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!
Servings: 18
Calories: 309kcal
Ingredients
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
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.
Video
Notes
Makes: about 18 (4") heart cookies and about 50 (2") heart cookies
Nutrition
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