Ingredients
Method
- Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cornstarch, baking soda, salt, and cocoa powder (if using). Set aside.
- In a large bowl or stand mixer, cream the butter and sugar on medium-high speed until light and fluffy (about 3 minutes). Beat in the egg, vanilla, and vinegar.
- Reduce speed to low. Add half the flour mixture, followed by the buttermilk, and then the remaining flour mixture. Mix just until combined. Do not overmix.
- Fold in the pink gel food coloring until you reach your desired color.
- Transfer batter to a piping bag with a large round tip. Pipe 1.5-inch circles or V-shapes (for hearts) onto the prepared pans, spacing them 2 inches apart.
- Bake for 9-11 minutes, or until the tops spring back when lightly touched. Allow to cool completely on the pan or a wire rack.
- Make the filling: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until fluffy.
- Pipe filling onto the flat side of half the cookies and sandwich with the remaining halves. Enjoy!
Notes
Storage: Store in an airtight container in the refrigerator for up to 5 days. Serve at room temperature.