Ingredients
Equipment
Method
Making the Cookies
- Cream together the softened butter and granulated sugar in a mixing bowl until light and fluffy.
- Whisk together the all-purpose flour, Dutch cocoa powder, baking powder, and salt in another bowl.
- Gradually add the dry mixture to the creamed mixture, blending on low speed until just combined.
- Divide your dough into two equal halves and shape each into a disc. Wrap in plastic wrap and refrigerate for at least 1 hour.
- Preheat your oven to 350°F (175°C). Roll out one disc to about 1/8-1/4 inch thickness and cut out cookies with a heart-shaped cookie cutter.
- Bake the cookies for 9-10 minutes in the preheated oven and allow them to cool completely on a wire rack.
Preparing the Filling
- In a bowl, beat together the softened butter, half and half (or milk), vanilla, and salt until well combined.
- Gradually add the powdered sugar, mixing until smooth. Optionally tint the frosting with food coloring.
Assembling the Cookies
- Pipe the creamy buttercream filling onto half of the cooled cookies and place the remaining cookies on top to create sweet sandwiches.
- Optional: Dust with powdered sugar for an extra touch of sweetness!
Nutrition
Notes
Store leftover cookies in an airtight container at room temperature for up to a week. Chilling the dough is essential for shape retention during baking.