Not every cookie gets to be a little edible love letter. But these? These do the job. Soft, buttery, just the right amount of crisp along the edges—and that sweet little heart cutout with glossy jam peeking through? Chefs kiss.
These heart-shaped cookies look fancy, but the actual process? Simple enough that you can make them while half-distracted by a true crime podcast or a FaceTime with your cousin who never takes a breath between stories.
The jam adds a gentle tartness that balances the buttery shortbread, and if you dust the tops with powdered sugar? Congratulations, you now bake like someone who owns a matching spice rack and folds their towels the same way every time.
Let’s make them.
What You’ll Need
Here’s everything to grab from your pantry and fridge. If you’re missing something, don’t panic—I’ve got substitution tips below.
| Ingredient | Amount |
|---|---|
| White sugar | 1 cup |
| Unsalted butter (softened) | 1 cup (2 sticks) |
| Large egg | 1 |
| Vanilla extract | 1 teaspoon |
| All-purpose flour | 3 cups |
| Baking powder | 1 teaspoon |
| Salt | ½ teaspoon |
| Strawberry jam | 10 oz jar (or your fave) |
| Powdered sugar | About ¼ cup |
Jam note: You’ll only need a small amount per cookie, but I like options—raspberry, apricot, or even fig are all great.
Pro Tips
Alright, this is where we save you from regrets later. Read this if you’re making these for the first time (or if your last cookie experience was…less than Pinterest-worthy).
- Chill. The. Dough.
Roll it out before you chill it, between two pieces of parchment. Then pop it in the fridge. Cold dough = cookies that actually hold their shape. - Double up on cutters.
You need one large heart-shaped cookie cutter and a smaller one to make the “window” on half of them. No small heart cutter? Use a bottle cap, or cut a circle freehand with a knife and call it rustic. - Don’t go thick.
These cookies aren’t meant to be chonky. Stick to 1/8 to 1/4 inch when rolling them out. Too thick and you lose the crisp-chewy balance. - Jam later, not before.
Spread jam after the cookies cool completely. Warm cookies = melted jam = sad sandwiches. - Powdered sugar goes on top pieces only.
Otherwise the sugar melts into the jam and looks…not cute.
Tools Required
You don’t need an industrial mixer or gold-plated rolling pin. Here’s the lineup:
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups + spoons
- Rolling pin
- Parchment paper
- Baking sheets
- Wire rack
- Heart-shaped cookie cutters (1 large, 1 small)
- Small fine-mesh sieve (for dusting powdered sugar)
Optional but helpful: A silicone baking mat, offset spatula, and a cookie spatula for transferring shapes without breaking hearts. Literally.
Substitutions and Variations
Life happens. Here’s how to flex with what you’ve got or adjust for dietary needs:
Don’t eat gluten?
Swap the flour for a 1:1 gluten-free baking blend that includes xanthan gum.
No butter?
Use vegan butter sticks. Coconut oil works in a pinch, but the flavor and texture will shift.
No egg?
A flax egg works here. Mix 1 tbsp ground flaxseed with 3 tbsp water. Let it sit until gelled.
Different fillings?
Nutella, lemon curd, seedless raspberry jam, orange marmalade, or even thickened cherry pie filling work well. Just avoid super runny stuff.
Flavor twist?
Add ½ teaspoon almond extract to the dough for a warm, bakery-style flavor.
Shape remix:
Make stars or flowers or even dinosaurs. They’re your cookies.
Make-Ahead Tips
You can totally prep parts of this ahead, especially if you’re baking for a crowd or just hate doing everything in one day.
- Dough can be made, rolled, and refrigerated up to 2 days ahead.
- Cut-out unbaked cookies can be frozen flat on a tray, then stored in a zip bag for up to a month. Bake straight from frozen (add 1–2 minutes).
- Baked cookies (not assembled) stay fresh in an airtight container for 4–5 days.
Instructions
Let’s walk through the whole process step-by-step. I promise, you’re about to make something Instagram-worthy without needing to use the phrase “artisanal.”
- Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper.
- Make the dough
In a large bowl, cream together the butter and sugar until it’s light and fluffy—about 2–3 minutes. Add the egg and vanilla extract. Mix again. - Dry ingredients time
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry mixture to your wet ingredients. The dough will be soft but should hold its shape. - Roll and chill
Divide dough in half. Roll each between two sheets of parchment paper to about 1/8 to 1/4 inch thick. Slide the sheets onto a tray and refrigerate for 30 minutes (or freeze for 10 if you’re impatient). - Cut the cookies
Use the large heart cutter to cut out cookies. For HALF of them, use the small cutter to punch out the center (these will be the tops). Re-roll scraps and repeat. - Bake
Place cookies on your prepared baking sheets. Bake 8–10 minutes until just barely golden around the edges. Let cool on the pan for a couple of minutes, then transfer to a wire rack. - Assemble the hearts
Once cooled, dust the top cookies (the ones with cutouts) with powdered sugar. On the bottom cookies, spread about ½ teaspoon of jam in the center. Gently press the top cookie over it. - Cool again
Let them sit for 15–20 minutes before stacking or storing. This helps the jam “set” a little.
Additional Details
Here are a few extra things that might help if you’re deep into food nerd territory or planning ahead.
Estimated nutrition (per sandwich cookie):
| Calories | Fat | Sugar | Carbs | Protein |
|---|---|---|---|---|
| ~150 | 7g | 9g | 20g | 2g |
(This is rough—it depends on your jam and cookie thickness.)
Pair these with:
- Earl Grey tea
- Coffee with cream
- Champagne (for drama)
- A berry compote and a dollop of whipped cream for dessert plates
Fast tip:
Want to cut your prep time in half? Roll and chill the dough the day before, then bake and assemble the next day. Makes the process feel way breezier.
Leftovers and Storage
Here’s the deal with keeping these beauties around longer than 24 hours (if they even survive that long):
- Assembled cookies stay good at room temp for 2–3 days in an airtight container.
- Refrigerate if your kitchen runs warm, but let them come to room temp before eating for best flavor.
- Freeze unassembled cookies in airtight layers with parchment between. They’ll keep for 2 months. Just thaw, jam, and go.
Do not store these with super-moist baked goods (like banana bread). They’ll absorb that moisture and get sad.
FAQ
Can I use store-bought cookie dough?
You can, but it won’t have the same flavor or hold its shape quite as well. Homemade wins this one.
Why did my cookies spread or puff?
Dough too warm. Or too much baking powder. Or you didn’t measure flour correctly (scoop and level, not pack!).
Can I skip the jam and use icing instead?
Totally. Royal icing or a thick glaze with food coloring looks adorable.
Can I make these with kids?
Yep! Cutting shapes and sprinkling sugar is prime kiddo territory. Just do the oven part yourself.
Wrap Up
These heart-shaped cookies aren’t just sweet—they’re a whole mood. You can make them as a gift, a treat-yourself moment, or a fun baking project with a friend (or solo, because peaceful baking silence is very real).
So grab your cutters, pick your jam, and give this recipe a try. When you’re done, drop a comment below and tell me how they turned out. Did you go classic with strawberry or mix it up with fig and honey? Any questions? Throw them at me—I love hearing how it goes!
