Inside: Get a recipe that makes tender, buttery coronary heart cookies–and no want to relax the dough. They’re frosted with a naturally-pink raspberry buttercream. Good for Valentine’s Day!
Nothing halts the momentum of baking enjoyable just like the phrase chill the dough for at the least an hour.
This sugar cookie recipe is exclusive for a couple of causes:
- You don’t chill the dough
- It really works with complete wheat pastry flour simply in addition to it does with all-purpose flour
- The dough is tender and straightforward to roll
- The cookies maintain their form when baked
- They’re frosted with a naturally pink raspberry frosting
This can be a candy Valentine’s Day cookie recipe, however you should utilize this straightforward sugar cookie dough for any special day.
Substances for Coronary heart Cookies
- Butter: I take advantage of salted butter. In case you use unsalted butter, add 1/4 teaspoon salt to the dry elements.
- Sugar: This recipe requires white sugar
- Egg: Ideally at room temperature
- Vanilla extract
- Baking powder
- Flour: You may have a couple of choices right here–you should utilize:
- Entire wheat pastry flour OR
- Half common complete wheat flour, half all goal flour OR
- All all-purpose flour
Substances for Raspberry Buttercream
- Raspberries: Both contemporary or frozen (defrosted)
- Powdered sugar
- Butter: Softened to room temperature
- Lemon juice: Both contemporary or bottled works
Provides you Want
- Rolling pin
- Electrical mixer (both a hand mixer or standing mixer with a paddle attachment)
- Coronary heart-shaped cookie cutter: Be happy to make use of a number of sizes of coronary heart form
- Baking sheets
- Parchment paper or silicone baking mat to line the baking sheets
- Knife or offset spatula for frosting (you may as well use a pastry bag and piping tip)
- Sprinkles (non-obligatory)
The right way to Make Coronary heart Cookies
Line your baking sheets with parchment paper or silicone baking mats (corresponding to Silpat mats).
In a medium bowl, stir collectively the flour and baking powder and put aside.
In a big bowl (or bowl of a stand mixer) cream butter and sugar properly together with your mixer on medium velocity. Then add the egg and vanilla extract and blend properly.
Add the dry elements to the moist elements, including one cup of the flour combination at a time and mixing after every addition. Be certain all of the flour on the backside of the bowl is blended into the dough, however don’t over-mix. Don’t chill. That’s essential! This dough doesn’t work when chilled.
Divide the dough in half and type two dough balls. Roll the primary one onto a evenly floured floor about 1/8″ thick. This can be a tender, moist dough so make sure that each your floor and your rolling pin are floured. (Cowl the bowl with the opposite dough ball utilizing both a kitchen towel or plastic wrap.)
Utilizing your coronary heart cookie cutter, minimize out coronary heart shapes within the rolled-out dough. Maintain rolling out remaining dough scraps till it’s gone. Repeat with the second dough ball.
Place coronary heart shapes on the ready baking sheets and bake cookies for 6-7 minutes. They might be ever-so-slightly golden brown–and will even look underdone–however in order for you them to be tender, you don’t need to over-bake them! In case you want a crisper cookie, improve the bake time by a few minutes, or till they’re extra golden brown.
Cool utterly on a wire rack earlier than frosting.
The right way to Make Raspberry Buttercream
Mix 2 cups of contemporary or defrosted, frozen raspberries in a blender or meals processor. Mix till clean. Pour right into a fine-mesh strainer (sieve) set over a bowl and press and stir with a spoon to take away a number of the seeds. Scrape the underside of the strainer with the spoon to get all of the puree. I ended up with about 1/2 cup of puree. Discard the seeds.
With a hand mixer or standing mixer, place 4 cups powdered sugar, butter, and lemon juice in a mixing bowl and mix for 30 seconds on low. Scrape down sides of bowl and proceed beating, including raspberry puree till you obtain the consistency you need for both spreading or piping (you’ll desire a thicker consistency for piping). I used about 1/3 cup of the puree.
Ice your heart-shaped cookies with the raspberry frosting. If you wish to prime with sprinkles, add them simply after every cookie is frosted earlier than the icing hardens on prime.
