Heart-Shaped Jam Cookies – Buttery Shortbread with Raspberry or Apricot Filling

A Little Jar of Sunshine in Every Bite

Is there anything more heartwarming than the smell of buttery shortbread wafting from your kitchen? Now, imagine that heavenly scent, but with the added sweetness of jewel-toned jam bubbling away in the center of adorable heart-shaped cookies. If your soul just did a little happy dance, you and I are going to be the best of friends today.

Welcome to my kitchen, friend! I’m Olivia, and I firmly believe that some of the biggest “I love you”s are whispered with a spatula and a sprinkle of flour. These Heart-Shaped Jam Cookies are exactly that—a edible hug, a little token of affection, a delicious way to tell someone they’re on your mind. They’re not just for Valentine’s Day, either. I whip these up for birthdays, “just because” Tuesdays, or whenever I need a dose of pure, unadulterated baking joy.

What I adore about this recipe is its beautiful balance. The cookie itself is a classic, melt-in-your-mouth shortbread—not too sweet, wonderfully tender, and with a rich, buttery flavor that makes you close your eyes for a second after the first bite. And then, right in the center, you get that glorious pop of fruity sweetness from the jam. It’s like a little surprise party for your taste buds! They look like they came from a fancy patisserie, but I promise you, they are incredibly simple to make. No fancy skills required, just a happy heart and a willingness to get your hands a little dusty with flour. So, tie on that apron (the messy one is always the best one), and let’s bake up some happiness!

The Cookie That Started It All

This recipe takes me right back to my grandma’s sunny kitchen table. She wasn’t a fancy baker, but she was a master of making people feel loved through food. One of my earliest memories is of her helping my chubby little hands press a thimble into the center of a soft, pale cookie dough heart. We’d fill the indent with her homemade apricot jam, the kind that tasted like pure summer sunshine.

She called them her “Sweetheart Gems.” To me, they were magic. The process felt like a sacred ritual—the careful rolling, the precise cutting, the anticipation as they transformed in the oven from pale dough to golden-edged treasures. She’d always let me dust the final plate with a snow-like shower of powdered sugar, making me feel like the most important pastry chef in the world. Those cookies weren’t just a treat; they were a lesson in patience, care, and the simple, profound joy of creating something beautiful to share. Every time I make this recipe, I feel that connection, that thread of love and warmth passed down through generations, one buttery, jam-filled heart at a time.

Gathering Your Cookie Crew: The Ingredients

Simple, high-quality ingredients are the secret to extraordinary shortbread. Let’s break down what you’ll need and why each one is a star player in our cookie creation!

For the Shortbread Cookie Dough:

• 1 cup (230g) unsalted butter, softened: This is the heart and soul of our shortbread! Using unsalted butter lets you control the salt level. Make sure it’s truly softened at room temperature—this is non-negotiable for a light, tender texture. If you press it with your finger, it should leave a clear indent. Chef’s Insight: For an extra layer of flavor, try a European-style butter with a higher fat content. It makes the cookies incredibly rich and flaky.
• ⅔ cup (85g) powdered sugar: We’re using powdered sugar instead of granulated for a reason! It dissolves effortlessly into the butter, giving the cookies their signature melt-in-your-mouth, fine crumb. No grittiness here!
• 1 large egg yolk, room temperature: The egg yolk adds richness and helps bind the dough without making it tough. Room temperature is key for smooth incorporation with the butter. Quick Tip: To quickly bring an egg to room temp, place it in a bowl of warm water for 5-10 minutes.
• 1 tsp vanilla extract: The classic flavor enhancer. It adds a warm, sweet depth that complements the butter beautifully.
• ½ tsp almond extract (optional but highly recommended): This is my secret weapon! It doesn’t make the cookies taste like almond, but it creates a wonderfully complex, almost bakery-style flavor that will have people asking, “What is that amazing taste?” If you have a nut allergy, simply leave it out.
• 2¼ cups (285g) all-purpose flour: The structure-builder. I like to fluff my flour in the bag, spoon it into the measuring cup, and level it off to avoid over-packing. Too much flour is the enemy of a tender cookie!
• ¼ tsp salt: Don’t skip this! Salt is a flavor superhero—it cuts the sweetness and makes the buttery flavor pop.

