Heart Jam Cookies (Gluten-Free, Dairy-Free)

These heart jam cookies are basically heart-shaped thumbprint cookies filled with sweet jam and are the perfect sweet treat! Bake your special someone a batch of these cookies this Valentine’s, or any special occasion, just because. Totally gluten-free and dairy-free too.

Want to save this recipe?

Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

Email *

Save This!

Beautiful Heart Jam Cookies

Valentine’s day is just around the corner, and I’ve got a twist on the regular thumbprint cookies that is perfect for the special occasion!

Instead of making a “thumbprint” cavity, we’re making a heart-shaped cavity and filling them with red-colored jam for all the lovely V-day vibes.

I mean, aren’t they just so pretty??

Why This Recipe Works:

• Simple Ingredients: The main ingredients required for making these heart-shaped jam thumbprints are easily accessible at the local grocery store (nothing fancy required)!
• Easy to Make: Preparing the cookie dough is a matter of mixing the dry and wet ingredients together, then chilling the dough and forming dough balls, which we roll in sugar, and then fill with jam. A batch in ready in just over an hour!
• Totally Gluten-Free & Dairy-Free: The best part is that these cookies are 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy them without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this easy heart jam cookie recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Gluten-Free Flour: I recommend using a good-quality gluten-free measure-for-measure flour (a gluten-free 1:1 substitute for regular wheat flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour).
• Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps to better bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in for best results.
• Cornstarch: Cornstarch helps the ingredients to bind better together. If you don’t have cornstarch, you may also use tapioca starch or arrowroot starch instead.
• Butter: I used dairy-free butter to keep this recipe dairy-free. If you are lactose-intolerant, go ahead and use regular unsalted butter instead.
• Sugar: I used regular white sugar, but you can also use cane sugar or light brown sugar if you prefer. If you are diabetic or insulin-resistant, I recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index).
• Egg: The egg helps to bind the ingredients together, so make sure you add it in.
• Vanilla Extract: I like adding a bit of vanilla extract for extra flavor, but if you’re not a fan of vanilla, feel free to use almond extract or leave it out completely.
• Jam: I used strawberry jam, but feel free to use whichever jam you prefer (such as raspberry jam, blackberry jam, etc).

4. Add Dry Ingredients

In another bowl, whisk the gluten-free all-purpose flour, xanthan gum (if using), cornstarch and salt together.

Add the dry ingredients to the bowl with the wet ingredients in small portions, and mix well to combine. The finished dough should be soft.

5. Chill Dough

Wrap the cookie dough in plastic wrap and let it chill in the refrigerator for at least 30 minutes to an hour.

6. Form Dough Balls and Roll in Sugar

Scoop out 1 tablespoon of dough per cookie and roll the dough into a ball, then roll the dough ball in sugar. Place the cookie dough balls on the prepared parchment-lined baking sheet.

7. Form Heart-Shaped Cavity & Fill with Jam

Create a small heart shape cavity in each ball and fill the centers of the cookies with jam.

8. Bake Until Ready

Bake for 10-12 minutes, then let the cookies fully cool on a wire rack at room temperature before serving.

Dish by Dish Tips/Tricks:

• Regular Thumbprint Cookies: If you prefer to make regular thumbprint cookies without the heart-shaped cavity, simply press your thumb into the cookie dough to create a well and then fill with jam or preserve of choice (raspberry preserves, strawberry preserves, etc). Homemade jam is great, but store-bought jam will work too.
• Make Lemon Curd Thumbprints: If you prefer, you can also swap out the jam with lemon curd.
• Storing: To store, placed the heart-shaped jam cookies in a single layer in an airtight container or place on a plate covered with plastic wrap and store for up to 3 days.

Thumbprint Cookies to Bake:

• Easy Gluten-Free Thumbprint Cookies (Dairy-Free)
• Almond Flour Thumbprint Cookies (Gluten-Free, Dairy-Free)
• Peanut Butter Chocolate Thumbprint Cookies (Gluten-Free, Dairy-Free)

Other Gluten-Free Cookies You’ll Love:

Gluten-Free Desserts to Make:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

Print

Heart Jam Cookies (Gluten-Free, Dairy-Free)

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Felicia Lim
• Total Time: 1 hour 5 minutes
• Yield: 24 cookies 1x
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

These heart jam cookies are basically heart-shaped thumbprint cookies filled with sweet jam and are the perfect sweet treat! Bake your special someone a batch of these cookies this Valentine’s, or simply whenever, just because. Totally gluten-free and dairy-free too.

---

Ingredients

Units USM Scale 1x2x3x

• 3/4 cup gluten-free measure-for-measure flour
• 1/2 teaspoon xanthan gum (omit if your gluten-free flour blend already has it)
• 3 tablespoons cornstarch
• 1/2 cup unsalted dairy-free butter, softened
• 1/2 cup sugar + more sugar for rolling the dough
• 1 egg
• 1 teaspoon vanilla extract
• 1/3 teaspoon salt
• 4 tablespoons jam

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat and Line: Preheat the oven to 350F and line a large baking sheet with parchment paper.
2. Beat Butter and Sugar: Beat the softened butter with sugar, about 3-4 minutes, until butter turns pale yellow.
3. Add Egg and Vanilla: Add in the egg and vanilla extract, and beat well to combine for a couple more minutes, until all ingredients are combined.
4. Add Dry Ingredients: In another bowl, whisk the gluten-free all-purpose flour, xanthan gum (if using), cornstarch and salt together. Add the dry ingredients to the bowl with the wet ingredients in small portions, and mix well to combine. The finished dough should be soft.
5. Chill Dough: Wrap the cookie dough in plastic wrap and let it chill in the refrigerator for at least 30 minutes to an hour.
6. Form Dough Balls and Roll in Sugar: Scoop out 1 tablespoon of dough per cookie and roll the dough into a ball, then roll the dough ball in sugar. Place the cookie dough balls on the prepared parchment-lined baking sheet.
7. Press Heart-Shape Cavity and Fill with Jam: Create a heart-shaped print in each ball and fill with jam. Bake for 10-12 minutes, then let cool before serving.

Notes

Gluten-Free Flour: I recommend using a good-quality gluten-free measure-for-measure flour (a gluten-free 1:1 substitute for regular wheat flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour).

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps to better bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in for best results.

Cornstarch: Cornstarch helps the ingredients to bind better together. If you don’t have cornstarch, you may also use tapioca starch or arrowroot starch instead.

Butter: I used dairy-free butter to keep this recipe dairy-free. If you are lactose-intolerant, go ahead and use regular unsalted butter instead.

Sugar: I used regular white sugar, but you can also use cane sugar or light brown sugar if you prefer. If you are diabetic or insulin-resistant, I recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index).

Egg: The egg helps to bind the ingredients together, so make sure you add it in.

Vanilla Extract: I like adding a bit of vanilla extract for extra flavor, but if you’re not a fan of vanilla, feel free to leave it out.

Jam: I used strawberry jam, but feel free to use whichever jam you prefer.

Storing: To store, placed the fully-cooled cookies in a single layer in an airtight container or place on a plate covered with plastic wrap and store for up to 3 days.

• Prep Time: 20 mins
• Chilling Time: 30 mins
• Cook Time: 15 mins
• Category: Cookies
• Method: Baking
• Cuisine: American