*This post may contain affiliate links. Please see my disclosure for more details!*
Delicious valentines sandwich cookies with a soft chocolate cookie, silky smooth frosting with sprinkles, perfect for Valentine’s Day!
When I asked recently for valentines baking inspiration I had so many requests for a cute love themed cookie, and there it is…. I have seen these sort of cookies all over the place and I couldn’t resist having a go as they are just so adorable!
Valentines is one of those times of the year where you can really have with the decorating of your bakes and treats that you make, and I love that. All of the whites, pinks and reds you can imagine – it’s just so cute.
Last year I posted a few cute recipes such as my giant valentines cookie, my valentines treat box and my valentines cheesecake recipe and I adore them still… but this year?! I wanted to do a super cute bake that is versatile enough to use throughout the year as well as Valentines, but also a super easy bake for a loved one.
For the cookies, I wanted to make a cookie that was soft like a shortbread mixed with a sugar cookie almost, but I wanted to have a chocolate biscuit. I love the flavour of the chocolate cookies, mixed with the fact that the contrast of colour to the decoration is so nice.
The cookie is slightly richer compared to a regular shortbread because it uses an egg to make a nice smooth dough, making it super easy to work with. It also has a little splash of vanilla in the cookie dough for a delicious flavour.
When making the cookies I found it super important to roll out the dough onto a lightly floured surface, otherwise they will definitely stick, and then lightly dunk my heart shaped cutter into a pot of flour as well each time. I also found that you do have to chill these cookies otherwise the dough can puff up slightly.
The cookies make a great plain chocolate base cookie for other decoration ideas you have as well.
For the filling, I just wanted to do an easy basic buttercream frosting so that it can be coloured whatever colour you want, I obviously went for pink, and then it is also sturdy enough. The frosting is designed to stick the two biscuits together, and also provide enough of a glue for the sprinkles that you decorate with.
When making an American style buttercream frosting, you want to make sure that you use a block butter, as a baking spread or margarine will be too soft. I use regular icing sugar, and then colour with a bright pink colouring that only needs 1-2 drops to colour the whole batch of frosting.
Obviously, you can change it up and use a red colour, or if you are making these for another occasion… whatever colour you fancy.
So when you have your cooled cookies and made your frosting, you can have fun decorating! I didn’t use a piping tip when I made these as I knew I was going to squidge sprinkles onto the sides so I just cut the end off a piping bag and piped the frosting super close to the edge of the biscuit.
Once piped, I sandwiched the cookie with another cookie and then dunked all sides of the cookie into a bowl of super bright valentines sprinkles. You almost want the frosting to stick out slightly once you have sandwiched the cookies together as this is what your sprinkles will stick to.
Tips & Tricks
- You can use whatever size cutter you want, but aiming for a 6-7cm one will have best results for this recipe.
- I use a bright pink food colouring but you can use whatever colouring you want
- These cookies will last 6-7+ days at room temperature or in the fridge, or can freeze for 3+ months
Valentines Sandwich Cookies
- 175 g unsalted butter
- 200 g caster sugar
- 250 g plain flour
- 50 g cocoa powder
- 1 medium egg
- 1 tsp vanilla extract
- 200 g unsalted butter
- 400 g icing sugar
- pink food colouring
- Add the butter and sugar to a bowl and beat together until combined
- Add the plain flour, cocoa powder, egg and vanilla and beat again until the cookie dough is coming together
- Knead the biscuit dough together to make it come together
- Roll out the dough onto a lightly floured work surface and cut out your heart shaped biscuits
- Place onto lined trays, spread apart, and chill for 30+ minutes.
- Whilst chilling, preheat the oven to 180ºc/160ºfan
- Once the biscuits are chilled, bake in the oven for 15 minutes and then leave to cool fully on the trays
- Beat the butter on its own until its smooth
- Add the icing sugar and beat again until combined
- Add the food colouring and beat again
- Pipe the frosting onto half of the cookies, filling in the middles and piping right to the edges
- Sandwich it with another cookie
- Dip the cookies into a bowl of sprinkles all around the sides so the sprinkles stick to the frosting and let them sit to set slightly.
Find my other recipes on my Recipes Page!
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.