Easy Heart Jam Cookies
Celebrate Valentine’s Day with these cute heart jam cookies! They're easy to make and irresistibly delicious and sure to impress!
Servings 14 sandwich cookies, approximately
Ingredients
- 2 ¼ cups all-purpose flour plus extra if needed (280g)
- ¼ cup cornstarch (25g)
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup unsalted butter, at room temperature (170g)
- ¾ cup granulated sugar (150g)
- 1 medium egg, at room temperature
- 2 teaspoons vanilla extract
- ¼ –⅓ cup strawberry jam (83-110g)
- powdered sugar for dusting (optional)
Instructions
- Line two baking trays with parchment paper or silicone mats. Set aside.
- In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt. Set aside.2 ¼ cups all-purpose flour plus extra if needed (280g), ¼ cup cornstarch (25g), ½ teaspoon baking powder, ¼ teaspoon salt
- In a large mixing bowl, beat the butter and sugar on high speed until light and fluffy (about 2-3 minutes).¾ cup unsalted butter, at room temperature (170g), ¾ cup granulated sugar (150g)
- Mix in the egg and vanilla extract until fully combined, scraping down the sides of the bowl as needed.1 medium egg, at room temperature, 2 teaspoons vanilla extract
- Gradually add the flour mixture to the wet ingredients. Beat on low speed until the dough comes together. If the dough feels too sticky, add more flour, one tablespoon at a time.
- Squeeze the crumbles together to form a large piece of dough. Divide it into two equal portions.
- Roll out one portion of the dough between two sheets of parchment paper to a thickness of ¼ inch (0.6 cm).
- Place the rolled-out dough (with the parchment paper) on a flat surface in the freezer for 10 minutes (I slid it on a cutting board). Repeat with the second portion of dough.
- While the dough chills, preheat your oven to 350°F / 180°C.
- Remove one portion of dough from the freezer. Use a heart-shaped cookie cutter to cut out an equal number of solid hearts and hearts with smaller cutouts in the center. For every solid heart, create a corresponding heart with the cutout.
- Place the cookies on the prepared baking sheets, leaving about 3 inches (about 8cm) between each. Bake for 11-12 minutes, or until the edges are lightly golden. Bake one tray at a time for even results.
- Let the cookies rest on the baking tray for 5 minutes before transferring them to a wire rack to cool completely.
- Spread about ½ teaspoon of strawberry jam on each solid heart cookie. Dust the cutout cookies with powdered sugar, if desired, and gently place it on top of the cookie with the jam to create a sandwich.¼ –⅓ cup strawberry jam (83-110g)
- Enjoy!
Notes
- Ensure the dough remains cold while working; re-chill it if it softens too much.
- Leftover dough scraps can be re-rolled and cut for additional cookies.
- The number of cookies will depend on the size of your cookie cutters. Mine were about 3.5 inches (9cm).
