My Sandwich Heart Cookies with jam are a sweet way to say, “I love you,” this Valentine’s Day and really all year long. Made with a double sugar cookie and homemade raspberry jam, these delicious cookies are made from scratch and made with love. Save this recipe to Pinterest so you can always find it!
The cookie cutters
Before we begin, you need a set of heart cookie cutters to make the Sandwich Heart Cookies with jam. If you do not have a set, this set from Wilton {HERE} will work well. The cookie cutters I used were sort of a hodge podge collection, but you can really use any that you like as long as one fits inside the other. To cut out the center of the smaller heart cookies – which were the middle of the larger cookies – I used one of the hearts in this collection {HERE}.
The jam
When it comes to the jam for the Sandwich Heart Cookies with jam, I use a homemade raspberry jam that I have included instructions for in the recipe below. However, you can also make this with store-bought jam if you prefer.
Additionally, if you prefer strawberry jam, the recipe below will also work to make homemade strawberry jam by simply switching out the berries.
The cookie recipe
The cookie recipe for the Sandwich Heart Cookies with jam is an adaption from my cut sugar cookies {HERE}. I’ve made several adaptions of these cookies for other recipes over the years because my family really just loves them. In this case, the only thing that changes is how thin I roll them out. Since we are doubling up the cookie, I try to make sure the dough is rolled to no thicker 1/4 inch. Otherwise you end up with a really thick cookie.
No chill cookies
The Sandwich Heart Cookies with jam are also no chill cookies. You do not need to put the dough in the refrigerator after making it. Use your hands to bring the dough together after bringing it to the work surface. I do keep 1/4-1/3 cup of flour near me for rolling out. You want to heavily flour the rolling pin and the work surface. You can also flour your hands if needs be.
No spreading or puffing
Besides being no chill, the dough does not really spread or puff up so this make the cookie dough ideal for working with in a stacked cookie.
To make the Sandwich Heart Cookies with jam
The first step in making the Sandwich Heart Cookies with jam will be to make the jam. You can do this the day before or even a few days before. In fact, I recommend that because you do need the jam to cool and thicken completely. It has a little lemon juice in it which is a natural preservative. The jam you see in the photos was made a week in advance of actually making the cookies.
Making the cookie dough
To make the cookie dough, the flour, baking powder and salt get sifted or whisked together. In another small bowl, the eggs and vanilla get whisked together. Then my stand mixer, the butter and sugar is mixed. You can use a hand mixer too if you do not have a stand mixer. Once the butter and sugar are creamed together. The egg mix is added. Then the flour mix is added little but little.
Once everything is combined, I dump it carefully onto a floured piece of parchment paper and then put it together with my hands. The dough will be somewhat piece-y but that is okay. Your hands will help bring it together and smooth everything out. The I divide the dough into two balls for easy working, flour the rolling pin well and roll it out. The full recipe is in the recipe card below.
Tips for success of the Sandwich Heart Cookies with jam
- Make sure that the butter is completely softened. If you forget for some reason, you can put it in the microwave for 10 seconds (no more).
- Level the flour. You want to make sure you start with the correct amount of flour. If you add too much you might not be able to add much during the rolling out process to the rolling pin or the parchment paper.
- Make sure to use parchment paper to help keep the bottoms from browning too fast.
- Use the center rack of the oven. I have a Wolf oven and the oven heats from the back but may ovens heat from the bottom. The center rack with the parchment paper should give you the best placement.
- Since these Sandwich Heart Cookies with jam are an adaption of my cut sugar cookies, you do not need to chill the dough before rolling it out. However, you will need to have a heavily floured roller, work surface and hands. I end up keeping about 1/4-1/3 a cup of flour near me for rolling and I use as needed. I also find I do a little bit of kneading to bring these together before rolling them out.
Saving the jam and cookies
Once the jam is made, keep it in the refrigerator until you need it. It will keep in an airtight container for about two weeks. I use mason jars for jam storage with re-usable tops {HERE}.
Once these have cooled, keep them in an airtight container on the counter. They can be refrigerated if you prefer. We can never keep these longer than a few days but they should be good for about 7-10 after baking.
Looking for more Valentine’s Day ideas?
If you love Valentine’s Day and are looking for more ways to celebrate, try these posts too.
