Valentine's Sandwich Cookies
These Valentine’s sandwich cookies are a festive and delicious way to celebrate love! Each cookie is a tender, buttery sugar cookie with colorful heart-shaped inlays that make them as beautiful as they are tasty. The rich, creamy fudge filling adds the perfect touch of indulgence, creating a delightful combination of flavors and textures in every bite.
Equipment
- 2 Cookie Sheet Pans Lined with silicone baking mats or parchment paper
- 1 Hand Mixer or
- Bowls, measuring cups and spoons
- Heart-shaped cookie cutters I used ¼" and ¾" heart cutters for the inlays
- 1 2 ½" round cookie cutter
- 1 Pastry bag or tablespoon for adding fudge filling
Ingredients
Sugar cookie dough
- 1 Cup Unsalted butter softened
- 1 Cup Granulated sugar use unsulfured molasses
- 1 teaspoon Flavor extract optional - consider using vanilla, peppermint, almond, etc...
- 1 Large Eggs room temperature
- 3 Cups All-purpose flour
- 1 teaspoon Baking powder
- ½ teaspoon Salt
- Red gel food coloring or other colors of your choice
Fudge filling
- 6 Ounces Chocolate chips use bittersweet or semi-sweet chips
- ½ Cup Heavy whipping cream
- 2 Tablespoons Light corn syrup
- 3 Tablespoons Unsalted butter
Instructions
Sugar cookie dough
- Whisk together flour, baking powder and salt in a bowl. Sift flour through a fine mesh sieve if necessary to remove any lumps. Set aside.
- Place butter and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment (note - a hand-mixer may be used).
- Mix butter and sugar on medium speed until the mixture becomes light and fluffy, about 2 to 3 minutes. Be sure to scrape down the sides of bowl as needed.
- Add egg to mixing bowl. Mix on medium speed until combined, scraping down bowl as needed.
- Add dry ingredients (flour, etc..) to mixing bowl. Mix on low speed until well combined.
Roll and bake dough
- Preheat oven to 350℉ / 177℃
- Prepare 2 baking sheets by lining with parchment paper or silicone baking mats.
- Set aside ⅔ cup of cookie dough to color red in the next step. Roll the remaining dough between two sheets of parchment paper to about ¼" thick, then set it aside.
- Mix a few drops of red food coloring into the ⅔ cup of dough set aside in previous step. Knead thoroughly, adding more food coloring as needed until the desired color is reached.
- Roll the red dough between two sheets of parchment paper to about ⅛" thick. Use an assortment of small cookie cutters (¼" and ¾") to cut out heart shapes.
- Arrange the red hearts randomly over the cookie dough without pressing them down.
- Place a sheet of parchment paper over the dough and gently roll with light pressure to secure the heart inlays, being careful not to press too hard to avoid distorting the shapes.
- Chill the dough in the refrigerator for 30 minutes. Once firm, use a 2 ½" round cookie cutter to cut out the cookies.
- Place cookies on sheet pans lined with parchment paper or silicone baking mats, leaving at least 1" of space between each cookie.
- Bake the cookies for 10 to 12 minutes, until the edges are lightly browned.
- Allow cookies to cool on baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
Fudge filling
- Place chocolate in a heat-resistant bowl.
- Combine heavy cream and corn syrup in a pan. Bring to a low boil and pour over chocolate. Let stand for 5 minutes, then stir until smooth.
- Add softened butter to bowl. Stir until smooth. Allow filling to sit at room temperature and cool until it is firm enough to spread or pipe (approximately 1 hour).
Assemble cookies
- Add 1 tablespoon filling to half of the cookies. Place another cookie on over the fudge filling and press lightly to adhere.
Video
Notes
- If the dough cracks, it may be too cold. Let it sit at room temperature for a few minutes before rolling. You can also knead it lightly to warm it up slightly.
- If dough becomes sticky, place it back in your refrigerator for 15 minutes to chill it slightly.
- Storage: Place cookies in an airtight container or tightly-sealed cookie tin, separating layers with parchment or wax paper. They can stay fresh this way for up to 5 days. Alternatively, wrap cookies well and freeze for up to 2 months.
Nutrition
Calories: 124kcalCarbohydrates: 18gProtein: 2gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 15mgSodium: 65mgPotassium: 48mgFiber: 1gSugar: 7gVitamin A: 112IUVitamin C: 0.1mgCalcium: 16mgIron: 1mg
Tried this recipe?Let us know how it was!