These strawberry heart melting moments sandwich cookies are the perfect easy Valentine’s Day treat. The mini heart cookies just melt in your mouth with a classic vanilla sweetness pairing perfectly with the easy strawberry buttercream filling.
These mini heart sandwich cookies are great DIY gifts for Valentine’s Day, anniversaries, bake sales or just to give a little love to your friends and family!
These cute sandwich biscuits are also super easy to make, without the need for a heart-shaped cookie cutter or real piping bag. It also uses strawberry jam or jelly instead of fresh strawberries to simplify the recipe whilst keeping that delicious flavour.
✏️ Making a tasty and easy recipe
I love it when a sandwich cookie / biscuit is so buttery and soft that it melts in your mouth. These strawberry mini heart cookies are more buttery soft than shortbread, closer to a Viennese biscuit, and still have a satisfying bite. I love that they’re a little crisp on the outside but still deliciously crumbly and delicate.
Let’s face it, Valentine’s Day is all about sharing the love and what says “I love you” better than heart-shaped sweet treats? As a bit of a sugar addict, I think it’s one of the best Valentine’s Day gifts that you can give! Homemade gifts are so romantic and sweet. So I wanted to create a Valentine’s Day recipe that was quick and easy to whip up, as well as perfect for sharing.
This recipe uses strawberry jam or jelly to flavour the buttercream frosting filling. This is a much simpler and quicker method of making strawberry buttercream than using fresh strawberries. It still has that delicious strawberry taste and also gives your buttercream a gorgeous pink colour.
🥘 Ingredients notes
- When making your mini heart biscuits, it’s much easier to work with room temperature butter for the biscuit dough. This way it will mix in a lot better with the other ingredients without you having to fight it into smooth softness.
- When measuring your ingredients, I always recommend using weights rather than cups where possible for greater accuracy. Accuracy is important for the amount of flour used.
- It’s important to try to use a smooth jam for making your buttercream frosting filling. If there are large bits in your jam then it can make your buttercream lumpy and that can be an issue if you are choosing to pipe the buttercream inside the biscuits as it can clog the tip.
🔪 Equipment notes
- I like to use digital scales for weighing my ingredients as it's easier and more accurate than other scales. I'm a fan of these KitchenAid or Salter ones!
- Use measuring spoons for your teaspoon and tablespoon amounts where possible.
🍱 Cookie storage
I'd recommend storing your melting moments cookies in an airtight container at room temperature. They should keep fresh for up to 4 days, before they may start to go a bit stale.
💭 Top tips for success
- Once you’ve microwaved your strawberry jam or jelly and beaten it to a smooth syrup, it’s important to allow it to cool to almost room temperature before you add it to your buttercream. Adding hot jam to your buttercream will melt it and it will be too runny to sit in your cookie sandwich. If it is a bit too thin, you can put your frosting in the fridge for a bit to firm it up for use.
- If you’re planning to decorate your sandwich cookies using a dusting of icing sugar, then I find the easiest way to do this is to use a sieve. Hold the sieve high above the cookies and spoon a small amount of icing sugar into the sieve at a time, shaking it over the cookies as you do. This should give light and even coverage.
Piping the cookie dough into hearts:
My top tips for piping easy hearts using your cookie dough is to use a sturdy piping bag with no tip or a large round tip.
If you don’t have a piping bag, you can use a sandwich / freezer bag and cut off one of the bottom corners instead. When cutting off the corner, you only want to cut roughly an inch off, to give you a nice thickness when piping your dough into hearts.
Pipe a “v” shape from two lines of dough, starting thicker at the top of each line and meeting them at the bottom of the “v”. These will overlap a bit at the bottom, but that will holds your heart together.
See the picture below for an example of how the dough v-shapes looked before getting baking. They’ll turn into cute mini hearts, I promise!
If you’ve got any specific questions on making these easy strawberry heart melting moments sandwich biscuits, please feel free to leave a comment below and I’ll try my best to help out!
