Description
These delightful Heart Shaped Sandwich Cookies are a perfect treat for any occasion. Featuring a tender, lightly pink cookie base flavored with vanilla and naturally colored with beet juice, they are filled with a smooth, creamy vanilla buttercream. Easy to make and beautifully festive, these cookies are sure to impress both in taste and appearance.
Ingredients
Cookie Dough
- 1 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 stick unsalted butter (softened)
- 1/2 cup sugar
- 1 egg (room temperature)
- 1/2 teaspoon vanilla extract
- 1/2-1 teaspoon beet juice
Filling
- 1/4 cup unsalted butter (softened)
- 1 1/2 cups powdered sugar
- 2 teaspoons pure vanilla extract
- 1 to 2 tablespoons whole milk (if needed)
Instructions
- Prepare Dry Ingredients: Whisk together the flour, baking powder, and salt in a medium bowl. This ensures the leavening and seasoning are evenly distributed throughout the dough.
- Make the Dough: In a larger bowl, beat the softened butter and sugar on medium speed using a mixer until the mixture is pale and fluffy, about 3 minutes. Then beat in the egg and vanilla extract. Reduce mixer speed to low and gradually add the flour mixture, beating just until combined.
- Add Color and Chill: Add beet juice to the dough and mix, then knead briefly by hand until the dough has an even pink shade. Flatten the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least one hour or up to overnight to firm up.
- Roll and Cut: Remove the dough from the refrigerator and allow it to come to room temperature for about 10 minutes. Preheat your oven to 325°F (163°C) and position racks in the top and lower thirds. On a lightly floured surface, roll the dough to just under 1/4 inch thick, adding more flour as needed to prevent sticking. Use a heart-shaped cookie cutter to cut out even numbers of cookies.
- Freeze Before Baking: Place the cookies 1 inch apart on parchment-lined baking sheets and freeze until very firm, about 15 minutes. This helps maintain their shape during baking.
- Bake Cookies: Bake the cookies in the preheated oven for 8-10 minutes, rotating the baking sheets halfway through for even baking. Once done, allow the cookies to cool completely on the baking sheets set on wire racks.
- Make the Filling: While the cookies cool, beat the softened butter on medium-high speed until fluffy, approximately 3 minutes. Reduce mixer speed to low and gradually add powdered sugar, beating until fully combined. Beat in the vanilla extract. If the frosting is too thick, add milk one tablespoon at a time until the desired spreadable consistency is achieved.
- Assemble Sandwich Cookies: Spread the filling onto the bottom side of half the cooled cookies. Top each with the remaining cookies to create sandwiches, pressing gently to seal.
Notes
- Beet juice provides a natural pink coloring for the dough; adjust quantity to achieve desired color intensity.
- Chilling and freezing the dough before baking help cookies maintain their heart shapes without spreading.
- If frosting feels too thick, add milk gradually to prevent it from becoming too runny.
- Store sandwich cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
