These Valentine’s Kitchen Sink Cookies are packed with chocolate, pretzels, and festive Valentine’s mix-ins for a soft, chewy cookie with just the right amount of crunch. They’re quick to make, bake in minutes, and are perfect for sharing, gifting, or keeping on the counter for easy snacking.

Recipe Highlights

• One dough, everything good: Chocolate chips, M&M’s, sprinkles, and pretzels are all mixed into one easy dough, so every cookie has a little bit of everything in each bite.
• Soft centers with crisp edges: Melted butter creates a chewy center while the edges bake up lightly golden without the need for chilling the dough.
• Perfect for Valentine’s Day: The Valentine’s M&M’s and sprinkles add just enough color to make these cookies feel festive without extra decorating.
• Totally customizable: You can easily swap in different chocolates, candies, or salty add-ins depending on what you have on hand or who you’re baking for.

Ingredients You’ll Need

• Salted butter: Melted to create a rich, chewy cookie base with minimal effort while adding just enough salt to balance the sweetness.
• Light brown sugar: Adds moisture and a subtle caramel depth that keeps the cookies soft and tender even after they cool.
• Granulated sugar: Helps the cookies spread properly and creates lightly crisp edges that contrast with the chewy centers.
• Eggs: Bind the dough together and provide structure, giving the cookies a soft but sturdy texture.
• Vanilla bean paste or vanilla extract: Adds warm, aromatic flavor that enhances the chocolate and balances the sweetness.
• All-purpose flour: Forms the base of the dough, providing structure without making the cookies dense or cakey.
• Baking soda: Encourages gentle spread and even baking, resulting in soft centers and set edges.
• Valentine’s M&M’s: Add festive color, crunch, and extra chocolate in every bite.
• Valentine’s sprinkles: Bring a pop of color and texture, making the cookies feel special and seasonal.
• Milk chocolate chips: Melt into pockets of chocolate throughout the cookies for rich, classic flavor.
• Pretzels, broken into pieces: Add salty crunch that balances the sweetness and gives these cookies their “kitchen sink” character.

Baker’s Tips & Variations

Full instructions can be found on the recipe card below, but here are a few helpful tips.

• Don’t overbake: These cookies set up as they cool—pull them when the edges are golden but the centers still look soft.
• Press toppings on top: Adding pretzels after scooping keeps them visible and crunchy.
• Mix-in swaps: White chocolate chips, peanut butter chips, or chopped candy bars all work beautifully.
• Storage: Keep cookies in an airtight container at room temperature for several days, if they last that long.

How to Store Kitchen Sink Cookies

Store baked cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container and replace it as needed. For longer storage, freeze baked cookies in a freezer-safe container for up to 3 months and thaw at room temperature before serving.

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Valentine’s Kitchen Sink Cookies Recipe

Valentine’s Kitchen Sink Cookies are soft, chewy cookies loaded with chocolate chips, pretzels, M&M’s, and sprinkles — an easy Valentine’s Day dessert!

Course Cookies

Cuisine American

Keyword Valentine’s Kitchen Sink Cookies

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 24 cookies

Calories 240kcal

Author Jessica & Nellie

Ingredients

• 1 cup salted butter
• ¾ cup light brown sugar packed
• ½ granulated white sugar
• 2 eggs
• 1 teaspoon vanilla bean paste can also substitute vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• ¾ cup Valentine’s M&M’s
• ¼ cup Valentine’s sprinkles
• 1 cup milk chocolate chips
• 1 cup pretzels broken into pieces

Instructions

• Preheat the oven to 350°F.
• Place the butter in a microwave-safe bowl and heat it in the microwave for about 1 minute, or until fully melted. Be sure to cover the bowl with a paper towel to prevent splatter.
• Add the melted butter, brown sugar, white sugar, eggs, and vanilla bean paste to a large mixing bowl and beat with an electric mixer until well combined and slightly fluffy.
• Add the flour and baking soda to the mixing bowl and mix until fully combined.
• Add the M&M’s, sprinkles, chocolate chips, and about ¾ cup of the pretzels to the mixing bowl and mix until fully incorporated.
• Using a 3 tablespoon-size cookie scoop, scoop out balls of dough and place them, evenly spaced, on a baking sheet lined with parchment paper.
• Press a few of the remaining pretzel pieces on each cookie.
• Bake the cookies in the preheated oven for 10 minutes or until the bottoms are golden brown.
• Remove the cookies from the oven and allow them to rest on the baking sheet for about 5 minutes before transferring them to a wire cooling rack to cool.
• Store any leftover cookies in an airtight container for up to 5 days.

Nutrition

Calories: 240kcal | Carbohydrates: 31g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 160mg | Potassium: 62mg | Fiber: 1g | Sugar: 15g | Vitamin A: 271IU | Vitamin C: 0.1mg | Calcium: 26mg | Iron: 1mg

FAQs

Can I freeze the cookie dough?
Yes. Scoop the dough into portions, freeze until solid, then store in a freezer-safe bag for up to 3 months. Bake from frozen, adding 1–2 minutes to the bake time.

Do I need to chill the dough?
No. Using melted butter means the dough is ready to bake right away, which keeps this recipe fast and easy.

Can I swap the mix-ins?
Absolutely. You can replace the Valentine’s M&M’s and sprinkles with seasonal candies, or use different chocolate chips, nuts, or salty snacks.

Why are my cookies too soft or too flat?
Overmixing or overbaking can affect texture. Mix just until combined and remove the cookies when the edges are set but the centers still look soft.

