Description
Delight in these charming Heart Cookies, perfect for any occasion that calls for a sweet and festive treat. These soft, buttery cookies are beautifully cut into heart shapes, baked to a delicate golden edge, and adorned with creamy cream cheese frosting in pink and red hues. Finished with colorful sprinkles, they make a wonderful homemade gift or a special dessert to share.
Ingredients
Scale
Cookie Dough
- 3 cups (360 g) all-purpose flour, plus more for surface
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 large egg, room temperature
- 1 tbsp milk
- 1 tsp pure vanilla extract
Cream Cheese Frosting
- 1 (8-oz.) block cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar
- 1/4 tsp kosher salt
- Pink and red food coloring, as needed
- Sprinkles, for decoration
Instructions
- Prepare Dry and Wet Ingredients: In a large bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening and seasoning. In a separate large bowl, use a hand mixer to beat the butter and granulated sugar until the mixture becomes fluffy and pale, ensuring a light cookie texture. Mix in the egg, milk, and vanilla extract until fully incorporated. Gradually add the flour mixture to the wet ingredients, beating until a uniform dough forms.
- Chill the Dough: Shape the dough into two flattened discs, wrap them tightly in plastic wrap to prevent drying out, and refrigerate for 1 hour. This chilling step firms the dough, making it easier to roll and cut into shapes.
- Preheat Oven and Prepare to Roll: When ready, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and facilitate even baking. Lightly flour a clean surface to prevent dough from sticking, then roll out each disc of dough to about 1/8 inch thickness, ensuring even thickness for uniform baking. Use a 2 1/2-inch heart-shaped cookie cutter to cut out shapes and transfer them carefully to the prepared baking sheets.
- Freeze Cookie Shapes: Place the cut dough shapes in the freezer for 10 minutes. This step ensures the cookies hold their shape and don’t spread too much while baking, preserving the crisp edges of the heart shapes.
- Bake the Cookies: Bake the cookies on the middle rack until the edges turn lightly golden, approximately 8 to 10 minutes. Keep a close eye to achieve a tender texture without overbaking. Remove from oven and allow the cookies to cool completely on the baking sheets before frosting.
- Prepare the Frosting: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy using a hand mixer. Gradually add powdered sugar, vanilla extract, and salt, beating until the frosting is fully combined and fluffy.
- Color and Decorate: Divide the frosting evenly into three bowls. Tint one bowl with pink food coloring and another with red until reaching the desired shades; leave the third bowl plain or adjust as preferred for additional decoration colors. Using an offset spatula, frost each cookie with the colored frostings artistically, then sprinkle with colorful sprinkles to add texture and visual appeal.
Notes
- For best results, use unsalted butter to control the salt content.
- Ensure all dairy ingredients are at room temperature for smoother blending.
- Freezing the cut-out dough before baking prevents cookies from spreading too much and losing shape.
- Store frosted cookies in an airtight container in the refrigerator to preserve freshness and frosting texture.
- These cookies can be customized with different food coloring or decorations depending on the occasion.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12 g
- Sodium: 80 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 25 mg
