Description
Valentine’s Day sandwich cookies are heart-shaped chocolate cookies filled with creamy pink buttercream, perfect for romantic occasions, classroom parties, or homemade gifts. Easily made gluten-free or vegan.
Ingredients
For the Cookies:
– 1 cup unsalted butter, softened (or vegan butter substitute)
– 1 cup granulated sugar
– 1 medium egg (substitute flax egg for vegan option)
– 1 tsp pure vanilla extract
– 2 cups all-purpose flour (substitute gluten-free flour for GF option)
– ¾ cup unsweetened cocoa powder
– 1½ tsp baking powder
– 1 tsp salt
For the Filling:
– 1¾ sticks unsalted butter, softened (or vegan butter substitute)
– 3¼ cups powdered sugar
– Pink gel food coloring (or liquid food coloring, though it may thin the frosting slightly)
– Valentine’s sprinkles (optional, for decoration)
Instructions
- In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy (2–3 minutes).
- Add the egg and vanilla, beating until well incorporated.
- In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt. Gradually add the dry mixture to the wet mixture, beating at low speed until just combined.
- Divide the dough into two equal portions, shape into discs, wrap in plastic wrap, and chill for 1–2 hours.
- Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper or a baking mat.
- Roll out one disc of dough on a lightly floured surface to ⅛–¼ inch thickness. Use a heart-shaped cookie cutter to cut out cookies. Transfer to the prepared baking sheet.
- Bake for 9–10 minutes, or until the edges are set and the centers rise slightly. Cool completely on a wire rack.
- Beat softened butter until smooth. Gradually add powdered sugar, beating until fully combined. Add pink gel food coloring gradually to achieve the desired shade.
- Pipe or spread the filling onto half of the cookies. Top with the remaining cookies to form sandwiches. Decorate with Valentine’s sprinkles if desired.
Notes
– Use high-quality cocoa powder: This ensures a richer chocolate flavor.
– Chill the dough thoroughly: This prevents spreading during baking and enhances structure.
– Gluten-free option: Use gluten-free flour and verify all other ingredients are certified gluten-free.
– Storage: Store assembled cookies in an airtight container at room temperature for up to 3 days. Freeze cookies for longer storage; thaw overnight in the fridge before serving.
– Customizations: Swap buttercream with Nutella, cream cheese frosting, or jam for variety. Use edible glitter, drizzled chocolate, or themed sprinkles for added flair.
- Prep Time: 30 minutes (plus chilling time)
- Cook Time: 10 minutes per batch
- Category: Dessert / Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich cookie (based on 24 cookies per recipe)
- Calories: ~200
- Sugar: 18g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg