Have you made your quintessential heart shaped cookies for Valentine’s Day?
I surprised myself by wanting to make cut-out cookies because I tend to avoid making them. I’m a perfectionist so the process of rolling and cutting cookie dough is daunting to me. That’s a nice way of saying that I get easily frustrated when I don’t roll out the dough to be the same exact thickness for every single cut-out and I usually throw a temper tantrum for trying over and over again to get it right. Unfortunately my husband has been a witness to those very events in the past so for both of our sake, I tend to want to bake anything else on earth.
However, I was thinking that Valentine’s Day is a good excuse to go the extra mile. While these cookies are not hard to make, for me, it was a test of my patience. And I passed! There were no hissy fits or freak out moments. Instead I stayed calm, cool, and collected the entire time. Who am I? 😉
These cookies are the perfect sugar cookie because they are just the right amount of buttery and crispy. I made another sugar cookie recipe a couple of years ago (the only other cut-out cookie on my blog). I loved how those came out because they were delicious and soft (I’m a sucker for soft cookies). But I actually prefer today’s recipe because these cookies stay true to their shape during the baking process. How would you like a heart cookie that looks like a weird roundish shape? Pass.
Obviously you can use this recipe to make any cut out shape you like. Shamrock shapes with green sprinkles for St. Patrick’s Day. Train shapes for a birthday party. Star shapes for July 4th. The options are as endless as your tub of cookie cutters.
I wanted to add some red sprinkles to this heart fest because they make everything better and were a color that would make them pretty and seasonally appropriate. I did not however have red sprinkles in the house. I really didn’t feel like going to the store to get them when it’s 5 degrees out and since I already had everything else I needed it would be a trip for just sprinkles. After digging around in the cabinets I discovered that I had a thing of Christmas sprinkles that was red, white, and green. Red was one of the colors. Yes! (I bet you see where this is going.) I meticulously removed the green and white sprinkles so I’d be left with just the red ones.
I gave these beauts to one of my best friends. She is the kind of friend who’s worth picking out the red sprinkles for.
Black and White Heart Sugar Cookies Recipe
(Makes about 22 cookies)
Note: Requires 1 and 1/2 hours of chilling time for the cookie dough.
- 1 cup butter (equivalent to 1 stick)
- 2/3 cup white sugar
- 1 large egg
- 1 and 1/2 teaspoons vanilla extract
- 1 and 1/2 cups all-purpose flour (equivalent to 6.8 ounces)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 6 ounces semi-sweet chocolate (I used Baker’s Semi-Sweet Baking Chocolate)
- (optional) sprinkling of red sprinkles or the color you feel like picking out of something else
- In a large bowl, cream the softened butter and sugar until light and fluffy.
- Mix in the egg and vanilla extract. Set the wet ingredients aside.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Gradually mix the dry ingredients into the wet ingredients.
- Cover the bowl and refrigerate for 1 hour.
- Lightly flour your working surface and roll out the dough to about 1/4 inch thickness.
- Cut out the dough with a cookie cutter. I used a heart shape today.
- Place the cookies onto a baking sheet and refrigerate for 30 minutes.
- Preheat the oven to 350 degrees F.
- Bake the cookies for about 12 minutes or until the edges are ever so slightly browned.
- Move the cookies to a cooling rack to cool completely.
- Melt the chocolate. (I used the double boiler method.)
- Cover the top half of each cookie with the melted chocolate.
- (Optional) Immediately sprinkle the red sprinkles on top of the melted chocolate.
- Allow the chocolate to harden before serving.
Slightly adapted from: Baker’s
Here are some other sweets for your sweetie.