Jam Heart Butter Cookies are an adorable and delicious sweet treat! Tender and crisp butter cookies with a heart pressed into the middle filled with either raspberry (or strawberry) jam. The perfect Valentine’s Day cookie! This recipe yields 24 cookies.
How Cute Are These Cookies?
These simple cookies start with a one-bowl butter cookie dough. With ingredients like butter, sugar, egg yolks, vanilla and almond extract and flour – it’s likely you have all of this on hand already! This dough comes together rather quickly and can be rolled out and baked without needing to chill in the fridge first – which I love. To make the hearts I use the rounded end of a teaspoon and then use my impeccably clean hands to smooth and press the insides of the hearts flat. This part is more tedious yet enjoyable at the same time. Lastly, pipe jam in to the hearts and bake!
The end result is buttery and crisp cookies that resemble stained glass ♥️. These cookies aren’t overly sweet, because we have the delicious jammy heart middles to add that extra touch of sweetness.
The perfect treat for Valentine’s Day!
To Make These Jam Heart Butter Cookies You Will Need:
- unsalted butter
- granulated sugar
- fine sea salt
- egg yolks
- vanilla extract
- almond extract
- flour
- raspberry or strawberry jam
Preheat your oven to 350° and line a rimmed metal baking sheet with a silicone baking mat or parchment paper.
In a mixing bowl (or bowl of your stand mixer), add the 1 cup unsalted butter, 3/4 cup sugar and 1/4 teaspoon fine sea salt.
Cream this mixture over low to medium-low speed until light and fluffy.
Add in 2 egg yolks, 3/4 teaspoon vanilla and 1/4 teaspoon almond extract. Mix until incorporated.
Lastly, gradually add in 2-1/4 cups of unbleached all-purpose flour, mixing until combined.
Once combined, use your hands to shape the dough into a disc.
On a lightly floured surface, roll the dough out to 1/4-inch thick.
Use a biscuit cutter to stamp out 12 cookies.
Transfer to the prepared pan and use the rounded end of a spoon to make heart indentions.
Add roughly 6 ounces of jam to a resealable bag. Cut off a small portion of the corner and squeeze some of the jam into the hearts.
Try not to overfill.
Bake on the middle rack for 12 minutes, rotating the pan halfway through baking. No need to chill first!
Adorable!!
Let cool for 5 minutes on the pan before transferring to a wire rack.
Serve with a glass of cold milk or a warm cup of tea or coffee.
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Enjoy! And if you give this Jam Heart Butter Cookies recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Jam Heart Butter Cookies
Ingredients
- 1 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1/4 teaspoon fine sea salt
- 2 egg yolks
- 3/4 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract
- 2¼ cups unbleached all-purpose flour
- 6 ounces raspberry jam or strawberry
Instructions
- Preheat your oven to 350° and line a rimmed metal baking sheet with a silicone baking mat or parchment paper.
- In a mixing bowl (or bowl of your stand mixer), add the butter, sugar and salt. Cream this mixture over low to medium-low speed until light and fluffy.
- Add the egg yolks, vanilla and almond extract. Mix until incorporated.
- Lastly, gradually add in the flour, mixing until combined.
- On a lightly floured surface, roll the dough out to 1/4-inch thick. Use a biscuit cutter to stamp out 12 cookies. Transfer to the prepared pan and use the rounded end of a spoon to make heart indentions.
- Add jam to a resealable bag. Cut off a small portion of the corner and squeeze some of the jam into the hearts. Try not to overfill.
- Save dough scraps for next batch.
- Bake on the middle rack for 12 minutes, rotating the pan halfway through baking.
- Let cool for 5 minutes on the pan before transferring to a wire rack.
- Repeat rolling out the dough until you have 12 more cookies. Repeat with making the heart indention, fill with jam and bake.
