By sugarspiceandbacon on February 12, 2013
Love is in the air! Valentine’s Day is quickly approaching…do you have your chocolate covered strawberries and champagne ready?? Hahaha I don’t either. But I do have these cookies ready! So I feel like I’m pretty ready. I just hope my hubby feels the same way!!
You know those delicious, probably-super-bad-for-you cookies you get at the supermarket around holidays? They come in a plastic clamshell, usually they are round, have lots of frosting, and almost always sprinkles. You know which ones I’m talking about? Those ones you would never buy yourself but when they happen to be in the break room/at the party/stolen out of your kids’ lunch you just can’t resist? Yep. I love ‘em too. They are so fluffy and cake-y. So this is my attempt at re-creating them. I scoured the internet for recipes and picked the best parts (in my opinion) from each. I was left with a super light and fluffy dough.
You’ve got to refrigerate this dough for a few hours or overnight. When you take it out you’ll find it hasn’t totally hardened like a sugar cookie dough might, but don’t worry – that’s what is supposed to be like. It makes it really easy to roll out, but try to work quickly because it will heat up faster than dough that hardens more.
One great thing about this dough is that a lot of the recipes I found called for sour cream, but I didn’t have any in the house so I substituted for greek yogurt (which I always have). I was a little nervous that they wouldn’t turn out as good, but they turned out great! So you can use sour cream or greek yogurt…but if you use greek yogurt you can convince yourself they are healthy…or at least I did!
The frosting is super fluffy and I encourage you to have a good slathering on top of your already fluffy cookies. If you want to be super lame, like my husband, you can have them without sprinkles, but all the cool kids like sprinkles.
I used about a 2 inch heart cookie cutter, but you could use any size/shape. Just make sure you adjust the cooking time if you make them bigger or smaller. I anticipate making these with green frosting for St. Patrick’s Day, red, white, and blue for 4th of July, blue for Father’s Day, Pink for mother’s day, brown for earth day??? Point is, they are delicious and I’ll be looking for any excuse to make them again!
Recipe: Valentine’s Cookies
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- heaping 2/3 cup greek yogurt
- For the Frosting:
- 1/2 cup unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- Pinch of salt
- 3 tablespoons half and half
- red food coloring
- Combine flour, soda, baking powder, salt in a large bowl.
- Cream butter and sugar in a stand mixer until light and fluffy, about 5 minutes. Add eggs one at a time and mix to combine. Mix in vanilla and greek yogurt.
- Gradually add flour mixture to butter mixture and mix until well combined.
- Divide dough in half, wrap in plastic wrap and refrigerate a few hours or overnight.
- Preheat oven to 400.
- On a floured surface, roll out the dough, one half at a time, and use cookie cutters to cut out shapes. Repeat with scraps of dough and second half.
- Bake for 7-9 minutes, until edges are just slightly turning brown.
- Remove and let cool before frosting.
- For frosting: Combine all ingredients except food coloring in the bowl of a stand mixer and whip until light and fluffy. Add red food coloring, a few drops at a time until you reach your desired color. Frost immediately.
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