Wednesday, February 11, 2015

Valentine's Day Heart Cookies!

These heart cookies are amazing and absolutely delectable! They are buttery, which is always a huge selling point for me. The bottom of each cookie is crunchy. The rest of the cookie is soft. So, you get some chewiness and crunch in every bite!


2 cups all-purpose flour 
1/2 teaspoon baking powder 
1/2 teaspoon salt 
16 tablespoons (2 sticks) unsalted butter, softened but still cool
1 cup granulated sugar 
1 tablespoon light brown sugar
1 large egg 
1 1/2 teaspoons vanilla extract 
pink sprinkles (optional) 
Hershey's dark chocolate Valentine's Day m&m's (optional)


Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray (I actually didn't line or spray my baking sheets because they are nonstick. It still worked out perfectly).

Whisk the flour, baking powder, and salt together in a medium bowl. Set aside. 

Cream the butter, granulated sugar, and brown sugar at medium speed in a large bowl until light and fluffy. Add the egg and vanilla. Beat at medium speed until combined. Add the dry ingredients and beat at low speed until just combined. 

Shape the dough into a disk and wrap tightly with plastic wrap. Refrigerate for at least 1 hour. (You can refrigerate up to 2 days, or freeze it and take it out and put in the refrigerator about 12 hours before you plan to bake.)

Remove dough from refrigerator and let sit at room temperature for 15 minutes.

Flour the counter and a rolling pin and roll the dough out to ¼-inch thickness. Dip a cookie cutter in flour and cut out your cookies, placing them on your baking sheet. I added m&m's to half of my dough and then rolled out the dough and cut out my cookies. After, I rolled out the other half of my dough and cut out my cookies.

Make sure to really create a heart shape with a pronounced dip in the middle to ensure your cookies will look like hearts. They spread out an extra 1/8-1/4 of their original size when I baked them. 

Once you have cut out your cookies, you can add sprinkles as I did.

Refrigerate the baking sheet for at least 15 minutes before baking. Preheat the oven to 375 degrees F. Bake for 8-9 minutes until edges are light brown, rotating the pan 180 degrees halfway through baking.

Cool on a wire rack and store in an airtight container.

This recipe is from Brown Eyed Baker.

What do you think about this recipe? Will you try it out? Let me know in the comments below!

No comments:

Post a Comment