It’s time to show people how much you love them! Whip up some heart shaped sugar cookies for all your loved ones for Valentine’s Day. This is a fun recipe.
You will make two separate batches of dough so you will need to cut the recipe in half while preparing the dough. This is so you can have half white cookie batter and half pink cookie batter. Once the batter is made you will need to chill the cookie dough for about an hour. You can chill over night as well if you want to prepare the batter a day ahead.
Once the dough is chilled roll out each color separately about 1/4 inch in thickness. Sprinkle sanding sugar all over the pink batter and place a piece of plastic wrap over the batter and roll again. This will allow the sprinkles to stick to the dough and not stick to the rolling pin.
Using a ruler and a knife cut out 1/2 inch stripes. Layer pink and white stripes so they are touching. Add plastic wrap over the dough and roll to create a seal. I’ve found plastic wrap to work great just in case the dough gets a little sticky and it doesn’t stick to the rolling pin.
Cut cookies with a heart shaped cookie cutter. Place cookies on a silicone mat or parchment paper. Bake cookies at 350 degrees for 10 minutes. Watch carefully cause you don’t want your cookies to brown. Transfer to wire rack and let them cool.
Happy Valentine’s Day and Enjoy!!!
Heart Shaped Sugar Cookies
- 1 cup unsalted butter at room temperature
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs at room temperature
- 4 cups all-purpose flour sifted
- 3/4 cup cornstarch sifted
- 3/4 tsp kosher salt
- 1/4 cup pink sanding sugar
- few drops red/pink food coloring
You will cut the recipe in half so please keep this in mind when you are preparing your batter. Two bowls will be required. I made the white batter first and then the pink batter to make sure I kept everything separate.
Preheat to 350 degrees F.
Remember use half the ingredients.
In a standing mixer fitted with a paddle attachment, cream butter, granulated sugar, vanilla and egg together.
Sift flour, cornstarch, salt. Mix until incorporated.
On the second batch add a few drops of red/pink food coloring to the 2nd batch of sugar/butter mixture. Mix until a desired color is reached. Sprinkle ¼ cup pink sanding sugar to one batch.
Transfer both batters to plastic wrap.
Roll into a disk and chill for about 1 hour.
Roll out each batter to a 1/4 inch thickness.
When you roll out the pink dough place more sanding sugar on top and place plastic wrap over the dough and re-roll so the sanding sugar sticks to the dough. The plastic wrap helps the sanding sugar stay off the rolling pin.
Using a ruler and a sharp knife, cut ½ inch strips of each color batter.
Layer pink and white stripes so that they are touching.
Roll to create a seal. I use plastic wrap over the batter so it won't stick to the rolling pin.
Cut cookies with a heart shaped cutter.
Place cookies on a baking sheet lined with parchment paper or silicone mat.
Bake for 10 minutes and watch them closely you don't want them to brown. Let cool on a wire rack.