Valentines Day Cookies
These soft, heart-shaped Valentines Day Cookies melt in your mouth and bring all the warm fuzzies—perfect for sharing or sneaking when nobody’s watching! Get ready for a fuss-free recipe that’ll have your kitchen smelling like vanilla and sugar love.
Ingredients
- 2¼ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp fine sea salt
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 1 large egg (room temperature)
- 2 tsp pure vanilla extract (or almond extract for a twist)
- 1 tbsp milk (dairy or soy, whichever you have on hand)
- Red and pink food coloring gel (AmeriColor for vibrant hues)
- Assorted sprinkles (heart-shaped or nonpareils)
Instructions
- In a medium bowl, stir together flour, baking powder, and salt until evenly blended. This little step keeps your cookies from ending up dense.
- Use a mixer on medium speed—beat until pale and fluffy, about 2 minutes. Tip: stop and scrape the sides once; makes a difference.
- Crack in the egg, then pour vanilla (or almond). Beat until the mixture looks silky and homogenous.
- Pour the tablespoon of milk to loosen the dough—if it feels parched, add a teaspoon more, but go slow.
- Split dough into two balls. Tint one ball pink and the other red, kneading lightly until the color feels evenly spread—wear an apron or use gloves.
- Wrap each ball in plastic and pop them in the fridge for 15–20 minutes. Chilled dough rolls out cleaner and keeps shapes crisp.
- Lightly flour your surface and rolling pin. Roll dough to about ¼-inch thickness, rotating pan to prevent sticking. Use a heart cookie cutter (2½ inches wide) and transfer shapes to a parchment-lined sheet.
- Sprinkle sugar crystals or nonpareils right on top so they stick. You’ll save a step later and lock in color.
- Slide the tray into a preheated oven. Bake for 8–10 minutes—edges should be just set, not brown. Watch closely; every oven’s personality differs.
- Let cookies rest on the tray for 2 minutes, then move to a wire rack. Once cooled, pipe simple royal icing or sandwich two cookies with pink buttercream for that show-stopping look.
Notes
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer life, freeze in a zip-top bag (layered with parchment) for up to 3 months. To enjoy from frozen, thaw at room temperature for 30 minutes—no oven needed. If you miss that just-baked warmth, pop cookies in a 300°F oven for 3–4 minutes or microwave on low power for 10–15 seconds.
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