The Best Jam Cookies Recipe

I’ve created Heart Shaped Jam Cookies with a shortbread dough, a cute heart cutout that reveals a strawberry jam sandwich, and a recipe that keeps well in storage.

I have a weakness for small surprises and these The Best Jam Cookies are one of my favorites. They look simple but hide a buttery shortbread center with a blob of strawberry jam, and yes I used unsalted butter so they melt in your mouth.

Call them Heart Shaped Jam Cookies if you want, they’re a cousin to Linzer Cookies yet somehow easier. The little heart cutout is ridiculous cute and kids always flip out, plus they store well so you can make them ahead.

I can’t promise they’ll last long, you’ll be peeking in the tin all day.

Ingredients

• Butter: Adds richness and mouthfeel mostly fat calories vitamin A and D in small amounts
• Powdered sugar: Makes cookies sweet and tender almost pure carbs little nutrition beyond calories
• Egg yolk: Gives color and binding adds protein fat and helps with richness structure
• All purpose flour: Source of carbs and gluten gives bulk and chew not many nutrients
• Cornstarch: Softens texture makes cookies melt in your mouth mostly simple carbs
• Strawberry jam: Sweet tangy filling concentrated sugars some fruit bits and tiny fiber
• Vanilla extract: Adds aroma and boosts perceived sweetness tiny calories elevates flavor
• Salt: A pinch balances sweetness enhances flavors almost no calories

Ingredient Quantities

• 1 cup (226 g) unsalted butter, softened
• 2/3 cup (85 g) powdered sugar, plus extra for dusting if you want
• 1 large egg yolk
• 1 teaspoon pure vanilla extract
• 2 cups (240 g) all purpose flour
• 1/2 cup (60 g) cornstarch
• 1/4 teaspoon fine salt
• 1/2 to 3/4 cup (120 to 180 g) strawberry jam for filling

How to Make this

1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.

2. In a large bowl, beat 1 cup softened unsalted butter with 2/3 cup powdered sugar until light and fluffy, about 2 to 3 minutes, scrape the sides so nothing’s left.

3. Add 1 large egg yolk and 1 teaspoon vanilla extract, mix just until combined.

4. Sift or whisk together 2 cups all purpose flour, 1/2 cup cornstarch and 1/4 teaspoon fine salt, then add to the butter mixture. Mix until it just comes together, don’t overwork it or the cookies get tough.

5. Shape the dough into a disk, wrap in plastic or beeswax wrap, and chill at least 30 minutes (up to 1 hour) so it holds its shape when you roll it.

6. Roll the chilled dough between two sheets of parchment to about 1/4 inch (6 mm) thickness. Use a round cookie cutter to cut full rounds, and for half of them cut a small heart shape from the center to make the top cookies. Re-roll scraps once or twice, chill again briefly if too soft.

7. Bake the cookies on the prepared sheets 10 to 12 minutes, or until the edges are just turning pale golden. Don’t overbake, they should stay tender. Let them cool on the sheet 5 minutes then move to a wire rack to cool completely.

8. If your jam is thick, warm 1/2 to 3/4 cup strawberry jam in a small bowl for a few seconds in the microwave or heat gently on the stove so it’s spreadable; strain if you want a smoother filling.

9. Dust the cutout tops lightly with extra powdered sugar if you want, then spread a small spoonful of jam on each whole cookie and sandwich with a cutout top. Press gently so jam spreads to the edges but doesn’t squish out.

10. Store in an airtight container layered with parchment, they keep well for several days at room temp or longer in the fridge. If the jam makes sandwiches soggy after a couple days, pop them in the oven for a few minutes to crisp up.

Equipment Needed

1. Oven plus two rimmed baking sheets lined with parchment paper
2. Large mixing bowl
3. Electric mixer or a hand whisk and a sturdy wooden spoon
4. Rubber spatula for scraping the bowl
5. Sifter or fine mesh sieve for flour and cornstarch
6. Measuring cups and spoons, and a kitchen scale if you want extra accuracy
7. Rolling pin and two extra sheets of parchment for rolling the dough
8. Round cookie cutter and a small heart cutter or a small round cutter to make the windows
9. Plastic wrap or beeswax wrap for chilling, and a small bowl for warming the jam
10. Wire cooling rack and a small spoon or offset spatula for spreading the jam

FAQ

The Best Jam Cookies Recipe Substitutions and Variations

• Unsalted butter: swap for salted butter 1:1, just cut the added salt in the recipe by about 1/4 tsp; or use vegan stick butter 1:1 for dairy-free, texture may be slightly softer.
• Powdered sugar: use store-bought confectioners sugar the same amount, or make your own by blitzing 1 cup granulated sugar with 1 tbsp cornstarch until powdery (scale down to match 2/3 cup needed).
• Large egg yolk: for similar richness use 1 tbsp heavy cream or 1 tbsp full-fat yogurt; if you need egg-free try 1 tbsp aquafaba plus 1/2 tbsp neutral oil (not a perfect match but works).
• Cornstarch: replace with arrowroot powder or potato starch 1:1 for the same tender, melt-in-your-mouth texture.

Pro Tips

– Chill the dough longer than you think, youll thank me later. If it feels soft when you go to cut, pop it back in the fridge for 20 to 30 minutes, or even overnight. Rolling between two sheets of parchment keeps things from sticking and means you wont add extra flour and toughen the cookies.

– Measure flour by spooning it into the cup then leveling off, or even better use a scale. Too much flour makes these crumbly cookies dry and tough, and the cornstarch is what gives them that melt in your mouth feel so dont skimp.

– Warm the jam so it spreads easy, but let it cool a bit first or it will make the butter soften and ooze. If you want a smooth filling strain it, or simmer the jam a few minutes to reduce it if it seems too runny.

– Use a light hand when assembling and dont overfill, press gently so jam reaches the edge but doesnt spill out. Store in an airtight container with parchment between layers, and if they get a bit soggy after a couple days, bake them at a low temp for 5 minutes to crisp them back up.