A delicious shortbread cookie with fresh raspberry filling makes these shortbread sandwich cookies perfect for so many occasions!

These layered heart shortbread cookies are perfect treats for Valentine’s Day or for your loved one’s birthday! Heart-shaped sandwich shortbread cookies give the look that you have baked all day!

A plate with shortbread sandwich cookies with heart cut outs and valentine sprinkles

This shortbread recipe is so versatile and you can use them as-is with coffee, iced or layered in sandwiches like we are doing today! You can also cut them in any shape that suits your holiday or occasion!

My husband is a huge raspberry lover so this easy raspberry filling makes these a great treat to say I love you! You could easily substitute strawberry as well!

Heart Shortbread Sandwich cookie with Valentine Sprinkles on a plate

You may also remember these heart-shaped cookies and milk cubes I made for the kids! They are a fan favorite also and a great after school special treat!

Heart Cookies and Milk at thatswhatchesaid.net

Shortbread Cookie Ingredients:

Cookie Ingredients:

  • 3 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 cup butter
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 1 tablespoon vanilla extract
  • 2 tablespoons cream of tartar

Raspberry Filling Ingredients

  • 4 ounces cream cheese
  • 1/2 cup butter
  • 1 teaspoon vanilla extract
  • 3 cups powdered sugar
  • 8 fresh raspberries
A long white plate with a heart circle and square shortbread sandwich cookie with heart centers

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Heart Shortbread Sandwich Cookies Kitchen Tools:

Baking sheet with shortbread cookies sandwiching raspberry filling
Shortbread heart cookies sandwiched with raspberry filling stacked on a plate

Note for Raspberry Filled Shortbread Sandwich Cookies

The dough requires at least 4 hours to chill and the filling 1 hour. So plan for that when making these cookies! I like to mix up the dough and the filling and have them both chilling so when I am ready to roll, everything is done!

Heart Shortbread Cookie Recipe

YIELD 12 sandwich cookies

Shortbread Sandwich Cookies

PREP TIME 30 minutes
COOK TIME 10 minutes
Chilling Time 4 hours
TOTAL TIME 4 hours 40 minutes
A delicious shortbread cookie with fresh raspberry filling makes these shortbread sandwich cookies perfect for so many occasions!
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Ingredients

Shortbread Cookie Ingredients

  • 3 ½ cups All Purpose flour
  • 1 ½ cups granulated sugar
  • 3 each eggs, large
  • 1 cup butter, softened
  • 1 tbsp Vanilla Extract
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • ¼ tsp salt

Raspberry Filling Ingredients

  • 4 ounces cream cheese
  • ½ cup butter
  • 1 tsp Vanilla Extract
  • 3 cups powdered sugar
  • 8 each raspberries, fresh

Instructions

Shortbread Cookies

  • In a large mixing bowl, add butter and whip with a hand mixer until creamy.
  • Continue mixing while adding sugar gradually until fluffy.
  • Add eggs, one at a time making sure fully incorporated before adding the next egg.
  • Stir in vanilla
  • In a separate bowl, combine flour, cream of tartar, salt and baking soda.
  • Add flour mixture to butter mixture in 1 cup increments, again making sure that it is fully incorporated before adding the next cup.
  • When it reaches cookie dough consistency, form into a ball and place in the bowl. Cover and chill for a minimum of 4 hours (overnight is best!)
  • Preheat oven to 375 degrees F
  • Line a baking sheet with parchment paper.
  • Roll the dough to approximately 1/8 inch thick.
  • Cut with cookie cutters. Since making sandwich cookies it's important to cut even numbers of cookies. Half of the cut shapes will have a smaller shape cut from the center (top of cookie sandwich)
  • Bake all pieces for 6-8 minutes until lightly brown on bottoms. The tops of the cookies will remain light-colored.
  • Cool completely on a wire cooling rack.

Raspberry Filling

  • Combine butter, cream cheese, raspberries, and vanilla with 2 cups of the sugar and beat it with a hand mixer until fluffy.
  • Add additional sugar to the mixture to achieve a spreadable consistency.
  • chill, covered for 1 hour.

Assembling the Sandwich Cookies

  • Spread raspberry filling on each of the bottom halves (whole cookies) and top with a cut-out cookie.
  • You may add sprinkles or other garnish to the centers of the cookies if you wish or leave as is.

Notes

4 inch cookie cutters were used for the cookies and 2 inch cutters for the cutouts.  Yeild will fluctuate with the size of the cutter you use.  

Nutrition

Serving: 1sandwich cookie | Calories: 588kcal | Carbohydrates: 84g | Protein: 5g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 72mg | Sodium: 375mg | Potassium: 139mg | Fiber: 1g | Sugar: 55g | Vitamin A: 836IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 2mg
Tried this recipe?Mention @thatswhatchesaidlife or tag #thatswhatchesaid!

Heart Shortbread Cookie Storage instructions

Store these in an airtight container in the refrigerator. When I want to serve, I let rest on the counter for about 30 minutes and they are perfect!

PIN Heart Shortbread Sandwich Cookies

Easy and delicious shortbread cookies sandwiched around fresh raspberry filling!

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