Double Heart Sugar Cookies
Prep time
Cook time
Total time
Heart cut out sugar cookies sandwiched together with a delicious pink frosting and topped with sanding sugars. Happy Valentine's day or just because, these cookies are a joy to share!
Recipe type: Cookies
Serves: 12
  • Sugar Cookies
  • 8 ounces soft butter (1 cup or 2 sticks)
  • 7 ounces white granulated sugar (1 cup)
  • 1 whole egg
  • 2 tsp pure vanilla
  • 12 ounces all-purpose flour, preferably unbleached ( 2¾ cups)
  • ¾ tsp baking powder
  • ½ tsp salt
  • 3 cups powdered sugar
  • 3 TBL melted butter
  • 1 tsp pure vanilla
  • Milk or water as needed to thin
  • pink food coloring
  2. Cream softened butter and sugars together until mixed well.
  3. Add whole egg and vanilla. Beat well.
  4. Add flour, baking powder and salt and mix until soft dough forms.
  5. Cover bowl and chill for 20 - 30 minutes.
  6. Roll dough ¼ inch thick with rolling pin, using extra flour as needed.
  7. Cut out shapes using heart cookie cutter and place on silpat or parchment lined cookie sheet. This will be your bottom cookie. Cut out second heart cookie, then using a smaller cutter, cut out the middle to make the tops. I save the middle hearts and bake them too for mini cookie hearts. ( like doughnut holes)
  8. Bake in 350 degree oven 10-12 minutes. Longer baking times will result in crispier cookies if you prefer. If you save the middle of the top of the hearts, bake the mini ones only 6-8 minutes.
  9. Cool on baking sheet for 15 minutes, then allow to cool completely on separate rack.
  10. Frost with icing and spinkle with sanding sugars.
  11. ICING
  12. Mix powdered sugar and 3TBL melted butter together just briefly. Add milk and vanilla and beat until smooth. Tint with pink food coloring as desired. If icing is too thin, add more confectioner's sugar or chill for 15 minutes until thickened and creamy.
I usually make an extra "top" cookie as sometimes they break as you are assembling the heart sandwiches. Be sure to watch the tops carefully as they will bake in a minute or two less than the bottoms. Bake the tops and bottoms of the heart sandwiches on separate cookie sheets.

I also tinted some of my frosting with a gold food coloring as shown in this photo. Be creative!

*You can also save the cut-out mini hearts and bake them too! Take a few minutes off your bake time for them also. I usually sprinkle them prior to baking with sanding sugars. Bite size and yummy!
Recipe by Country Cupboard Cookies at