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–+ servings

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.
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Course: Dessert, Holiday, Snack
Cuisine: Austrian, European
Keyword: galentines, jam cookies, Linzer cookies, sandwich cookies, Strawberry Heart Cookies, Valentine's Day cookies
Prep Time: 20 minutes
Cook Time: 10 minutes
Chilling Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 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