Ingredients:
For the Chocolate Cookies:
– 1 cup unsalted butter, softened
– 1 cup granulated sugar
– 1 large egg
– 1 teaspoon vanilla extract
– 2 cups all-purpose flour
– 3/4 cup unsweetened cocoa powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
For the Strawberry Buttercream:
– 1/2 cup unsalted butter, softened
– 1 1/2 cups powdered sugar
– 1/2 cup freeze-dried strawberries, ground into powder
– 1–2 tablespoons heavy cream or milk
– 1/2 teaspoon vanilla extract
For the Chocolate Glaze:
– 1 cup semi-sweet chocolate chips
– 1 tablespoon coconut oil or butter
Toppings:
– Red, pink, and white sprinkles
– Heart-shaped cutter
Directions:
1. In a mixing bowl, cream together butter and sugar until light and fluffy. Add egg and vanilla, and beat well.
2. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually mix the dry ingredients into the wet mixture until a dough forms.
3. Divide dough into two disks, wrap in plastic wrap, and chill for at least 1 hour.
4. Preheat oven to 350°F (175°C). Roll out the dough on a lightly floured surface to 1/4 inch thick. Cut out heart shapes with a cookie cutter and place on a lined baking sheet.
5. Bake for 8–10 minutes. Let cool completely on a wire rack.
6. For the strawberry buttercream, beat butter until creamy. Add powdered sugar and strawberry powder. Add vanilla and enough cream to reach desired consistency. Beat until fluffy.
7. Pipe or spread the buttercream onto the flat side of half the cookies, then top with remaining cookies to create sandwiches.
8. For the chocolate glaze, melt chocolate chips and coconut oil in a microwave or double boiler until smooth.
9. Dip the tops of the cookies or drizzle with glaze. Immediately decorate with sprinkles before chocolate sets.
10. Let set at room temperature or chill briefly to firm up the glaze.
Prep Time: 40 minutes | Cooking Time: 10 minutes | Total Time: 1 hour 30 minutes
Kcal: 290 kcal | Servings: 12 sandwich cookies
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