Description
Delicious mini heart-shaped cookies perfect for any occasion, decorated with vibrant icing.
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
- 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 (they won’t spread much in the oven). Re-roll leftover dough and repeat.
- Bake the cookies for 5-7 minutes, until the bottoms are light golden brown (the tops should still be pale). 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 (or 1 drop of red food coloring). To make medium pink: add in ~1 teaspoon raspberry or strawberry powder (or a few drops of food coloring). To make hot pink/red: add in 2 teaspoons raspberry or strawberry powder and a few drops of all natural red food coloring.
- Whisk each color until combined. Add a splash more of milk, or a teaspoon of powdered sugar if needed to adjust the consistency. It should be thin enough to easily dip the cookies in, but not so thin that it runs off the cookie.
- 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 – this usually takes a few hours.
Notes
- Make sure to sift the freeze dried powder to remove any lumps.
- The cookies can be stored in an airtight container once set.
- Prep Time: 30 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 80
- Sugar: 10g
- Sodium: 50mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg