22 Irresistible Valentine’s Day Cookies for Sweet, Romantic Moments

• Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
• In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
• In a separate bowl, cream butter, granulated sugar, and brown sugar until fluffy. Mix in egg and vanilla.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Roll dough into small balls and place on the baking sheet. Gently press each cookie and top with sprinkles or candies.
• Bake for 8-10 minutes. Let cool and enjoy with a warm cup of milk or coffee!

Directions:

1. Preheat & Prep: Preheat oven to 350°F (175°C). Line two cookie trays with parchment paper.
2. Mix Dough: Cream butter and sugar with a mixer until combined. Add eggs one at a time while mixing. Add vanilla, salt, baking soda, and cream of tartar, then mix in the flour until dough forms.
3. Coat & Roll: Mix sugar coating ingredients in a small bowl. Roll 2” balls of dough in the sugar mixture and place on the trays. Press them gently to flatten slightly.
4. Bake: Bake for 15 minutes, rotating trays halfway through if baking simultaneously.
5. Heart Cut-Outs: While still warm, use a heart-shaped cutter to remove the center of each cookie. Let cookies cool completely.
6. Make Caramel: Heat caramel ingredients (except vanilla) in a medium pot over medium-low heat. Stir often. Once it reaches 242°F, remove from heat and stir in vanilla.
7. Fill Hearts: Carefully pour caramel into the heart cut-outs. Sprinkle with flaky salt and let cool completely.

• Prep: Line a large baking sheet with parchment or wax paper.
• Melt & Dip: Melt red candy melts as per package directions. Dip each Oreo until 3/4 covered, then place on the baking sheet.
• Decorate: Add heart sprinkles to the red coating, leaving a small space in the middle for wings. Repeat for all cookies.
• Melt & Pipe: Melt dark chocolate candy melts and transfer to a piping bag with a small round tip. Pipe a horizontal line where the red coating meets the fudge, then a vertical line down the center to form wings.
• Add Eyes: Use a dab of dark chocolate to attach candy eyeballs to the fudge part of the cookie. Repeat for each Oreo.
• Set & Enjoy: Let the cookies sit until the candy melts set completely. Serve and enjoy your cute creations!

• Preheat & Prep: Preheat oven to 350°F (175°C) and position the rack on the lower-middle level.
• Mix Dry Ingredients: In a bowl, whisk together the flour, cinnamon, and salt.
• Cream Butter & Cheese: In a separate bowl, beat the butter and cream cheese until creamy. Add sugar, egg yolk, extracts, and lemon zest. Beat until light and fluffy.
• Combine Dough: Gradually blend the dry ingredients into the butter mixture on low speed until just combined. Scrape down the sides and fold in any loose flour. (The dough will be sticky, do not chill.)
• Shape Cookies: Fill a cookie press or pastry bag according to the manufacturer’s directions. Press cookie shapes onto ungreased baking sheets. Decorate with sprinkles of your choice.
• Bake: Bake for 9-10 minutes, depending on your cookie size and desired crispiness. For softer cookies, bake less; for crispier cookies, bake slightly longer.
• Cool: Cool cookies completely on the baking sheet, then remove with a thin spatula.

Instructions:

1. Prep Egg Mixture: In a small bowl, beat the egg. Add vanilla extract, almond extract, and salt. Set aside.
2. Combine Dry Ingredients: In a separate bowl, mix flour, baking soda, and baking powder. Set aside.
3. Process Butter & Sugar: Using a food processor, blend cold butter and granulated sugar for about 30 seconds until combined.
4. Add Wet Ingredients: Mix in the egg mixture for 30 seconds.
5. Add Dry Ingredients: Process until flour is fully combined and the dough forms, about 30 seconds.
6. Divide & Color: Split dough into 4 parts. Add a few drops of gel food coloring to each part, kneading until the color is evenly distributed.
7. Roll & Chill: Roll each dough ball between two sheets of parchment paper to about 1/8″ thick. Keep parchment on both sides and refrigerate for 1½ hours (or freeze for 30 minutes).
8. Cut Shapes: Remove one sheet of dough from the fridge. Peel off the top parchment layer and use a heart-shaped cookie cutter to cut out shapes. Use a thin spatula to transfer hearts onto a parchment-lined baking sheet. Repeat with remaining dough.
9. Bake: Bake at 300°F for 12-16 minutes, until cookies are evenly colored on top but not browned. Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
10. Decorate: Once cookies are completely cool, use an edible ink marker or icing to write cute sayings like “BFF,” “HUG,” or “LOVE” on each cookie.

