I absolutely love making these Heart Jam Cookies whenever I want to create something both delicious and adorable. These crisp cookies are perfect for sharing and are so much fun to shape and decorate. They bring a little extra sweetness to any occasion!
Heart Jam Cookies
This is one of the prettiest heart-shaped cookies I’ve ever made, and it’s no exaggeration to say they’re as delightful to look at as they are to eat.
The process is so simple yet rewarding that I couldn’t resist baking two batches in one day!
These cookies are perfectly crisp on the outside, melt-in-your-mouth tender, and carry a rich buttery aroma.
Whether you’re making them for your family, for children who’ll adore their fun shapes, or as a thoughtful treat for a loved one, they’re bound to be a hit.
What I love most about these cookies is how versatile they are.
While I used strawberry jam to decorate, you can easily swap in other flavors—raspberry, apricot, or even unique options like fig or mango jam will work beautifully.
The heart-shaped design makes them a perfect gift for Valentine’s Day, anniversaries, or any occasion that calls for a little extra love and sweetness.
One quick tip: I didn’t have powdered sugar on hand, so I made my own by blending zero-calorie sweetener and cornstarch until fine and powdery.
This method works wonderfully, but it’s important to add cornstarch when making powdered sugar to prevent clumping.
If you prefer, store-bought powdered sugar will save you some time and effort, and the cookies will turn out just as fantastic!
Why You‘ll Love This Recipe
- Customizable: Swap out strawberry jam for your favorite jam or even other spreads like chocolate or cream cheese.
- Beginner-Friendly: With simple techniques and ingredients, this recipe is perfect for anyone new to baking.
- Festive: The heart shape and decorations make it ideal for gifting or special occasions.
Ingredients
- 100g unsalted butter (softened at room temperature)
- 20g powdered sugar (or mix 20g zero-calorie sweetener with 2g cornstarch and grind to a fine powder)
- 145g cake flour
- 1 large egg (room temperature, yolk only)
- 300g strawberry jam (or other jams for decoration)
- small amount shredded coconut (optional, for decoration)
Instructions
- Prepare the butter:
Cut the butter into small pieces and leave it at room temperature until softened. The butter should be soft enough that a gentle press with your finger leaves an impression. Properly softened butter ensures it mixes smoothly with other ingredients, resulting in crisp cookies. - Make the cookie dough:
- In a mixing bowl, combine the softened butter and 20g powdered sugar. Gently mix with a spatula until the sugar and butter are well combined, being careful not to overmix.
- Add the egg yolk and use an electric mixer to blend until fully incorporated. Make sure the yolk is at room temperature to prevent the mixture from separating. Stir until smooth and creamy.
- Sift the 145g cake flour into the bowl, and gently fold the mixture using a spatula. Use a “Z” motion or fold from the bottom up to avoid overmixing, which could make the cookies tough. Stop mixing as soon as the dough comes together.
- Use your hand to knead the dough in the bowl until it comes together smoothly. Then transfer it to a chopping board and continue kneading lightly by hand until the dough is smooth and uniform, about 1-2 minutes.
- Shape the cookies:
- Divide the dough into 20 equal portions (about 14g each). Use a kitchen scale for consistency.
- Roll each portion into a ball, place it on a baking sheet lined with parchment paper, and press it gently into a flat circle about 0.5–1cm thick.
- Shape each circle into a heart with your fingers or a small tool.
- Add the jam:
- Pipe or spoon a small amount of strawberry jam into the center of each cookie. Adjust with a small spoon to ensure it’s neatly placed.
- Chill the cookies:
- Place the shaped cookies into the freezer for 10 minutes to firm up. This helps them maintain their shape during baking.
- Bake the cookies:
- Preheat your oven to 160°C (320°F). Bake the cookies on the middle rack for about 20 minutes.
- Watch closely as the cookies bake. They are ready when the edges turn a light golden brown.
- Cool and decorate:
- Remove the cookies from the oven. If desired, sprinkle shredded coconut over the cookies while they are still warm.
Frequently Asked Questions
Q: Can I make these cookies ahead of time?
A: Absolutely! The cookie dough can be made a day in advance and stored in the fridge. Just bring it back to room temperature before shaping.
Q: Can I use salted butter?
A: Yes, but reduce or skip additional salt if using salted butter to avoid an overly salty taste.
Q: How do I store the cookies?
A: Store the baked cookies in an airtight container for up to a week. They can also be frozen for longer storage.
Heart Jam Cookies Recipe
Ingredients
- 100 g unsalted butter softened at room temperature
- 20 g powdered sugar or mix 20g zero-calorie sweetener with 2g cornstarch and grind to a fine powder
- 145 g cake flour
- 1 large egg room temperature, yolk only
- 300 g strawberry jam or other jams for decoration
- small amount shredded coconut optional, for decoration
Instructions
Prepare the butter:
- Cut the butter into small pieces and leave it at room temperature until softened. The butter should be soft enough that a gentle press with your finger leaves an impression. Properly softened butter ensures it mixes smoothly with other ingredients, resulting in crisp cookies.
Make the cookie dough:
- In a mixing bowl, combine the softened butter and 20g powdered sugar. Gently mix with a spatula until the sugar and butter are well combined, being careful not to overmix.
- Add the egg yolk and use an electric mixer to blend until fully incorporated. Make sure the yolk is at room temperature to prevent the mixture from separating. Stir until smooth and creamy.
- Sift the 145g cake flour into the bowl, and gently fold the mixture using a spatula. Use a "Z" motion or fold from the bottom up to avoid overmixing, which could make the cookies tough. Stop mixing as soon as the dough comes together.
- Use your hand to knead the dough in the bowl until it comes together smoothly. Then transfer it to a chopping board and continue kneading lightly by hand until the dough is smooth and uniform, about 1-2 minutes.
Shape the cookies:
- Divide the dough into 20 equal portions (about 14g each). Use a kitchen scale for consistency.
- Roll each portion into a ball, place it on a baking sheet lined with parchment paper, and press it gently into a flat circle about 0.5–1cm thick.
- Shape each circle into a heart with your fingers or a small tool.
Add the jam:
- Pipe or spoon a small amount of strawberry jam into the center of each cookie. Adjust with a small spoon to ensure it's neatly placed.
Chill the cookies:
- Place the shaped cookies into the freezer for 10 minutes to firm up. This helps them maintain their shape during baking.
Bake the cookies:
- Preheat your oven to 160°C (320°F). Bake the cookies on the middle rack for about 20 minutes.
- Watch closely as the cookies bake. They are ready when the edges turn a light golden brown.
Cool and decorate:
- Remove the cookies from the oven and transfer them to a cooling rack. If desired, sprinkle shredded coconut over the cookies while they are still warm.