Soft, heart sugar cookies and fluffy raspberry buttercream frosting are a perfect pair in this not-too-sweet, oh-so-delicious Valentine’s Day treat!
These heart sugar cookies hold a special place in my heart.
My birthday is just a few days before Valentine’s Day, and every year when I was a kid my mom would bake a big batch of these heart sugar cookies and send them in to school for me to share with all my classmates on my birthday.
So even though these cookies are perfect for Valentine’s Day, I’ll always think of them as birthday cookies!
A batch of homemade, heart-shaped cookies is a wonderful way to let your loved ones – or that special someone – know you’re thinking of them on Valentine’s Day. Each sandwich cookie is made of my favorite raspberry buttercream frosting nestled between two soft, buttery sugar cookies. The result is a cookie sandwich that’s delicately sweet and pretty enough to share!
Valentine Heart Sugar Cookies
2-1/4 cups all-purpose flour
1/2 cup granulated sugar (plus more for sprinkling)
1/2 cup confectioner’s sugar
1/8 tsp. baking soda
1/8 tsp. cream of tartar
1/2 tsp. salt
12-1/2 T unsalted butter
1 T vanilla extract
1/2 recipe raspberry buttercream frosting
Place the flour, sugars, baking soda, cream of tartar and salt in a food processor and process just until mixed.
Cut the butter into small pieces and distribute over the flour mixture. Process until the dough resembles coarse meal, about 30 seconds.
Stir the egg and vanilla together in a cup. With the processor running on low speed, pour the egg mixture through the feed tube and process until the dough comes together, about 30 to 60 seconds.
Remove the dough from the processor, place it on a work surface, and knead it for several seconds.
Preheat the oven to 350°F. On a lightly floured surface, roll the dough to 3/8-inch thickness. Cut 24 cookies using a 3-1/2 inch heart shaped cookie cutter. Cut a smaller heart in 12 of the cookies using a 2 inch heart-shaped cookie cutter. Place the cookies on a cookie sheet and sprinkle granulated sugar over the top of each. Bake the cookies for 8 minutes.
Let cookies cool completely. Once cool, spread the full heart cookies with the raspberry buttercream frosting and top with the remaining cookies with the heart cut out.
Store any leftover cookies in an airtight container for up to 4 days.
P.S. I used the largest and smallest heart-shaped cookie cutters in this heart cookie cutter set.