Pink and White Valentines Day cookies
User Reviews
5
Pink and White Valentines Day cookies
Description
The dough is made from all-purpose flour combined with baking powder, baking soda, and salt. Butter and granulated sugar are creamed until light, then combined with egg, vanilla, and sour cream to create a rich batter that bakes into soft, slightly puffed cookies with lightly browned edges. Parchment-lined sheets and measured scoops ensure uniform size and spacing during baking.
The icing is a thick, smooth glaze made by mixing powdered sugar with milk, corn syrup, and vanilla extract. Part of the icing is tinted with finely ground freeze-dried strawberries for a natural pink color and fruity note, creating a two-tone decoration option. Cookies cool completely before icing to prevent melting the glaze.
The cookies offer a tender crumb and subtle vanilla flavor complemented by the sweet, glossy icing. They suit seasonal celebrations or occasions requiring a colorful cookie option.
Ingredients
- 1¾ cup all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 12 tbsp butter softened, unsalted
- 1 cup granulated sugar
- 1 egg room temperature, large
- 1 tsp vanilla extract
- ½ cup sour cream
icing
- 5 cups powdered sugar
- ¾ cup milk divided, whole
- 2 tbsp light corn syrup
- ½ tsp vanilla extract
- ⅓ cup freeze dried strawberries (One 1.8 ounce bag) finely ground
Instructions
- Preheat oven to 350˚F.
Cookies:
- In a mixing bowl whisk together flour, baking powder, baking soda, and salt.
- In another mixing bowl beat butter until light and fluffy. Add sugar and continue to beat together until fully incorporated. Scrape down side of bowl.
- Add egg and vanilla and stir together.
- Add flour mixture and sour cream and stir together until fully incorporated and no dry spots remain.
- Line a baking sheet with parchment and using an ice cream scooper, scoop 1/4 cup sized scoops onto the prepared baking sheet, 2 inches apart (this will have to be done in batches).
- Place cookies in oven and bake for 15 to 18 minutes or until cookies puff up and are barely brown around the edge.
- Remove from oven and repeat until all batter has been used.
- Transfer baked cookies onto a cooling rack and cool completely.
Icing:
- Place powdered sugar, 1/2 cup milk, corn syrup, and vanilla into a mixing bowl and stir together until a thick and smooth icing forms. Divide icing into two bowls and stir freeze dried strawberries and remaining milk into one of the bowls until fully incorporated and smooth.
To Assemble:
- Turn cookies so flat sides are up and spread half of each cookie with white icing. Place cookies into the refrigerator so icing can set, about 10 minutes. Once icing has set, spread other half of cookies with strawberry icing. Place cookies back in the refrigerator until icing has set, another 10 minutes. Serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 363 kcal
% Daily Value*
| Serving | 18g | |
| Calories | 363kcal | 18% |
| Carbohydrates | 68g | 23% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 33mg | 11% |
| Sodium | 74mg | 3% |
| Potassium | 212mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 55g | 110% |
| Vitamin A | 297IU | 6% |
| Vitamin C | 161mg | 179% |
| Calcium | 30mg | 3% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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