Vanilla Bean Butter Cookies with Sour Cherry Jam Hearts!

I originally was only going to share these cookies via an Instagram reel on my eats page, but the way that they turned out-my kids have deemed them our “OFFICIAL FAMILY COOKIE RECIPE”...

So then, of course I also needed to document the recipe here on my Substack. We created these with a “Valentine’s Day” theme, but the base of the recipe could really be used for SO many butter/sugar cookie ideas and creations in general!

To view the Instagram reel— click here.

This recipe makes 12 cookies.

HERE ARE THE INGREDIENTS THAT I USE:

• 8 oz. unsalted melted butter (we used this brand )

• 2/3 cup organic cane sugar (we used this brand)

• 2 cups unbleached organic all-purpose flour (we used this brand)

• 1 tsp. organic vanilla bean paste (we used this brand)

• 1 tsp. organic vanilla extract (we used this brand)

• sour cherry preserves/compote (we used this brand)

& HERE IS WHAT I DO:

Preheat oven to 325*.

Line 1 large baking sheet with parchment paper (12 x 17 - or else the cookies won’t have enough space).

In a KitchenAid stand mixer bowl, add the butter and sugar — mix on low to medium speed until combined.

Add the flour into the butter/sugar mix, and mix well for about 2 more minutes.

Then, add in the vanilla bean paste and vanilla extract, continue to mix on medium speed until all combined well (about 4-5 minutes).

Use your hands to combine all the dough together into a large ball inside the same mixer bowl.

Using a cookie scoop (or roll neatly in your hands), place balls of about 1 inch dough onto parchment paper, at least 2 inches apart (if they are too close/touching, they won’t cook right)…

Then use the bottom of a measuring cup (or something with a flat, even surface) to gently press each cookie dough ball down into about 1/4 of an inch thick (not thinner because then they won’t bake right!) *using a scrap piece of parchment paper between the dough and the bottom of the measuring cup, will help prevent sticking while pressing down.

For each cookie— use the back of a tsp. measuring spoon and make a heart shape by pressing in the center of the flattened dough.

Use a small spoon to place some of the sour cherry compote into the indented heart shapes.

Bake in the oven for about 20 minutes, to which the edges of the cookies just start to turn a tad golden.

Remove from the oven and let cool for 20 minutes (don’t skip!!) to adhere final texture.

They are EVEN better the next day—the cherry compote gets super sticky almost like soft candy, incredible even for someone who doesn’t eat many sweets! ;)

Enjoy!

x. Heather

P.S. If you haven’t yet joined my subscriber’s community chat — don’t miss out! We are usually chatting about things before they’re public…