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Holly in the PNW

The girl that can't sit still!

February 12, 2019

Valentine Sugar Cookies

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.

Enjoy!!!

Print

Valentine Sugar Cookies

Course Cookies, Dessert
Cuisine American
Keyword Valentine Sugar Cookies
Prep Time 40 minutes
Cook Time 10 minutes
Resting time 1 hour
Total Time 50 minutes
Servings 24 cookies

Ingredients

  • 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

Instructions

  1. 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.
  2. Preheat oven to 350 degrees F.

  3. Remember, use half the ingredients in each bowl!

  4. In a standing mixer fitted with a paddle attachment, cream butter, granulated sugar, vanilla and egg together.
  5. Sift flour, cornstarch, salt. Mix until incorporated.
  6. 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.

  7. Transfer both batters to plastic wrap, separately.

  8. Roll each batter into a disk and chill for about 1 hour.

  9. 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.

  10. Cut cookies with a heart shaped cutter.
  11. Place cookies on a baking sheet lined with parchment paper or silicone mat.
  12. Bake for 10 minutes and watch them closely, you don't want them to brown. Let cool on a wire rack.

Buttercream Frosting

  1. 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.
  2. 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.

  3. Add 1/2 cup more confectioners' sugar if frosting is too thin; 1 more Tablespoon cream if frosting is too thick.

  4. Yields about 2.5 cups of frosting

  5. Pipe frosting using a tip of your choice onto the cooled sugar cookie.

 

 

Filed Under: Cookies, Desserts

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