Let’s go back to the cookies my husband enjoys… these cookies that he loves so much are heart shaped, marble sugar cookies that are the epitome of a Valentine. They are so cute and really delicious! These are simple to make, and the marble effect is simply created by some food coloring. It is so easy! These are the perfect treat to make for your sweetheart, or maybe as little Valentine’s to take to your kid’s school. Or, better yet… make them for yourself!
Check out what our friends over at Baked By Rachel had to say about these:
“I used my absolute favorite homemade sugar cookie dough recipe for these fun Valentine cookies. The bright pink color, marbled in with the regular dough makes for a super fun and festive affect.”
I so agree! These are so festive and scream “it is Valentine’s Day!” for all to hear. Not to mention, they are pretty, too!
1/2C unsalted Land O’ Lakes butter, softened
1/2C granulated Domino sugar
1 large egg
1 tsp McCormick vanilla extract
1/4 tsp salt
1/2 tsp baking powder
2C Gold Medal all purpose flour
Gel food coloring
In a large bowl or stand mixer, beat together butter and sugar until light and fluffy. Mix in egg and vanilla, followed by salt and baking powder. Scrape the bowl as needed. Gradually mix in flour, increasing speed as needed until dough is fully combined and no streaks remain.
Divide dough in half, transferring half to a clean bowl, set aside. Add a small amount of dark pink gel food color to the remaining dough. Beat until fully tinted and no streaks remain.
Pinch off golfball sized portions of dough, rolling into balls. Create a pattern of alternate colored balls of dough on your work station. Gently, knead all dough together until swirls of color are visible. Do not over mix.
Shape into a disc and wrap in plastic. Chill for 30-60 minutes.
Preheat oven to 350°F. Prepare a baking sheet with a silicone baking mat or parchment paper.
Roll out dough to 1/4-inch thick, on a lightly floured surface. Cut out desired shapes. Space 2-inches apart prepared baking sheet. Freeze cookies for 15 minutes. Press together remaining dough and scraps, rewrapping in plastic and keeping chilled until ready to roll and cut again.
Bake at 350°F for 12 minutes. Allow cookies to rest on the pan for 2 minutes before transferring to a wire rack to cool completely.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Store in an airtight container for up to one week.
Thanks again to Baked By Rachel for this amazing recipe.