These heart jam cookies are a twist on the iconic British jammy dodger. A sweet, crunchy heart shape biscuit filled with strawberry jam. They look beautiful and taste even better than they look.
Heart jam cookies are perfect with an English cup of tea or a frothy cappuccino. If afternoon tea is your thing, these are ideal. They are also great for Valentine's Day, special occasion, or as an afternoon treat!
Ingredients for heart jam cookies
- Plain flour (all-purpose flour)
- Unsalted butter (softened)
- Caster sugar or white sugar
- Vanilla extract
- Large egg
- Salt
- Baking powder
- Strawberry or raspberry jam/raspberry preserves (store-bought jam is fine)
See the recipe card for quantities.
Step-by-step instructions
- Step 1: In a large bowl or the bowl of a stand mixer, cream together the butter and sugar until light and fluffy.
- Step 2: Add the egg and vanilla extract, then mix until combined.
- Step 3: Sift in the flour, baking powder, and salt and add to your wet ingredients. Mix until a dough forms. If it's too sticky, wrap it in plastic wrap and chill for 30 minutes.
- Step 4: Preheat oven to 180°C (160°C fan)/Gas Mark 4. Roll out the dough on a lightly floured surface to about 3 mm thick. Use a round or heart-shaped cookie cutter (about 6 cm wide) to cut out cookies. On half of them, cut out a smaller heart in the centre to create the top layer. Bake: Place on a lined cookie sheet in a single layer and bake for 12–15 minutes, until just golden brown at the edges.
- Step 5: Let them cool on the tray for 5 minutes, then transfer to a wire rack.
- Step 6: Once cool, spread ½ teaspoon sweet raspberry jam onto the whole cookies. Place the cut-out cookies on top and gently press down.
To make the jam layer smoother, stick your jam in the microwave for 15-20 seconds.
Substitutions
Flour: Substitute plain flour with whole wheat flour for a slightly nuttier taste, or gluten-free flour for a gluten-free version.
Butter: Use vegan butter or coconut oil for a dairy-free alternative for this buttery cookie dough.
Caster Sugar: Swap with granulated sugar or powdered sugar (reduce slightly as it's finer).
Vanilla Extract: Try almond extract or orange zest for a flavour twist.
Egg: Use a flaxseed egg (1 tablespoon ground flax + 3 tablespoon water) or unsweetened applesauce (¼ cup) for an egg-free version.
Jam: Experiment with apricot, cherry, blueberry, blackberry jam or another favorite jam for different flavours.
Variations
Add 2 tablespoon cocoa powder to the dough and fill with chocolate spread instead of jam.
Mix in finely ground almonds or hazelnuts (50g) to the dough for extra richness.
Add zest of 1 lemon or orange for a refreshing twist.
Add ½ teaspoon cinnamon and a pinch of nutmeg for a warm, spiced flavour, perfect for Christmas.
Instead of sandwiching, make thumbprint cookies by pressing a well into each cookie and filling it with jam before baking.
Pipe royal icing around the edges for a decorative touch.
Equipment
- Mixing bowls
- Electric hand mixer or stand mixer
- Sieve
- Rolling pin
- Heart cookie cutters
- Baking tray/prepared baking sheet
- Cooling rack
Storage
- Room Temperature: Store in an airtight container for up to 5 days.
- Refrigeration: If it's hot/humid, keep cookies in the fridge for up to 1 week.
- Freezing the Dough: Wrap dough in cling film and freeze for up to 3 months. Thaw overnight in the fridge before rolling and cutting.
- Freezing Baked Cookies: Freeze assembled cookies in layers with parchment paper between them for up to 2 months. Thaw at room temperature before serving.
- Prevent Sogginess: Store jam-filled cookies separately and assemble just before serving to keep them crisp for better results.
📖 Recipe
Heart Jam Cookies (Jam-Filled Biscuits)
Ingredients
- 250 g (1 cup) plain flour
- 125 g (½ cup) unsalted butter softened
- 100 g (½ cup) caster sugar
- 1 teaspoon vanilla extract
- 1 large egg
- ½ teaspoon salt
- ½ teaspoon baking powder
- 4 tablespoon strawberry or raspberry jam
Instructions
Make the dough
- In a large bowl, cream together the butter and sugar until light and fluffy. You can use a hand whisk or electric mixer for this step. Add the egg and vanilla extract, then fully mix until combined. If curdling, add a tablespoon of flour.
Add dry ingredients
- Sift in the flour, baking powder, and salt. Mix until a dough forms. If it's too sticky, wrap it in cling film and chill for 30 minutes.
Roll and cut
- Preheat oven to 180°C (160°C fan)/Gas Mark 4. Roll out the dough onto a lightly floured surface till it's about 3 mm in thickness.
Shape the cookies
- Use a large heart-shaped cutter to cut out cookies. On half of them, cut out a smaller heart in the centre to create the top layer.
Bake
- Place on a lined baking tray and bake for 12–15 minutes, until just golden at the edges but still soft in the middle. They'll set as they cool. Let them cool in the tray for 5 minutes, then transfer to a wire rack.
Assemble
- When cool, spread ½ teaspoon of jam onto the whole cookies. Place the cut-out cookies on top and gently press down.
Notes
Storage
- Room Temperature: Store in an airtight container for up to 5 days.
- Refrigeration: If it's hot/humid, keep cookies in the fridge for up to 1 week.
- Freezing the Dough: Wrap dough in cling film and freeze for up to 3 months. Thaw overnight in the fridge before rolling and cutting.
- Freezing Baked Cookies: Freeze assembled cookies in layers with parchment paper between them for up to 2 months. Thaw at room temperature before serving.
- Prevent Sogginess: Store jam-filled cookies separately and assemble just before serving to keep them crisp.
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