Valentine's Cookies
User Reviews
5
Valentine's Cookies
Description
This recipe creates crisp yet tender heart-shaped cookies using butter, sugar, milk, egg, and vanilla, combined with flour, baking powder, and salt for structure. After chilling the dough, it is rolled to a thin 1/8-inch thickness and cut with a 4-inch heart cutter. Baking for 8 to 10 minutes yields cookies with gently browned edges and a subtle texture. The strawberry icing, made by blending powdered sugar, freeze-dried strawberry powder, milk, corn syrup, and a pinch of salt, adds a sweet and fruity glaze to the cooled cookies.
These cookies are ideal for Valentine's Day treats or festive gift-giving. The optional garnishes, including candy eyes and melted dark chocolate, allow for creative decoration suitable for themed presentations. The recipe makes about 18 larger 4-inch cookies and about 50 smaller 2-inch cookies.
Chilling the dough before rolling helps maintain shape during baking and eases handling. Allow cookies to rest on the baking sheet after removing from the oven to prevent breakage before transferring to a wire rack for complete cooling and decorating.
Ingredients
cookies
- 1 cup butter unsalted, softened
- 1 cup sugar
- 2 1/2 tablespoons milk whole
- 1 egg large, beaten
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
strawberry icing
- 2 1/2 cups powdered sugar sifted
- .1 ounce freeze dried strawberries (about 1 1/2 tablespoons after blending to powder)
- 7 tablespoons milk whole
- 2 tablespoons light corn syrup
- salt pinch
optional garnishes
- 36 Candy eyes
- 2 ounces dark chocolate melted
Instructions
cookies
- Preheat oven to 375˚F.
- In a stand mixer or with a hand mixer cream together butter and sugar.
- Add milk, egg and vanilla and continue to mix. Scrape down sides of the bowl.
- In a mixing bowl, whisk together flour, baking powder and salt.
- Pour flour mixture into the butter mixture and mix until evenly blended and a dough forms.
- Divide dough into two discs, wrap in plastic wrap and refrigerate for 1 hour.
- Lightly flour a clean surface. Roll out 1 disc of dough to ⅛ inch thickness. Using a 4-inch heart shaped cookie cutter punch out about 9 heart cookies.
- Transfer cookies onto a parchment lined baking sheet, 1 inch apart. (You will need multiple baking sheets or will need to bake cookies in batches).
- Repeat steps 7 and 8 with other half of dough.
- Bake cookies for 8 to 10 minutes or until cookies barely begin to brown around the edges.
- Remove baking sheet from oven and allow cookies to rest for about 5 minutes before transferring onto a cooling rack.
strawberry icing
- In a food processor, combine powdered sugar and freeze dried strawberries. Blend until freeze-dried strawberries become a fine powder and evenly mixed with powdered sugar.
- Add remaining icing ingredients and blend together until completely combined and smooth.
assembly
- Once cookies have cooled completely, dip tops of cookies into icing, shaking off any excess.
- Transfer cookies to a cooling rack. Add eyes to each cookie and allow icing to dry completely.
- Once icing has dried, transfer melted chocolate to a piping bag fitted with a #2 wilton tip (or Ziploc bag and snip a very small hole at the tip). Pipe smiles on each cookie. Allow chocolate to harden before serving.
Notes
- Chill the dough for 1 hour before rolling to ensure clean cuts and prevent spreading during baking.
- Allow baked cookies to cool on the sheet for 5 minutes before moving to a rack to avoid breakage.
- The recipe yields approximately 18 large and 50 small heart-shaped cookies, suitable for decorating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 309 kcal
% Daily Value*
| Calories | 309kcal | 15% |
| Carbohydrates | 48g | 16% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 37mg | 12% |
| Sodium | 55mg | 2% |
| Potassium | 65mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 31g | 62% |
| Vitamin A | 342IU | 7% |
| Vitamin C | 2mg | 2% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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