Do you want to impress your loved ones for Valentine’s day? These easy peasy two-tone cookies with just as easy to make white chocolate filling will do the trick! I made these with my kids the other day and they almost did everything themselves. Believe me, these marbled Valentine heart sandwich cookies with white chocolate filling are not hard to make! But don’t they look impressive?
My boys each made a batch of lemon cookie dough last week. In one batch we added some extra lemon zest. In the other batch we added a few drops of pink all natural food coloring (the concentrated juice of thawing strawberries will do the trick as well). For the marbled effect we mixed the 2 batches of dough slightly and rolled it out between 2 pieces of parchment paper. And that is it! Marbled dough ready to be chilled!
How we made these marbled Valentine heart sandwich cookies with white chocolate filling?
Making the marbled cookie dough
We started by making 2 batches of lemon cookie dough. In one batch we added some extra lemon zest, but no food coloring. In the other batch we added a few drops of pink all natural food coloring (the juice of thawing strawberries will work just as well).
For the marbled effect we mixed the 2 batches of dough slightly (we roughly divided each batch into 4 pieces and stacked them on top of each other and kneaded it just a little bit) then rolled it out between 2 pieces of parchment paper.
Rolling and cutting out the dough
The dough for these heart-shaped cookies is very soft, so after we rolled it out, I put it on a baking tray and slid it in the fridge for 30 minutes. Depending on the climate you live in (we live in Nicaragua so always hot) you’ll need to refrigerate it for up to an hour or put it in the freezer for a while (I am inpatient so that is what I usually do..).
Once the dough firmed up, we used a cookie cutter to cut out hearts.
The boys rolled out the leftover dough (and refrigerated it again to cut out more cookies) and divided the heart-shaped cookies over the parchment paper lined baking tray, leaving enough space between them (although the cookies are chilled so they won’t spread much, they still do a little bit).
Baking the heart-shaped cookies
We baked the marbled cookies in a preheated oven for 9-11 minutes, until the edges started to turn golden brown. Keep in mind that the cookies will firm up once they cool down. So don’t worry when they still feel soft when you take them out!
Making the white chocolate filling
While the cookies were in the oven, we made the filling for these marbled Valentine heart sandwich cookies with white chocolate filling. We melted the white chocolate (au bain marie/ double boiler, but you can also melt it in the microwave). Once it was melted, we took it off the heat and stirred in the maple syrup and oat milk until it was fully incorporated and smooth. I placed it in the refrigerator until the cookies had cooled off completely.
Essembling the sandwich cookies
We spread out a dollop of white chocolate filling on a cookie and placed another one on top and squeezed gently until the filling reached the edge.
We made a big pile of these marbled Valentine heart sandwich cookies with white chocolate filling and the three of us had one before our head cookie monster (dad) got home!
Testing the recipe for these marbled Valentine heart sandwich cookies with white chocolate filling was so much fun. Both the cookies and the filling are easy and quick to make. It simple and straight forward so next time the boys can definitely do it theirselves. They already said they are going to make them for us on Valentine’ day. LOVE!
A great activity to do on Valentine’s with your (little) loved ones. We sure love them. We hope you do to! They are
easy to make – a fun kid’s activity – not overly sweet – the perfect homemade gift for Valentine’s – & so delicious!
Check out my chocolate bark and brownie cookie recipe as well! They are easily transformed into Valentine treats!
Marbled Valentine heart sandwich cookies with white chocolate ganache
Equipment
- Rolling pin
- Heart shaped cookie cutter
- Parchment paper and a baking tray
Ingredients
For the dough
- 275 gr organic unrefined sugar (approx. 1¼ cup)(or sub Stevia or Xylitol if you want to stay away for calories)
- 170 gr (vegan) butter (approx 1½ stick)
- 2 small eggs
- 1 lemon (use juice (1½ tbsp) and zest (2 tsp))
- ½ tsp sea salt
- 2 tsp pure vanilla extract
- 360 gr gluten free all purpose flour (approx. 3 cups)(or sub regular all purpose flour or half white whole wheat flour/ half all purpose flour)
- 1 tsp xanthum gum (if the gluten free flour you are using doesn't contain it yet)
- 2-4 drops pink or red natural gel food coloring (or you could even use the juice of thawing strawberries which is usually pretty concentrated)
For the ganache
- 125 gr white chocolate (a bit less than 1 cup) (chips or chunks)
- 1 tbsp maple syrup
- 1 tbsp oat milk (or other type of milk)
Instructions
Cookie dough
- Start by making the cookie dough; in a medium mixing bowl whisk together butter and sugar. Once creamy, add eggs, vanilla, lemon juice and ¾ of the total amount of zest. Whisk until combined.
- Now add the flour and sea salt. Use a wooden spoon to mix it all together.
- Divide the dough in 2 batches. To one batch add the remaining ¼ of lemon zest, but no food coloring. To the other batch add a few drops of pink or red all natural food coloring (the juice of thawing strawberries will work just as well).
- For the marble effect, roughly divided each batch into 4 pieces and stacked them on top of each other alternating colors and just knead the two-toned dough it a little bit) then rolled it out between 2 pieces of parchment paper.
- The dough for these heart-shaped cookies is very soft, so after rolling it out, put it on a baking tray and slid it in the fridge for 30 minutes. Depending on the climate you live in you might need to refrigerate it for up to an hour or put it in the freezer for a while to speed up the process.
- Preheat the oven to 350F/175C.
Cut out the heart shapes
- Once the dough has firmed up, take the top piece of parchment paper off and use a cookie cutter to cut out hearts.
- Carefully take away the leftover dough (roll out the leftover dough and refrigerated it again to cut out more cookies).
- Divide the heart-shaped cookies over the parchment paper lined baking tray, leaving enough space between them to spread a bit.
Bake the cookies
- Bake the marbled cookies in a preheated oven for 9-11 minutes, until the edges start to turn golden brown. Keep in mind that the cookies will firm up once they cool down. So don't worry when they still feel soft when you take them out of the oven!
White chocolate ganache
- While the cookies are in the oven, make the ganache by melting the white chocolate (au bain marie/double boiler or you can also melt it in the microwave). Once melted, take the melted chocolate off the heat and stir in the maple syrup and oat milk until fully incorporated and smooth.
- Place it in the refrigerator, to firm up a bit, until the cookies have cooled off completely.
Assembling the sandwich cookies
- Spread out a dollop of ganache on a cookie and place another one on top of it. Gently press the cookies together until the filling reaches the edge.
- Store in an airtight container for up to 3 days.
Notes
DID YOU MAKE THIS RECIPE?
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