These Valentine Sugar Cookies are sweet, buttery, and irresistibly charming. Soft heart-shaped sugar cookies are sandwiched with a light whipped raspberry cream, then dipped in smooth chocolate for an elegant finish. They are perfect for Valentine’s Day, special celebrations, or anytime you want to share a homemade treat made with love.
Why You’ll Love This Recipe
These cookies are easy to make with simple pantry ingredients and no special equipment. The dough is soft and reliable, holding its shape beautifully while baking. The combination of crisp-edged sugar cookies, fruity raspberry cream, and chocolate creates a balanced dessert that looks impressive but is approachable for bakers of all skill levels. They are also versatile, making them great for gifting or enjoying year-round.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the sugar cookies
170 g unsalted butter, softened
150 g granulated sugar
1 large egg, at room temperature
2 teaspoons vanilla extract
280 g all-purpose flour
¼ teaspoon salt
For the raspberry whipped cream
150 g frozen raspberries
150 ml double cream
50 g icing sugar
For decorating
150 g chocolate of choice, melted
2 tablespoons sprinkles or freeze-dried raspberries
Directions
In a large bowl, cream together the softened butter and granulated sugar until smooth. Add the egg and vanilla extract and mix until fully combined. Sift in the flour and salt, then mix until a soft dough forms. Divide the dough into two equal portions.
Place one portion of dough between two sheets of baking parchment and roll it out to about 5 mm thickness. Transfer it to the refrigerator and chill for at least 1 hour. Repeat with the second portion.
Preheat the oven to 160°C fan and line baking trays with parchment paper. Remove the chilled dough from the fridge and cut out heart shapes using a cookie cutter. Arrange the cookies on the prepared trays, leaving space between each one.
Bake for 8–10 minutes, rotating the tray halfway through, until the edges are lightly golden. Allow the cookies to cool for 5 minutes on the tray, then transfer to a rack to cool completely.
To prepare the raspberry whipped cream, place the frozen raspberries in a small saucepan over medium heat. Cook for 4–5 minutes until softened and juicy. Push the raspberries through a sieve to remove seeds, then return the smooth juice to the saucepan. Simmer for about 5 minutes until reduced to 1–2 tablespoons. Set aside to cool.
Whip the double cream with the icing sugar until soft peaks form. Add 1–2 tablespoons of the cooled raspberry reduction and whip again until medium-soft peaks form.
To assemble, spread about 1 teaspoon of raspberry cream onto the flat side of one cookie and top with another cookie to form a sandwich. Chill the assembled cookies in the fridge for at least 1 hour.
Dip half of each chilled cookie into the melted chocolate and decorate with sprinkles or freeze-dried raspberries. Allow the chocolate to set before serving.
Servings and timing
This recipe makes about 20–30 sandwich cookies, depending on the size of the cutter.
Preparation time is approximately 1 hour and 30 minutes, including chilling.
Baking time is about 10 minutes per batch.
Variations
You can replace the raspberry filling with strawberry, blueberry, or mixed berry cream. For a simpler version, use jam or buttercream instead of whipped cream. The cookies can also be left plain without chocolate for a more classic sandwich cookie. Adding a few drops of food coloring to the dough or filling can create a more festive look.
Storage/Reheating
Assembled cookies should be stored in an airtight container in the refrigerator for up to 3 days. Plain sugar cookies can be stored at room temperature for up to 5 days or refrigerated for up to 10 days. Plain cookies may also be frozen for up to 3 months. Assembled cookies are not suitable for freezing.
FAQs
Can I make the dough ahead of time?
Yes, the dough can be rolled out and chilled in the refrigerator overnight before baking.
Do I need an electric mixer?
No, the dough can easily be mixed by hand with a wooden spoon or spatula.
Can I use fresh raspberries instead of frozen?
Yes, fresh raspberries work well, though frozen ones are often more economical.
What type of chocolate works best?
Milk, dark, or white chocolate all work well, depending on your preference.
How do I keep the cookies from spreading?
Chilling the dough before baking is essential to help the cookies keep their shape.
Can I flavor the cookies differently?
Yes, you can replace vanilla with almond extract or add a little lemon zest for variation.
How thick should I roll the dough?
About 5 mm thickness is ideal for even baking and sturdy sandwich cookies.
Are these cookies suitable for gifting?
Yes, they make a beautiful homemade gift, especially when packaged carefully.
Can kids help make this recipe?
Absolutely, cutting out shapes and decorating makes it a fun activity for kids.
Why should the cookies be chilled before dipping in chocolate?
Chilling helps the filling set, preventing the cookies from sliding apart during dipping.
Conclusion
Valentine Sugar Cookies are a delightful way to celebrate love and special moments. With their tender texture, fruity filling, and chocolate finish, they are as enjoyable to make as they are to eat. Whether shared as a gift or enjoyed at home, these cookies are sure to bring smiles and sweet memories.
These Valentine Sugar Cookies are tender heart-shaped sandwiches filled with raspberry whipped cream and dipped in chocolate. A charming, delicious treat perfect for Valentine’s Day or special occasions.
Ingredients
170 g unsalted butter, softened
150 g granulated sugar
1 large egg, at room temperature
2 teaspoons vanilla extract
280 g all-purpose flour
¼ teaspoon salt
150 g frozen raspberries
150 ml double cream
50 g icing sugar
150 g chocolate of choice, melted
2 tablespoons sprinkles or freeze-dried raspberries (for decorating)
Instructions
In a large bowl, cream together butter and granulated sugar until smooth. Add egg and vanilla and mix well.
Sift in flour and salt. Mix until a soft dough forms. Divide into two portions.
Roll each portion between parchment paper to 5 mm thickness. Chill for at least 1 hour.
Preheat oven to 160°C fan. Line trays with parchment. Cut out heart shapes and place on trays.
Bake 8–10 minutes until edges are lightly golden. Cool completely.
Cook raspberries in a saucepan until soft. Press through a sieve to remove seeds and reduce to 1–2 tbsp over heat. Cool completely.
Whip cream and icing sugar to soft peaks. Add raspberry reduction and whip to medium-soft peaks.
Spread 1 tsp raspberry cream on one cookie and sandwich with another. Chill for 1 hour.
Dip half of each chilled cookie in melted chocolate and decorate with sprinkles or freeze-dried raspberries. Let chocolate set before serving.
Notes
Use jam or buttercream as an easy filling alternative.
Cookies can be decorated with colored sugar or left plain.
Chilling helps maintain shape and keeps sandwiches firm during dipping.
Try almond extract or citrus zest for flavor variations.