1. Prepare Templates: Print 4 copies of a heart-shaped template. Place 2 templates side by side on each cookie sheet and cover with parchment paper.
2. Sift Dry Ingredients: Sift almond flour and powdered sugar twice into a bowl. Set aside.
3. Whip Egg Whites: Beat egg whites and cream of tartar on medium-low speed until soft peaks form. Gradually add granulated sugar and whip until stiff peaks form. Add food coloring and vanilla, mixing until incorporated.
4. Combine Ingredients: Fold one-third of the dry ingredients into the egg whites. Gently fold in the remaining dry ingredients until the batter flows like lava and forms a “figure 8” without breaking. Be careful not to overmix.
5. Pipe Hearts: Scoop the batter into a piping bag with a small round tip. Pipe batter onto the templates, shaping hearts. Use a toothpick to perfect edges and tips.
6. Remove Air Bubbles: Tap the baking sheet on the counter 5 times to release bubbles. Pop surface bubbles with a toothpick.
7. Rest: Let macarons rest in a dry area for 45 minutes to 1 hour, until the tops are no longer tacky.
8. Bake: Preheat oven to 315°F (160°C). Bake one tray at a time for 13 minutes, until the macarons form “feet.” Let cool on the sheet for 10 minutes, then transfer to a rack to cool completely.

Make Buttercream:

1. Cream softened butter in a bowl with an electric mixer.
2. Gradually add powdered sugar and mix until smooth.
3. Add heavy cream and vanilla. Mix until fluffy.
4. Fill a piping bag with buttercream. Pipe onto one macaron half and top with another to form a sandwich.

Tips for Perfect Macarons:

• Use room-temperature ingredients.
• Avoid oil or humidity while working.
• Age egg whites 2-3 days in the fridge for better results.
• Let macarons rest before baking to form a skin.

1. Preheat: Preheat your oven according to the sugar cookie package instructions. Line two cookie sheets with parchment paper.
2. Coat Dough: Roll each cookie dough ball in the sparkling sugar, ensuring an even coating. Place them on the baking sheets, leaving at least 2 inches of space between each cookie.
3. Bake: Bake the cookies as instructed on the package.
4. Add Chocolate Hearts: While the cookies are still warm, immediately press a chocolate heart into the center of each one.
5. Cool: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Notes:

• Storage: Keep leftovers in an airtight container at room temperature for up to 5 days.
• Freezing: Freeze cooled cookies for up to 3 months. Thaw at room temperature before enjoying.

• Preheat Oven: Preheat to 200°C (180°C fan-assisted, 400°F, Gas mark 4).
• Mix Dough: Beat margarine, sugar, egg, and vanilla in a large bowl until smooth. Add flour, baking powder, salt, and bicarbonate of soda. Mix until a dough forms.
• Chill Dough: Lightly flour a board, knead the dough gently into a smooth ball, and refrigerate for 15 minutes.
• Roll & Cut Shapes: Roll dough out to about 7-8 mm thick (1/3 inch). Cut heart shapes using a cookie cutter, placing them close together to minimize re-rolling.
• Bake: Line a baking sheet with parchment paper and bake cookies for 8 minutes or until edges are pale golden. Let cool on a wire rack.
• Prepare Icing: Mix icing sugar with 1 tbsp water to create a sticky “glue.” Roll out sugar paste (one color at a time) on a board dusted with cornflour. Cut out hearts to match the cookies.
• Decorate Cookies: Brush the back of each sugar paste heart with the “glue” and press it onto a cookie. Add sprinkles by dotting “glue” onto the icing and pressing sprinkles gently into place.
• Set & Serve: Allow icing to dry completely. Enjoy immediately or stack the cookies, wrap in cellophane, and give as a gift

Make the Cookie Dough:

1. Process Sugar & Butter: In a food processor, process sugar for 30-45 seconds to make superfine sugar. Add cold butter pieces and process another 30-45 seconds until just combined.
2. Combine Wet Ingredients: Add egg, vanilla extract, and ⅛ tsp cherry flavoring. Process until just mixed, scraping down sides as needed.
3. Add Dry Ingredients: Add flour, cocoa powder, baking soda, and baking powder. Process until combined.
4. Roll & Chill Dough: Divide dough in half. Place each half between two large sheets of parchment paper and roll to about ⅛ inch thick. Refrigerate for at least 1.5 hours.

Bake the Cookies:
5. Preheat Oven: Preheat oven to 300°F (150°C) and line baking sheets with parchment paper.
6. Cut & Bake: Cut out heart shapes using a cookie cutter. Place cookies on a prepared baking sheet, ensuring it’s cold. Bake on the second-lowest rack for 20 minutes. Reroll scraps, refrigerate, and repeat.

Chocolate Coating:
7. Melt Chocolate: In a microwave-safe bowl, combine chocolate, oil, and 1-2 drops cherry flavoring. Microwave at 50% power in 30-second increments, stirring in between, until melted. Adjust cherry flavoring as needed.
8. Dip Cookies: Dip each cooled cookie into the chocolate, coating evenly and tapping off excess. Place on parchment-lined baking sheets and decorate with sprinkles if desired. Refrigerate for 10 minutes until set.

