These irresistible Strawberry Heart Cookies are a simple, elegant take on classic Linzer cookies, featuring a tender, buttery shortbread and a sweet peekaboo window of strawberry jam. This is one of our favorite cookies because it's completely nut-free, making it perfect for sharing. Whether you're planning a romantic dessert, a fun family baking project, or a delicious activity for a Galentine's get-together, this recipe is a guaranteed winner.
Why You’ll Fall in Love with This Recipe
- Perfectly Tender & Buttery: The dough is a dream to work with and bakes into a cookie that melts in your mouth.
- Completely Nut-Free: Unlike many traditional Linzer cookie recipes, this one uses no almond flour, making it a safe and delicious choice for those with nut allergies.
- Stunningly Beautiful: The peekaboo heart design makes these cookies a gorgeous centerpiece for any dessert table or a thoughtful DIY Valentine gift.
- Simple Ingredients: You likely have everything you need right in your pantry and fridge!
The Perfect Treat for Valentine's & Galentine's!
Forget the store-bought chocolates! Nothing says "I care" like a batch of fresh baked cookies straight from the oven. These cut out cookies are more than just a treat; they're an experience. I love making a big batch to pack in cute boxes for friends and family. They’re the ultimate centerpiece for a Galentine’s Day party—just set up a decorating station with jam and powdered sugar, and let everyone assemble their own beautiful heart cookies.
Ingredients Needed
- Flour: 2 cups all-purpose flour
- Baking Powder: 1/2 tsp
- Confectioners' Sugar: 2 Tbsp (for the dough), plus more for dusting
- Salt: 1/8 tsp
- Cinnamon: 1/8 tsp ground cinnamon (optional, but adds a wonderful warmth)
- Butter: 1/2 cup (1 stick) unsalted butter, softened to room temperature
- Granulated Sugar: 1/4 cup
- Vanilla Extract: 1 tsp pure vanilla extract
- Egg: 1 large egg, room temperature
- Jam: 1/2 to 1 cup seedless strawberry jam
Step-by-Step Instructions
Part 1: Making the Cookie Dough
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, 2 tablespoons of confectioners' sugar, salt, and cinnamon. Set it aside.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter and granulated sugar on medium speed for about 2-3 minutes. It should become light, pale, and fluffy—this step is crucial for a tender cookie!
- Add Wet Ingredients: Mix in the vanilla extract and the egg until just combined, scraping down the sides of the bowl as needed.
- Combine Wet & Dry: Reduce the mixer speed to low and gradually add the flour mixture. Mix only until the dough comes together. Do not overmix!
- Chill the Dough: Divide the dough in half, shape each half into a flat disk, and wrap tightly in plastic wrap. Refrigerate for at least 2 hours, or until firm. Chilling is the secret to clean cuts and preventing the cookies from spreading.
Part 2: Cutting & Baking the Cookies
- Preheat & Prep: Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper.
- Roll the Dough: Lightly flour your work surface. Working with one disk of dough at a time, roll it out to about ⅛-inch thickness.
- Cut the Shapes: Use a 2-inch round or fluted cookie cutter to cut out your cookies. On half of the cookies, use a smaller ½-inch heart cutter to cut out the centers. These will be your top pieces.
- Arrange and Chill Again: Place the cookies about 2 inches apart on the prepared baking sheets. For perfectly sharp edges, pop the baking sheets into the freezer for 5 minutes before baking.
- Bake to Perfection: Bake for 8 to 10 minutes, rotating the pans halfway through, until the edges are just barely pale golden. Your kitchen will fill with the most amazing buttery aroma!
- Cool Completely: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Part 3: Assembling Your Strawberry Heart Cookies
- Thicken the Jam: While the cookies bake, gently heat the strawberry jam in a small saucepan over medium heat. Let it simmer for about 5-7 minutes until it has thickened slightly. This is my game-changer tip! When I first tested this, I skipped this step, and the jam oozed out. Thickening it guarantees a perfect, neat filling. Let it cool.
- Dust the Tops: Place the cookies with the heart cut-outs on a piece of parchment paper and generously dust them with confectioners' sugar.
- Fill and Sandwich: Spread a thin layer of the cooled jam on the bottom (solid) cookies. Gently place a powdered sugar-dusted top cookie over the jam to create your beautiful sandwich.
Tips for Success
- Don't Skip the Chill: Chilling the dough is non-negotiable! It solidifies the butter, which prevents the cookies from spreading into thin, crispy blobs in the oven.
