Yes, another Valentine Cookie post! I had some left over cookie dough batter from the Heart Shaped Sugar Cookies I made. I added pink butter cream frosting and made some more valentine sugar cookies. These cookies are soft, delicious, and even better topped with butter cream frosting!
I had both colors left over from the original recipe so I mixed them together to get a multicolored look for these valentine cookies. I used pink butter cream frosting to pipe the frosting on top of the cookie. You can use any tip you want, the one pictured is a star tip.
The recipe listed is the same recipe I used for the Heart Shaped Sugar Cookies, but I made some edits to make this exact multicolored cookie.
Valentine 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 for bowl of pink batter
- few drops red/pink food coloring for bowl of pink batter
Butter Cream Frosting
- 3/4 cup unsalted butter room temperature
- 2 - 3 cups confectioners' sugar
- 2 - 3 tbsp heavy cream
- 1/2 tsp pure vanilla extract
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 oven to 350 degrees F.
Remember, use half the ingredients in each bowl!
In a standing mixer fitted with a paddle attachment, cream butter, granulated sugar, vanilla and egg together.
Sift flour, cornstarch, salt. Mix until incorporated.
In the second bowl, add a few drops of red/pink food coloring to the sugar/butter mixture. Mix until a desired color is reached. Sprinkle ¼ cup pink sanding sugar to this bowl.
Transfer both batters to plastic wrap, separately.
Roll each batter into a disk and chill for about 1 hour.
Take some white batter and some pink batter and mix together to make a white and pink mixture. Don't mix together too much or the batter will look pink, you want some white batter showing. Roll the batter to a 1/4 inch thickness.
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.
In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy - about 2 minutes.
With the mixer running on low, add 2 and 1/2 cups confectioners' sugar, 2 Tablespoons heavy cream, and the vanilla extract. Increase to high speed and beat for 3 full minutes.
Add 1/2 cup more confectioners' sugar if frosting is too thin; 1 more Tablespoon cream if frosting is too thick.
Yields about 2.5 cups of frosting
Pipe frosting using a tip of your choice onto the cooled sugar cookie.