Description
Delight in these charming heart-shaped cookies paired with a creamy, dreamy cream cheese frosting dip. Perfectly balanced with a tender buttery texture and a sweet, smooth icing that’s delicious for dipping or spreading, this recipe is ideal for festive occasions or anytime you want a playful treat with a personal touch.
Ingredients
Cookie Dough
- ½ Cup unsalted butter (at room temperature)
- 1 Cup granulated sugar
- 2 eggs
- 2 ½ Cups all-purpose flour
- ¼ Teaspoon salt
- ½ Teaspoon baking soda
Frosting Dip
- 4 Ounces cream cheese (at room temperature)
- 1 Cup powdered sugar
- 3 Tablespoons unsalted butter
- ½ Teaspoon vanilla extract
- 1 Pinch salt
- 2 Tablespoons heavy cream, Half & Half or whole milk
- 5 Drops food coloring (red, optional)
- ¼ Cup sprinkles (pink and red)
Instructions
- Mix Dry Ingredients: In a medium mixing bowl, stir together the all-purpose flour, salt, and baking soda. Set aside to prepare the wet ingredients.
- Cream Butter and Sugar: Using an electric mixer, cream the unsalted butter and granulated sugar together until light and fluffy. Then mix in the eggs and vanilla extract for a smooth consistency.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, beating on low speed until a dough forms. Be careful not to overmix to keep the dough tender.
- Chill Dough: Form the dough into a ball, split it in half, and wrap each half tightly in plastic wrap. Chill in the refrigerator for 1 to 2 hours to make rolling easier and the cookies more flavorful.
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare two baking sheets lined with parchment paper for easy cookie removal and even baking.
- Roll Dough: Remove one portion of dough from the fridge and roll it out on a lightly floured surface to about ⅛-inch thickness, working with a portion at a time.
- Cut Shapes: Use a heart-shaped cookie cutter to cut out shapes from the rolled dough. Gather scraps to re-roll as needed and repeat until all dough is shaped.
- Bake Cookies: Place the heart-shaped cookies on the prepared baking sheets, spacing them slightly apart. Bake in the preheated oven for 10 to 12 minutes, or until the edges just begin to lightly brown.
- Cool Cookies: After baking, let the cookies rest on the sheet for 5 minutes, then transfer them to a wire rack to cool completely before decorating or dipping.
- Prepare Frosting Dip: While the cookies cool, beat cream cheese and butter together with a hand mixer until light and fluffy. Mix in powdered sugar, vanilla extract, and a tiny pinch of salt until smooth.
- Adjust Frosting Consistency: If the frosting dip is too thick, add heavy cream, half & half, or whole milk one teaspoon at a time; if too thin, incorporate more powdered sugar. Stir in red food coloring if desired and sprinkle the top with pink and red sprinkles for a festive touch.
- Serve: Transfer the frosting dip to a serving bowl and arrange the cooled heart-shaped cookies on the side for dipping. Enjoy immediately or store covered until ready to serve.
Notes
- Make sure butter and cream cheese are at room temperature to ensure smooth mixing and a fluffy dough and frosting.
- Chilling the dough is essential to prevent spreading during baking and to develop flavor.
- Use parchment paper on baking sheets to avoid cookies sticking and to promote even baking.
- Rolling the dough evenly to ⅛-inch thickness ensures uniform baking and texture in cookies.
- Adjust the frosting’s thickness according to your preference for dipping or spreading.
- Store leftover cookies in an airtight container at room temperature for up to 3 days or refrigerate the frosting dip separately.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
