Ingredients

The following ingredients have 4 Servings
  • 1 cup unsalted butter (softened)
  • 1 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 3/4 cup Dutch-process cocoa powder
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup unsalted butter (softened)
  • 1 tablespoon half and half
  • 2 cups powdered sugar
  • 2-3 drops red food coloring

Instruction

  • In a large bowl, whisk together flour, cocoa powder, baking powder, and salt.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar for 2 minutes until light and fluffy. Then add in the egg and vanilla extract and beat for 2 more minutes.
  • Slowly add in the flour mixture and mix until all combined and well-incorporated.
  • Divide dough in half and shape into two discs. Wrap each disc in plastic wrap and chill in the fridge for 30 minutes.
  • In the meantime, preheat oven to 350 °F and line baking sheets with parchment paper or silicone baking mats.
  • Taking a portion of the dough out of the fridge at once, turn dough onto lightly floured surface and roll the dough to about 1/4-inch thickness. Use a heart-shaped cookie cutter (or a round cookie cutter) to cut out the dough and transfer them to the prepared baking sheet.
  • Repeat until all your dough has been used up. Bake for 12 minutes then transfer to wire rack to cool completely.
  • While the cookies are cooling, make your buttercream.
  • Cream together butter and half and half, then slowly add the powdered sugar. Once it's all combined, about 2 minutes, add the red food coloring. Add more for a darker red color, if desired.
  • Pipe the buttercream onto one half of the cooled cookies and sandwich together with another half.
  • Store in an airtight container for up to 5 days.