Frosted Heart Cookies

Frosted Heart Cookies

If your Valentine’s Day plans include sweet treats in any form, these cookies need to happen in your life. Like, right now. This very second. Because never have I ever found a more perfect frosted sugar cookie in the history of sugar cookies.

I kid you not.

Frosted Heart Cookies

These cookies are EVERYTHING. Light. Incredibly soft. Like you’re eating a pillow on top of a  cloud soft. Just the perfect amount of sweet. So cake-y that it’s hardly fair to even call them cookies. And topped with the most perfect buttercream frosting that will make you wish you could take back every other sugar cookie you’ve ever eaten and replace it with these.

Big claims, I know.

Frosted Heart Cookies

They’re also stinking adorable. I mean, just look at those sweet hearts with the pink and red sprinkles. Swoon.

You should make these today for all of the people you love. Your significant other. Your best girlfriends. Your kiddos. Your neighbors. Your barista. Your mailman. Because nothing says “I love you” like the most perfect cookies you’ve ever tasted.

Happy Valentines Day! With love, N.

Frosted Heart Cookies

Frosted Heart Cookies
Recipe courtesy of Brown Eyed Baker

Active time: 25 minutes
Start to finish: 3 hours
Makes 5-6 dozen cookies

For the cookies
6 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, at room temperature
2 cups granulated sugar
3 eggs
2 teaspoons vanilla extract
1½ cups sour cream

For the buttercream frosting
1 cup unsalted butter, at room temperature
1 teaspoon vanilla extract
4 cups powdered sugar
Pinch salt
6 tablespoons heavy cream

In a medium bowl whisk together the flour, baking soda, baking powder and salt; set aside.

In the bowl of a stand mixer with the flat beater attached, cream the butter and granulated sugar at medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time, beating until each is incorporated. Add the vanilla and sour cream and beat at low speed until combined.

Add the dry ingredients and beat at low speed until just combined, scraping down the bowl as needed. Dough will be a bit “sticky”. Divide dough into two sections. Flatten into rectangles about 1½ inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight or at least two hours until firm.

Preheat the oven to 425 degrees F. Line large baking sheets with parchment paper; set aside.

Flour the countertop and the top of the dough. With a rolling pin, roll the dough out to ¼-inch thickness. Using a 2 1/2-inch round cookie cutter, cut out circles and transfer to a baking sheet. Bake for 7 minutes, until puffy and just barely starting to brown. Err on the side of underdone! Immediately transfer cookies to a wire rack to cool. Cook cookies completely before frosting.

To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and vanilla. Slowly beat in the powdered sugar and the pinch of salt. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time, then beat at medium-high speed for a minute or two until light and fluffy. If desired, add food coloring and beat until combined.

Once cookies have cooled completely, frost and add sprinkles. Allow frosting to set, then store in an air-tight container. Let cookies sit for several hours before serving to allow the flavors to develop.

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