Valentine's Day Sugar Cookies

Votes: 1

Time: 5 hours 15 minutes
Complexity: easily
Quantity: 20 cookies

Whether you're planning a surprise for someone special or a fun craft project with kids, these simple, delicious, and beautiful sugar cookies are perfect. For these Valentine's Day cookies, you'll need heart-shaped cookie cutters, preferably in different sizes for a more striking look. Each cookie is dipped in a pink and red marbled icing, creating a beautiful pattern. You can use other shapes and colors and use this technique to create delicious cookies for any occasion.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cookie

2.5 cups premium flour + extra for working with the dough
0.5 tsp baking powder
0.5 tsp coarse salt
165 g butter, room temperature
3/4 cup granulated sugar
1 tsp vanilla extract
1 large egg
Special equipment: heart-shaped cookie cutters in different sizes (e.g. 7 cm and 4 cm)

Glaze

3 cups powdered sugar
1/4 tbsp. + 2 tbsp. l. milk
1.5 tsp vanilla extract
Red gel food coloring
Pink gel food coloring
Toppings (optional)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, milk, powdered sugar

Cooking the dish according to the recipe:

Preheat oven to 175°C. Line two baking sheets with parchment paper.
Cookie:

In a medium bowl, combine the flour, baking powder, and salt and set aside. In the bowl of a stand mixer, using the paddle attachment, beat the butter, sugar, and vanilla extract on medium-high speed until light and fluffy, about 3 minutes.

Add the egg and mix until fully incorporated, about 1 minute. Reduce mixer speed to low, add the flour mixture, and mix until the dough comes together, scraping down the sides of the bowl as needed, about 2 minutes.

When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
Divide the dough into two equal pieces. Working with one piece at a time, roll it out on a lightly floured sheet of parchment paper to a thickness of 0.3 cm. Cut out hearts from the dough and place them on the prepared baking sheets, spacing them 2.5 cm apart (a spatula will make it easier to transfer the dough). Once you've cut out the hearts from both pieces of dough, combine the scraps, roll out again, and cut out as many cookies as possible.
Bake until the cookies are lightly golden around the edges, rotating the baking sheets halfway through baking, 12-14 minutes. Transfer the cookies to wire racks to cool completely. If you prefer softer cookies, bake them for 2-3 minutes less..
Glaze:

Meanwhile, in a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. The glaze should have the consistency of slightly thinned yogurt and coat the back of a spoon. Add more powdered sugar or milk if needed.
Place 2 tablespoons of frosting in two small bowls. Add 4 drops of red gel food coloring to one bowl and 2 drops of pink gel food coloring to the other and stir until fully incorporated. Using a small spoon, drizzle each color of frosting onto the white frosting, then run a toothpick through the frosting several times to create a marbled effect.
Working with one cooled cookie at a time, carefully dip it face down into the icing, letting any excess drip back, then return it to the wire rack. Add more red and pink icing to the large bowl of white icing as needed to maintain the marbled effect.
Decorate the cookies with sprinkles (if using) and let the icing set completely, about 4-5 hours.