Inside: Get a recipe that makes gentle, buttery coronary heart cookies–and no want to relax the dough. They’re frosted with a naturally-pink raspberry buttercream. Excellent for Valentine’s Day!
Nothing halts the momentum of baking enjoyable just like the phrase chill the dough for not less than an hour.
This sugar cookie recipe is exclusive for a couple of causes:
- You don’t chill the dough
- It really works with entire wheat pastry flour simply in addition to it does with all-purpose flour
- The dough is gentle and straightforward to roll
- The cookies maintain their form when baked
- They’re frosted with a naturally pink raspberry frosting
It is a candy Valentine’s Day cookie recipe, however you should utilize this easy sugar cookie dough for any big day.
Components for Coronary heart Cookies
- Butter: I take advantage of salted butter. Should you use 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 might have a couple of choices right here–you should utilize:
- Entire wheat pastry flour OR
- Half common entire wheat flour, half all goal flour OR
- All all-purpose flour
Components for Raspberry Buttercream
- Raspberries: Both contemporary or frozen (defrosted)
- Powdered sugar
- Butter: Softened to room temperature
- Lemon juice: Both contemporary or bottled works
Provides you Want
- Rolling pin
- Electrical mixer (both a hand mixer or standing mixer with a paddle attachment)
- Coronary heart-shaped cookie cutter: Be happy 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 may also use a pastry bag and piping tip)
- Sprinkles (optionally available)
The right way to Make Coronary heart Cookies
Line your baking sheets with parchment paper or silicone baking mats (reminiscent of 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 nicely along with your mixer on medium pace. Then add the egg and vanilla extract and blend nicely.
Add the dry elements to the moist elements, including one cup of the flour combination at a time and mixing after every addition. Ensure all of the flour on the backside of the bowl is blended into the dough, however don’t over-mix. Don’t 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 evenly floured floor about 1/8″ thick. It is a gentle, moist dough so be sure each your floor and your rolling pin are floured. (Cowl the bowl with the opposite dough ball utilizing both a kitchen towel or plastic wrap.)
Utilizing your coronary heart cookie cutter, lower out coronary heart shapes within the rolled-out dough. Preserve 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 might be ever-so-slightly golden brown–and should even look underdone–however if you’d like them to be gentle, you don’t need to over-bake them! Should you desire 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.
The right way to Make Raspberry Buttercream
Mix 2 cups of contemporary or defrosted, frozen raspberries in a blender or meals processor. Mix till easy. Pour right into a fine-mesh strainer (sieve) set over a bowl and press and stir with a spoon to take away among 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 wish to prime with sprinkles, add them simply after every cookie is frosted earlier than the icing hardens on prime.
Coronary heart Cookies FAQ
Can I take advantage of common entire wheat flour?
I’ve examined this cookie recipe a couple of methods. It really 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’s 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 truffles (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 gentle for days when stored in an hermetic container. They’re finest if eaten inside 5-7 days.
Can I freeze these coronary heart cookies?
Sure. Freeze the baked, unfrosted cookies in a freezer bag, urgent the additional air out earlier than sealing. Defrost cookies, then ice with frosting.
Extra Valentine’s Day Dessert Recipes
The Very Best 4-Ingredient SunButter Cookies (Nut-Free + Peanut-Free!)
Thee are additionally enjoyable Valentine’s Day Cookies, and so they’re secure for individuals with nut and tree nut allergy symptoms.
How to Make Naturally Pink Frosting with Strawberries
Should you desire the flavour of strawberries and a paler pink, you should utilize this frosting on your coronary heart cookies.
Naturally Colored Raspberry Whipped Cream
Spoon a dollop of this onto a slice of cake
Entire Wheat Coronary heart Cookies With Raspberry Buttercream
Yield:
Makes 4 dozen
Prep Time:
half-hour
Cook dinner Time:
12 minutes
Complete Time:
42 minutes
These Entire Wheat Coronary heart Cookies are frosted with a vibrant pink icing that is made with raspberries.
Components
Cookies
- 1 cup (2 sticks) butter, softened to room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 massive 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
Directions
- Preheat oven to 400 levels F. Transfer prime rack to prime 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 nicely.
- In a separate bowl, stir collectively baking powder and flour.
- Add flour combination to butter combination, one cup at a time, mixing nicely after every addition. Mix simply till all blended. Don’t chill.
- Divide dough into two balls. On a floured floor, roll every ball right into a circle 1/8 inch thick. Lower 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. Mix till easy. Pour right into a fine-mesh strainer (sieve) set over a bowl and press and stir with a spoon to take away among 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, prime every cookie with sprinkles simply after frosting, earlier than the highest hardens.
Notes
*You may also use 3 cups all-purpose flour OR 1.5 cups every all-purpose and common entire wheat flour
Really helpful Merchandise
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Vitamin Info:
Yield: 24
Serving Dimension: 1
Quantity Per Serving:
Energy: 240Complete Fats: 4gSaturated Fats: 2gTrans Fats: 0gUnsaturated Fats: 1gLdl cholesterol: 16mgSodium: 77mgCarbohydrates: 48gFiber: 3gSugar: 27gProtein: 5g
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