For the Filling & Topping:

• ½ cup (160g) jam or preserves: This is where you can get creative! I adore seedless raspberry for its vibrant color and tangy punch, or apricot for a sunny, mellow sweetness. Substitution Tip: Thicker preserves or even a fruit curd (like lemon) work better than runny jelly, which can bubble over too much. If your jam is too loose, simmer it in a small pan for a few minutes to thicken it up before using.
• 1 tbsp powdered sugar (optional, for dusting): The final, fairy-tale touch! A light dusting right before serving makes these cookies look absolutely magical and professionally finished.

Let’s Get Baking: The Step-by-Step Magic

Ready to create some magic? Follow these steps, and you’ll have a batch of perfect, heart-warming cookies in no time. I’ve sprinkled in all my favorite chef hacks to ensure your success!

1. Make the Dough (The Creaming Method is Key!): In a large bowl, use an electric mixer (or a stand mixer with the paddle attachment) to cream together the softened butter and powdered sugar. Now, don’t rush this! Beat it on medium speed for a good 2-3 minutes until it’s pale, fluffy, and almost whipped. This step incorporates air into the dough, which is what gives us that lovely tender texture. Chef’s Hack: Scrape down the sides of the bowl halfway through to make sure everything is perfectly combined.
2. Incorporate the Wet Ingredients: Beat in the room temperature egg yolk, vanilla extract, and that magical almond extract. Mix just until everything is smoothly blended and the mixture looks like a creamy, dreamy buttercream.
3. Bring in the Dry Team: With your mixer on low speed, gradually add the flour and salt. I like to add it in two or three additions to prevent a white flour cloud from exploding in my kitchen! Mix just until the flour disappears and a soft dough forms. It should pull away from the sides of the bowl and not feel overly sticky. Important Tip: The second the dough comes together, STOP MIXING. Over-mixing at this stage will develop the gluten and make your cookies tough instead of tender.
4. Chill Out (Seriously, It’s Important!): Divide the dough into two equal discs. This makes it easier to roll out later. Wrap each disc tightly in plastic wrap and chill in the refrigerator for at least 1 hour, or up to 2 days. This chilling step is non-negotiable—it firms up the butter, which prevents the cookies from spreading into puddles in the oven, and it allows the flour to fully hydrate, giving us that perfect shortbread texture.
5. Preheat and Prep: When you’re ready to bake, preheat your oven to a precise 350°F (175°C). Line your baking sheets with parchment paper. Trust me, this is the easiest cleanup you’ll ever do!
6. Roll and Cut with Love: Take one disc of dough out of the fridge. On a lightly floured surface, roll the dough out to a consistent ¼-inch thickness. Too thin, and they might burn; too thick, and they won’t bake through properly. Use your heart-shaped cookie cutter to cut out as many shapes as you can. Place them about 1 inch apart on your prepared baking sheet. Now, for the signature “gem” center! Take a smaller heart-shaped cutter (or even the large end of a piping tip) and press it into the center of each cookie to create an indentation. Do not cut all the way through! You’re just creating a little well for the jam. Re-roll the scraps and repeat!
7. Bake to Golden-Edged Perfection: Bake for 10-12 minutes. You’re looking for the cookies to be set and for the edges to just barely be starting to turn a light golden brown. The centers should still look pale. Ovens can be sneaky, so keep an eye on them! Chef’s Hack: Sometimes the centers puff up a bit. If they do, simply take the back of a small spoon (or the same tool you used to indent them) and gently press the center back down as soon as the cookies come out of the oven. Easy fix!
8. The Cool Down: Let the cookies cool on the baking sheet for 5 minutes. This allows them to firm up enough to move without breaking. Then, carefully transfer them to a wire rack to cool completely. This is crucial! If you add the jam to warm cookies, it will just melt and soak in, and we want that beautiful, glossy jewel sitting pretty on top.
9. The Grand Finale: Jam Time! Once the cookies are completely cool, it’s time for the fun part! Spoon a small amount of your chosen jam into the center of each cookie. You can also put the jam in a small zip-top bag, snip off the corner, and pipe it in for extra-neat results. If you’re feeling fancy, give them a light, romantic dusting of powdered sugar right before serving.

