Valentine Cookie Love

Yesterday was pretty much a cookie free for all.  These things just happen.  I can’t help it.  And I have zero self control when it comes to cookies and cookie making and cookie sharing.  I cannot be held responsible for what I do when I am under the influence of cookies.

Cookies for sweet friends, family and teachers.  Cookies for a special visitation.  Cookies for a special birthday.  Cookies for everyone.

Tons of chocolate chip and iced sugar cookies with lots of sprinkles found themselves baking and cooling in our house.  I might have been partaking in cookie dough even before dinner.  I went with my go-to chocolate chip cookie recipe, but rolled each ball of delicious dough in sprinkles before baking.  You know, to valentines them up a bit.  I also had all my supplies out to make MY FAVORITE SUGAR COOKIES IN ALL THE LAND…yes, the capitalization is completely necessary…and then for some reason unbeknownst to me, I got a wild hair and tried out a new sugar cookie recipe.  Don’t get me wrong, it was still quite tasty, but it just wasn’t the same.  I don’t like to slander, but I did delete the recipe I tried from my pinterest board because I’m semi OCD about my pinterest pins.  I gotta be into you, to pin you 🙂  Feel free to use that on your valentines this year.  So I’m here to tell you what to-do instead of what I-did.

Okay so if you want to make some crazy yummy and super easy valentines cookies here’s what to do:

Use THIS recipe…always and forever.  I’ll never tarry again.  I always double the cookie recipe, but not the icing recipe.

Refrigerate dough for 1 hour.

Line cookie sheets with parchment paper.

Roll cookie dough out.  I love super thick cookies with tons of icing.  It’s true.  So I use a cookie sheet with a lip, place my rolling pin on both edges of the cookie sheet and roll the dough out the thickness of my pan.  Easy easy.

Cut out cookies.  I did lots of little mini hearts.

Bake at 400 for 5-6 minutes.  The bottom edge should barely brown.

Once you get all your cookies cooked and cooled it’s time to ice them.  I use the icing recipe I found in the comments sections for the cookie recipe, so I did not make this up…totally stollen…from the comments section.

1 stick softened butter, 1 lb confectioner sugar, 1 teaspoon vanilla, pinch of salt and 1/4 cup milk (I subbed in almond milk).  I mix this all together and then divide it out evenly for however many colors I want to dye it.  This time I just went white, red and pink.  Once I added my food coloring and stirred, I heated one bowl for 30 seconds in the microwave, stirred and then just started dipping all my cookies.  Reheat for additional seconds when needed.  Repeat for your other icing colors.

I let them sit out overnight and then this morning I added a few little details with a paint brush, vodka and food coloring.  Yes, you read this correctly.  Vodka helps turn your food coloring into edible paint.  Voila.  And it dries super fast.

Now you have crazy delicious cookies to share with all your little (& big) loves this heart-tastic weekend.

Happy Friday!


  1. These are the most amazingly beautiful cookies ever! You are so incredibly talented Laura!! I wish I had an ounce of that talent! Have a love filled weekend! Thanks for sharing!!

  2. I pinned this b/c I’m in to you! I’m definitely trying the melted icing technique with my students.

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