Inside: Get a recipe that makes smooth, buttery coronary heart cookies–and no want to sit back the dough. They’re frosted with a naturally-pink raspberry buttercream. Perfect for Valentine’s Day!
Nothing halts the momentum of baking enjoyable just like the phrase chill the dough for no less than an hour.
This sugar cookie recipe is exclusive for a number of causes:
- You don’t chill the dough
- It works with entire wheat pastry flour simply in addition to it does with all-purpose flour
- The dough is smooth and straightforward to roll
- The cookies preserve their form when baked
- They’re frosted with a naturally pink raspberry frosting
This is a candy Valentine’s Day cookie recipe, however you should utilize this easy sugar cookie dough for any big day.
Ingredients for Heart Cookies
- Butter: I exploit salted butter. If you employ unsalted butter, add 1/4 teaspoon salt to the dry elements.
- Sugar: This recipe requires white sugar
- Egg: Ideally at room temperature
- Vanilla extract
- Baking powder
- Flour: You have a number of choices right here–you should utilize:
- Whole wheat pastry flour OR
- Half common entire wheat flour, half all objective flour OR
- All all-purpose flour
Ingredients for Raspberry Buttercream
- Raspberries: Either contemporary or frozen (defrosted)
- Powdered sugar
- Butter: Softened to room temperature
- Lemon juice: Either contemporary or bottled works
Supplies you Need
- Rolling pin
- Electric mixer (both a hand mixer or standing mixer with a paddle attachment)
- Heart-shaped cookie cutter: Feel free to make use of a number of sizes of coronary heart form
- Baking sheets
- Parchment paper or silicone baking mat to line the baking sheets
- Knife or offset spatula for frosting (you too can use a pastry bag and piping tip)
- Sprinkles (elective)
How to Make Heart Cookies
Line your baking sheets with parchment paper or silicone baking mats (corresponding to Silpat mats).
In a medium bowl, stir collectively the flour and baking powder and put aside.
In a big bowl (or bowl of a stand mixer) cream butter and sugar properly together with your mixer on medium velocity. Then add the egg and vanilla extract and blend properly.
Add the dry elements to the moist elements, including one cup of the flour combination at a time and mixing after every addition. Be certain all of the flour on the backside of the bowl is combined into the dough, however don’t over-mix. Do not chill. That’s vital! This dough doesn’t work when chilled.
Divide the dough in half and type two dough balls. Roll the primary one onto a frivolously floured floor about 1/8″ thick. This is a smooth, moist dough so be sure each your floor and your rolling pin are floured. (Cover the bowl with the opposite dough ball utilizing both a kitchen towel or plastic wrap.)
Using your coronary heart cookie cutter, reduce out coronary heart shapes within the rolled-out dough. Keep rolling out remaining dough scraps till it’s gone. Repeat with the second dough ball.
Place coronary heart shapes on the ready baking sheets and bake cookies for 6-7 minutes. They could also be ever-so-slightly golden brown–and should even look underdone–however if you would like them to be smooth, you don’t need to over-bake them! If you favor a crisper cookie, improve the bake time by a few minutes, or till they’re extra golden brown.
Cool fully on a wire rack earlier than frosting.
How to Make Raspberry Buttercream
Blend 2 cups of contemporary or defrosted, frozen raspberries in a blender or meals processor. Blend till easy. Pour right into a fine-mesh strainer (sieve) set over a bowl and press and stir with a spoon to take away a number of the seeds. Scrape the underside of the strainer with the spoon to get all of the puree. I ended up with about 1/2 cup of puree. Discard the seeds.
With a hand mixer or standing mixer, place 4 cups powdered sugar, butter, and lemon juice in a mixing bowl and mix for 30 seconds on low. Scrape down sides of bowl and proceed beating, including raspberry puree till you obtain the consistency you need for both spreading or piping (you’ll need a thicker consistency for piping). I used about 1/3 cup of the puree.
Ice your heart-shaped cookies with the raspberry frosting. If you need to high with sprinkles, add them simply after every cookie is frosted earlier than the icing hardens on high.
