Classic Valentine’s Day Cookies with Jam

If you ask me, heart-shaped cookies are one of the sweetest ways to celebrate Valentine’s Day.

These tender butter cookies are filled with bright raspberry jam that peeks through a little cutout window. The dough comes together easily with pantry staples like flour, butter, and sugar, plus a touch of vanilla for warmth.

They’re baked until just golden around the edges, then dusted with powdered sugar for a simple finish. The jam adds a fruity burst that balances out the buttery cookie perfectly.

It’s a charming treat that works for a Valentine’s party, a lunch box surprise, or just because you’re in the mood for something special.

What Kind of Jam Should I Use?

While this recipe calls for raspberry jam, you can really use any flavor of jam you like for these Valentine’s Day cookies. Strawberry, cherry, or even apricot jam would all work great and give you that pretty pop of color in the center. If you want a smoother finish without seeds, look for seedless varieties or preserves instead of jam. Just make sure whatever you choose is thick enough that it won’t run out of the cookies while baking – a good quality jam with a nice consistency will stay put and create that perfect little jewel in the middle of each cookie.

Options for Substitutions

These cookies are pretty forgiving when it comes to swaps, so here’s what you can change up:

• Butter: You can use margarine in place of butter if that’s what you have, though the flavor will be slightly different. For a dairy-free version, try using coconut oil or vegan butter sticks – just make sure they’re cold and firm before mixing.
• Raspberry jam: Any jam or preserve works great here! Try strawberry, apricot, blackberry, or even lemon curd for a tangy twist. Just make sure it’s thick enough to hold its shape when baked.
• Vanilla essence: Almond extract makes a nice substitute and pairs really well with the jam. Use about 1/2 teaspoon since it’s stronger than vanilla.
• Egg: If you need an egg-free option, you can use 3 tablespoons of applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes). The texture will be slightly different but still tasty.
• Confectioners sugar: This is mainly for dusting the finished cookies, so you can skip it entirely if you prefer. Regular granulated sugar won’t work as a substitute for dusting since it won’t stick the same way.

Watch Out for These Mistakes While Baking

The biggest issue with jam-filled cookies is rolling the dough too thin, which causes the cookies to break when you try to sandwich them together – aim for a consistent 1/8 inch thickness and chill the dough for 15-20 minutes if it’s too soft to work with.

Another mistake is overfilling the cookies with jam, which leads to messy spills during assembly and makes them difficult to eat, so stick to about 1/2 teaspoon of jam per cookie and spread it almost to the edges.

Make sure your cookies are completely cool before assembling them, otherwise the jam will become runny and the powdered sugar will melt into an unappealing paste.

For cleaner heart cutouts in the top cookies, dip your smaller cutter in flour between cuts to prevent sticking, and if the center hearts are tough to remove, gently push them out from underneath with your finger.

What to Serve With Valentine’s Day Cookies?

These jam-filled cookies are perfect alongside a cup of hot tea or coffee for an afternoon treat with someone special. I love setting them out on a pretty plate with fresh strawberries and some chocolate-covered pretzels for a simple dessert spread. They also pair nicely with a glass of cold milk if you’re keeping things casual, or you could serve them with vanilla ice cream for a more indulgent dessert. If you’re planning a Valentine’s Day brunch, these cookies work great as a sweet ending after quiche or a fruit salad.

Storage Instructions

Store: Keep these cookies in an airtight container at room temperature for up to 5 days. If you stack them, put a piece of parchment paper between the layers so the jam doesn’t stick them together. They actually taste even better the next day once the flavors have had time to settle!

Freeze: You can freeze the baked cookies for up to 2 months in a freezer-safe container with parchment between layers. I like to freeze some unfilled cookies too, so I can add fresh jam later when I’m ready to serve them for a special occasion.

Make Ahead: The cookie dough can be made ahead and wrapped tightly in plastic wrap, then refrigerated for up to 3 days or frozen for up to a month. Just let it sit at room temperature for about 10 minutes before rolling it out so it’s easier to work with.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3400-3600
• Protein: 25-30 g
• Fat: 155-165 g
• Carbohydrates: 470-490 g

Ingredients

For the dough:

• 1 cup butter (I like Kerrygold unsalted for a richer flavor)
• 1/2 cup sugar
• 1 egg (room temperature, about 70°F)
• 1 1/2 tsp vanilla
• 1 cup powdered sugar (sifted to remove lumps)
• 2 cups flour (I always use King Arthur all-purpose flour)
• 1 tsp baking powder
• 1/4 tsp salt

For the filling and finish:

• 1 1/4 cup raspberry jam (I use Bonne Maman for the best fruity flavor)
• 1/4 cup powdered sugar

Step 1: Prepare Mise en Place and Preheat Oven

• 1 cup powdered sugar
• 2 cups flour
• 1 tsp baking powder
• 1/4 tsp salt

Preheat your oven to 350°F.

While it heats, sift together the powdered sugar, flour, baking powder, and salt in a medium bowl to remove any lumps and ensure even distribution—this is crucial for tender cookies.

Have your egg at room temperature (around 70°F) and cut the butter into tablespoon-sized pieces for faster, more even beating.

This prep work takes just a few minutes but makes the mixing stage much smoother.

Step 2: Cream Butter and Build the Cookie Dough

• 1 cup butter
• 1/2 cup sugar
• 1 egg
• 1 1/2 tsp vanilla
• dry ingredient mixture from Step 1

Using an electric mixer on medium speed, beat the butter for 2-3 minutes until it’s light and fluffy—this incorporates air that helps create tender cookies.