Candy Melts Decoration (Optional):
9. Drizzle: Melt candy melts in the same way as chocolate, adding a little oil if needed. Drizzle stripes over cookies and let harden for about 3 minutes.

Serve & Enjoy!

• Instructions:

  1. Prepare Dough:
     • In a large bowl, use an electric mixer on medium speed to beat softened butter for 30 seconds.
     • Add sugar and mix until light and fluffy. Scrape down the sides of the bowl to ensure a smooth mixture.
     • Add egg yolks and vanilla extract, mixing until fully combined.
  2. Combine Dry Ingredients:
     • In a separate bowl, whisk together flour, cornstarch, and salt. Gradually add the dry mixture to the wet mixture, mixing on low speed until incorporated. Use a silicone spatula to scrape down the bowl and fully combine.
  3. Chill Dough:
     • Cover the bowl with plastic wrap and refrigerate for 1 hour.
  4. Preheat & Shape Cookies:
     • Preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
     • Using a medium cookie scoop or tablespoon, scoop the dough and roll it into balls with your hands. Place 12 balls on each cookie sheet, spacing them 1 inch apart.
  5. Create Heart Shapes:
     • Gently press a heart shape into each ball using your thumb or the back of a small spoon (e.g., espresso spoon).
     • Fill each heart cavity with about ½ teaspoon of strawberry jam.
  6. Chill Again:
     • Freeze the shaped and filled cookies on the baking sheet for 10 minutes.
  7. Bake:
     • Bake for 12-14 minutes, or until the bottoms are golden. Leave the cookies on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
  8. Serve & Enjoy:
     • Once cooled, serve with your favorite tea, coffee, or milk and savor the buttery, jam-filled goodness!

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  Tips:

  • Storage: Store cookies in an airtight container at room temperature for up to 5 days.
  • Jam Options: Experiment with different flavors like raspberry, apricot, or mixed berry preserves.

• Prepare the Cookie Dough:
  • In a large bowl, mix the dry ingredients: flour, almond powder, and baking powder.
  • In a stand mixer or by hand, combine butter, sugar, vanilla extract, water, and egg yolk until smooth.
  • Gradually add the dry mixture to the wet ingredients until a homogenous dough forms.
• Chill the Dough:
  • Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
• Roll & Shape:
  • Divide the dough into two portions. On a lightly floured surface, roll out one portion to 3mm (about the thickness of half a penny).
  • Use a 5cm (1½-inch) heart-shaped cookie cutter to cut out cookies. Transfer to a parchment-lined baking sheet.
• Apply Egg Wash:
  • Mix egg yolk and water in a small bowl. Brush the mixture lightly onto the cookies.
• Bake:
  • Bake cookies in a preheated oven at 180°C (350°F) for 8-10 minutes, working in batches. Cool on a wire rack for 5-10 minutes.
• Prepare the Toppings:
  • Melt white chocolate using a bain-marie or microwave at 50% power in 30-second intervals. Let it rest for 5-10 minutes.
  • Crush freeze-dried strawberries into a fine powder using a mortar or by sealing them in a bag and crushing.
• Decorate:
  • Spread or drizzle melted white chocolate onto each cooled cookie. Sprinkle strawberry powder on top, followed by an optional second layer of white chocolate and sparkles.
  • Let the cookies set for 5-10 minutes before serving.

1. Prepare Dry Ingredients:
   • In a large bowl, sift together flour, cocoa powder, baking powder, and salt. Whisk to combine.
2. Cream Butter & Sugar:
   • In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar on medium-high until pale and fluffy. Scrape the sides of the bowl as needed.
3. Add Wet Ingredients:
   • Mix in the red coloring (if using) until the color is evenly distributed. Add the egg and vanilla extract, beating until fully incorporated.
4. Combine Dry & Wet Mixtures:
   • Gradually add the dry ingredients to the wet mixture, mixing on the lowest speed until just combined. Scrape down the sides as needed.
5. Chill Dough:
   • Wrap the dough in plastic wrap, shaping it into a disk, and refrigerate for at least 30 minutes.
6. Preheat Oven & Prepare Baking Sheet:
   • Preheat oven to 180°C (355°F) and line a baking sheet with parchment paper.
7. Roll & Cut Dough:
   • Roll dough between two pieces of parchment paper (or plastic wrap on top) to ¼ inch (½ cm) thickness. Cut out shapes with a heart-shaped cookie cutter. Transfer cookies to the prepared baking sheet using an offset spatula.
8. Bake:
   • For slightly spread cookies, bake immediately for 11-13 minutes on the middle rack.
   • For no-spread cookies, freeze the tray with cut cookies for 15 minutes before baking.
9. Cool & Decorate:
   • Allow cookies to cool completely on a cooling rack. Decorate with tempered dark chocolate, sprinkles, and freeze-dried raspberries.