Buttery sweet sugar cookie sandwiches, filled with ruby red delicious strawberry coulis and topped with a dusting of icing sugar. So delicious and just in time for Valentine’s day!
I made strawberry coulis (puréed and strained cooked strawberries) as the filling, but you can use any kind of jam or a spread as a filling such as raspberry, apricot, black currant or chocolate hazelnut spread.
I wanted a beautiful, bright red and fairly clear filling, hence the strawberry coulis with the seeds strained, but any jam looks and tastes amazing with these.
These aren’t a traditional Linzer cookie made with almond flour (those are also on my to-make wish list), these use my favorite sugar cookie recipe as the base.
I’ll jump right into the sugar cookie and strawberry coulis recipes below.
Jump to RecipeI do have a few videos on how I made the cookies and assembled them as well:
Click HERE TO PLAY THE RECIPE MAKING VIDEO (It’s on Pinterest).
Video 1 – Recipes – How to Make the Sugar Cookies and Coulis
Click HERE TO PLAY THE ASSEMBLY VIDEO (It’s on Pinterest).
Video 2 – How to Assemble the Sweetheart Cookies
Please forgive me for the usual zillions of photos… If you have any comments or questions, please free to share below, or you can find me on Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube.
Happy baking!
xo,
Marian
p.s. The heart cutters I used are actually biscuit cutters, which you can find HERE.
Sweetheart Sugar Cookie Recipe
Sweetheart Sugar Cookie Recipe
Ingredients
- 2 cups salted butter, room temperature
- 2 cups granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 5 cups all-purpose flour
Instructions
- Cream the butter and sugar together in the bowl of an electric mixer on low speed. (Use the paddle attachment). Mix until thoroughly incorporated – for about one minute. Scrape down the sides of the bowl with a plastic spatula and mix again for a few seconds more. Over mixing the butter and sugar in this step will cause too much air to be incorporated into the dough. If you'd like a light and fluffy cookie, that's ideal, however the dough will spread more during baking; not ideal if you'd like the cookie to hold its shape.
- Add eggs and vanilla slowly and mix. Scrape down the bowl with your spatula at least once and mix again.
- Add all of the flour mixture to the bowl. Place a large tea towel or two small tea towels between the edge of the bowl and the electric mixer so that the flour won't escape. Mix on low speed for 30 seconds. Remove the tea towel and observe the dough mixing; when it clumps around the paddle attachment and peels away from the walls of the bowl it's ready. It's also important at this stage not to over mix the dough (the glutens in the flour develop and the dough can become tough).
- Roll the dough out between 2 large pieces of parchment paper. Place on a baking sheet and into the fridge for a minimum of 1 hour.
- Cut out cookie shapes. Place on parchment paper-lined baking sheet. Re-roll scraps and repeat. Make sure you have matching amounts of tops and bottoms of your cookies.
- Put cookie dough shapes back into the fridge for 10 minutes to 1 hour to chill again. They will then hold their shape better when baked.
- Preheat your oven to 350°F or 176°C.
- Bake cookies for 8-12 minutes or until the edges become golden brown. The baking time will depend on the size of your cookie.
- Let cookies cool to room temperature and decorate!
Notes
Strawberry Coulis Recipe
Thanks to my Dad for this coulis recipe! He’s a professionally trained chef and retired college culinary arts professor and I love his tip about preferring to use potato flour over cornstarch to thicken, as cornstarch may make the coulis cloudy.
Strawberry Coulis Recipe
Ingredients
- 500 grams fresh or frozen strawberries
- 250 grams granulated sugar
- 15 grams potato flour or cornstarch
Instructions
- Combine defrosted berries with sugar and bring to the boil slowly.
- Dissolve potato flour with just enough water to dissolve it.
- As soon as the strawberries start to boil, thicken with dissolved potato flour.
- Puree in food processor and strain all the seeds out.
- Wrap and cool in the fridge until ready for use.
Notes
These are beautiful! You left out the word butter, but I’m going to try them! Thanks for the recipe of a beautiful cookie ❤️
Well look at that, I forgot to type in the word butter! That’s kind of important, lol. Thanks so much for pointing that out, I will go and fix it. Happy baking Edee!