Valentine Cookies
User Reviews
4.9
Valentine Cookies
Description
These Valentine Cookies are created from a dough consisting of butter, granulated sugar, eggs, flour, cornstarch, salt, and vanilla extract. The recipe suggests dividing the dough into two portions, dyeing one pink, then rolling and chilling them before cutting shapes. The cornstarch in the mix contributes to a tender texture, while the butter and sugar ensure richness and slight sweetness. Pink sanding sugar optional for sprinkling adds a subtle sparkle to the finished cookies.
The dough benefits from chilling to firm up before cutting and baking, which helps maintain the cookie shapes without spreading excessively. Rolling between plastic sheets facilitates easy transfer to baking trays. After baking, the cookies have a soft lifting texture with a slight crisp on the edges. The striped effect from the two dough colors makes them visually appealing for Valentine's Day or similar occasions.
The cookies can be prepared in advance and frozen well wrapped. Thawing slightly before cutting and baking preserves their shape and texture. The recipe notes also mention the possibility to omit sanding sugar without significantly affecting appearance or taste. Re-rolling scraps reduces waste and yields additional cookies for snacking.
Ingredients
INGREDIENTS
- 1 cup butter 227g, unsalted, room temp
- 1 cup granulated sugar 234g
- 2 egg
- 4 cups all-purpose flour 500g, sifted
- 3/4 cup cornstarch 80g, sifted
- 3/4 teaspoon kosher salt 4g
- 1 tablespoon vanilla extract 15mL
- 1/4 cup sanding sugar 50g, pink
- Food Coloring pink, few drops
Instructions
- It's easiest to make two separate batches of cookie dough; one uncolored and one pink just use half the ingredients for each batch. You can however make a big batch of dry and a big batch of wet ingredients then divide in half using a scale, color one and mix. In these instructions we will be making two batches starting with the uncolored batch.
- Sift 2 cups flour, 40g cornstarch, and about 1/3 tsp salt into a large bowl then whisk to incorporate.
- In a stand mixer fitted with a paddle attachment cream 1/2 cup room temperature butter, and 1/2 cup sugar together.
- Mix in 1 1/2 tsp vanilla extract, then one egg to the sugar/butter mixture.
- Add 1 egg to each sugar/butter mixture.
- On low, mix in dry mixture until almost combined. Scrape the bowl down then mix once more until just combined.
- Roll out to a 1/4 inch thickness then transfer onto a baking sheet and place in refrigerator to chill. I like to roll my cookie dough between two layers of plastic for ease of transfer and clean up.
- Now it's time to make the pink batch. Repeat the above steps but add in a few drops of soft pink food coloring to the butter sugar mixture along with the vanilla.
- Roll out as before and sprinkle about ¼ cup pink sanding sugar onto the pink batch. Give a gentle roll to press the pink sugar into the dough.
- Cover with plastic, transfer to a baking sheet and chill for at least 20 minutes to firm up.
- Once the dough has chilled use a ruler and a sharp knife to cut ½ inch strips of dough. Return to fridge while you work on the next batch.
- Layer pink and white stripes so that they are touching.
- Cover dough with a sheet of plastic wrap or parchment paper then roll to create a seal. Transfer to the fridge to chill on last time.
- Preheat to 375 degrees F.
- Cut cookies with a heart shaped cutter.
- Carefully lace cookies on a baking sheet lined with parchment paper or a silicone baking sheet.
- Bake for about 12 minutes then allow to cool before enjoying.
Notes
- You can make the dough in two batches or prepare a single batch and divide it, coloring one portion pink for stripes.
- Keep dough chilled or briefly freeze it if it becomes too soft to handle easily during rolling and cutting.
- Rolling the dough between plastic sheets helps transfer it to the fridge or baking sheet without distortion.
- Save and re-roll scraps to minimize waste and create extra cookies.
- The cookies can be frozen well wrapped and thawed slightly before cutting and baking.
- Applying sanding sugar after the final roll out when the dough has warmed slightly helps it stick better.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16cookies
Amount Per Serving
Calories 139 kcal
% Daily Value*
| Serving | 28g | |
| Calories | 139kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 1.3g | 3% |
| Fat | 6.6g | 10% |
| Saturated Fat | 1.7g | 9% |
| Cholesterol | 9mg | 3% |
| Sodium | 103mg | 4% |
| Potassium | 46mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 11g | 22% |
| Vitamin A | 10IU | 0% |
| Calcium | 26mg | 3% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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