Add the 1/2 cup sugar gradually and beat for another 2 minutes until pale and creamy.

Add the room-temperature egg and vanilla extract, beating until fully incorporated.

Reduce speed to low and add the dry ingredient mixture from Step 1, mixing just until the dough comes together into a cohesive ball.

I like using Kerrygold butter because it gives the cookies a richer, almost caramel-like flavor that pairs beautifully with the jam.

Step 3: Cut and Shape Two Different Cookie Layers

• cookie dough from Step 2

Divide the dough in half.

Roll the first half between two pieces of parchment paper to 1/8-inch thickness, then cut out solid heart shapes using a small heart cutter.

Place these on a parchment-lined baking sheet.

Roll the second half to the same thickness and cut out larger heart shapes using a large heart cutter.

Using a smaller heart cutter, carefully cut out the center of each large heart to create a frame shape, then place these on a separate parchment-lined baking sheet.

This two-cutter technique creates the window effect where the jam will show through.

Step 4: Bake Both Cookie Shapes

Place the solid hearts in the preheated oven and bake for 10 minutes until just set but still pale—they should not brown much.

Simultaneously, bake the heart frames on the separate baking sheet for 8-10 minutes until the edges are lightly golden.

Both batches should cool completely on the baking sheets for 5 minutes, then transfer to a wire rack to cool fully.

This staggered baking time accounts for the different thickness of the two shapes.

Step 5: Assemble the Sandwich Cookies

• solid heart cookies from Step 4
• heart frame cookies from Step 4
• 1 1/4 cup raspberry jam

Once both cookie types are completely cool, spread about 1 tablespoon of raspberry jam onto the flat side of each solid heart cookie.

Top each jam-covered cookie with a heart frame cookie (jam side down), pressing gently so the jam fills the window cutout.

I always use Bonne Maman jam because it has the right balance of fruitiness and sets nicely without being too thick or too thin.

Step 6: Dust with Powdered Sugar

• assembled cookies from Step 5
• 1/4 cup powdered sugar

Using paper heart cutouts as stencils, place one centered over each cookie sandwich to protect the jam window.

Dust the entire cookie surface generously with the 1/4 cup powdered sugar, then carefully lift away the paper stencils to reveal the framed jam centers with a beautiful powdered sugar border.

The contrast of the white powdered sugar framing the ruby-red jam creates the perfect Valentine’s Day presentation.

Classic Valentine's Day Cookies with Jam

Delicious Classic Valentine's Day Cookies with Jam recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 47 minutes mins

Servings 24 cookies

Calories 3500 kcal

Ingredients

  

For the dough

• 1 cup butter (I like Kerrygold unsalted for a richer flavor)
• 1/2 cup sugar
• 1 egg (room temperature, about 70°F)
• 1 1/2 tsp vanilla
• 1 cup powdered sugar (sifted to remove lumps)
• 2 cups flour (I always use King Arthur all-purpose flour)
• 1 tsp baking powder
• 1/4 tsp salt

For the filling and finish

• 1 1/4 cup raspberry jam (I use Bonne Maman for the best fruity flavor)
• 1/4 cup powdered sugar

Instructions

 

• Preheat your oven to 350°F. While it heats, sift together the powdered sugar, flour, baking powder, and salt in a medium bowl to remove any lumps and ensure even distribution—this is crucial for tender cookies. Have your egg at room temperature (around 70°F) and cut the butter into tablespoon-sized pieces for faster, more even beating. This prep work takes just a few minutes but makes the mixing stage much smoother.
• Using an electric mixer on medium speed, beat the butter for 2-3 minutes until it's light and fluffy—this incorporates air that helps create tender cookies. Add the 1/2 cup sugar gradually and beat for another 2 minutes until pale and creamy. Add the room-temperature egg and vanilla extract, beating until fully incorporated. Reduce speed to low and add the dry ingredient mixture from Step 1, mixing just until the dough comes together into a cohesive ball. I like using Kerrygold butter because it gives the cookies a richer, almost caramel-like flavor that pairs beautifully with the jam.
• Divide the dough in half. Roll the first half between two pieces of parchment paper to 1/8-inch thickness, then cut out solid heart shapes using a small heart cutter. Place these on a parchment-lined baking sheet. Roll the second half to the same thickness and cut out larger heart shapes using a large heart cutter. Using a smaller heart cutter, carefully cut out the center of each large heart to create a frame shape, then place these on a separate parchment-lined baking sheet. This two-cutter technique creates the window effect where the jam will show through.
• Place the solid hearts in the preheated oven and bake for 10 minutes until just set but still pale—they should not brown much. Simultaneously, bake the heart frames on the separate baking sheet for 8-10 minutes until the edges are lightly golden. Both batches should cool completely on the baking sheets for 5 minutes, then transfer to a wire rack to cool fully. This staggered baking time accounts for the different thickness of the two shapes.
• Once both cookie types are completely cool, spread about 1 tablespoon of raspberry jam onto the flat side of each solid heart cookie. Top each jam-covered cookie with a heart frame cookie (jam side down), pressing gently so the jam fills the window cutout. I always use Bonne Maman jam because it has the right balance of fruitiness and sets nicely without being too thick or too thin.
• Using paper heart cutouts as stencils, place one centered over each cookie sandwich to protect the jam window. Dust the entire cookie surface generously with the 1/4 cup powdered sugar, then carefully lift away the paper stencils to reveal the framed jam centers with a beautiful powdered sugar border. The contrast of the white powdered sugar framing the ruby-red jam creates the perfect Valentine's Day presentation.