Valentine's Cookies
The sweetest Valentine's Cookies ever! Our cookies are simple cut-out sugar cookies with the most delicious real strawberry icing! The little smiley faces are totally optional, but we think they makes the cookies super cute and extra special!
Prep Time25 minutes mins
Cook Time10 minutes mins
chilling time1 hour hr
Total Time1 hour hr 35 minutes mins
Course: Dessert
Cuisine: Amercian
Servings: 18
Calories: 309kcal
cookies
- 1 cup unsalted butter, softened
- 1 cup sugar
- 2 1/2 tablespoons whole milk
- 1 large egg, 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 whole milk
- 2 tablespoons light corn syrup
- pinch salt
optional garnishes
- 36 candy eyes
- 2 ounces melted dark chocolate
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.
Makes: about 18 (4") heart cookies and about 50 (2") heart cookies
Calories: 309kcal | Carbohydrates: 48g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 55mg | Potassium: 65mg | Fiber: 1g | Sugar: 31g | Vitamin A: 342IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 1mg