Heart-Shaped Jam Cookies
Soft and buttery heart-shaped cookies filled with bright raspberry jam, perfect for festive occasions and delightful treats that combine sweetness and charm.
Equipment
- 1 baking sheet lined with parchment paper
- 1 heart-shaped cookie cutter 1-inch size
- 1 mixing bowl for dough
- 1 electric mixer or handheld for creaming butter and sugar
Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- pinch of salt
- 1/3 cup raspberry jam or strawberry jam
- powdered sugar for dusting optional
Instructions
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Beat the softened butter and sugar together until light and fluffy.
- Add the egg and vanilla extract to the mixture and combine well.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms.
- Roll the dough out to about 1 inch thickness on a clean surface.
- Cut out heart shapes using the cookie cutter and place them on the prepared baking sheet.
- Gently press a small indentation in the center of each heart-shaped cookie.
- Fill each indentation with a small spoonful of raspberry or strawberry jam.
- Bake the cookies for 10 to 12 minutes until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet, then dust with powdered sugar if desired.
Notes
- Use different jam varieties for unique flavors.
- Add lemon zest to the dough for a citrus twist.
- Drizzle with white chocolate for decoration.
- Sandwich two cookies with jam for a filled treat.
- Store cookies in an airtight container for up to 5 days.