Easy Valentine Sandwich Cookies

Easy Valentine Sandwich Cookies


"This recipe makes 17- 3 inch sandwich cookies and 17 - 1 1/2 inch heart shaped cookies. You'll need a 3-inch heart shaped cutter and a 1 1/2-inch heart shaped cutter. Frost with Pink Valentine Frosting (see recipe)."
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servings 210 cals
Serving size has been adjusted!

Original recipe yields 17 servings



  • Calories:
  • 210 kcal
  • 10%
  • Fat:
  • 11.3 g
  • 17%
  • Carbs:
  • 24.7g
  • 8%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 156 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. In a large bowl, cream together butter and confectioners' sugar. Beat in egg, vanilla and almond extract. Mix well.
  2. In a medium bowl, stir together flour, baking soda and cream of tartar; blend into the butter mixture. Divide dough into thirds and shape into balls.
  3. Working with 1/3 of dough at a time, roll out dough into desired thickness on a lightly floured surface. For each heart sandwich cookie, cut out 2 3-inch hearts. Cut out the center of ONE of the 3-inch hearts with the 1 1/2-inch cutter.
  4. Place each piece separately on an ungreased cookie sheet, 1 - 2 inches apart. Bake in a preheated, 350 degrees F (175 degrees C) oven until lightly browned (7-8 minutes for 1/4 inch thick cookies). Cool completely on wire rack. Frost bottom cookie with Pink Valentine Frosting and place an open centered cookie on top to form the sandwich. Also frost the small 1 1/2 inch hearts and serve as separate cookies.


  1. 138 Ratings

Most helpful positive review

I made over 400 Valentine Sandwich cookies for my dessert business clients this year using this recipe. I personally don't like crisp/cut-out sugar cookies, but everyone went NUTS over these co...

Most helpful critical review

I was very dissapointed with this recipe. I followed it exactly, and used confectioner's sugar instead of flour to roll it out. The dough was absolutely delectable, but the finished cookie did...

I made over 400 Valentine Sandwich cookies for my dessert business clients this year using this recipe. I personally don't like crisp/cut-out sugar cookies, but everyone went NUTS over these co...

I consider myself a cookie connoisseur, and this recipe is fabulous! There is no need to refrigerate the dough if you roll it between two pieces of parchment paper. I've had great success usin...

As far as cookies go, I prefer drop cookies (much easier!) but for quick cutouts, these worked rather well. The frosting / sandwiching took a while for me, but that's my own doing, not the recip...

This recipe is absolutely DELICIOUS!! I did make a few changes. I used lemon extract in place of the almond extract. I also used seedless raspberry jam to sandwich the cookies together and d...

Delicious cookies - very light and buttery. The dough isn't as easy to work with as I thought is would be. That is until I got the hang of it by rolling between two pieces of lightly floured w...

I have been searching for a while now for a cookie that my mum use to make for me to bring to school for valentines day. To make the cookie more like hers, I omitted the icing and used seedless ...

Very easy to make and the taste is great. But be sure to place cookie at least 1 inch away from each other, they really "grow" during baking.

Excellent,Excellent!!! I used previous advice and chilled the dough. I made single cookies for St. Patties Day. The first batch puffed up and did not keep their shape well. I then made cut outs ...

I don't know how anyone can say you could work with this dough at room temperature. I had to refrigerate it for over an hour before I could roll it out without sticking. Other than that, they ...