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Tasty Thursday – Valentine’s Day Cookies

Happy Valentine’s Day!

My favorite part of this holiday? Baking of course! This year I made heart shaped strawberry cookie sandwiches.
They were tasty and cute and even the hubby enjoyed them!

For the Cookies:

1½ cups all-purpose flour
¾ cup cake flour
1 teaspoon baking powder
½ teaspoon salt
1 cup granulated sugar
strawberry juice (I used Wyman’s of Maine frozen strawberries)
½ cup unsalted butter, at room temperature
2 egg yolks
2 tsp vanilla

For the Filling:

½ cup unsalted butter, at room temperature
2¾ cups powdered sugar
more strawberry juice and 1/4 cup of frozen strawberries (thawed of course!)
2 tsp vanilla


1. Make the Cookies: Whisk together both flours, the baking powder and salt in a medium bowl; set aside.

2. In the bowl of your mixer, rub together the sugar and strawberry juice with your fingertips until the juice is evenly distributed and all of the sugar has been moistened. Add the butter to the bowl and beat on medium speed until the mixture is light and fluffy, about 3 minutes. Add the egg yolks and beat until combined, scraping down the bowl as necessary. Reduce the speed to low and add the flour in three batches, alternating with the strawberry juice, beginning and ending with the flour. Mix just until the dough comes together. Transfer the dough to a piece of plastic wrap, pat it into a 1-inch disk, wrap in the plastic wrap and refrigerate for at least 30 minutes, or until firm.

3. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.

4. Roll out the dough on a lightly floured surface to about ?-inch thick. Use a small heart shaped cookie cutter to cut out as many cookies as possible and transfer them to the prepared baking sheets, spacing them 1-inch apart. Gather together the dough scraps and repeat to get as many hearts as possible. Refrigerate the baking sheets (with the cookies on them) for 15 minutes.

5. Bake the cookies until just barely golden brown around the edges and still very light in color in the middle, about 12 minutes. Immediately remove the cookies to a wire rack and cool completely before assembling.

6. Make the Filling: Beat together the butter, powdered sugar on medium speed until light and fluffy, about 5 minutes. Add the strawberries and juice, increase the speed to medium-high and beat until creamy and fluffy, about 2 minutes. Make sure to use a wire beater!

7. Assemble the Cookies: Match up the cookies by size, then spread about 1 tablespoon of filling onto the flat side of half the cookies. Top with the matching cookie and press down slightly so the filling is pushed to the edges. The cookies can be stored in an airtight container at room temperature for up to 5 days.


Recipe adopted from Brown Eye’d Baker’s Grapefruit cookies

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