Love is in the air, everywhere I look around…
Valentine’s Day is just around the corner and what better way to say I love you than with special Valentine’s Day recipe for sugar cookies. They do say the way to a man’s heart is through his stomach…
This simple sugar cookies recipe is an easy way to send a sweet valentine to the love in your life. It’s really a case of quickly combining ingredients in a mixer, chilling the dough and cutting heart shapes into the rolled-out dough.
The sugar cookies are then sprinkled with 100s and 1000s before they are baked in the oven. You could certainly use dusting sugar, edible glitter or jimmies. The dough could also be dyed with a bright colour gel or liquid food colouring before baking.
To keep the sprinkles from going ALL over your kitchen, use the cutter as a guide and gently spoon in the sprinkles onto the cookie. Don’t get me wrong, you will still end up with sprinkles covering your bench top, but this will at least stop them bouncing across your kitchen!
Mr Sticky shows me he’s got my only heart .. ohhh cute! (I’m sure you have all reached for the bucket totally sick on our love haha)
This recipe is part of Sweet Adventure’s Blog Hop for February 2012 – Love at first bite. The blog hop officially opens on Monday 20 February so start baking!
- 60g unsalted butter, softened
- ½ cup caster sugar
- 1 egg
- ½ teaspoon of vanilla essence
- 1 tablespoon milk
- ⅔ cup self raising flour, sifted
- ½ cup plain flour, sifted
- 1 packet of 100s and 1000s sprinkles
- 3 tablespoons extra milk
- Preheat oven to 180 degrees celcius fan forced. Line a baking tray or cookie sheet with baking paper or a non-stick silicone mat.
- Using an electric mixer, beat cream butter and sugar together until light and fluffy.
- Add beaten egg, vanilla and milk, beat until combined.
- Add self raising flour, beat until combined. Slowly add plain flour in stages until combined. Keep mixing until a soft dough forms. If it feels too sticky at this stage, add a little bit more sifted plain flour.
- Wrap up in cling wrap and then keep refrigerated for 1 hour. If you are short on time, pop into the freezer for 15 minutes.
- Roll out dough between two pieces of baking paper until its about 5mm thick and then stamp out hearts with cookie cutter. Slide the hearts on the baking paper directly onto a baking tray.
- Using a pastry brush, brush the hearts with a bit of milk, then using the heart cutter as a guide, spoon sprinkles all over the heart. Repeat with all cookies.
- Bake in the oven for 8-10 minutes then cool completely on rack.
Notes:
- I used a silicon baking mat rather than baking paper.
- If the heart cookie dough feels very soft, refrigerate for 10 minutes on baking tray before brushing with milk and adding sprinkles.
- Only lightly brush the hearts with milk, too much milk will make the sprinkles lose their colour and run together.
