugar before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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