Heart Cookies FAQ
Can I exploit common entire wheat flour?
I’ve examined this cookie recipe a number of methods. It works finest with both ALL wheat pastry flour OR ALL all-purpose flour OR half common entire wheat flour and half all-purpose flour.
What is entire wheat pastry flour?
Whole wheat pastry flour is made out of a milder white wheat and has decrease protein content material than common entire wheat flour. It’s nice for cookies, muffins, and desserts (however not yeast bread).
How do I retailer these coronary heart cookies?
Place cookies in an hermetic container at room temperature and eat inside 5-7 days for highest quality.
How lengthy do leftover cookies final?
These cookies will keep smooth for days when stored in an hermetic container. They’re finest if eaten inside 5-7 days.
Can I freeze these coronary heart cookies?
Yes. Freeze the baked, unfrosted cookies in a freezer bag, urgent the additional air out earlier than sealing. Defrost cookies, then ice with frosting.
More Valentine’s Day Dessert Recipes
The Very Best 4-Ingredient SolarButter Cookies (Nut-Free + Peanut-Free!)
Thee are additionally enjoyable Valentine’s Day Cookies, and so they’re secure for folks with nut and tree nut allergy symptoms.
How to Make Naturally Pink Frosting with Strawberries
If you favor the flavour of strawberries and a paler pink, you should utilize this frosting in your coronary heart cookies.
Naturally Colored Raspberry Whipped Cream
Spoon a dollop of this onto a slice of cake
Whole Wheat Heart Cookies With Raspberry Buttercream
Yield:
Makes 4 dozen
Prep Time:
half-hour
Cook Time:
12 minutes
Total Time:
42 minutes
These Whole Wheat Heart Cookies are frosted with a vibrant pink icing that is made with raspberries.
Ingredients
Cookies
- 1 cup (2 sticks) butter, softened to room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 giant egg
- 2 teaspoons baking powder
- 3 cups entire wheat pastry flour*
Raspberry Frosting
- 2 cups contemporary or frozen (defrosted) raspberries
- 1/3 cup butter, softened to room temperature
- 4 cups powdered sugar
- 1 teaspoon contemporary lemon juice
Instructions
- Preheat oven to 400 levels F. Move high rack to high one-third of oven. Line two baking sheets with parchment paper or silicone baking mat.
- In a mixing bowl of bowl of a standing mixer, cream collectively butter and sugar. Add egg and vanilla and mix properly.
- In a separate bowl, stir collectively baking powder and flour.
- Add flour combination to butter combination, one cup at a time, mixing properly after every addition. Combine simply till all blended. Do not chill.
- Divide dough into two balls. On a floured floor, roll every ball right into a circle 1/8 inch thick. Cut out cookies, place on ready baking sheets. Bake cookies for 6-7 minutes.
- Let cookies sit one minute, then take away to a wire rack to chill fully earlier than frosting.
- To make frosting, mix 2 cups of contemporary or defrosted, frozen raspberries in a blender or meals processor. Blend till easy. Pour right into a fine-mesh strainer (sieve) set over a bowl and press and stir with a spoon to take away a number of the seeds. Scrape the underside of the strainer with the spoon to get all of the puree. I ended up with about 1/2 cup puree. Discard seeds.
- Place 4 cups powdered sugar, butter, and lemon juice in a mixing bowl and mix for 30 seconds on low. Scrape down sides of bowl and proceed beating, including raspberry puree till you obtain a consistency thick sufficient for spreading or piping. (I used about 1/3 cup).
- Ice cookies. If utilizing sprinkles, high every cookie with sprinkles simply after frosting, earlier than the highest hardens.
Notes
*You also can use 3 cups all-purpose flour OR 1.5 cups every all-purpose and common entire wheat flour
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Nutrition Information:
Yield: 24
Serving Size: 1
Amount Per Serving:
Calories: 240Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 16mgSodium: 77mgCarbohydrates: 48gFiber: 3gSugar: 27gProtein: 5g
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