Heart Jam Cookies
These heart jam cookies are simple butter cookies made with a Wooden Cookie Stamp and filled with jam. They look detailed but are very manageable once you know how the stamp works. If you’re baking for Valentine’s Day or just want a pretty cookie that isn’t complicated, this is a solid one to make.
Heart jam cookies are stamped butter cookies with a shallow center filled with jam. They work well for Valentine’s Day, cookie boxes, bake sales, or gifting because they hold their shape and travel well. If you like cookies with a jam center but want something different, my Cherry Pie Cookies or my Linzer Cookies are other good options that use a more traditional cut-and-fill method.
Why you’ll love these Heart Jam Cookies
How to Make Heart Jam Cookies with a Wooden Cookie Stamp
Wooden cookie stamps don’t cut the dough like traditional cookie cutters. If you’re used to rolling and cutting cookies like Samoas Cookies or classic Christmas Cut-Out Cookies, this method is different. The stamp presses the design and creates the jam well at the same time, so the cookies are shaped directly on the baking sheet. Once you think of it as a press instead of a cutter, it’s very straightforward.
Ingredients Needed for Heart Jam Cookies
- Unsalted butter: The butter needs to be very soft so the stamp presses cleanly into the dough. Cold butter will cause cracking.
- Powdered sugar: Powdered sugar keeps the cookies tender and smooth instead of crisp.
- Vanilla extract: Vanilla adds flavor without overpowering the jam.
- All-purpose flour: Regular flour gives the dough enough structure to hold the heart design.
- Salt: A small amount balances the sweetness and keeps the cookies from tasting flat.
- Thick jam or preserves: Strawberry, raspberry, or cherry jam all work well. Thicker jams stay put better while baking.
How to make Heart Jam Cookies
**For more detailed instructions, please refer to the printable recipe card below.**
Beat the softened butter and powdered sugar together until smooth and creamy.
Mix in the vanilla extract until the butter mixture looks creamy and evenly blended.
Add the flour and salt and mix just until the dough comes together.
Scoop the dough and roll it into smooth, evenly sized balls.
Lightly brush flour into the wooden cookie stamp, making sure to coat all the details.
Place one dough ball into the center of the floured cookie stamp.
Press the dough firmly into the stamp and smooth it so it’s level with the edges.
Place one dough ball into the center of the floured cookie stamp.
Chill for 20 min, then bake for 6 to 7 minutes until the cookies look set but still pale.
Remove the baking sheet from the oven and spoon about ½ teaspoon of jam into the center of each cookie. Return the cookies to the oven and bake for another 6 to 7 minutes.
Variations
- Strawberry Heart Jam Cookies: Use strawberry preserves for a classic Valentine’s Day look. This is a good choice if you’re serving these with Heart Shaped Brownies.
- Raspberry Heart Jam Cookies: Raspberry jam adds a slightly tart contrast and deeper color. It pairs well with chocolate desserts.
- Cherry Heart Jam Cookies: Cherry jam gives these a richer flavor and works nicely alongside Heart Shaped Cherry Hand Pies.
- Chocolate Heart Jam Cookies: Add cocoa powder to the dough and fill the centers with cherry or raspberry jam for a chocolate version.
- Plain Stamped Heart Cookies: Skip the jam and dust the baked cookies with powdered sugar for a simpler cookie.
Serving Suggestions
- Valentine’s Day dessert boards: Serve these with Red Velvet Truffles and Heart Cake Pops for a mix of textures and flavors.
- Cookie boxes: Heart jam cookies hold their shape well, which makes them a good option for gifting.
- Afternoon coffee or tea: The buttery texture pairs nicely with coffee or tea without feeling heavy.
- Holiday cookie trays: Mix these with colorful cookies like Chocolate Christmas Tree and Coconut Snowball Cookies for contrast.
- Bake sales and parties: They look polished without extra decorating, which saves time.
Storage and Freezing
- How should I store Heart Jam Cookies?
Store heart jam cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Can I freeze Heart Jam Cookies?
Yes. You can freeze the baked cookies in a single layer, then store them in a freezer-safe container for up to 2 months. Thaw at room temperature before serving. The jam may soften slightly after freezing, but the cookies will still taste great.
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Tips & Tricks
- Use very soft butter: Soft butter helps the dough press cleanly into the stamp without cracking.
- Don’t overfill the jam: A small amount keeps the center neat and prevents overflow.
- Chill before baking: A short chill keeps the heart shape sharp in the oven.
- Stamp on the baking sheet: Stamping directly on the tray prevents the cookies from losing shape when moved.
- Watch the bake time closely: These cookies should stay light in color. Overbaking dries them out.
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FAQ
Heart Jam Cookies
Equipment
Ingredients
- 1 cup unsalted butter very soft but not melted
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 2¼ cups all-purpose flour
- ¼ teaspoon salt
- ⅓ to ½ cup thick jam or preserves strawberry, raspberry, or cherry
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Beat the softened butter and powdered sugar together until smooth and creamy.
- Mix in the vanilla extract until fully incorporated.
- Add the flour and salt and mix just until a soft dough forms.
- Scoop the cookie dough and roll it into smooth, evenly sized balls.
- Lightly dust the inside of the wooden cookie stamp with flour, using a pastry brush to get flour into all the details.
- Lightly dust the outside of each dough ball with flour as well.
- Place one dough ball into the center of the floured cookie stamp.
- Press the dough firmly into the stamp, pushing it into the design and smoothing the surface so it is level with the edges of the stamp.
- Gently loosen the dough from the sides of the stamp with your fingers.
- Turn the stamp upside down over the prepared baking sheet and tap firmly on the back until the stamped cookie releases.
- Repeat with the remaining dough, re-flouring the stamp as needed to prevent sticking.
- Chill the stamped cookies in the refrigerator for about 10 minutes.
- Bake for 6 to 7 minutes until the cookies look set but are still pale.
- Remove the baking sheet from the oven and spoon about ½ teaspoon of jam into the center of each cookie.
- Return the cookies to the oven and bake for another 6 to 7 minutes, until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
