Raspberry Jam Valentine Cookies

A Valentine's Day cookie idea showing cut out raspberry jam filled cookies.

4.42 from 17 votes

Treat your loved ones to these scrumptious raspberry jam-filled Valentine Cookies this year! Sweet raspberry jam sandwiched between two buttery sugar cookies then dusted with powdered sugar. A gift to yourself or loved ones - these cookies are pretty much love in cookie form!

Prep Time40

Cook Time20

Resting Time10

Total Time1 10

Course: Baking, Treat

Cuisine: North American

Keyword: Cookies, Cut-Out Cookies, Rasberry Jam, Sandwich Cookies, Valentine's Day Recipe

Servings: cookies

Calories: 196kcal

Author: Alisa Infanti

Equipment

Oven
Baking Sheet
Large Bowl
Measuring Cups
Measuring Spoons
Hand-mixer or stand mixer
Spoon
Heart-shaped cookie cutters - large and smaller
Marker or pen
Paper
Scissors
Tape

Ingredients

¾ cup unsalted butter softened to room temperature
½ cup granulated sugar
1 large egg
1 tsp vanilla extract
1 ¼ cup confectioners sugar divided
2 cups all-purpose flour
1 tsp baking powder
1 cup raspberry jam or preferred jam

Instructions

Preheat the oven to 350F.
To a large bowl add the butter and beat with a hand-mixer until light and fluffy. Add in the granulated sugar egg and vanilla and continue mixing.
Add in 1 cup of the confectioner's sugar and the baking powder and mix until combined.
Slowly add in the flour a 1/4 cup at a time and blend with the hand-mixer. When the dough becomes denser you can stop with the hand-mixer and move on to a fork or your hands to combine and form into a ball.
On a lightly floured surface roll 1/2 of the dough out to an 1/8 inch thickness and cut with the large heart-shaped cookie cutter. Transfer the cookie hearts to a parchment-lined baking sheet and bake for 10 minutes or until the edges just start to brown.
Remove from the oven and transfer to a wire cooling rack.
Roll the other half of the dough out as you did before and cut again with the large heart-shaped cookie cutter and then again with the smaller heart cookie cutter in the centre being sure to leave a 1/2 inch border.
Place the heart cutouts on the baking sheet and carefully remove the smallest heart in the centre. Bake for 8-10 minutes or until the edges of the cookie just start to brown. Remove from the oven and carefully transfer to a wire rack. Allow the cookies to cool completely.
Once the cookies have cooled spread the raspberry jam over the bottom solid heart-shaped cookie splitting the jam between the cookies. Gently place the "framed" heart cut-out on top of the jam pressing down very very lightly so that the top cookie sticks to the jam.
Using a marker trace the outline of the smallest heart cookie cutter on a piece of paper. Cut the heart out using scissors. Roll a piece of tape and stick it to the paper heart.
Place the paper heart lightly on top of the jam centre using the tape as a little handle.
Add a 1/4 cup of confectioner's sugar to a small sieve and gently shake over the cookie to dust. Remove the paper heart from the centre of the cookie. Repeat with the rest of the cookies.

Notes

Filling Variations:

strawberry jam
apricot jam
blueberry jam
peach jam
nutella

Storage:

Store in a tightly sealed container for up to 1 week.

Nutrition