Heart Sandwich Cookies Filled With Strawberry Buttercream

So, Valentine's day is coming. Yay...for you if you're in a relationship. Well, I guess I am in a relationship of sorts, with food that is. Therefore, I am not really sure why I got all excited to make heart shaped cookies with pink frosting. I should really be making something super chocolatey and indulgent in order to drown my singledom sorrows. I still have time before Valentine's day to do that....

Anyways, instead of making something to drown away sorrows I get suckered into buying all these cutsie pink and heart shaped sprinkles. Seriously, last year I bought 3 containers of these teeny tiny heart sprinkles, thinking they were uber adorable. Have I used them? NOPE, I still have them sitting there eagerly waiting to be used. I'll just be here eating these cookies, thinking about guys ahem I mean overly indulgent desserts to shove into my face.

Heart Sandwich Cookies Filled With Strawberry Buttercream

Cookie Ingredients:

1 ¼ cup flour

¾ cup cocoa powder

½ teaspoon salt

2/3 cup sugar

½ (1 stick) unsalted butter, softened

1 large egg

1 teaspoon vanilla

Strawberry Buttercream Ingredients:

1 cup (2 sticks) unsalted butter, softened

1 lb powdered sugar

½ cup chopped strawberries (about 4 tablespoons pureed)

pinch of salt

Directions:

1.     Begin by preparing cookies. In a medium bowl, whisk together flour, cocoa powder and salt, set aside.

2.     In the bowl of a stand mixer cream together butter and sugar, until light and fluffy, about 2-3 minutes. Beat in egg and vanilla.

3.     Add flour mixture in 3 additions, mixing on low until just combined. Refrigerate dough for at least 30 minutes, preferably 1 hour.

4.     Preheat oven to 350 degrees F. Line baking sheets with parchment or silicone baking mats. Roll cookie dough out on a lightly floured surface (I rolled mine to a little less than ¼ inch). Cut dough with cookie cutters. Transfer shapes to prepared baking sheets. Bake for 6 to 8 minutes. Cool cookies on baking sheet for 5 minutes then transfer to wire rack to cool completely before frosting.

5.     To prepare frosting, in the bowl of a stand mixer combine butter, powdered sugar, pureed strawberries and salt, until thoroughly mixed. Do not frost cookies until cookies have cooled completely. Store frosted cookies in the refrigerator and unfrosted cookies at room temperature.

Print Recipe Here

Recipe by and for Doughvelopment