Ingredients
For the Cookies
- 3 cups (360 g) all-purpose flour, plus more for surface
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1 cup (2 sticks) butter, softened
- 1 cup (200 g) granulated sugar
- 1 large egg, room temperature
- 1 Tbsp milk
- 1 tsp pure vanilla extract
For the Buttercream
- 1 (8-oz.) block cream cheese, softened
- 1/2 cup (1 stick) butter, softened
- 4 cups powdered sugar
- 1 tsp pure vanilla extract
- 1/4 tsp kosher salt
- Pink and red food coloring
- Sprinkles
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and kosher salt thoroughly to evenly distribute the leavening agent and salt.
- Cream Butter and Sugar: In another large bowl, use a hand mixer to beat the softened butter and granulated sugar until the mixture is fluffy and pale in color, indicating air has been incorporated for a light texture.
- Add Wet Ingredients: To the butter and sugar mixture, add the large egg, milk, and pure vanilla extract. Beat until fully combined and homogeneous.
- Combine Dry and Wet Mixtures: Gradually add the flour mixture into the wet ingredients, mixing until the dough is completely combined without overmixing to avoid toughness.
- Chill the Dough: Shape the dough into two flattened discs, wrap tightly in plastic wrap, and refrigerate for 1 hour to firm up for easier rolling and shape retention during baking.
- Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat the oven to 350ºF (175ºC) and line two baking sheets with parchment paper to prevent sticking and promote even baking.
- Roll and Cut Dough: Lightly flour a clean work surface and roll out one disc of dough to about 1/8 inch thickness. Use a 2 1/2 inch heart-shaped cookie cutter to cut out shapes and transfer them carefully to the prepared baking sheets.
- Freeze Cut Cookies: Place the cut cookies in the freezer for 10 minutes, which helps them hold their shape and prevents spreading while baking.
- Bake the Cookies: Bake for 8 to 10 minutes or until the edges turn lightly golden. Remove from oven and allow to cool completely on wire racks.
- Prepare Buttercream Frosting: In a large bowl, use a hand mixer to beat softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar, vanilla extract, and kosher salt, then beat until well combined.
- Color the Frosting: Divide the frosting evenly into three bowls. Add pink food coloring to one bowl and red food coloring to another, stirring well and adding more coloring as needed until the desired shades are reached. Leave one bowl uncolored or lightly tinted if desired.
- Frost and Decorate: Using an offset spatula, spread the colored frostings onto the cooled cookies, alternating pink, red, and plain colors as desired. Finish by sprinkling festive sprinkles over the frosted cookies for a playful, decorative touch.
Notes
- Make sure the butter and cream cheese are softened to room temperature for easy mixing and smooth frosting.
- Chilling the dough is essential for easy rolling and to prevent cookies from spreading too much during baking.
- Freezing the cut cookies before baking helps maintain sharp heart shapes.
- Use an offset spatula for smooth and even frosting application.
- Cookies are best served the same day but can be stored in an airtight container in the refrigerator for up to 3 days.
- Bring refrigerated cookies back to room temperature before serving for best texture and flavor.
- Prep Time: 30 mins
- Cook Time: 10 mins
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
