Go Back
+ servings
Heart shaped cookies with pink buttercream frosting stacked on a baking sheet.
Print Recipe
5 from 2 votes

Valentine Heart Sugar Cookies

These Valentine heart sugar cookies are made with no-chill, no-spread cookie dough that's deliciously buttery and perfect for making sugar cookie sandwiches. Pair with pink raspberry buttercream frosting for a perfect homemade Valentine's Day gift!
Prep Time45 minutes
Cook Time10 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 609kcal

Equipment

  • food processor
  • Heart-shaped cookie cutters
  • Stand mixer or electric hand mixer

Ingredients

Sugar Cookie Dough

  • 2 ¼ cups all-purpose flour
  • ½ cup granulated sugar, plus more for sprinkling
  • ½ cup confectioners' sugar
  • ½ teaspoon salt
  • teaspoon baking soda
  • teaspoon cream of tartar
  • 12 ½ Tablespoons unsalted butter, cold
  • 1 large egg
  • 1 Tablespoon vanilla extract

Raspberry Buttercream

  • ½ cup unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • pinch fine sea salt
  • 2 cups confectioners' sugar
  • 2 teaspoons whole milk
  • 2 Tablespoons raspberry jam or preserves

Instructions

  • Preheat the oven to 350°F. Line baking sheets with parchment paper and set aside.

Make the cookie dough.

  • Place the flour, both sugars, salt, baking soda, and cream of tartar 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.
  • Whisk the egg and vanilla together in a small bowl until combined. 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 lightly floured surface, and knead it for several seconds, until no dry bits remain and the dough is cohesive throughout.

Cut and bake the cookies.

  • On a lightly floured surface, roll the dough to ¼ inch thickness. Cut 16 cookies using a 3 ½ inch heart shaped cookie cutter. Cut a smaller heart in half of the cookies using a 2 inch heart-shaped cookie cutter.
  • Transfer the cookie cutouts to the prepared baking sheets using a spatula and sprinkle granulated sugar over the top of each.
  • Bake the cookies for 8-10 minutes. (You'll know the cookies are finished baking when they're no longer shiny but the edges have not yet turned golden.) Let cookies cool completely on the baking sheet atop a wire rack.

Make the frosting.

  • In the bowl of a stand mixer using the paddle attachment (or in a large bowl using an electric mixer), beat butter on medium-high speed until smooth.
  • Add vanilla and salt and beat on medium-high speed until blended.
  • Add sugar slowly – one cup at a time – beating well on medium speed and scraping the bowl often. When all sugar is added the frosting will be slightly dry.
  • Add milk and raspberry jam and beat on high speed until the frosting is light and fluffy.

Assemble the sandwich cookies.

  • Once the cookies are completely cool, spread the full heart cookies with the raspberry buttercream frosting and top with the heart cut out cookies.

Notes

Storage: These sugar cookie sandwiches can be stored in an airtight container at room temperature for up to 2 days. Unfrosted sugar cookies can be stored at room temperature for up to 5 days.
Freezing: Sugar cookie sandwiches (or unfrosted sugar cookies) can be sealed in an airtight container and frozen for up to 2 months.
I used the largest and smallest heart-shaped cookie cutters in this heart cookie cutter set.

Nutrition

Calories: 609kcal | Carbohydrates: 81g | Protein: 5g | Fat: 30g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 178mg | Potassium: 71mg | Fiber: 1g | Sugar: 52g | Vitamin A: 933IU | Vitamin C: 0.4mg | Calcium: 20mg | Iron: 2mg