Share the love this Valentine’s Day with these heart sandwich cookies! Sweet, buttery sugar cookies sandwiched with a layer of whipped strawberry cream dipped in chocolate. Perfect gift for the loved ones, or for yourself!
Hello & happy Monday friends!
As it’s Valentine’s Day later on this week, I thought I would share a Valentine- themed recipe with you today. Although I’m not the biggest fan of the Valentine’s, I’m not partial to pretty flowers, chocolates, or any baked goodies given to me on that day (wink wink).
Valentine’s heart sandwich cookies
Nothing says ‘I love you’ more than a heart shaped cookie dipped in chocolate. Am I right or am I right? But in case if you wondering, these Valentine’s heart sandwich cookies are not just for 14th of February.
These sweet, crumbly and buttery sugar cookies are perfectly fine to enjoy any day or time of the year. Sandwiched with a layer of light, fluffy and utterly delicious whipped strawberry cream and dipped in chocolate. As if that wasn’t enough, they also get sprinkled with some freeze dried strawberries. YUM.
What’s so great about this recipe?
- it’s very easy to make
- perfect as a gift for your loved ones
- can be prepared in advance
- it’s versatile and can be easily adapted
If cookies for Valentine’s aren’t your jam, feel free to check out my chocolate and peanut butter truffles recipe. It may just do the trick!
How to make these sugar cookies?
The recipe itself is very easy and rather straight forward. The only unusual thing about it, is the fact you will roll the cookie dough before chilling it in the fridge. This helps to handle the cookies much better, it also ensures their shape stays in tact.
If you roll the cookie dough on a piece of lightly floured parchment paper, the chances of them sticking to it are very slim. This method is much easier, as this type of cookie dough can be notorious for sticking to the rolling pin, if done in the traditional way.
So after you’ve mixed your ingredients, simply divide the dough into two equal parts and roll each one of them on the baking parchment lightly dusted with flour. Don’t worry too much about the shape of the dough. It can be any sort of shape, as long as the thickness is equal (about £1 coin thick).
Stack them both together and refrigerate for at least an hour. Personally, I like to prepare my cookie dough the night before, and keep it in the fridge overnight. If you also would like to use this method, just make sure to cover the top of the dough with some parchment paper as well, to prevent it from drying.
Once the dough has been chilled, take it out, one piece at a time. Using a heart shaped cookie cutter or a pastry cutter, cut the heart shapes. Re-roll any remaining dough and repeat until you have used all of it.
Transfer the cookies into the baking trays lined up with baking paper and bake them for about 10 minutes. Make sure to rotate them half way through in the oven. Depending on the size of your cookies, they may take a bit longer, or a bit less time. Keep an eye on them, but as soon as the edges are lightly brown, the cookies are ready.
How to assemble sandwich cookies
Before spreading strawberry whipped cream on your sugar cookies, make sure they have cooled completely. Scoop some of the cream and spread on one of the cookies, then place another cookie on top of it. Repeat with all of the cookies.
I recommend placing sandwiched cookies in the fridge before dipping them in chocolate, as the filling will firm up a bit and they will be much easier to handle. About 30 minutes should do the trick.
You can also swap strawberry in whipped cream and replace it with any other fruit of choice, like raspberries, blackberries or blueberries. Or ditch the cream and use your favourite jam or Nutella.
All that is left to do is to melt your chocolate (I’ve used my favourite Lindt Excellence 70% bar) using a double boiler method or a microwave. After that, dip your cookies in the chocolate and sprinkle with freeze dried strawberries (or any other sprinkles of your choice). Allow the chocolate to set and enjoy!
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Share the love with these cute, sweet and buttery sugar cookies sandwiched with a layer of whipped strawberry cream! They're dipped in chocolate and sprinkled with some freeze dried strawberries for super pretty and delicious finish.
- 280 g all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 170 g unsalted butter softened
- 150 g granulated sugar
- 1 large egg room temperature
- 2 tsp vanilla extract
- 50 g frozen strawberries you can also use fresh
- 1 tbsp water
- 150 ml double cream
- 50 g icing sugar
- 100 g 70% Lindt dark chocolate melted
- 3 tbsp freeze dried strawberries or any other sprinkles of choice
In a medium bowl, mix together the flour, baking powder and salt. Set aside.
In a separate large bowl, using an electric mixer, beat the butter on a medium- high speed until light and fluffy (about 2 minutes). Add the sugar, and beat on medium- high speed until creamed (about 2 minutes). Add the egg and vanilla and beat on high speed until combined. Scrape the sides and the bottom of the bowl and mix again until fully combined.
Add the flour mix into the butter mixture and mix on low speed until combined. If the dough feels too sticky, add 1 tbsp of flour to it.
Divide the dough into two equal parts. Roll each part on a piece of a lightly floured parchment paper to about £1 coin thickness. Stack both pieces of rolled dough on top of each other and chill in the fridge for about 1- 2 hours. If you are chilling it overnight, cover the top of the dough with another piece of parchment paper to prevent it from drying.
Once the dough has been chilled, preheat the oven to 170C. Line the baking trays with baking parchment. Remove one of the dough pieces from the fridge, and using the heart shaped cookie cutter, cut into heart shapes. Re-roll the remaining dough and repeat. Do the same with the remaining piece of dough.
Bake the cookies for about 10 minutes, rotating them half way through. They are ready when they are lightly browned around the edges. Allow the cookies to cool completely.
Place the strawberries and 1 tbsp of water in a small saucepan over a medium heat until they have released their juices (about 3-4 minutes). Press the cooked strawberries through the small sieve to remove the seeds, return the juice to the pan and cook further until it reduced in volume to about 1 tbsp. Allow it to cool.
Using an electric mixer, whisk the double cream and icing sugar until stiff peaks form. Add cooled strawberry reduction and mix until combined. Spread an equal layer of strawberry cream onto a cookie and top with another cookie creating a sandwich. Repeat with all the cookies. Place sandwiched cookies in the fridge for about 30 minutes, allowing the filling to firm up a bit.
Dip the chilled cookies in a melted chocolate and sprinkle with dried freeze strawberries (or any other sprinkles of your choice). Enjoy!
- baking times may vary, depending on the size of your cookies, so keep an eye on them while the’re in the oven
- depending on the size of your cookie cutter, the amount of cookies may differ
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