About the Recipe
If you’re looking for a dessert that’s both charming and gluten-free, these heart-shaped sugar cookie cream sandwiches are the ultimate treat. Perfectly tender cookies are baked to golden perfection, then paired with a creamy, dreamy filling for a sandwich that’s as beautiful as it is delicious. Ideal for celebrations, gifting, or simply indulging your sweet tooth, these cookies combine festive presentation with a satisfying, melt-in-your-mouth texture.
Ingredients
Sugar Cookies
¼ cup oat flour
¾ cup glutinous rice flour
¼ cup tapioca flour, plus more for dusting
¼ cup cornstarch
1 cup sugar
2 teaspoons xanthan gum
¼ teaspoon kosher salt
7 tablespoons unsalted butter at room temperature
2 large eggs
Orange zest (from about 1 orange)
1 ½ teaspoons pure almond extract
½ teaspoon pure vanilla extract
Vanilla Cream Filling
1 cup heavy whipping cream
½ cup mascarpone cheese or cream cheese, softened
¼ cup powdered sugar
1 teaspoon vanilla extract
Topping
Powdered sugar, for dusting
Decorative sugar hearts or sprinkles (optional)
Preparation
Cookies
In a large bowl of a stand mixer equipped with the paddle attachment, combine sugar and orange zest with your fingertips for approximately five minutes to release the essential oils of the orange.
Next, add butter and beat on medium-high speed until the mixture becomes creamy, approximately two to three minutes.
Incorporate vanilla extract and salt, then beat until fully combined.
Reduce the mixer speed to low and gradually add flour, beating until just combined.
Position a rack in the center of the oven and preheat it to 325 degrees Fahrenheit.
In a stand mixer fitted with the paddle attachment, combine all the dry ingredients and mix on low speed until well blended.
Add the butter, then mix on low speed for approximately five minutes, or until fully incorporated. Add the egg, almond extract, and vanilla extract, and mix on medium-high speed until the dough separates from the sides of the bowl and forms a smooth ball.
Line two baking sheets with parchment paper or silicone baking mats.
Utilize a medium cookie scoop to achieve the correct size cookie. Press and use a cookie cutter to form the cookie dough into a heart shape ¼ inch thick.
Bake for seven minutes, or until the edges begin to turn golden brown.
Cream Filling
Whip heavy cream to soft peaks.
In another bowl, mix mascarpone, powdered sugar, and vanilla until smooth.
Gently fold whipped cream into mascarpone mixture until fluffy and pipeable.
Assemble the Cookie Sandwiches
Pipe or spoon cream onto the flat side of one cookie.
Top with another cookie, gently pressing to spread filling.
Dust tops with powdered sugar and add decorative hearts if desired.
Notes
Keep cookies pale for a soft, bakery-style texture.
Chill assembled cookies 15 minutes before serving for clean layers.
For sharper edges, chill cut cookies 10 minutes before baking.