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Tips for Making Valentine\u2019s Day Cookies<\/h3>\n These Valentine\u2019s Day cookies are more than adorable, they are super tasty too! The sugar cookie bottom is so tasty, and the royal icing can be whatever flavor you like. Here are some more tips to help you when you go to bake them.<\/p>\n
\nDon\u2019t Overbake:<\/strong> Don\u2019t over bake the cookies. They should have minimal coloring on the bottom and the tops will be just barely matte.\u00a0<\/li>\nFlavor the Icing:<\/strong> Add what flavoring you would like to the icing, just be aware that if the flavoring has any color it will change the color of it.\u00a0<\/li>\nKeep Icing From Drying Out:<\/strong> Royal icing likes to start drying and forms a crust very quickly. When you are not using a bowl or piping bag, use damp paper towels and plastic wrap to cover them. Wrap bowls in plastic wrap between use and cover the tips of piping bags with a damp paper towel to prevent them from crusting over between using different colors.\u00a0<\/li>\nLet Icing Fully dry<\/strong>: Let the iced cookies sit out overnight to allow the icing to fully set before serving them. Don\u2019t cover them with plastic wrap or place them in a covered container, otherwise the icing will take much longer to set. The icing prevents the cookie from drying out.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n
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Storing Leftovers<\/h3>\n These Valentine\u2019s Day cookies are great for making ahead! They last about a week before they get too dry to eat, and they taste just as yummy. Here are some tips for storing your leftovers.<\/p>\n
\nOn the Counter: <\/strong>Once the icing is completely dry the cookies can be stacked and stored in an airtight container for up to 7 days.<\/li>\nIn the Freezer: <\/strong>Unfrosted cookies can be stored in an airtight container in the freezer for up to 3 months. Let them thaw completely before icing.\u00a0<\/li>\nStoring Icing: <\/strong>Leftover icing can be stored in an airtight container at room temperature for up to 2 weeks. Mix well before using.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n
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\nOther Valentines Day Recipes<\/h3>\n<\/header>\n\n
Let your sweet tooth shine this Valentine\u2019s Day! There is no better way to spoil your sweetheart than with delicious homemade and thoughtful treats. All of these recipes are super yummy and easy to make. You will definitely wow your Valentine with any of these recipes!<\/p>\n<\/div>\n
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\n\nPreheat the oven to 350 degrees fahrenheit and line 2-3 cookie sheets with parchment paper.<\/p>\n<\/li>\n
\nIn a medium bowl whisk together the flour, salt and baking powder. Set aside.<\/p>\n<\/li>\n
\nIn another medium bowl beat together the butter and sugar for 2-3 minutes until light and fluffy. Add the egg yolks, sour cream and extracts and mix until just combined.<\/p>\n<\/li>\n
\nAdd the dry ingredients to the wet and mix until just barely full combined.<\/p>\n<\/li>\n
\nThis recipe does not require any chilling time, so you\u2019re ready to roll out your cookies! Split the dough into 2-3 pieces and roll them one at a time on a lightly floured surface until they are \u00bc inch thick. Use a heart cookie cutter to cut out your cookies. Press the scraps together and set aside to rest for about 5 minutes. Reroll the scraps and cut more cookies until all the dough has been used. I used a 3-inch heart and was able to get 18 cookies.<\/p>\n<\/li>\n
\nPlace the cookies on the parchment lined cookie sheets leaving 1 \u00bd inches between them. Bake for 6-8 minutes, rotating the pan at the 4 minute mark. I find this gives the cookies an even bake. The edges will be just set and the cookies will be very light in color and should have very minimal coloring underneath them.<\/p>\n<\/li>\n
\nLet the cookies cool on the pan for 2 minutes for the shape to set before transferring to a cooling rack. Frost once they are cooled or store in an airtight container until you are ready to frost them.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n
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Royal Icing<\/h4>\n\n\nUsing an electric mixer with the whisk attachment, mix the powdered sugar and meringue powder together on low.<\/p>\n<\/li>\n
\nAdd 4-5 tablespoons of water and mix together on high speed for about 1 minute. The icing should be pretty stiff. Add additional water 1 tablespoon at a time until the icing is about the consistency of soft serve ice cream and forms soft peaks. Reserve \u2153 cup, roughly, of icing and cover tightly with plastic wrap. This will be for the lettering on the cookies.<\/p>\n<\/li>\n
\nWith the remaining icing, add additional water 1-2 teaspoons at a time until when the whisk is raised the icing drips back into the bowl and the lines of icing take about 10 seconds to melt back into the icing. This is the thin icing that will be used to fill, or flood, your cookies. Separate into small bowls and tint the icing your chosen colors, I chose to use a pastel color pallet. Color the reserved stiff frosting red or black for lettering.<\/p>\n<\/li>\n
\nWhen ready to ice, fill your piping bags with the icing colors and tie off the ends to prevent the icing from overflowing out the top of the bags. Avoid filing them more than \u00bd-\u2154 full. Snip the end of the bag just barely, leaving a very small hole to pipe from.<\/p>\n<\/li>\n
\nUse light pressure to trace the outside of the heart, not letting the tip of the bag touch the cookie unless it\u2019s to start or stop piping. Once the outline has been piped, use stronger pressure to fill the center of the cookie. It doesn\u2019t have to be perfect, use a toothpick or a scribe tool to swirl the icing around until all the holes are filled. Let it set and the icing will melt into itself and smooth out. Set aside and let it crust over, at least an hour.<\/p>\n<\/li>\n
\nSnip the very end of the bag of the stiffer frosting for the lettering. Once the base icing has formed a crust, pipe your chosen words onto the cookies. Let the cookies sit overnight or 24 hours to fully dry. They should be uncovered at room temperature. Once the icing is completely dry the cookies can be stacked and stored in an airtight container for up to 7 days.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
Serves: 18<\/span><\/p>\nCalories<\/span>243<\/span>kcal<\/span> (12%)<\/span><\/span>Carbohydrates<\/span>45<\/span>g<\/span> (15%)<\/span><\/span>Protein<\/span>2<\/span>g<\/span> (4%)<\/span><\/span>Fat<\/span>6<\/span>g<\/span> (9%)<\/span><\/span>Saturated Fat<\/span>4<\/span>g<\/span> (20%)<\/span><\/span>Polyunsaturated Fat<\/span>0.3<\/span>g<\/span><\/span>Monounsaturated Fat<\/span>2<\/span>g<\/span><\/span>Trans Fat<\/span>0.2<\/span>g<\/span><\/span>Cholesterol<\/span>36<\/span>mg<\/span> (12%)<\/span><\/span>Sodium<\/span>77<\/span>mg<\/span> (3%)<\/span><\/span>Potassium<\/span>41<\/span>mg<\/span> (1%)<\/span><\/span>Fiber<\/span>0.4<\/span>g<\/span> (2%)<\/span><\/span>Sugar<\/span>34<\/span>g<\/span> (38%)<\/span><\/span>Vitamin A<\/span>195<\/span>IU<\/span> (4%)<\/span><\/span>Vitamin C<\/span>0.01<\/span>mg<\/span><\/span>Calcium<\/span>13<\/span>mg<\/span> (1%)<\/span><\/span>Iron<\/span>1<\/span>mg<\/span> (6%)<\/span><\/span><\/p>\nAll nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.<\/em><\/p>\n
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