Updated: Jan 22
I know it's not 'heart shaped' baked goodie season yet (aka Valentines) butttt, these heart shaped Sugar Cookies were way too delicious, I had to share asap.
I don't bake cookies that often, and in fact, this is the first ever cookie recipe on the blog.
I'm also not a die hard fan of cookies in general. Butttt, these sugar cookies may have changed my mind because they are the softest, lightest, butter-iest cookies I've ever had. And I just keep wanting more and more after every bite.
One thing you don't want to forget when making these cookies is the chilling time.
Once we make the cookie dough, it is rolled and then placed in the refrigerator for at least 1 hour. This is to ensure the cookies don't spread too much while in the oven and hold their true shape. So, make sure to not skip this part.
Another thing is to make sure you chill the dough AFTER rolling it and not the other way around. If you chill the dough as is and try to roll it afterwards, it will be way too hard to work with.
This recipe will make approximately 30 cookies but that number is highly dependent on the size of the cookie cutter you use.
And re-rolling the scraps will add to that number as well.
Oh and one more thing -- try dipping these cookies in one of your fav melted chocolates, and you've got yourself and even better treat!
I can't wait for you to try these! So, let's jump to the recipe, shall we?!
Prep Time: 2 hours
Cook Time: 15 minutes
Total Time: 2 hours and 15 minutes
Serves: Approx. 30 cookies
2 1/4 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt
3/4 cup softened unsalted butter
3/4 cup granulated sugar
1 tsp vanilla extract
In a medium bowl, mix flour, baking powder and salt.
In a separate large bowl, beat butter and sugar using a stand/hand mixer until creamy. Then, add the egg followed by the vanilla extract. Continue to beat until fully combined.
Add the dry ingredients to the wet ingredients little by little and continue to beat until fully incorporated. You should have a dough that is soft and slightly sticky. If it's too sticky to hold by hand, add 1 tsp of flour at a time until the right consistency is reached.
Divide the dough into 2 equal parts. Transfer each to a parchment paper and use a floured rolling pin to roll each dough into a 1/4'' thick oval/rectangle (the shape does not matter nor does it have to be perfect). Then, place both rolled out dough (with the parchment paper) on top of each other in a baking pan, cover with aluminum foil and refrigerate for 1 hour.
Preheat oven to 350°F and prepare 2 large baking trays with parchment paper.
Remove both of the chilled dough from the refrigerator. Then, using any cookie cutter you have/like, cut the dough into shapes.
Re-roll the scraps and repeat Step 6 until all of the dough has been used.
Place cut cookies in the prepared baking trays. Bake for 15 minutes until edges are golden. Finally, remove from the oven and let cool.
While the cookies are cooling, break the Theo Chocolate slab into chunks, place in a medium microwavable bowl and microwave in 15 second increments until fully melted. Let the melted chocolate cool for approx. 5 minutes and then, dip each baked cookie (as many as you like) in the melted chocolate and let them set before serving.
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