Heart Shaped Strawberry Sandwich Cookies
Spread love anytime of the year with these chocolaty, heart shaped, strawberry sandwich cookies. Homemade strawberry cream cheese filling between two rich shortbread cookies create an indulgent sweet and tart combo.
Equipment
- Heart Shaped Cookie Cutter
Ingredients
Shortbread Cookies
- 1 cup & 4 tbsp Unsalted Butter softened to room temperature
- 1 cup Powdered Sugar sifted
- 2 & ½ cups All-Purpose Flour sifted
- 1/2 cup Unsweetened Cocoa Powder sifted
- 1/2 tsp Salt
Strawberry Cream Cheese Filling
- 1 cup Fresh Strawberries washed, rinsed, hulled and sliced
- 4 oz Cream Cheese softened to room temperature
- 6 tbsp Unsalted Butter softened to room temperature
- 1 cup Powdered Sugar sifted
- 1/2 tsp Pure Vanilla Extract
Instructions
Shortbread Cookies
- Using a hand/stand mixer with the paddle attachment fitted, cream together butter and powdered sugar on medium-high speed for 3 minutes. The butter mixture should be smooth, fluffy and pale yellow in color.1 cup & 4 tbsp Unsalted Butter, 1 cup Powdered Sugar
- In a bowl mix together all-purpose flour, unsweetened cocoa powder and salt.2 & ½ cups All-Purpose Flour, 1/2 cup Unsweetened Cocoa Powder, 1/2 tsp Salt
- With the mixer running on low, slowly add the flour mixture and mix until a dough is formed. The dough may look crumbly at this point. It's normal.2 & ½ cups All-Purpose Flour, 1/2 cup Unsweetened Cocoa Powder, 1/2 tsp Salt
- Remove dough from mixing bowl and place on top of plastic wrap sheet. Using the plastic wrap, shape the dough into a disc, cover air tightly and flatten it with your palm.
- Refrigerate dough for 30 minutes.
- Preheat oven to 350°F (180C). Line 2 large baking sheets with parchment paper and set aside.
- On a well floured surface, roll out the dough 1/4 to 1/2-inch thickness (depending on how thick you like your cookies). Use a heart shape cookie cutter to cut out the cookies.
- Transfer cut out cookies on the prepared baking sheets. Re-roll extra scraps and repeat as previously, until you have no cookie dough left.
- Bake in the middle rack for 12-14 minutes or until the cookies are slightly browner on the edges. Remove from oven and let them sit in the baking sheet for 2 minutes before moving in the refrigerator to completely cool.
Strawberry Cream Cheese Filling
- In a medium saucepan, add the strawberries.Bring to a boil and then simmer in low heat for 5 minutes stirring occasionally. The strawberries should be cooked down and have a medium thick consistency.1 cup Fresh Strawberries
- Remove from heat and transfer to a small bowl. Set aside and allow to cool down.
- Using a hand/stand mixer fitted with the paddle attachment, cream the cream cheese and unsalted butter on medium/high speed until smooth.4 oz Cream Cheese, 6 tbsp Unsalted Butter
- Add the powdered sugar, strawberries and pure vanilla extract and mix until incorporated, scraping down the bowl when necessary.1 cup Fresh Strawberries, 1 cup Powdered Sugar, 1/2 tsp Pure Vanilla Extract
Assemble Cookies
- To assemble the heart shaped strawberry sandwich cookies, place a dollop of strawberry cream cheese filling on the flat side of the cooled cookie. Top it with the flat side of the second cookie to make a sandwich. You can also pipe the filling on the cookies.
- Serve chilled. Enjoy!
Notes
- Underbeating/Overmixing: Beat butter and sugar for 3 minutes on medium-high speed. Always scrape down the bowl when necessary. Do not overmix after you add the flour.
- Don't be tempted to add more flour if the dough is crumbly. It will come together when you work it.
- Chill the dough: Chill the dough for at least 30 minutes before rolling out. If the dough is quite sticky while rolling, pop in the refrigerator for 15 minutes. The dough will be easier to handle.
- Move the dough around so to prevent it from sticking. Flour your cookie cutter for easy release.
- Note that ovens bake differently, so yours may take a little less or a little more time to bake.
- Do not overbake the cookies as they will turn out hard.
- Make Ahead & Storage Instructions: Cookies can be prepared up to 1 week ahead; Store in resealable plastic bags and freeze. Strawberry cream cheese filling can also be prepared 1 day ahead and be refrigerated.
- Strawberry sandwich cookies will keep fresh up to 4 days in the refrigerator covered airtightly.
- They will freeze well up to 3 months in an airtight container or a freezer safe plastic bag.
- Have any questions about the recipe or want to ask for substitutions? Please contact us.
Nutrition
Calories: 230kcalCarbohydrates: 37gProtein: 4gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 22mgSodium: 111mgPotassium: 100mgFiber: 2gSugar: 18gVitamin A: 262IUVitamin C: 6mgCalcium: 19mgIron: 2mg
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