Valentine's Day Sugar Cookies

Tomorrow is Valentine's Day! I hope you're all planning lots of sweet gifts and surprises for the people that you love. In case you're looking for a last minute something to whip up for your Valentine, I have the perfect recipe for you.

Today I made these Valentine's Day Sugar Cookies and they are so easy and so delish! I used India Tree's colored sprinkles, made without artificial dyes and they are perfectly lovable. These take less than 1 hour to bake and have ready for whoever you need a Valentine's Day sweet for.

Valentine's Day Sugar Cookies

Makes 24

1 stick (113 grams) organic salted butter, softened

113 grams (1/2 cup) plus 57 grans (1/4 cup) organic cane sugar

71 grams (1/2 cup) organic powdered sugar, sifted

1 1/2 teaspoons organic vanilla extract

1/2 teaspoon organic cinnamon

2 organic large eggs

298 grams (2 1/4 cups plus 1 tablespoon) organic all purpose flour

1/2 teaspoon fine sea salt

1 1/2 teaspoon baking powder

70 grams (scant 1/2 cup) all natural pink sprinkles

70 grams (scant 1/2 cup) all natural purple sprinkles

Method Preheat oven to 375°F.

In the bowl of a stand mixer fitted with the paddle attachment, add the butter, 113 grams sugar (the rest you will use later), powdered sugar, vanilla extract and cinnamon. Mix on low until all ingredients are combined.

Add the eggs and mix on low until combined.

In a separate bowl, add the flour, sea salt and baking powder, whisk together.

Add the flour mixture to the butter mixture and mix on low until cookie dough has formed.

Add the pink and purple sprinkles and mix to combine completely.

Add the remaining 57 grams sugar to a separate bowl, set aside.

Roll the dough into 24 cookie balls and roll the balls into sugar. 

Place them on parchment paper and flatten so they look like a round disk about 2 1/2 inches in diameter. Space them at least 1 inch apart.

Sprinkle purple or pink sprinkles on top of each one.

Bake for 11 minutes or until cracked and set.

Store in an airtight container.

Gluten Free - Replace the flour with 312 grams (2 cups) organic gluten free flour blend.

High Altitude - Bake at 375°F for 8 minutes or until cracked and set.

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