Easy Valentine Sandwich Cookies

    28 minutes

    This recipe makes 17 sandwich cookies and 17 little heart shaped cookies. You'll need a 10cm heart shaped cutter and a 4cm heart shaped cutter. Frost with pink or red frosting or icing.

    1 person made this

    Serves: 17 

    • 1 cup butter
    • 1 1/2 cups icing sugar
    • 1 egg
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon almond extract (optional)
    • 2 1/2 cups plain flour
    • 1 teaspoon baking soda
    • 1 teaspoon cream of tartar

    Preparation:20min  ›  Cook:8min  ›  Ready in:28min 

    1. Preheat the oven to 180 degrees C.
    2. In a large bowl, cream together butter and icing sugar. Beat in egg, vanilla and almond extract. Mix well.
    3. In a medium bowl, stir together flour, baking soda and cream of tartar then blend into the butter mixture. Divide dough into thirds and shape into balls.
    4. Working with 1/3 of dough at a time, roll out dough into desired thickness on a lightly floured surface. For each heart sandwich cookie, cut out 2 10cm hearts. Cut out the center of ONE of the 10cm hearts with the 4cm cutter.
    5. Place each piece separately on an ungreased baking tray, 3 to 4cm apart. Bake in the preheated oven until lightly browned (7 to 8 minutes ). Cool completely on wire rack.
    6. Frost the full bottom cookie with a pink frosting or icing then place an open centered cookie on top to form the sandwich. Also frost the small 4cm hearts and serve as separate cookies.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (128)


    I made over 400 Valentine Sandwich cookies for my dessert business clients this year using this recipe. I personally don't like crisp/cut-out sugar cookies, but everyone went NUTS over these cookies. My niece has me make them for softball games, parties, etc.--she loves them. After making so many of these, I can offer a few suggestions: (1) refrigerate dough for 2-3 hours (I made over 30 batches of dough & often let it refrigerate overnight). I always put the dough back in the refrigerator between batches. (2) I used 2 tsp of vanilla & eliminated the almond extract. (2) When I rolled out the dough, I used confectioners' sugar (10X) NOT flour--I even re-used previously roll-out dough without any problems. The confectioners' sugar gives the cookie a little extra flakiness. (3) I sprinkled colored sugar on the cookie with the cut-out section before baking-the colored sugar looks nice with the contrast of the frosting coming through the cut-out. (4) I baked the cookies on Silpat, but parchment would work too. (5)I used a different frosting: 2 cups confectioners' sugar (10X), 3/4 tsp vanilla and 4-6 tbsp half & half or whole milk, plus food coloring. The frosting was always a big hit. (6) I individually bagged the cookies in cellophane cookie bags & everyone commented on how freshed they stayed. I will be using this recipe for St. Patrick's with shamrock cookie cutters; green sugar & green frosting! Thanks for the recipe!  -  13 Mar 2003  (Review from Allrecipes USA and Canada)


    I consider myself a cookie connoisseur, and this recipe is fabulous! There is no need to refrigerate the dough if you roll it between two pieces of parchment paper. I've had great success using different flavourings in the icing, such as raspberry, amaretto, irish cream, etc., instead of vanilla. I've also used cream instead of water to make the icing. You can be really creative with using different coloured icings and various cookie cutter shapes. Any time I've brought these cookies to a baby shower or wedding shower, they have been raved about. Soon, I plan on using a palm tree shaped cutter with pina colada flavoured icing for my next beach theme wedding shower. Can't wait to bake again!  -  22 Sep 2003  (Review from Allrecipes USA and Canada)


    As far as cookies go, I prefer drop cookies (much easier!) but for quick cutouts, these worked rather well. The frosting / sandwiching took a while for me, but that's my own doing, not the recipe's fault. I second the warning to put space between the cookies if you make them 1/4" thick, because they will poof up and out a bit and will stick together. Strong recommendation is to place dough between parchment paper for rolling, and then it's easy to simply cut out the shapes, pull off the excess, and move the parchment paper onto the cookie sheet.  -  10 Feb 2003  (Review from Allrecipes USA and Canada)