Frosted Valentine Cookies
User Reviews
5
Frosted Valentine Cookies
Description
These Frosted Valentine Cookies begin with a dough made from all-purpose flour, baking powder, salt, softened butter, granulated sugar, and egg yolks combined with vanilla and milk. The dough is chilled for 2 hours or up to 2 days, which firms it for rolling and cutting clean heart shapes. Cookies are rolled very thin (1/8 inch) and cut with heart cookie cutters, baked at 350 degrees Fahrenheit until edges just start to firm. Re-rolling scraps is possible, with chilling if dough softens.
Royal icing is made with pasteurized egg whites (or the leftover whites from cookie dough eggs) mixed with powdered sugar and vanilla to create a smooth, pipeable consistency. Tips include alternatives using meringue powder, adjusting icing thickness with water or sugar, and working promptly to decorate before the icing sets. Sprinkles or other decorations should be added quickly. Icing can be spread with spatulas or brushes if piping bags are not available.
Both the cookie dough and royal icing can be made up to three days ahead and stored refrigerated. Dough and icing also freeze well up to two months, providing convenience. The cookies are well suited for festive occasions requiring detailed decoration.
For royal icing, leftover egg whites from cookie dough may substitute pasteurized whites but carry some food safety risk.Meringue powder can replace egg whites for a safer royal icing alternative with adjusted water amounts.Work quickly when decorating with royal icing and sprinkles as the surface dries fast.If royal icing stiffens, loosen with a few drops of hot water.A damp paper towel over icing helps prevent hardening if pausing during decorating.Dough and royal icing can be prepared and refrigerated up to 3 days ahead or frozen up to 2 months.
Ingredients
For the Sugar Cookies:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup butter softened (2 sticks)
- 1 cup granulated sugar
- 2 large egg see note 1, yolk
- 1 teaspoon vanilla extract
- 1/3 cup milk
For the Royal Icing:
- 3 ounces egg pasteurized, white
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
Instructions
To make the cookie dough:
- In a large bowl, sift together flour, baking powder, and salt. Set aside.
- In a stand mixer with the paddle attachment on medium speed, or with an electric mixer, beat butter and sugar until pale and fluffy. Beat in egg yolks and vanilla.
- Reduce mixer speed to low and gradually add flour mixture and milk until just incorporated. Scrape dough on to a floured work surface, shape into a ball, and wrap in plastic wrap. Chill at least 2 hours or up to 2 days in advance.
To bake the cookies:
- Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone mats.
- On a floured surface, roll chilled dough between parchment paper or wax paper to 1/8-inch thickness. Cut with heart-shaped cookie cutters. Transfer to prepared baking sheets with an offset spatula.
- Repeat with the remaining dough. Scrape all remnants together and re-roll. If the dough becomes too soft or sticky, refrigerate an additional 10 minutes.
- Bake until the edges are lightly browned, about 8 to 10 minutes (if thicker than 1/8 inch, they may take 10 to 15 minutes). Transfer to wire racks and cool completely before decorating with frosting (recipe follows).
To make the royal icing:
- In a stand mixer fit with the whisk attachment on medium-high speed, add the egg whites and vanilla and beat until foamy.
- Reduce mixer speed to low and add the powdered sugar until just incorporated and shiny. Beat on high for 5 to 7 minutes or until the mixture is thick and glossy with stiff peaks.
- Add food coloring if desired, then transfer to piping bags or spread with a spatula. If using sprinkles or sugar, add quickly before the frosting hardens.
- To make in advance, store in an airtight container in the refrigerator for up to 3 days.
Notes
- Use pasteurized egg whites for safety in royal icing or leftover yolks from dough eggs for raw whites with caution.
- Meringue powder can replace egg whites, mixing with water and powdered sugar as an alternative royal icing base.
- Add sprinkles and decorations quickly before the icing surface hardens.
- Thin stiff royal icing with small amounts of hot water to restore spreadability.
- Cover royal icing with a damp towel if taking breaks to prevent hardening.
- Cookie dough and royal icing hold well refrigerated for up to three days or can be frozen for up to two months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Calories | 244kcal | 12% |
| Carbohydrates | 41g | 14% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 36mg | 12% |
| Sodium | 142mg | 6% |
| Potassium | 31mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 262IU | 5% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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