updated Valentine’s Day sandwich cookies

Anyone out there remember these from last year? Well, here’s an updated version. Follow the same instructions as HERE, but use a tiny mini heart cutter (a fondant cutter probably, found in the craft store) to cut out a little heart in the cookies you’ll use on the top of the sandwich, then immediately after you frost and stack, roll the edges in Valentine’s Day sprinkles and pour some in the little cut-out if you like.

If you don’t feel like revisiting the past, I posted the instructions below.
how to make chocolate heart sandwich cookies
you will need:*
buttercream frosting (or use store-bought)
2-inch heart cookie cutter
mini heart cutter
food coloring (pink or any desired color)
disposable decorating bag
size 10 decorating tip
rubber band
Valentine’s Day sprinkles
*Find the cookie cutter, decorating bag, decorating tip and coupler and sprinkles in the craft store. The heart cutters may be part of a set, or use fondant cutters. For food coloring, I prefer Americolor soft gel pastes (Electric Pink).
step one: bake your cookies
Follow the link above to make chocolate cookie dough. Roll out chilled cookie dough ¼-inch thick according to the recipe and cut out an even number of hearts. Bake and let cool completely.
step two: prepare your frosting
Follow the link above for the buttercream frosting recipe, or use your own or store-bought. Tint frosting pink. Prepare a decorating bag with size 10 tip, fill with frosting and close tightly with a rubber band.
step three: assemble your sandwiches
Pair up your cookies on the tray so each pair is of similar thickness. Turn over one cookie in each pair, outline the heart and pipe back and forth in a zig zag motion to fill the heart completely. Immediately top with the other cookie, the one with the cut out heart, flat side against the frosting. Roll the edges in sprinkles and sprinkle some in the little heart, if desired.

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  1. Lorraine says

    Hi Meaghan: Just curious which frosting you prefer for these heart cookies? I noticed you have a buttercream one here with the updated cookies and I have used the royal icing one with Crisco for the original heart sandwich cookies. Thanks so much. Can't wait to try these.

  2. Chic Cookies says

    Either, Lorraine! I was so torn between the two that I did one each (royal icing for original, buttercream for the 2nd). Such a tough call. I'd say the buttercream makes them softer and is quicker to make? That's about the only difference I could conjure!

  3. Moonlight Dancer says

    I'm making these right now for work. I had made cupcakes and had left over frosting so thought, I would give it a shot. Rolling the dough was tough as it kept sticking to my rolling pin, but all in all I think the cookies were pretty easy to make, we'll see how they turned out. I'll link you to my blog when I post photos.

  4. ediblecrafts says

    Great, can't wait to see! It helps to make sure your dough is chilled well, and flour flour flour your rolling pin!! If the dough is chilled you can brush it off well enough after you cut out your cookies that you don't see the flour on the chocolate.

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