Description
These adorable mini heart sugar cookies are an easy and fun treat to make for Valentine’s Day. They’re dipped in naturally colored icing made with freeze-dried raspberries or strawberries and topped with cute heart sprinkles.
Ingredients
Scale
- 6 tablespoons unsalted butter, softened to room temperature
- ½ cup granulated sugar
- ½ teaspoon vanilla extract
- 1 large egg
- 1 ¼ cups all-purpose flour (spooned and leveled)
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- Mini heart cookie cutter (about 1 inch)
- 1 ½ cups powdered sugar, divided
- 2 tablespoons milk, divided
- ~1 tablespoon freeze dried raspberry or strawberry powder, sifted
- Optional: natural red food coloring
- Mini heart sprinkles
Instructions
- Add butter, sugar and vanilla extract to a large mixing bowl (or stand mixer). Beat at medium speed until light and fluffy, about 3 minutes.
- Add the egg, mixing just until combined.
- In a separate bowl, whisk together the flour, baking powder and salt.
- Add the dry ingredients to the wet ingredients in 2 batches, until the dough comes together. If the dough seems too soft, add in another 1-2 tablespoons of flour. Cover and chill the dough in the refrigerator for 30 minutes.
- Preheat the oven to 350˚F and line two sheet pans with parchment paper.
- On a well-floured surface, roll the dough out into a ¼-inch thick rectangle. Use a mini heart shaped cookie cutter (about 1 inch) to cut out the cookies. Transfer to the sheet pans, spacing them slightly apart. Re-roll leftover dough and repeat.
- Bake the cookies for 5-7 minutes, until the bottoms are light golden brown. Let cool completely.
- Add ½ cup of powdered sugar and ~2 teaspoons of milk to 3 separate bowls.
- To make light pink: add in 1/4-1/2 tsp raspberry or strawberry powder. To make medium pink: add in ~1 teaspoon raspberry or strawberry powder. To make hot pink/red: add in 2 teaspoons raspberry or strawberry powder.
- Whisk each color until combined. Adjust the consistency if needed. It should be thin enough to easily dip the cookies in.
- Dip the top side of each cookie in icing, and return to a parchment lined baking sheet. Sprinkle with sprinkles while the icing is wet. Allow the cookies to set completely.
Notes
- Chill the dough to ensure the cookies hold their shape.
- Adjust icing consistency for better coating.
- Prep Time: 30 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 50
- Sugar: 3 g
- Sodium: 30 mg
- Fat: 1.9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 0.9 g
- Trans Fat: 0 g
- Carbohydrates: 7.9 g
- Fiber: 0 g
- Protein: 0.6 g
- Cholesterol: 15 mg
Keywords: Mini Heart Sugar Cookies, Valentine's Day Cookies, Sugar Cookies