Description
Celebrate Valentine’s Day with these charming heart-shaped cookies that combine a tender, buttery base with a hint of almond and vanilla. Decorated with festive red and pink sprinkles, they make the perfect sweet treat to share with your loved ones.
Ingredients
Scale
Dry Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 3 to 4 tablespoons buttermilk
Decoration
- Red and pink sprinkles for decoration
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s at the perfect temperature for baking the cookies evenly.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking soda, and baking powder until well combined to distribute the leavening agents evenly.
- Cream Butter and Sugar: In a separate large bowl, cream the softened unsalted butter and white sugar together until the mixture is smooth and fluffy, creating a light texture for the cookies.
- Add Egg and Extracts: Beat in the egg, vanilla extract, and almond extract until fully incorporated to enhance the cookie’s flavor profile.
- Combine Ingredients: Gradually add the dry flour mixture into the wet mixture, stirring to combine and form the cookie dough.
- Adjust Dough Consistency: Add 3 to 4 tablespoons of buttermilk to the dough until it reaches a soft but non-sticky consistency, making it easier to roll out.
- Shape Cookies: Roll out the dough on a floured surface to about 1/4 inch thickness and cut into heart shapes using cookie cutters.
- Decorate: Place the heart-shaped cookies on a baking sheet and sprinkle generously with red and pink sprinkles to add color and festivity.
- Bake: Bake the cookies in the preheated oven for 8 to 10 minutes or until the edges turn a gentle golden color, signaling doneness.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely before serving.
Notes
- Make sure the butter is softened to room temperature to easily cream with the sugar.
- Do not overmix once the flour is added to avoid tough cookies.
- If dough is too sticky, add a little more flour; if too dry, add a teaspoon of buttermilk at a time.
- Use parchment paper on the baking sheet for easier cleanup and to prevent sticking.
- Store cookies in an airtight container to maintain freshness for up to one week.
