Heart Jam Cookies
Heart Jam Cookies made with a buttery dough and wooden cookie stamp. Easy jam cookies perfect for Valentine’s Day baking.
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.
Notes
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.
Nutrition
Calories: 185kcalCarbohydrates: 21gProtein: 2gFat: 10gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 27mgSodium: 36mgPotassium: 25mgFiber: 0.5gSugar: 8gVitamin A: 315IUVitamin C: 1mgCalcium: 7mgIron: 1mg
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