Heart Jam Cookies Recipe

If ever there was a cookie that would steal your heart, it’s heart jam cookies! These lemon raspberry cookies consist of lemon rollout cookies cut into cute hearts and then sandwiched with raspberry jam. Easy and delicious, this is a cookie you’ll want to make on repeat once you try them! Get the details below.

heart jam cookies made with lemon cookies and raspberry jam

What’s in Heart Jam Cookies?

This heart jam cookie recipe consists of unsalted butter, granulated sugar, lemon zest, egg, vanilla flour, kosher salt, and raspberry preserves or jam.

Creating the right flavor profile is one of the most important things I think about as a recipe developer. For this recipe, I balanced the flavors so that neither the lemon nor raspberry flavors overpowered each other. Of course, if you like a little more lemon or raspberry, that’s fine too!

Can You Make the Dough Ahead of Time?

Yes, the dough for these heart cookies with jam can be made ahead of time. Once you make the dough, roll it out, and then store the dough in a large freezer bag. Keep the dough between the two sheets of parchment used for rolling the dough before putting it in the freezer bag (see details for rolling the dough in the recipe).

How to Prevent Heart Jam Cookies from Spreading

It seems like bakers are always searching for the “perfect” cookie that holds its shape. So, when I created this recipe, I wanted to make sure that these lemon raspberry cookies would hold their shape with ease during baking. Not a single cookie spread or lost its shape during the testing process.

Here’s the main tip that helps create that perfect heart cookie shape:

Chill the Dough After Rolling

People often ask me why I chill cookie dough. There are several reasons, but for this particular recipe, the reason is that chilling helps the cookies hold their shape during baking.

When you bake room-temperature cookie dough, the butter is already soft and malleable. As soon as the unchilled dough comes in contact with the heat in the oven, the butter melts faster, and the dough spreads more easily.

When you chill the cookie dough (chill for at least 2 hours for the best results), the butter solidifies in the dough so it’s firm and cold, and it is easy to handle.

heart cookies prepped and ready for jam
using a spoon to spread raspberry jam on lemon heart cookies

This makes cutting out the cookies and transferring them to the baking tray easy. Chilling the dough also helps the cookies to hold a crisp shape during baking.

Pro Tip: Chill the cutout lemon cookies on your parchment-lined baking tray for 5 minutes before baking. This helps the cookies maintain their shape even better.

4 heart cookie with jam that needs to be spread before topping with 4 more heart cookies
a hand using an offset spatula to spread raspberry jam on a heart jam cookie along with other cookies on the tray
4 lemon heart cookies with jam spread on one side, and 4 more heart cookies ready to go on top to make sandwich cookies
8 jam heart sandwich cookies on parchment paper with a sheet pan underneath

I searched high and low for my favorite heart cookie cutters. Even though these are plastic, they are sturdy and cut cleanly, and Ateco makes some of the best cookie cutters on the market.

If you don’t want to use these cutters for your heart cookies with jam, use good metal heart cookie cutters. You’ll need a larger cutter for the base cookie, around 2 1/2 inches, and a small one to cut out the heart center for the top cookie. As you can see in my photos, I used two different center sizes, but you can use just one size.

How to Make Heart Jam Cookies

  1. To make the heart cookies with jam, first cream the butter, sugar, and lemon zest.
  2. Add the vanilla and mix.
  3. Combine the dry ingredients in a bowl and add them to the mixer in 2 additions.
  4. Add the egg and mix until combined.
  5. Roll out the dough between two sheets of parchment to approx 1/8 inch thick, cover, and chill for at least 2 hours.
  6. Cut out heart cookies and heart centers. Remove the dough from the centers and bake for about 10 minutes at 350 F.
  7. Once cool, spread jam and sandwich the lemon raspberry heart cookies.
jam heart cookies on a tray with parchment and powdered sugar

Best Jam for These Heart Cookies

Wouldn’t it be a shame to make these delicious lemon cookies and then sandwich them with a subpar raspberry jam? This is not the time to buy a generic brand or skimp on quality because the jam is a key feature of these heart jam cookies.

I mean, if I could really recommend a jam, it would be something from La Chambre aux Confitures in Paris, but that’s not easy for most people to buy (but if you go to Paris, go to this store. Best jam I’ve ever tasted!)

So, when you can’t go to Paris to buy jam, I recommend something like this (which I use regularly at home). I also use this brand of jam in my raspberry almond sandwich cookies.

