Valentine Cookies
These show-stopping pink and white striped sugar cookies have a touch of sparkle thanks to some pink sanding sugar and make for a perfect Valentine's Day treat!
Servings 16 cookies
Calories 139kcal
Ingredients
INGREDIENTS
- 1 cup unsalted butter 227g, unsalted, room temp
- 1 cup granulated sugar 234g
- 2 eggs
- 4 cups all-purpose flour 500g, sifted
- 3/4 cup cornstarch 80g, sifted
- 3/4 teaspoon kosher salt 4g
- 1 tablespoon vanilla extract 15mL
- 1/4 cup pink sanding sugar 50g
- few drops pink food coloring
Instructions
- It's easiest to make two separate batches of cookie dough; one uncolored and one pink just use half the ingredients for each batch. You can however make a big batch of dry and a big batch of wet ingredients then divide in half using a scale, color one and mix. In these instructions we will be making two batches starting with the uncolored batch.
- Sift 2 cups flour, 40g cornstarch, and about 1/3 tsp salt into a large bowl then whisk to incorporate.
- In a stand mixer fitted with a paddle attachment cream 1/2 cup room temperature butter, and 1/2 cup sugar together.
- Mix in 1 1/2 tsp vanilla extract, then one egg to the sugar/butter mixture.
- Add 1 egg to each sugar/butter mixture.
- On low, mix in dry mixture until almost combined. Scrape the bowl down then mix once more until just combined.
- Roll out to a 1/4 inch thickness then transfer onto a baking sheet and place in refrigerator to chill. I like to roll my cookie dough between two layers of plastic for ease of transfer and clean up.
- Now it's time to make the pink batch. Repeat the above steps but add in a few drops of soft pink food coloring to the butter sugar mixture along with the vanilla.
- Roll out as before and sprinkle about ¼ cup pink sanding sugar onto the pink batch. Give a gentle roll to press the pink sugar into the dough.
- Cover with plastic, transfer to a baking sheet and chill for at least 20 minutes to firm up.
- Once the dough has chilled use a ruler and a sharp knife to cut ½ inch strips of dough. Return to fridge while you work on the next batch.
- Layer pink and white stripes so that they are touching.
- Cover dough with a sheet of plastic wrap or parchment paper then roll to create a seal. Transfer to the fridge to chill on last time.
- Preheat to 375 degrees F.
- Cut cookies with a heart shaped cutter.
- Carefully lace cookies on a baking sheet lined with parchment paper or a silicone baking sheet.
- Bake for about 12 minutes then allow to cool before enjoying.
Video
Notes
- I've made these cookies without the sanding sugar and they're super-pretty so feel free to omit if you can't get ahold of pink sanding sugar?
- If the cookie dough is warming up and becoming difficult to handle then place in freezer or fridge to chill until firm. It’s best to work on a sheet of plastic wrap or a pastry mat so you can move the dough to and from the fridge easily.
- You’re going to end up with a fair amount of scraps after you cut the cookies out of you’re striped dough. I used smaller circle cutters to use as much of the dough as possible, then balled up the rest, rolled it out and had some crazy looking but tasty scrap cookies for snacks.
- You can make this dough a few weeks in advance and keep it in the freezer, provided it’s well-wrapped. When you’re ready to use it just thaw a bit, cut your cookies and toss into the oven.
- The best time to roll that sanding sugar on is when the dough has warmed up after the final roll out. If the dough is too cold the sanding sugar won't stick.
Nutrition
Serving: 28g | Calories: 139kcal | Carbohydrates: 19g | Protein: 1.3g | Fat: 6.6g | Saturated Fat: 1.7g | Cholesterol: 9mg | Sodium: 103mg | Potassium: 46mg | Fiber: 0.3g | Sugar: 11g | Vitamin A: 10IU | Calcium: 26mg | Iron: 0.5mg