snowy mountain

Heart Sandwich Cookies

Trails and cookies are reliable on Valentine’s Day. Here are the heart-shaped cookies I like! I don’t have a heart-shaped cookie cutter, and hand-cut ones are nicer anyway, right? Check out my Valentine’s Day blog post about training zones too, cause we all love some training theory once a year…

Total time (including baking): 1 hour. Makes about 30 heart-shaped sandwich cookies.

Materials: Mixing bowl; measuring vessels; beaters; baking pan. Missing materials or ingredients? Look here.

Ingredients (Substitutions):


  • ½ stick butter softened
  • ¼ cup tahini
  • 1 tbsp molasses
  • 2 tbsp hot water
  • 200 grams sugar
  • Dash salt
  • 40 grams cocoa powder
  • 100 grams all purpose or spelt flour

Chocolate glaze (optional):

  • 4 oz dark chocolate

Ganache filling:

  • ¼ cup heavy cream
  • 6 oz semisweet chocolate


  1. Preheat oven to 375˚F.
  2. In a mixing bowl, beat together: ½ stick softened butter, ¼ cup tahini, 1 tbsp molasses, 2 tbsp hot water, 200 grams sugar, and dash of salt.
  3. Using your hands or a powerful mixer, mix in 40 grams cocoa powder and 100 grams flour.
  4. Refrigerate 20 minutes, then roll thin between sheets of parchment. Cut into desired shapes.
  5. Bake at 375˚F for 5-7 minutes. Let cool on pan before transferring to rack and icing.
  6. To make glaze: Melt the 4 oz chocolate. Be careful not to burn it (I like to just stick it in the microwave). Dip cooled cookies into glaze. Add sprinkles if desired. Refrigerate about 20 minutes.
  7. To make filling: Melt 6 oz chocolate with the ¼ cup heavy cream in the microwave gently. Allow to cool slightly, then spread or pipe onto the cookies and form sandwiches!

Greetings from our kitchen!

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