Description
Heart Jam Cookies are delightful treats with a sweet jam filling and a soft texture.
Ingredients
Scale
- 2 ¼ cups (280 g) all-purpose flour
- 2 teaspoons cornstarch
- ¼ teaspoon salt
- 1 cup (227 g) unsalted butter, room temperature
- ⅓ cup (70 g) light brown sugar, packed
- ⅓ cup (67 g) granulated sugar
- 1 large egg yolk
- 1 ½ teaspoons vanilla extract
- 1 ½ teaspoons almond extract (optional)
- ½ cup raspberry jam
- Optional: lemon or orange zest, sanding sugar
Instructions
- Prepare baking sheets: Line two 13×9-inch baking sheets with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together flour, cornstarch, and salt. Set aside.
- Cream butter and sugars: In a stand mixer (or with a hand mixer), cream the butter and both sugars on medium speed, gradually increasing to medium-high for 2–3 minutes, until light and fluffy.
- Add wet ingredients: Scrape down the bowl, then mix in the egg yolk, vanilla, and almond extract.
- Combine with dry ingredients: On low speed, gradually add the dry ingredients to the wet mixture, scraping the bowl as needed until fully combined.
- Shape cookies: Using a 1-tablespoon cookie scoop, form dough balls and roll them smoothly between your palms.
- Make indentations: Place dough balls 2 inches apart on the prepared baking sheets. Gently press a small heart shape into the top of each cookie with your pinky finger.
- Chill dough: Freeze the shaped cookies for 30 minutes or refrigerate for 1 hour.
- Preheat oven: Pull the cookies from the freezer and preheat oven to 375°F (190°C).
- Prepare jam: Heat raspberry jam in a small microwave-safe bowl for 10–15 seconds until slightly runny. Using a ¼ teaspoon or small spoon, fill each heart indent with about ½ teaspoon of jam.
- Bake: Bake cookies for 10–12 minutes, until the edges just start to turn golden brown.
- Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Add lemon or orange zest to the dough for a citrus twist.
- Roll dough balls in sanding sugar before making the thumbprint for a sparkly effect.
- Omit almond extract for a simpler flavor.
- Store in an airtight container: 1 week at room temperature or 2 weeks in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 cookies
- Calories: 234
- Sugar: 11 g
- Sodium: 35 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0.4 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 34 mg
Keywords: Heart Jam Cookies, Cookies, Dessert