Sweet Heart Jam Cookies
These Sweet Heart Jam Cookies feature a buttery, crumbly texture with a sweet-tart jam center, perfect for quick homemade treats that melt in your mouth.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 1/2 cups (312g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- Jam of choice (raspberry, strawberry, apricot, or other thick jams), about 1/2 teaspoon per cookie
Instructions
- Cream the butter and sugar: In a large bowl, beat softened unsalted butter with granulated sugar until light and fluffy, about 3-4 minutes.
- Add egg yolk and vanilla: Mix in the egg yolk and vanilla extract until combined.
- Combine dry ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, and salt. Gradually add this to the butter mixture, mixing on low just until a soft dough forms. Do not overmix.
- Chill the dough: Flatten the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
- Roll and cut: Preheat oven to 350°F (175°C). On a lightly floured surface, roll out dough to about 1/4 inch (6mm) thickness. Use a heart-shaped cookie cutter to cut shapes. For half the cookies, cut a smaller heart or circle from the center to create a window.
- Fill and assemble: Place solid heart cookies on a lined baking sheet. Spoon about 1/2 teaspoon of jam onto the center of each. Top with the cut-out cookies and gently press edges to seal. Optionally dust tops with powdered sugar.
- Bake: Bake for 12-15 minutes until edges are lightly golden and cookies feel firm but tender.
- Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use softened butter, not melted, for the best crumbly texture. Chill dough before rolling to prevent spreading. Use thick jams to avoid runny centers. If jam is too runny, simmer to thicken. Dough can be refrigerated up to 3 days or frozen up to 2 months. For gluten-free, substitute flour with 1:1 gluten-free baking mix. For dairy-free, substitute butter with coconut oil or plant-based margarine.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8
- Fat: 6
- Carbohydrates: 16
- Protein: 1
Keywords: jam cookies, heart-shaped cookies, crumbly cookies, quick cookies, raspberry jam cookies, easy baking, homemade cookies