Sharing the Love: How to Serve Your Masterpieces

Presentation is part of the joy! I love stacking these cookies on a beautiful vintage cake stand or arranging them on a simple wooden board. For a real showstopper, tie a bundle of 3-4 cookies with a pretty ribbon or bakers’ twine and gift them to a friend, a neighbor, or your kid’s teacher. They pair wonderfully with a cup of Earl Grey tea, a glass of cold milk, or a flute of bubbly prosecco for a celebratory touch. However you serve them, do it with a smile—that’s the most important ingredient of all.

Make Them Your Own: Delicious Recipe Variations

Once you’ve mastered the classic, the flavor world is your oyster! Here are a few of my favorite twists:

• Lemon Lavender Dream: Add the zest of one lemon to the dough and use a high-quality lemon curd for the filling. A tiny pinch of culinary lavender in the dough is pure elegance.
• Chocolate Dipped Delight: Dip half of the cooled, jam-filled cookie in melted dark or white chocolate and let it set on parchment paper. Decadence level: expert.
• Dairy-Free & Lovin’ It: Use your favorite plant-based butter (the kind that comes in sticks works best) and ensure your jam is vegan. The texture is just as fabulous!
• Spiced Fig & Honey: Add a pinch of cinnamon and cardamom to the dough. Fill the centers with a thick fig jam and drizzle with a tiny bit of honey after baking.
• Thumbprint Upgrade: Before baking, roll the shaped cookie dough hearts in finely chopped pecans or pistachios for a lovely, nutty crunch.

From My Kitchen to Yours: A Few Final Thoughts

This recipe has been a living, evolving thing in my kitchen. I’ve learned that the dough is wonderfully forgiving—if it cracks while you’re rolling, just pat it back together. If your first batch of hearts look a little… abstract… I promise they will still taste incredible. My husband still laughs about the first time I made these, and I was so impatient to chill the dough that I used a batch that was too soft. The cookies spread, the hearts morphed into charmingly blobby shapes, and the jam ran everywhere. We called them “Rorschach Test Cookies” and they were still devoured with gusto. The moral of the story? Don’t stress. Baking is about the love you put in, not perfection. These cookies have been with me through lazy Sundays, frantic holiday baking, and everything in between. I hope they find a special place in your recipe box and create as many happy memories for you as they have for me.

Your Questions, Answered!

Over the years, I’ve gotten a lot of questions about this recipe. Here are the answers to the most common ones to help you bake with confidence!

Q: My dough is too crumbly and won’t come together. What did I do wrong?
A: This usually happens if the butter wasn’t soft enough to cream properly, or if a bit too much flour was packed into the measuring cup. Don’t worry! Try adding a teaspoon of cold cream or milk and mix it in. If it’s still crumbly, use your hands to knead it gently until it forms a cohesive disc. It will still bake up beautifully!

Q: Can I make the dough ahead of time?
A: Absolutely! This is one of my favorite make-ahead tricks. You can wrap the dough discs tightly and refrigerate them for up to 2 days. You can also freeze them for up to 3 months. Just thaw in the refrigerator overnight before rolling.

Q: My jam bubbled over and made a mess in the oven. How can I prevent this?
A> This is a common one! First, make sure you’re not overfilling the indentations—a little jam goes a long way. Second, using a thicker preserve rather than a jelly helps. My best hack is to briefly bake the cookies *without* the jam for about 8-9 minutes, just to set the structure. Then, take them out, press the centers down again if needed, add the jam, and return them to the oven for the final 2-3 minutes. This sets the jam perfectly without the spillover.

Q: How should I store these cookies, and how long will they last?
A> Store them in a single layer in an airtight container at room temperature for up to 5 days. If you stack them, place a piece of parchment paper between the layers to prevent them from sticking together. I don’t recommend refrigerating them, as it can cause the cookies to soften and lose their lovely texture.

