Soft Frosted Valentine Heart Cookies
Can you believe Valentine’s Day is right around the corner?
If there’s one thing I love about Valentine’s Day it’s the sugar. Boxes of chocolate, cute cookies, red velvet cakes, and more.
Normally I am not one for cutout cookies for a few reasons. I hate rolling out dough and after many cutout cookies are crisp or crunchy which isn’t my kind of cookie.
These cookies are soft, chewy, dense, made in one bowl, and you don’t have to roll them out. Total win.
If you don’t want to make frosting, use storebought. If you skip making your own frosting, this becomes a no-mixer recipe as well.
Soft Frosted Valentine Heart Cookies
These easy cookies are soft, chewy, dense, made in one bowl, and you don’t have to roll them out. Rather than making cookie dough, I used my trusty blondie base, baked the dough off in a pan, and used heart-shaped cutters to cut out cookies. If you don’t want to make frosting, use storebought and then this becomes a no-mixer recipe as well. The sprinkles are both baked into the cookies and on top.
- 1/2 cup unsalted butter (1 stick), melted
- 1 large egg
- 1 cup light brown sugar, packed
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon salt, or to taste
- 1/2 cup sprinkles (I used a combination of these and these)
- Cookies – Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
- To a large, microwave-safe bowl add the butter and heat to melt, about 1 minute on high power.
- Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.
- Add the flour, salt, and stir until just combined, don’t overmix.
- Add the sprinkles and stir to incorporate.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula as necessary. Bake for about 20 to 24 minutes, or until top is set in center and done; don’t overbake. Blondies firm up as they cool. A toothpick should come out clean, or with a few moist crumbs, but no batter. Place pan on a wire rack to cool for at least 90 minutes before cutting and frosting.
- Cut with heart-shaped cookie cutters or simply frost the entire pan if desired.
- Frosting – To a large bowl (or to the bowl of a stand mixer) add the butter and beat until light and creamy.
- Add the confectioners’ sugar, vanilla, and beat with an electric mixer (or use the paddle attachment of a stand mixer) to incorporate.
- Add the cream slowly in the amount necessary to achieve desired frosting consistency.
- Turn frosting out over cookies. Note – You may have a small amount of frosting left over if you don’t like an overly thick amount of frosting on your cookies. If you leave the 8×8 pan intact and don’t cut into cookies, it will be approximately the right amount. Extra frosting will keep airtight in the fridge for at least 2 weeks.
- Add sprinkles to decorate.
- Cookies will keep airtight at room temp for up to 4 days or in the fridge for up to 1 week. I’m comfortable storing frosted items at room temp, but if you’re not store in the fridge noting cookies will be more prone to drying out in the fridge.
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