Coronary heart Cookies FAQ
Can I take advantage of common complete wheat flour?
I’ve examined this cookie recipe a couple of methods. It really works greatest with both ALL wheat pastry flour OR ALL all-purpose flour OR half common complete wheat flour and half all-purpose flour.
What’s complete wheat pastry flour?
Entire wheat pastry flour is produced from a milder white wheat and has decrease protein content material than common complete wheat flour. It’s nice for cookies, muffins, and muffins (however not yeast bread).
How do I retailer these coronary heart cookies?
Place cookies in an hermetic container at room temperature and eat inside 5-7 days for very best quality.
How lengthy do leftover cookies final?
These cookies will keep tender for days when saved in an hermetic container. They’re greatest if eaten inside 5-7 days.
Can I freeze these coronary heart cookies?
Sure. Freeze the baked, unfrosted cookies in a freezer bag, urgent the additional air out earlier than sealing. Defrost cookies, then ice with frosting.
Extra Valentine’s Day Dessert Recipes
The Very Greatest 4-Ingredient SunButter Cookies (Nut-Free + Peanut-Free!)
Thee are additionally enjoyable Valentine’s Day Cookies, and so they’re protected for folks with nut and tree nut allergic reactions.
The right way to Make Naturally Pink Frosting with Strawberries
In case you want the flavour of strawberries and a paler pink, you should utilize this frosting on your coronary heart cookies.
Naturally Coloured Raspberry Whipped Cream
Spoon a dollop of this onto a slice of cake
Entire Wheat Coronary heart Cookies With Raspberry Buttercream
Yield:
Makes 4 dozen
Prep Time:
half-hour
Prepare dinner Time:
12 minutes
Whole Time:
42 minutes
These Entire Wheat Coronary heart Cookies are frosted with a vibrant pink icing that is made with raspberries.
Substances
Cookies
- 1 cup (2 sticks) butter, softened to room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 giant egg
- 2 teaspoons baking powder
- 3 cups complete wheat pastry flour*
Raspberry Frosting
- 2 cups contemporary or frozen (defrosted) raspberries
- 1/3 cup butter, softened to room temperature
- 4 cups powdered sugar
- 1 teaspoon contemporary lemon juice
Directions
- Preheat oven to 400 levels F. Transfer prime rack to prime one-third of oven. Line two baking sheets with parchment paper or silicone baking mat.
- In a mixing bowl of bowl of a standing mixer, cream collectively butter and sugar. Add egg and vanilla and mix properly.
- In a separate bowl, stir collectively baking powder and flour.
- Add flour combination to butter combination, one cup at a time, mixing properly after every addition. Mix simply till all blended. Don’t chill.
- Divide dough into two balls. On a floured floor, roll every ball right into a circle 1/8 inch thick. Minimize out cookies, place on ready baking sheets. Bake cookies for 6-7 minutes.
- Let cookies sit one minute, then take away to a wire rack to chill utterly earlier than frosting.
- To make frosting, mix 2 cups of contemporary or defrosted, frozen raspberries in a blender or meals processor. Mix till clean. Pour right into a fine-mesh strainer (sieve) set over a bowl and press and stir with a spoon to take away a number of the seeds. Scrape the underside of the strainer with the spoon to get all of the puree. I ended up with about 1/2 cup puree. Discard seeds.
- Place 4 cups powdered sugar, butter, and lemon juice in a mixing bowl and mix for 30 seconds on low. Scrape down sides of bowl and proceed beating, including raspberry puree till you obtain a consistency thick sufficient for spreading or piping. (I used about 1/3 cup).
- Ice cookies. If utilizing sprinkles, prime every cookie with sprinkles simply after frosting, earlier than the highest hardens.
Notes
*You may also use 3 cups all-purpose flour OR 1.5 cups every all-purpose and common complete wheat flour
Advisable Merchandise
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Vitamin Info:
Yield: 24
Serving Dimension: 1
Quantity Per Serving:
Energy: 240Whole Fats: 4gSaturated Fats: 2gTrans Fats: 0gUnsaturated Fats: 1gLdl cholesterol: 16mgSodium: 77mgCarbohydrates: 48gFiber: 3gSugar: 27gProtein: 5g
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