After searching through many websites & my own cookbooks for an easy, yummy, and something pink-related cookie for Valentine’s Day, I finally settled on this recipe from one of my Taste of Home cookbooks. I made a couple minor modifications and it turned out delicious.
These butter cookies are light and buttery and the buttercream icing goes perfectly.
Frosted Valentine Butter Cookies
(scroll to the bottom for the full printable recipe)
What you’ll need:
- 1 cup butter, softened
- 3/4 cup sugar
- 1 egg
- 1/2 tsp vanilla extract
- 2 1/2 cup flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 3-4 TB milk
- red food coloring
Start by creaming 1 cup (2 sticks) of softened butter in your mixer. (Yes there’s 3 sticks of butter in the picture above but save one for the frosting.)
Mix until it’s nice and light and fluffy. Then add 3/4 cup of sugar.
I was quite proud of myself for somehow taking a picture with one hand and pouring the sugar in with the other. Until I went to snap the photo and turned the camera off by hitting the wrong button instead. So this is take #3. (I did not do that twice!)
Mix that sugar in.
Beat in 1 egg and 1 teaspoon of vanilla extract.
Once again, mix well
Now, in a separate bowl, combine 2 1/2 cups of flour, 1 teaspoon of baking powder, and 1/4 teaspoon salt.
Add this to the creamed butter mixture slowly. You could add it all at once but you’d probably find yourself in a cloud of flour.
You’ll have a nice thick cookie dough:
Now, roll the dough into small 1/2-3/4″ balls and place on cookie sheets.
Next, flatten them with the bottom of a glass, like this:
I dipped the glass into flour so the dough wouldn’t stick.
Bake at 375° for 6-8 minutes. 7 minutes was perfect for me, but I’d start at 6 minutes and go from there. You don’t want these overdone. They should be set but not brown.
(Excuse the poor lightning in this picture)
Next we’ll make the buttercream frosting.
Cream 1 stick of butter until nice and smooth.
Now gradually add in 4 cups of powdered sugar and 1 teaspoon of vanilla extract (I used clear imitation vanilla so I could get a whiter color). Just like the flour before, do this slowly or you’ll have a huge mess of sugar around you. You might have sugar around you anyways because it’s a lot of sugar but we’ll try to keep the mess minimal, right?
If it’s too thick, you can add 1 Tablespoon of milk. Or just plow through with your mixer and you’ll have this: Doesn’t look much like buttercream icing yet, does it? Just wait…
Now add 1 Tablespoon of milk. Ahhh… see.. that’s looking better:
Add another tablespoon of milk… isn’t that starting to look smooth?
And 1 more tablespoon. I added 3 TB of milk total, but you can add up to 4 if you need to get it to a better consistency.
Now tell me that doesn’t look amazing? Don’t you want to taste it?
Okay, but I’m getting sidetracked…
I set half the buttercream aside and for the remaining half, I added pink food coloring.
On a tip from another blogger, I recently started using AmeriColor Soft Gel Paste Food Color and wow is it amazing! I used to use Wilton and the AmeriColor is so much better! A little goes a long ways and it makes beautiful colors.
Have fun frosting and decorating. Make it a project with the kids or engage your inner decorator!