Buttery Heart-Shaped Jam Cookies (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 1/4 cups (280 g) all-purpose flour
02 -
2 teaspoons cornstarch
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1/4 teaspoon salt
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1 cup unsalted butter, at room temperature
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1/3 cup light brown sugar, packed
06 -
1/3 cup granulated sugar
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1 large egg yolk
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1 1/2 teaspoons vanilla extract
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1 1/2 teaspoons almond extract
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1/2 cup raspberry jam
# Instructions:
01 -
Line two 13×9 baking sheets with parchment paper for easy cleanup.
02 -
In a medium bowl, whisk together the flour, cornstarch, and salt. Set aside.
03 -
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using a stand mixer or hand mixer. Start at medium speed and gradually increase to medium-high for 2–3 minutes until light and creamy.
04 -
Scrape down the bowl, then mix in the egg yolk, vanilla extract, and almond extract until fully combined.
05 -
Set the mixer to low speed and slowly add the dry ingredients to the wet mixture. Scrape down the bowl as needed to ensure everything is evenly incorporated.
06 -
Using a 1-tablespoon-sized dough scoop, form smooth dough balls by rolling them between your palms. Place each ball 2 inches apart on the prepared baking sheets.
07 -
Gently press a heart shape into the top of each cookie dough ball using your pinky finger or the back of a small spoon. Freeze the trays for 30 minutes (or refrigerate for 1 hour).
08 -
Preheat your oven to 375°F (190°C).
09 -
Microwave the raspberry jam for 10–15 seconds until slightly runny. Using a 1/4 teaspoon or small spoon, fill each heart indent with about 1/2 teaspoon of jam.
10 -
Bake the cookies for 10–12 minutes, or until the edges just start to turn golden brown.
11 -
Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
# Notes:
01 -
For extra flavor, add lemon zest or orange zest to the dough.
02 -
Roll the dough balls in granulated or sanding sugar before adding the jam for added texture and sparkle.
03 -
Omit the almond extract for a simpler, classic flavor profile.
04 -
Store cookies in an airtight container at room temperature for up to 1 week or in the fridge for 2 weeks.