Soft Frosted Valentine Heart Cookies
User Reviews
4.7
21 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Cooling Time
2 hrs
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Total Time
2 hrs 30 mins
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Servings
6
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Calories
845 kcal
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Course
Baked Goods
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Cuisine
American
Soft Frosted Valentine Heart Cookies
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These heart cookies are soft, chewy, dense, made in one bowl, and you don’t have to roll them out. The easiest Valentine's Day sugar cookies ever!
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Ingredients
Cookies
- ½ cup unsalted butter 1 stick, melted
- 1 large egg
- 1 cup light brown sugar packed
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon salt or to taste
- ½ cup Sprinkles
Frosting
- ¼ cup unsalted butter half of 1 stick, softened
- about 2 to 2 1/4 cups confectioners’ sugar
- ½ teaspoon vanilla extract
- 2 to 3 teaspoons cream or milk
- Sprinkles for decorating (I used a combination of these and these)
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Instructions
- Cookies
- Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
- To a large, microwave-safe bowl add the butter and heat to melt, about 1 minute on high power.
- Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.
- Add the flour, salt, and stir until just combined, don’t overmix.
- Add the sprinkles and stir to incorporate.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula as necessary. Bake for about 20 to 24 minutes, or until top is set in center and done; don’t overbake. Blondies firm up as they cool. A toothpick should come out clean, or with a few moist crumbs, but no batter.
- Place pan on a wire rack to cool for at least 90 minutes before cutting and frosting.
- Cut with heart-shaped cookie cutters or simply frost the entire pan if desired.
- Frosting
- To a large bowl (or to the bowl of a stand mixer) add the butter and beat until light and creamy.
- Add the confectioners’ sugar, vanilla, and beat with an electric mixer (or use the paddle attachment of a stand mixer) to incorporate.
- Add the cream slowly in the amount necessary to achieve desired frosting consistency.
- Turn frosting out over cookies. Note – You may have a small amount of frosting left over if you don’t like an overly thick amount of frosting on your cookies. If you leave the 8×8 pan intact and don’t cut into cookies, it will be approximately the right amount. Extra frosting will keep airtight in the fridge for at least 2 weeks.
- Add sprinkles to decorate.
Notes
- Cookies will keep airtight at room temp for up to 4 days or in the fridge for up to 1 week. I’m comfortable storing frosted items at room temp, but if you’re not store in the fridge noting cookies will be more prone to drying out in the fridge.
Nutrition Information
Show Details
Serving
1
Calories
845kcal
(42%)
Carbohydrates
141g
(47%)
Protein
5g
(10%)
Fat
30g
(46%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
12g
Cholesterol
98mg
(33%)
Sodium
224mg
(9%)
Fiber
1g
(4%)
Sugar
119g
(238%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 845 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 845kcal | 42% |
| Carbohydrates | 141g | 47% |
| Protein | 5g | 10% |
| Fat | 30g | 46% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 12g | 71% |
| Cholesterol | 98mg | 33% |
| Sodium | 224mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 119g | 238% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
21 reviews
Excellent
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