Heart Shaped Sandwich Cookies with Strawberry Jam and Chocolate
These heart shaped sandwich cookies can be a delicious treat for you and your loved ones on Valentine’s Day. Baking for the person you love could be a great way to show your affection. Strawberry and chocolate is a classic, must have combination for the day that celebrates love. That is why I created this recipe.
These heart shaped cookies are made from a buttery sugar cookie dough. There is a thin spread of strawberry jam in the middle, and a generous drizzle with chocolate on top. For some extra sparkle I also dusted them colorful sugars.
The best part about this recipe is that you can make the sugar cookie dough ahead of time. It can stay in the fridge for several days before you decide that it is time to bake the cookies. Once you bake them you can procrastinate even more by filling the cookie sandwiches and decorating them on another day. I promise you, the end result is so worth your time and effort. The heart shaped sandwich cookies taste divine.
- A mixer – to prepare the cookie dough you are going to need a hand or stand mixer.
- Measuring cups and spoons – you need to measure your dry ingredients in this recipe. Please read my notes for accurate measuring later in the post.
- A mixing bowl – any mixing bowl that is deep enough and mixer friendly will do. I used a glass bowl.
- baking sheet pans – For this recipe I used two baking sheet pants similar to these. While one pan is in the oven I cut more cookies and prepare the next one to go in the oven.
- Parchment paper – These cookies will not stick if you decide to bake them directly on the baking sheet, but parchment paper will make cleaning much easier. When I make cut out cookies like to roll my dough directly on the parchment paper. I used from Costco but you can use a brand you like.
- Rolling pin – If you don’t have one you can use a glass bottle.
- Heart shaped cookie cutters – I had a variety of sizes heart shaped cookie cutters. I can’t find exactly like mine, but here are some similar ones.
- Oven mitts – to protect your hands from the high temperatures and the hot oven.
- Cooling racks – these are similar to the ones I used to cool off my cookies
- Microwave safe bowl to melt the chocolate – any ceramic or glass bowl you have at home will do.
Please Note: The links provided in this blog post are not affiliated with any brand. There is no benefit for me if you purchase from that link. I’m just sharing what I used to prepare the recipe because I think that it might be helpful.
How To Bring Butter to Room Temperature
I usually take the butter out of the refrigerator about forty minutes to an hour before baking. If you want to speed up the process cut the butter to smaller pieces.
Sometimes, I warm up a bowl in the microwave oven and cover the butter with it to help it soften faster.
Another method is to roll it or pound it with a rolling pin thinly. This will definitely soften the butter quickly.
helpful tips about measuring Ingredients
How to measure flour? Always scoop more flour than you need in your cup and use a knife to level it off. If you have a scale, use it, because measuring ingredients by weigh is always more accurate. One cup of flour contains exactly 120 grams of all-purpose flour.
helpful tips about making the dough
The butter must be soft and at room temperature, because the first step is to cream the butter and sugar together. Then you add the vanilla and the egg and mix until incorporated.
Once you add the dry ingredients do not overmix. Use the mixer to stir on the lowest setting or use a spatula to incorporate the dry ingredients in the cookie dough.
Divide the dough in two and press it down to form disks. After I divide my dough in two equal parts I wrap them in plastic and press down to form disks. This makes the rolling or the dough much easier.
Chill the dough before rolling it. This type of dough needs to get firm before rolling or it will be impossible to roll and cut. Refrigerate for at least an hour before rolling. I usually prepare the dough the night before baking.
helpful tips about Rolling and Baking The cookies
If the dough is breaking when you roll it, leave it at room temperature for few minutes to relax. It is probably too cold.
Always add flour on top and bottom of the cookie dough before rolling it.
When you cut hearts out of the dough keep your cuts as close as possible. Once you cut as many hearts as you can out of your dough gather the leftover dough into a ball and roll it again.
The more you roll and cut the dough the more you expose it to heat from your hands and the environment and it will become harder to handle. You might need to return it in the fridge if it becomes impossible to roll.
Use similar size and thickness for each batch of cookies to ensure equal baking time.
Baking usually takes between 8-15 minutes per tray of cookies. It depends on the size and thickness of the cookies. I baked my cookies for 12-13 minutes. They should look pale with slightly golden edges when they are ready.
Storing of the Heart shaped sandwich cookies
You can store the cookies at room temperature if the room is not too hot. The chocolate will melt and stick to your fingers when you eat them. I like to store them in an airtight container in the refrigerator. The cookie sandwiches will be safe to eat for 2-3 days outside of the fridge and up to 2 weeks in the refrigerator.
Heart Shaped Sandwich Cookies with Strawberry Jam and Chocolate
- Hand or stand mixer
For the cookie dough
- 1 cup unsalted butter 2 sticks, soft, at room temperature
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- 2 ½ cups all purpose flour plus more for dusting
- 1 tsp baking powder
For the filling
- strawberry jam/spread about 1/2 cup
For the topping
- 3 oz white chocolate
- 3 oz dark or milk chocolate
- colorful sugars optional
To prepare the dough
- Use a mixer to combine the softened butter and the sugar. Beat until creamy and most of the sugar is dissolved.
- Next, add the vanilla and the egg and continue mixing until smooth and liquids are incorporated.
- In a bowl combine the flour and the baking powder.
- Gradually add the dry ingredients to the mixing bowl by mixing on the lowest setting of the mixer. Continue until all of the dry ingredients are incorporated and the dough is smooth.
- Divide the dough in two and wrap each half in a plastic wrap. If you don't have plastic wrap you can place the dough in a large plastic bag or Ziplock bag. Press the dough down with the palms of your hands to form two disks of dough.
- Refrigerate for one hour or for 3-4 days. I usually make my dough the night before baking and I refrigerate it overnight.
To cut out the heart cookies
- Preheat the oven to 350F. Line two large cookie sheets with parchment paper.
- My advice is to roll the dough directly on the the parchment paper. Take the paper out of the baking pan and dust it generously with flour. Place one of the chilled cookie dough disks on top and dust some more flour on top of the dough. Roll the dough to ⅛" thickness. If the dough is cracking and doesn't roll, leave at room temperature for few minutes to relax.
- Cut the heart shapes as close as possible. They don't expand much during baking. then collect the leftover dough between the heart shapes and roll again on a floured surface to cut as much cookies as possible out of it.
- Place the heart shaped dough on the parchment paper and transfer the paper to the baking sheet. Repeat those steps until you are out of dough. Don't forget to keep your surface and rolling pin floured to prevent sticking.
- Bake the cookies 8-15 minutes or until the edges are slightly golden brown. It depends on the size and thickness of the cookies. They should look slightly underbaked and soft. Mine were ready in 12-13 minutes.
- Once the cookies are out of the oven cool them off on the baking tray for 5 minutes. Then transfer them to a cooling rack and cool off completely.
Making sandwich cookies and decorating
- Add about ½ teaspoon of jam and spread evenly on one heart shaped cookie. Press another cookie on top. Set aside and continue until all the cookies are made into sandwich cookies. I ended up with 30 sandwich cookies.
- Add the white and milk (dark) chocolate in two different bowls. Microwave until melted. Make sure you stop the microwave and stir often to prevent your chocolate from burning.
- Use a spoon to drizzle chocolate on top of the cookies or decorate however you like. I used some pink and red colored sugars too.
- Store cookies in an airtight container in the fridge for up to two weeks.