Heart Shaped Cookies : Buttery Shortbread with a Jeweled Jam Center

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• Author: OliviaBennett

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Description

Few things say “I love you” quite like these Heart-Shaped Jam Cookies. Imagine buttery, melt-in-your-mouth shortbread with a glimmer of sweet raspberry or apricot jam nestled in the center—like little jewels of happiness! They’re simple to make, elegant to serve, and perfect for Valentine’s Day, holidays, or just to brighten someone’s day.

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Ingredients

Scale 1x2x3x

For the Shortbread Cookies:

• 1 cup (230g) unsalted butter, softened

• ⅔ cup (85g) powdered sugar

• 1 large egg yolk, room temperature

• 1 tsp vanilla extract

• ½ tsp almond extract (optional, but adds beautiful flavor)

• 2¼ cups (285g) all-purpose flour

• ¼ tsp salt

For the Filling & Finish:

• ½ cup (160g) raspberry or apricot jam (thick, not runny)

• 1 tbsp powdered sugar (for dusting, optional)

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Instructions

1. Cream the Butter & Sugar:
   In a large bowl, beat the softened butter and powdered sugar until light and fluffy (about 2–3 minutes).

2. Add Flavor:
   Mix in the egg yolk, vanilla, and almond extract until well blended.

3. Add Dry Ingredients:
   Gradually mix in flour and salt until a soft dough forms. Stop mixing as soon as it comes together to keep the cookies tender.

4. Chill the Dough:
   Divide into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour. This step keeps the cookies from spreading.

5. Preheat the Oven:
   Set your oven to 350°F (175°C) and line two baking sheets with parchment paper.

6. Roll & Cut:
   On a floured surface, roll out one disc to about ¼ inch thick. Cut out hearts with a cookie cutter. For the centers, use a smaller heart cutter or the end of a piping tip to make a small well (don’t cut all the way through).

7. Bake:
   Place on prepared sheets and bake for 10–12 minutes, until edges are just starting to turn golden.

8. Cool:
   Let cookies cool 5 minutes on the pan, then transfer to a rack to cool completely.

9. Fill with Jam:
   Once cooled, spoon or pipe a little jam into each indentation. Finish with a dusting of powdered sugar if desired.

Notes

Chill the dough! Cold dough = crisp edges and perfect shape.
 Use thick jam or preserves to prevent bubbling or overflow.
 Re-roll scraps gently—overworking can make cookies tough.
 For a neater look, bake the cookies without jam first for 8–9 minutes, then add jam and bake 2–3 more minutes.

Nutrition

• Calories: 140 cal Per Slice
• Sugar: 7g
• Fat: 8g
• Carbohydrates: 15g

A Quick Nutritional Note

While these are a treat, it’s always helpful to know what you’re enjoying! These estimates are per cookie (based on a batch of 20) and are provided as a guide. Remember, the greatest ingredient here is joy!

Calories: 140 | Fat: 8g | Carbs: 15g | Sugar: 7g | Protein: 1g

Prep Time: 15 min (+1 hour chill) | Cook Time: 12 min | Total Time: ~1 hour 30 min | Servings: ~20 cookies

Final Thoughts: A Little Piece of Edible Love

And there you have it! From my grandma’s sunlit kitchen to yours, a recipe that’s so much more than just a cookie. It’s a feeling—a little piece of edible love, baked into a buttery, heart-shaped package.

These cookies are proof that the most memorable treats aren’t always the most complicated. They’re the ones made with care, with a dash of nostalgia, and with the simple intention of bringing someone a moment of sweetness. Whether you’re keeping the whole batch for a cozy week at home or gifting them to light up someone’s day, I hope they fill your kitchen with the same warmth and joy they’ve brought to mine for so many years.

Remember, perfection is overrated. A lopsided heart or a little jam spillage just adds to the homemade charm. What matters is the love stirred into the dough.

Now, I’d love to see your creations! Did you go for classic raspberry or sunny apricot? Did you try a fun variation? Share your beautiful, buttery masterpieces with me online by tagging #HeartfeltJamCookies. Happy baking, and may your kitchen always be filled with the smell of happiness.

With love and a dusting of powdered sugar,
Olivia