Heart Sandwich Cookies with Creamy Filling
Looking for the perfect treat to share with loved ones this Valentine’s Day? Our heart sandwich cookies, filled with luscious cream, are the ultimate sweet treat. Their pretty color and irresistible flavors are perfect for celebrating love or any special occasion. Best of all, they come together very easily!
You think you’ve finally recovered from all those Christmas cookies, and Valentine’s Day swoops in with its pink, red, and heart-shaped charm.
It’s the perfect excuse to whip up a batch of these festive heart sandwich cookies. Don’t worry—they’re easier than they look, and with just a few simple steps, you’ll have a treat that’s sure to steal hearts!
Love the idea of heart cookies, but can’t be fussed with double layers and heart cutouts? Try our easier heart-shaped sugar cookies.
This recipe is part of my Valentine’s Day Recipes collection. You can find all my Holiday & Seasonal Recipes here, or head to the Kid-Friendly Recipes resource hub for everything in one place.
Why You Will Love Our Heart Sandwich Cookies
- Made with tender, buttery sugar cookies in soft pink hues, each heart sandwich is filled with a swirl of fluffy pink whipped cream. These are perfect for sharing with someone special or enjoying all to yourself!
- These sweet, colorful treats are ideal for sharing, making them a hit at Valentine’s parties, school events, or as thoughtful homemade gifts.
- Everything you need to make these cookies is readily available. No specialty ingredients are needed.
Ingredients For Heart Sandwich Cookies
For the dough
- All-purpose flour
- baking powder and salt
- unsalted softened butter
- sugar
- egg
- milk and vanilla
- Valentine’s sprinkles
- gel food coloring
For the filling
- Gel food coloring
- 3/4 cup cream
- 3/4 с. l. powdered sugar
How To Make Heart Sandwich Cookies
Instructions for Making Heart Sandwich Cookies
1. Preheat your oven to 375 and line baking sheets with parchment paper. Trust me, it makes cleanup so much easier!
2. In a large bowl, cream the butter and sugar until light and fluffy. This is the foundation of your delicious cookies!
3. Add the eggs and vanilla and mix well until everything is smooth and well combined. The smell of vanilla is a little sneak peek of the yumminess to come.
4. Add the flour, baking powder, and salt to the bowl. Beat the mixture until it comes together into a soft dough.
5. Grab your gel food coloring and add a few drops at a time to the dough, mixing until the color is evenly distributed.
6. Divide the dough into two equal portions, wrap each in waxed paper, and refrigerate for about two hours. This step makes rolling out the dough much easier—patience is key!
7. Once chilled, roll one portion of dough at a time to about 1/4 inch thick. Dust your surface and rolling pin lightly with powdered sugar to prevent sticking.
8. Use a round cookie cutter to cut out circles for the base of your cookies.
9. Cut out more circles for the tops of your cookies, then use a small heart-shaped cutter to remove the centers. These adorable cutouts will give your cookies their signature look!
10. Arrange your cookies about an inch apart on a parchment-lined baking tray. Bake for 6-8 minutes. You want them set but not browned—watch closely! Let them cool on the tray for a minute before transferring them to a wire rack to cool completely.
11. While your cookies cool, pour chilled cream into a bowl and add powdered sugar. Beat for 3-4 minutes until stiff peaks form. Add a drop of pink food coloring until you achieve a lovely light pink. Scoop the whipped cream into a pastry bag with a star nozzle and refrigerate until ready.
Decorating Your Heart Sandwich Cookies
Pipe a swirl of whipped cream onto each whole cookie. Gently place a heart-cutout cookie on top, careful not to press down too hard.
Sprinkle your cookies with sprinkles for an extra Valentine’s Day sparkle.
Your heart-shaped sandwich cookies are ready to share—or not! They’re perfect for parties, gifts, or just a sweet treat for yourself.
Tips for Making Perfect Heart-Shaped Sandwich Cookies
- You can make the cookies as big or small as you like—there’s no wrong choice! I like to go big with larger cookies for an indulgent treat, but smaller ones are great for sharing or party platters.
- When cutting out the hearts in the top cookies, leave a good margin of dough around the edges otherwise the cookies might break.
- I used gel food coloring as it gives a much more vibrant color.
- If you don’t have a pastry bag, you can use a zip-top bag with the corner snipped off for piping the cream filling.
- These cookies are best enjoyed fresh, but you can store them in an airtight container in the fridge for a day or two if needed. Just add sprinkles right before serving to keep them looking their best!
Sugar Heart Sandwich Cookies
Ingredients
Dough
- 3 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter softened
- 1 cup sugar
- 1 egg beaten
- 1 tablespoon milk
- 2 teaspoon vanilla extract
- Gel food coloring
Filling
- 1 cup icing sugar
- 1 cup whipping cream
- gel food coloring
Instructions
- Preheat your oven to 375 and line baking sheets with parchment paper.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add the eggs and vanilla and mix well until everything is smooth and well combined. Add the flour, baking powder, and salt to the bowl. Beat the mixture until it comes together into a soft dough.
- Add the gel food coloring a few drops at a time to the dough, mixing until the color is well distributed and even.
- Divide the dough into two equal portions, wrap each in waxed paper, and refrigerate for about two hours.
- Once chilled, roll one portion of dough at a time to about 1/4 inch thick. Dust your surface and rolling pin lightly with powdered sugar to prevent sticking.
- Use a round cookie cutter to cut out circles for the base of your cookies.
- Cut out more circles for the tops of your cookies, then use a small heart-shaped cutter to remove the centers.
- Arrange your cookies about an inch apart on a parchment-lined baking tray. Bake in a for 6-8 minutes. You want them set but not browned. Let them cool on the tray for a minute before transferring them to a wire rack to cool completely.
- While your cookies cool, pour chilled cream into a bowl and add powdered sugar. Beat for 3-4 minutes until stiff peaks form. Add a drop of pink food coloring until you achieve a lovely light pink. Scoop the whipped cream into a pastry bag with a star nozzle and refrigerate until ready.
- Pipe a swirl of whipped cream onto each whole cookie. Gently place a heart-cutout cookie on top, careful not to press down too hard.
- Sprinkle your cookies with sprinkles