♻️ Alternatives and substitutions
I love the strawberry flavour of these sandwich biscuits, but they’d also taste great with different flavoured jams. Try swapping the strawberry jam for raspberry or cherry – it’s delicious!
The strawberry buttercream should be a nice baby pink colour with the amount of jam added, but if you’d like a more vivid colour, add a few drops of red or pink food colouring to your buttercream before filling the mini heart cookies.
Decorating your cookies:
I usually like to decorate these sandwich cookies quite simply, using only a light dusting of icing sugar.
However, if you’d like to personalise your heart-shaped Valentine’s Day cookies, you can make a little icing using the icing sugar and water, and pipe names or messages on top of your hearts. You can even add some food coloring to the frosting for added decoration.
For neatness, I usually choose to use a piping bag and nozzle to pipe the buttercream filling for these biscuits. You can pipe this in any way you choose, making little stars or drawing on lines.
I usually use a star-shaped piping tip, like this Wilton 1M open star, but a closed star tip would look pretty too! Also, it’s good to note that only the edges matter as you’re sandwiching your cookies together.
To make these strawberry melting moments cookies gluten-free, swap the plain / all-purpose flour for a gluten-free plain flour blend of the same quantity.
🧁 Other goodies
I definitely recommend that you whip up a batch of these easy strawberry heart melting moments sandwich cookies! But as an avid home baker, I’m sure you’re asking yourself “what next?”.
Well, if you love all things cookies and biscuits, then why not check out my recipe for passionfruit Viennese biscuits – they’re just as deliciously soft as these mini melting moments!
Or if you love all things fruity, made easy using jams, then take a look at my recipe for Bakewell cookie bars – the jam swirls on top are adorable!
Looking forward to some new recipes? Check out my Facebook, Instagram and Pinterest pages for a few sneak peeks and some sweet inspiration! Or if you’d like to hear about our latest recipes, why not subscribe to our newsletter?
Strawberry Heart Melting Moments Sandwich Cookies
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- ⅔ cups (150 g) unsalted butter (soft, room temperature)
- 3 tablespoon (45 g) icing/powdered sugar (plus extra for optional decoration)
- 1 cups (125 g) plain/all-purpose flour
- 2 tablespoon (30 g) cornstarch (cornflour in the UK)
- 1 teaspoon vanilla extract
- 3 ½ tablespoon (50 g) unsalted butter (soft, room temperature)
- ½ cups (100 g) icing/powdered sugar
- 3 ½ tablespoon (50 g) strawberry jam/jelly (smooth)
- Pre-heat oven: 190°C / 170°C (fan) / Gas Mark 5 / 375°F
- Cream the butter until soft, then add the remaining cookie ingredients and mix until a smooth and thick dough forms.
- Line a baking tray with parchment or a baking mat and add the dough to a piping bag (no tip) or fill a sandwich/freezer bag with the corner cut off (roughly an inch wide).
- Pipe a “v” shape with the dough, a few inches long. Making one dash at a time, starting each line at the top and meeting them together at the bottom of the v.
- Repeat the above step, piping as many “v” shapes as possible and leaving a few inches gap between each.
- Bake for 7-10mins until lightly golden at the edges then allow the biscuits to cool on a wire rack while you prepare the filling.
- While the cookies cool, beat the butter until smooth and fluffy, using a spatula or electric mixer. Slowly add in the icing sugar, stirring until smooth.
- Microwave the jam for 10 secs then stir until you get a smooth liquid. Allow this to cool for a few minutes to room temperature, then stir this into your buttercream, beating together until fully combined.
- Once the cookies have cooled, using a teaspoon or piping bag and star tip, cover the flat underside of one cookie with buttercream and lightly press the flat side of another on top, creating a sandwich.
- Repeat until all of the cookies have been filled and sandwiched, then lightly dust with icing sugar and enjoy.
Nutritional information is an estimate based on an online nutritional calculator, actual values may vary.