Dinner & Dessert
- Classic Steak Au Poivre {HERE}
- No Bake Chocolate Lasagna {HERE}
- Raspberry Cheesecake Blondies {HERE}
- Broiled Lobster Tail {HERE}
- French Onion Chicken {HERE}
- White Wine Dijon Chicken {HERE}
Ways to say I love you
- Seed Paper Valentine’s {HERE}
- Vanilla & Peppermint Salt Scrub for feet {HERE}
- Goat’s Milk & Honey Milk Bath {HERE}
- Orange & Vanilla Sugar Scrub {HERE}
- DIY Flower Frogs {HERE}
- DIY Pressed Flower Bookmarks {HERE}
- DIY Clay Plant Markers {HERE}
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- Amazon Storefront Sugar Maple Farmhouse
- LTK Shopping Sugar Maple Farmhouse
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Thank you so much for stopping by today, friends! I hope you love my Sandwich Heart Cookies recipe. You can find the full, printable recipe below. I hope you will come visit us again. Happy eating.
Sandwich Heart Cookies with jam
Equipment
- Sauce pan for making the jam
- Stand mixer for the cookies or hand mixer
- Various mixing bowls
- Baking sheet
- mason jar
Ingredients
Ingredients for the raspberry jam
- 12 oz frozen or fresh raspberries
- 1 cup granulated sugar
- 1/2 cup honey
- 1 tbsp lemon juice
- 2 tbsp corn starch
- 1 1/2- 2 tbsp water This is for mixing with the corn starch to make a slurry.
Ingredients for the Sandwich Heart Cookies with jam
- 2 sticks unsalted butter (1 cup)
- 1 cup granulated sugar
- 1 large egg
- 1 tbsp vanilla
- 3 cups all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp fine salt
- 1/4 - 1/3 cup powdered sugar for dusting
Instructions
Instructions for the jam
- Combine the raspberries, sugar, honey and lemon juice in a sauce pan on the stove over a medium flame. Stir together until the sugar completely melts and then bring to a low boil.
- Next let the jam simmer on low heat for 15 minutes. Combine the corn starch and the water to make the slurry. Add that to the jam to thicken it and continue to simmer 5 minutes.
- Remove the pan from the heat and let it cool completely. Then add the jam to a jar and refrigerate it. It will continue to thicken as it cools.
Instructions for making the cookies
- Preheat the oven to 375 degrees.
- In a stand mixer with the whisk attachment or in a bowl with a hand mixer, cream together the butter and sugar for about 3 minutes. You might need to scrape the bowl a few times to get the butter off the sides.
- In another small bowl, mix together the egg and vanilla. In a third small bowl sift or lightly whisk together the flour, salt and baking powder.
- When the sugar and butter are well combined, add in the egg mix and mix until well combined. Scrape the bowl as needed.
- Then, begin adding the flour little by little and mix on a low speed. Scrape as needed. You can switch to using the dough hook before adding the flour if you want.
- Once everything is combined, roll the dough out onto floured parchment paper. Flour your hands and a rolling pin too. Split the dough into two halves and work to roll out the first half.
- Using the large heart cookie cutter, cut two cookies per sandwich. Lay them on a parchment lined cookie sheet. Once they are on the cookie sheet, use the smaller heart cookie cutter to cut the middle out of ONE of the cookies. Follow this process until you run out of dough. You will probably need to make at 2-3 cookie sheets full. I ended up with almost 3.
- * The cut out middle can be a smaller cookie, which I then used an even smaller cookie cutter heart to cut a middle from. (see the photos) Or you can work it back into the dough and roll it out again.
- Once all the hearts have been cut out, place the cookies in the oven on the middle rack for 9-10 minutes. These cookies will not brown on top like a chocolate chip or other cookies so time is the only indicator. (I usually go 9 minutes.) Leave them on the cookie sheet for a few minutes (3-5) and then use a spatula to carefully transfer them to a cooling rack. The cut out ones will be delicate so just go slow.
- Once they have cooled completely, place a thin layer of jam on the cookie that has not been cut out. That is the bottom of the heart.
- For the heart pieces that were cut out, place them on a piece of parchment paper and then dust them with the powdered sugar. The carefully pick them up and lay them on top of the bottom heart cookies with the jam. Enjoy!
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