Heart shaped cookies are also called linzer cookies, with a crisp sugar cookie recipe that rolls easily and holds its shape perfectly. 

The only cookie that could possibly outdo our beloved frosted cut out cookie are these heart shaped cookies, filled with glistening red jam. They’re made with a simple sugar cookie dough and a sweet raspberry jam filling peeking through a little heart window in the top of the cookie. These are traditionally called linzer heart cookies, but they are very versatile, decorated as linzer cookies or with frosting, royal icing, and other great ideas (scroll down!). However you decorate them, these heart sugar cookies are so much fun to make for Valentine’s Day or any time love is in the air….

My cookie dough recipe for heart-shaped cookies is A+ for three great reasons: the dough chills twice, which helps with rolling and cutting; it holds its shape perfectly through baking, with clean edges; and it bakes into a light, crisp cookie that is easy to eat as a sandwich cookie filled with jam.

Ingredients

All-purpose flour

Baking powder

Kosher salt. Other types of salt are fine, such as table salt or fine sea salt–but those are saltier, so use a little less of them.

Unsalted butter. Room temperature butter works best because it beats easily but still holds its shape.

Granulated sugar. Don’t substitute brown sugar, as it has a higher moisture content and will change the recipe

1 large egg

Vanilla extract and almond extract

Raspberry jam, rose water (try pure rose water from Lebanon), and lemon juice, for filling

Confectioners’ sugar, for dusting

​Special equipment: a 2.5-inch heart cookie cutter, plus another smaller heart cutter

Making Heart Shaped Cookies

Make the Dough

1. In a large bowl, sift or whisk together the dry ingredients: all-purpose flour, baking powder, and salt, for even distribution.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium speed until it is soft and creamy. Add the sugar and continue mixing until the mixture is light and fluffy.
3. Add the egg and vanilla and almond extracts and mix to combine, taking care to scrape down the sides of the bowl.
4. Turn off the mixer and gradually add half of the flour mixture. Mix on low speed with brief on-off turns until it is just incorporated, then mix on low until the flour is no longer visible. Repeat with the remaining flour and mix thoroughly (but don’t over-mix).
5. Turn the dough onto a piece of plastic wrap, divide it in half, and flatten the two halves into disks. Wrap the disks in plastic wrap and refrigerate for 30 minutes.

Roll the Dough

1. After chilling, roll out the dough evenly to about 1/8 inch thick between two pieces of parchment paper using a rolling pin. Ensure the thickness is consistent for the best results, and be sure not to roll the cookie dough too thick.
2. Chill the dough in between the parchment sheets for 15 minutes. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
3. Peel back the top piece of parchment and discard. Use a heart-shaped cookie cutter to cut out heart from the rolled-out dough, placing the cuts as close together as possible. Cut a smaller heart shape in the center of half of the cookies (these will be the top cookies after baking).
4. Transfer the cut-out cookies to one of the baking sheets with parchment paper. Gently bring the scraps together in a disk and refrigerate those, wrapped in plastic, for 30 minutes. Bake cookies in the preheated oven for 6-8 minutes, until they are light golden brown. 
5. Transfer the cookies to a wire rack to cool completely. Repeat rolling and baking the remaining dough.

Assemble the Cookies

1. In a small bowl, stir the jam and lemon juice. Spread 1/2 teaspoon of the jam on the flat side of the solid heart cookies. Dust the hearts with small heart cut outs lightly with powdered sugar. Place the cookies with the hearts cut out on top, creating a thumbprint-like effect with the jam showing through.

Decorating Ideas

After filling the cookies, you can elevate their appearance with a range of decorating options:

• Royal Icing: Use a piping bag to apply royal icing for an elegant touch. Add gel food coloring for a pop of color. If using royal icing, don’t dust with confectioners’ sugar.
• Festive Sprinkles: Roll the edges of the sandwiched cookie in festive sprinkles or finely chopped nuts to add a delightful crunch. First brush the edges lightly with water to help the sprinkles or nuts adhere.
• Dark Chocolate Drizzle: Melt dark chocolate and drizzle over the tops of the cookies (again without dusting with confectioners’ sugar first).
• Simply frost with buttercream. Raspberry buttercream or Cream cheese frosting are excellent here. Skip the sandwiching of the cookies and don’t cut the small heart out of half of the cookies. Bake, cool, and frost.
• Change up the jam. Use any flavor jam you like: strawberry jam, grape jelly, cherry preserves…anything will work here.

Storage

For the best flavor and texture, store heart cookies in an airtight container at room temperature. Do this to make ahead, or for leftovers, to keep them fresh for up to a week. For longer storage, place them in the freezer, layering with parchment paper, for up to three months. Just thaw them at room temperature when you’re ready to enjoy.

More Favorite Cookies

Similar cookies to try are my mom’s frosted cut out cookies, jam thumbprint cookies, and the ultimate Lebanese butter cookie, ghraybeh. Another jammy cookie favorite: Strawberry Jam Bars!