These heart cookies are soft, chewy, dense, made in one bowl, and you don’t have to roll them out. The easiest Valentine's Day sugar cookies ever!
Prep Time10 minutesmins
Cook Time20 minutesmins
Cooling Time2 hourshrs
Total Time2 hourshrs30 minutesmins
Course: Cookies
Cuisine: American
Keyword: heart cookies, heart shaped cookies, valentine cookies, valentine sugar cookies, valentine's day cookies, valentine's day sugar cookies
Servings: 6
Calories: 845kcal
Author: Averie Sunshine
Ingredients
Cookies
½cupunsalted butter1 stick, melted
1large egg
1cuplight brown sugarpacked
1tablespoonvanilla extract
1cupall-purpose flour
½teaspoonsaltor to taste
½cupsprinkles
Frosting
¼cupunsalted butterhalf of 1 stick, softened
about 2 to 2 1/4 cups confectioners’ sugar
½teaspoonvanilla extract
2 to 3teaspoonscream or milk
sprinklesfor decorating (I used a combination of these and these)
Instructions
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.
Notes
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.