Heart Jam Valentine Cookies are sweet little treats that bring together buttery cookie dough and a burst of fruity jam right in the center. These cookies have a soft, crumbly texture with a delightful pop of jam that’s both tangy and sweet, making them perfect for celebrating Valentine’s Day or anytime you want to share some love through baking.
I love making these cookies because they’re simple but feel extra special. The jam in the middle always makes me smile—it’s like a little surprise in each bite. My favorite jam to use is raspberry or strawberry, but you can try any flavor you like. I find chilling the dough before baking helps the cookies keep their shape, which makes them look as good as they taste.
These cookies are great to bake with kids or to give as a handmade gift. I usually pack them in a pretty box or tie a ribbon around a stack, and they never fail to bring happy faces. Plus, they’re lovely alongside a cup of tea or cocoa when you want a cozy moment. Heart Jam Valentine Cookies remind me that the simplest sweets can carry the biggest feelings.
Key Ingredients & Substitutions
Butter: Unsalted butter is best here to control saltiness. If needed, you can swap in a plant-based margarine for dairy-free cookies, but expect a slightly different texture.
Sugar: Granulated sugar helps the dough hold shape and adds subtle sweetness. You can try coconut sugar for a different flavor, though the cookies might be a bit darker.
Egg: The egg binds the dough and adds moisture. For an egg-free version, try 1/4 cup unsweetened applesauce or a flax egg, but your cookies might be softer.
Flour: All-purpose flour gives structure and a tender crumb. For gluten-free, use a 1-to-1 gluten-free baking flour blend, making sure it includes xanthan gum for elasticity.
Jam: Strawberry or raspberry jams work great. I love raspberry for its vibrant tartness. You can choose any fruit jam you like; just avoid watery jelly to prevent spreading when baked.
How Do I Handle Rolling and Cutting Dough Without It Sticking or Breaking?
Rolling sticky dough can be tricky. Here are some tips:
- Chill the dough well before rolling—it firms up and is easier to handle.
- Lightly flour your surface and rolling pin to prevent sticking—but don’t over-flour, or the dough becomes dry.
- Roll dough evenly to about 1/4 inch thick for sturdy cookies that bake well.
- Use a sharp cookie cutter and press straight down without twisting for clean edges.
- Transfer cut shapes gently to your baking sheet using a thin spatula to avoid stretching or breaking.
Chilling cookie cut-outs on the baking sheet for about 10 minutes before baking also helps them keep their shape during baking.
Equipment You’ll Need
- Mixing bowls – a couple of sizes help you mix dough and whisk dry ingredients easily.
- Electric mixer or hand mixer – makes creaming butter and sugar much faster and smooth.
- Rolling pin – to roll out dough evenly to the right thickness for perfect cookies.
- Heart-shaped cookie cutters (large and small) – the small cutter creates the jam window inside the larger heart.
- Baking sheets – flat and sturdy ones help your cookies bake evenly without spreading too much.
- Parchment paper – keeps cookies from sticking and makes cleanup easier.
- Spatula or thin metal turner – great for moving delicate cut-out cookies to the baking sheet without breaking.
Flavor Variations & Add-Ins
- Try apricot or peach jam for a sweeter, lighter fruit flavor that contrasts nicely with the buttery cookie.
- Add a teaspoon of almond extract to the dough for a subtle nutty aroma that pairs beautifully with berry jam.
- Mix finely chopped nuts like pistachios or pecans into the dough for a bit of crunch and extra flavor.
- Swap out the jam and fill with Nutella or chocolate spread for a rich, chocolatey version kids love.
How to Make Heart Jam Valentine Cookies?
Ingredients You’ll Need:
For The Cookie Dough:
- 1 cup (227g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups (280g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For The Filling and Topping:
- 1/2 cup strawberry or raspberry jam (or your favorite berry jam)
- Optional: powdered sugar, for dusting
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and approximately 15 to 20 minutes for baking the cookies. Additionally, you’ll need to chill the dough for at least 1 hour before rolling and cutting. Total time including cooling is around 2 hours.
Step-by-Step Instructions:
1. Prepare the Dough:
Start by preheating your oven to 350°F (175°C) and line your baking sheets with parchment paper. In a large bowl, use an electric mixer to cream the softened butter with the granulated sugar until the mixture is light and fluffy. Then, beat in the egg and vanilla extract until everything is combined well.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture, mixing on low speed until you get a smooth dough. Divide the dough into two halves, flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour. This chill time makes rolling easier and prevents cookies from spreading too much in the oven.
2. Roll, Cut, and Bake the Cookies:
Once the dough has chilled, lightly flour your surface and roll out one disk to about 1/4 inch thickness. Use a large heart-shaped cookie cutter to cut out whole hearts for the bottom cookies and arrange them on your prepared baking sheets.
Then, take the other disk of dough and roll it out the same way. Use a smaller heart-shaped cookie cutter to cut out the centers of half of these hearts to create the jam window on top.
Re-roll any scraps to cut out more shapes. Bake the solid hearts first at 350°F for about 8 to 10 minutes, or until the edges turn light golden. Let them cool completely.
Lower the oven temperature slightly to 325°F (165°C) for the top cookies with the heart cut-outs. Bake them for 7 to 9 minutes until they are lightly golden on the edges, then cool fully.
3. Assemble and Finish Your Cookies:
Spread about 1 teaspoon of your favorite jam on each whole heart cookie. Carefully place the cut-out heart cookies on top to make sandwiches with a lovely jam center showing through the heart windows.
For a pretty finishing touch, dust the top cookies lightly with powdered sugar. Your Heart Jam Valentine Cookies are now ready to share!
Store them in an airtight container at room temperature for up to 5 days. Enjoy the sweet surprise of jam tucked into every buttery bite.
Can I Use Frozen Dough for These Cookies?
Yes! You can freeze the dough disks wrapped tightly in plastic wrap for up to 3 months. When ready to bake, thaw overnight in the fridge before rolling out and cutting.
What’s the Best Jam to Use?
Strawberry or raspberry jam works wonderfully for their bright flavor and good thickness. Avoid very runny jams, which can cause the cookies to spread or become soggy.
Can I Make These Cookies Dairy-Free?
Absolutely! Substitute the butter for a dairy-free margarine or coconut oil. The texture might be slightly different but still delicious.
How Should I Store Leftover Cookies?
Keep them in an airtight container at room temperature for up to 5 days. If you want to keep them longer, freeze the cookie sandwiches in a sealed container for up to 1 month.