- Use Room Temperature Ingredients: Using a room temperature egg and butter helps the dough come together smoothly and evenly.
- Even Thickness: Try to roll your dough to a uniform ⅛-inch thickness to ensure all cookies bake evenly.
- Jam Choice: While strawberry is classic, feel free to experiment! Raspberry, apricot, or even a smooth lemon curd would be delicious.
Frequently Asked Questions
Can I freeze these Strawberry Heart Cookies?
Absolutely! You can freeze them in two ways. Freeze the dough disks wrapped tightly for up to 3 months. Thaw in the fridge before rolling. You can also freeze the baked, unassembled cookies in an airtight container. Assemble them just before serving for the best texture.
Why is my cookie dough so sticky?
If your dough is too sticky to roll, it’s likely too warm. The butter has softened too much. Simply pop it back in the refrigerator for another 20-30 minutes until it’s firm and manageable again. A light dusting of flour on your surface and rolling pin also helps!
Can I use a different shape for the cut-out?
Of course! This recipe is incredibly versatile. Use a small star, circle, or any other mini cutter you have to match different holidays or occasions throughout the year.
Easy Strawberry Heart Cookies for Valentine's Day
Create the most charming Strawberry Heart Cookies with this simple and delicious recipe. These buttery, tender sandwich cookies are filled with sweet strawberry jam, making them an unforgettable treat. Perfect for sharing with loved ones on Valentine's Day or celebrating with friends at a Galentine's party, these cookies are as delightful to look at as they are to eat.
Print Pin RateServings: 12 cookies
Calories: 222kcal
Ingredients
For the Cookies
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 2 Tbsp confectioners' sugar plus more for dusting
- 1/8 tsp salt
- 1/8 tsp ground cinnamon
- 1/2 cup butter softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
For the Filling
- 3/4 cup seedless strawberry jam
Instructions
- Whisk together the all-purpose flour, baking powder, 2 tablespoons of confectioners' sugar, ground cinnamon, and salt in a medium bowl. Set this dry mixture aside for later use.
- Cream the softened butter and granulated sugar in a stand mixer with the paddle attachment on medium speed until the mixture is light and fluffy. Beat in the vanilla extract and the large egg until fully incorporated.
- Reduce the mixer speed to low and slowly add the dry flour mixture, mixing only until the dough is just combined. Divide the dough in half, shape each piece into a flat disk, and wrap them tightly in plastic wrap. Refrigerate the dough disks for at least 2 hours to chill thoroughly.
- Preheat your oven to 375°F (190°C). Prepare two large baking sheets by lining them with parchment paper to prevent sticking.
- Roll out one disk of chilled dough on a lightly floured surface to an ⅛-inch thickness. Use a 2-inch fluted cookie cutter to cut out your cookie shapes. On half of these cookies, use a smaller ½-inch heart-shaped cutter to create a center cutout. Place all cookies about 2 inches apart on the prepared baking sheets. Reroll any scraps to cut out additional cookies and then chill the sheets of cut-out dough in the refrigerator for 5 minutes.
- Bake the cookies for 8 to 10 minutes, rotating the baking sheets halfway through, until the edges are a pale golden brown. Once baked, transfer the entire baking sheets to wire racks and allow the cookies to cool completely on the pans before handling.
- While the cookies are cooling, gently heat the seedless strawberry jam in a small saucepan over medium heat. Simmer for about 7 minutes, or until the jam has reduced and thickened slightly. Remove from heat and let it cool.
- Assemble the cookies by lightly dusting the heart cutout cookies with additional confectioners' sugar. Spread a thin layer of the cooled strawberry jam on the solid bottom cookies, then gently place a dusted cutout cookie on top to create the perfect sandwich.
Equipment
- Stand Mixer
- Baking Sheets
- Parchment paper
- Cookie Cutters (fluted and heart-shaped)
- Rolling Pin
- Wire Racks
- Small Saucepan
Notes
Feel free to substitute strawberry jam with your favorite seedless jam, such as raspberry or apricot, for a different flavor profile. Ensure the jam is seedless for the best texture.
Nutrition
Calories: 222kcal | Carbohydrates: 34g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 31mg | Sodium: 65mg | Potassium: 45mg | Fiber: 1g | Sugar: 16g | Vitamin A: 255IU | Vitamin C: 0.5mg | Calcium: 15mg | Iron: 1.1mg
