Description
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.
- Prep Time: 1 hour 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 180
- Sugar: 12g
- Sodium: 40mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