Here are the qualities I look for in a good jam or preserve:

  • Firm in the jar but easy to spread
  • Isn’t runny (think about some jellies that are oozy)
  • Has a vibrant raspberry flavor
  • Seeds optional
heart jam cookies on a black tray with powdered sugar

Can You Make These Cookies Gluten-Free?

Yes, you can make these heart jam cookies gluten-free. The best gluten-free flour choices for these cookies include Cup4Cup and Bob’s Red Mill.

How to Store Lemon Raspberry Jam Cookies

There are two options for storing these lemon raspberry heart jam cookies.

First, you can make them, sandwich them, and then store them in an airtight container at room temperature for up to a week.

As students in my baking program have learned, sugar is a natural inhibitor of bacterial growth. That’s why jam has a long shelf life in the refrigerator and can be kept at room temperature for up to a week without spoiling.

 a metal cooling rack with stacked heart jam cookies, and one cookie has a bite taken out to show the jam and interior

The second option is to make the cookies and wait to fill them. Store the unfilled cookies in an airtight container at room temperature for a week, or store them in the freezer for up to one month. Thaw and add jam as desired. Don’t freeze your filled cookies, as this can make them soggy when they thaw.

Other Cookie Recipes You’ll Love


Heart Jam Cookies

Lemon raspberry cookies dusted with powdered sugar on a round cooling rack

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Make these easy and scrumptious jam heart cookies with lemon cutout sugar cookies and raspberry jam. Lemon raspberry cookies have never tasted so good! This recipe can be doubled.

  • Author: Camille
  • Prep Time: 20 minutes
  • Chill Time: 60 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 15 sandwich cookies 1x
  • Category: Cookies
  • Method: Creaming
  • Cuisine: American


Units Scale
  • 113 g unsalted butter, room temp
  • 150 g granulated sugar
  • Zest of 1 large lemon
  • 1 large egg (50 grams, room temp)
  • 1 tsp vanilla extract
  • 220 g all-purpose flour
  • 1/4 tsp kosher salt (Morton’s)
  • Raspberry jam or preserves
  • Powdered sugar (for dusting, optional)


To Make the Heart Jam Cookies

  1. Cream butter, sugar, and lemon zest in a mixer on medium-low speed for 1-2 minutes.
  2. Add vanilla and mix.
  3. Combine dry ingredients in a bowl. With the mixer on medium low, add the dry ingredients in 3 additions, mixing well after each addition.
  4. Lightly whisk the egg, then add to the mixer in 2 additions and mix until combined.
  5. Roll the dough out to 1/8 inch thick(or just slightly thicker) between two sheets of parchment paper. Half sheets of parchment work well for this. If rolling the dough evenly is challenging, use a rolling pin with guides to make the process easier.
  6. Place the rolled dough on a cookie sheet and cover with plastic wrap. Refrigerate for 2 hours or until the dough is chilled and firm.
  7. Preheat oven to 350 degrees F (175 C).
  8. Remove dough from the fridge and cut out heart cookies**. Cut out centers on half of the cookies (these are the tops of the sandwich cookies). Transfer the cookies to parchment-lined cookie sheets.
  9. Chill the unbaked cookies for 5 minutes, then bake for 8-10 minutes. They should not be too golden. Keep the cookies light in color for the best results.
  10. Remove cookies from cookie sheets and cool completely.
  11. Turn half of the heart cookies upside down so the bottoms are right side up (these are not the cookies with the heart center cut out). Add approximately 1/2 tablespoon of raspberry jam to the cookie bottoms and spread almost to the edges. Top with cutout heart cookies. Dust the lemon raspberry cookies with powdered sugar if desired.
  12. Store heart jam cookies in an airtight container at room temperature for up to a week.***


This is a Baker Street Society original recipe.

**I used a heart cookie cutter 2 1/2 inches across and 2 1/2 inches from top to bottom, so the baking time is based on the size of this heart. If you make bigger cookies, bake the cookies for a few additional minutes.

*** The cookies naturally soften within a day from the moisture in the jam, so they will not be as crisp after day one (but they are even better slightly soft in my opinion). If you bake the cookies until they are golden and more crisp (versus lighter in color and slightly soft), they may not soften for a couple of days.

Lemon raspberry cookies. Similar to linzer cookies, but this is different take!

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