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.


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.