Description
Heart Jam Cookies are tender, buttery sugar cookies filled with your favorite fruity jam at the center. These charming cookies are easy to make, featuring a soft dough that bakes into delicate treats perfect for gifting or enjoying with a cup of tea. Whether using raspberry, strawberry, apricot, or any jam of your choice, these cookies offer a delightful balance of sweet and tart flavors wrapped in a classic buttery cookie base.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp milk (optional, to adjust dough consistency)
For Filling and Finishing
- 1/4 cup fruit jam (raspberry, strawberry, apricot, or your choice)
- Powdered sugar (for dusting, optional)
Instructions
- Prepare the dough: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. In a separate large bowl, use a hand mixer or stand mixer to cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well incorporated. Gradually add the dry ingredients to the wet mixture, mixing gently to avoid overworking the dough. If the dough feels too thick or crumbly, add milk one teaspoon at a time until it reaches a pliable consistency suitable for shaping.
- Shape the cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Take small portions of dough (about 1 tablespoon each) and roll them into balls. Flatten each ball gently with your palm or the bottom of a glass to make a small disc. Using your thumb or the back of a spoon, create a shallow well or indentation in the center of each disc to hold the jam.
- Fill and bake: Place about half a teaspoon of your chosen fruit jam into each indentation, being careful not to overfill to avoid spilling during baking. Bake the cookies in the preheated oven for 12 to 15 minutes, or until the edges are lightly golden and the cookie bases are set but still tender.
- Cool and finish: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, optionally sift powdered sugar over the tops for a delicate finish and added sweetness.
Notes
- If the dough is too sticky, refrigerate it for 15-20 minutes before shaping.
- Use chilled jam for easier handling and less spreading.
- For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend.
- These cookies freeze well; store them in an airtight container for up to 1 month.
