Heart Shaped Cinnamon Cookies are a charming way to show someone you care, whether that is for a special occasion or just because. The dough comes together quickly with butter, sugar, and a generous amount of cinnamon that fills your kitchen with warmth as they bake. I often make these when I want something a bit more decorative than everyday cookies but do not want to spend hours in the kitchen.
The heart cutter gives them personality, and the jam filling adds a sweet surprise that balances the spiced cookie beautifully. You end up with a treat that looks impressive but requires only basic techniques.
About the Recipe
This recipe works well because the dough is forgiving and the method is straightforward. Chilling the dough keeps the butter firm, which means your cookies hold their shape in the oven instead of spreading too much. You use a basic creaming method to start, then fold in flour and cinnamon before the dough rests.
The jam and icing sugar mixture softens slightly as it sits, creating a layer that sticks the two cookies together without being runny. Even if you are new to baking, you will find these cookies manageable and rewarding to make.
Why you will love this recipe
The combination of warm cinnamon and sweet jam feels comforting without being heavy. These cookies have a tender crumb that melts gently on the tongue, and the jam adds just enough moisture to keep each bite interesting. Because half the cookies have a cut out center, you get a little window into the filling, which makes them look bakery quality.
I like how the icing sugar on top gives a light sweetness that does not overpower the spiced flavor underneath. They also travel well, so you can pack them up for friends or bring them to gatherings without worrying about them falling apart.
Cooking Tips
Make sure your butter is softened but not melted when you start mixing. That way it blends smoothly with the sugar and gives the dough the right texture. When rolling out the chilled dough, work quickly so it does not warm up too much. If it gets sticky, pop it back in the fridge for a few minutes.
I usually cut the center holes with a small round cutter or even a bottle cap, which works just as well. Keep an eye on the cookies in the last few minutes of baking because they can go from pale golden to overdone quickly.
Heart Shaped Cinnamon Cookies
Ingredients
- 3 tsp Cinnamon
- 500 gms Butter
- 2 Egg Yolks
- 300 gms Caster Sugar
- 600 gms Plain Flour
- 3/4 cup Icing Sugar
- 3/4 cup Raspberry Jam (or any other flavour)
- 1 tbsp Vanilla Extract
Instructions
- Mix the butter and sugar in a bowl.
- Add the egg yolks and vanilla extract.
- Mix well until combined.
- Ad the flour, cinnamon and mix well.
- Shape it into a ball and wrap it in cling film.
- Keep it in the fridge for 30 to 40 minutes.
- Remove and roll out the dough on a lightly floured surface.
- Using a heart shaped cookie cutter, cut into individual cookies.
- Place them on a baking tray lined with nonstick sheets.
- In half of the biscuits, cut out a small hole in the middle. Place all the biscuits in a preheated oven at 180C/350F for 10 minutes or until pale golden.
- Remove and cool.
- Meanwhile mix the jam and icing sugar in a bowl.
- Spoon over some of the jam onto the whole biscuits and carefully place the ones (with the hole) on top.
- Sprinkle a bit of icing sugar and keep aside to set.
- Store in an airtight container.
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Frequently Asked Questions
Can I use a different shaped cutter instead of hearts?
Surely. Circles, stars, or squares all work well. Just make sure the cutter is at least five centimeters across so the cookies do not break easily.
What if I do not have raspberry jam?
Any thick jam or preserve works here. Strawberry, apricot, or blackberry are all good choices. Avoid runny jams because they can make the cookies soggy.
How do I know when the cookies are done baking?
Look for pale golden edges and a firm surface when you gently touch the top. They will still feel slightly soft but will firm up as they cool on the tray.
Can I freeze the dough or the baked cookies?
The dough freezes well for up to three months wrapped tightly. Thaw it in the fridge overnight before rolling. Baked cookies also freeze, but add the jam filling after they thaw.
Why did my cookies spread too much in the oven?
This usually happens if the dough was not chilled long enough or the butter was too soft when you mixed it. Try chilling the cut cookies on the tray for ten minutes before baking next time.
