Looking for the sweetest Valentine’s Day treat? You might just break some hearts with these. Forget the laborious chocolate-covered strawberries (that aren’t even in season!), and make these adorable cookies instead.

Prep Time:10 mins
Total Time:35 mins
Yields:24

Ingredients

• 1 1/2 cups (180 g.) all-purpose flour
• 6 Tbsp. unsweetened cocoa powder
• 1/2 tsp. baking powder
• 1/2 tsp. kosher salt
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 1/2 cup (100 g.) granulated sugar
• 1 large egg
• 1 tsp. pure vanilla extract
• 1/3 cup raspberry or strawberry jam

Directions

Step 1

Arrange racks in upper and lower thirds of oven; preheat to 350°. In a medium bowl, whisk flour, cocoa powder, baking powder, and salt.

Step 2

In a large bowl, using a handheld mixer on medium-high speed (or in the large bowl of a stand mixer fitted with the whisk attachment), beat butter and sugar until creamy and smooth, about 2 minutes. Beat in egg and vanilla, then add dry ingredients and beat on medium-low speed until just combined.

Step 3

Using a small cookie scoop (about 1 1/2 Tbsp.), portion dough onto 2 parchment-lined baking sheets. Roll each piece into a ball, then press your pinkie into ball at a slight angle. Press your pinkie in at the opposite angle to create a heart shape. Fill each heart with a scant teaspoon of jam.

Step 4

Bake cookies, rotating sheets top to bottom halfway through, until edges feel firm to the touch and have puffed slightly, 10 to 12 minutes.

Step 5

Transfer sheets to a wire rack. Let cool 10 minutes before serving.

Notes:

To make the hearts, simply press one of your fingers (my pinky is the right size for me) into the unbaked cookie at an angle, then go in the other direction to create a “v” or heart. You can then fill your hearts with whatever type of jam you prefer. I like raspberry and strawberry, but cherry would also be so good in these, too.

These cookies don’t require any chill time, which means you can have something sweet to share with your loved ones in under an hour.