More Valentine’s Day cookie recipes to try:

• Valentine’s Sugar Cookies are soft, thick sugar cookies that hold their shape when baked and turn out moist, perfectly sweet, and reliably delicious every time.
• With buttery dough baked with sprinkles and filled with pink and red chocolate, Valentine’s Thumbprint Cookies are a festive and eye-catching treat for the holiday.
• Made with a box of cake mix and just four ingredients, Red Velvet Valentine’s Cake Mix Cookies are an easy way to bake rich, sweet Valentine’s cookies with minimal effort.
• Soft and sweet with a festive finish, Valentine’s Cake Mix Cookies use white cake mix, egg whites, and coconut oil, then are topped with icing and sprinkles for an easy holiday dessert.
• Dipped in chocolate and topped with Valentine’s sprinkles, Valentine Heart Cookies are classic buttery shortbread cookies that are simple to make and always a crowd favorite.

These Valentine’s Kitchen Sink Cookies are an easy, soft, and chewy cookie recipe packed with chocolate, pretzels, and festive Valentine’s mix-ins that everyone loves.

The post VALENTINE’S KITCHEN SINK COOKIES appeared first on Family Cookie Recipes.

Strawberry Cake Mix Cookies made with just a cake mix, eggs, butter & pink candies for a soft, chewy cookie with fantastic flavor; perfect for Valentine’s Day!

This cake mix cookie recipe is simple, delicious, and perfect for so many occasions. I like to keep a variety of cake mixes on hand—strawberry is one of my kids’ favorites—and I especially love making these around Valentine’s Day as a fun treat to share at school. Adding pink, white, and red chocolate candies makes them extra festive and fun.

Strawberry Cake Mix Cookies Ingredients

Cake mix: Use one 15.25-oz box Strawberry Cake Mix. I am partial to any super moist cake mix, but whatever you prefer will work. you can also add ½ tsp strawberry emulsion… it adds more strawberry flavor

Eggs: You will need 2 eggs to help bind ingredients together.

Butter: Add melted butter to soften the dough and lend to chewy cookies. Alternately, you can use vegetable oil, light olive oil or coconut oil.

Chocolate chips: For extra chocolatey goodness add white chocolate chips to the dough. The recipe calls for 1 ½ cups white chocolate chips, but I like to use half white chocolate chips and half M&M candies for a fun pop of color.

Tips for Successful Cake Mix Cookies

Here are a few things to know about making cake mix cookies:

1. You can use vegetable oil in the dough instead of butter. I actually think I like the cookies with oil better, which makes sense being as it’s 100% fat, instead of having some water content as butter does.
2. The dough will be thick… and as it sits, it will get thicker! It’s fine, just scoop it out and onto the pan. You can wet your fingers just slightly and pat down any rough edges of the cookies… or just leave them and they’ll round out as they’re baked.
3. Don’t skip the step to top your cookies with more M&M’s, chocolate chips, etc. It makes them look so pretty!

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Strawberry Cake Mix Cookies

These Strawberry Cake Mix Cookies use just four simple ingredients—cake mix, eggs, butter, and white chocolate chips. They’re soft, sweet, and packed with strawberry flavor in every easy bite!

Course Cookies, Dessert

Cuisine American

Keyword cake mix cookies, Strawberry Cake Mix Cookies

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 36 cookies

Calories 103kcal

Author Jessica & Nellie

Ingredients

• 15.25 oz box strawberry cake mix
• 2 eggs
• ⅓ cup melted butter or vegetable oil
• 1 ½ cups white chocolate chips you can also use M&M candies.
• ½ tsp strawberry emulsion or extract (optional)

Instructions

• Preheat oven to 350°F. Line two cookie sheets with parchment paper, set them aside.
• Combine cake mix and eggs in a medium mixing bowl. Add the melted butter (or oil, for softer cookies!) and strawberry emulsion. Mix well.
• Fold in the white chocolate chips/candies and stir to combine. I prefer to stir the candy in by hand so that they don't get crushed.
• Use a medium 1.5 TBSP cookie scoop to measure out dough and place on the cookie sheets. Top with a few more chocolate candies!
• Bake for 8-10 minutes. Once they are done, remove from oven and let them rest for another 3-5 minutes on the hot cookie sheet. Transfer to baking racks to cool completely. Enjoy!

Notes

These strawberry cookies will stay fresh for up to 5 days if stored in an airtight container at room temperature.

Place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition

Calories: 103kcal | Carbohydrates: 14g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 111mg | Potassium: 31mg | Fiber: 0.2g | Sugar: 10g | Vitamin A: 68IU | Vitamin C: 0.04mg | Calcium: 42mg | Iron: 0.3mg

How do I store my cookies to keep them fresh longer?

When stored properly cookies can stay fresh for 1-2 weeks. If you have a favorite cookie jar with an air tight container that would be great. I also was taught a trick by my mother-in-law that has been a game changer. I add a piece of bread to my cookie container, the moisture from the bread keep the cookies moist a bit longer. I know, it sounds crazy but I promise it works!

Can I use different flavor cake mix for this recipe?

You sure can! My family and I are partial to strawberry cake, but you can switch up the cake flavor based on your tastes. Also, you can switch up the cake flavor and turn these cookies into several different holiday cookies. Do a white cake and add red/white/blue candies and you’ve got a festive 4th of July treat. The sky is the limit!

How do I stop my cookies from spreading so much?

This is a common cookie problem, but totally fixable! If you have a silicone baking mat that would be a perfect solution. This type of baking mat grips the bottom of the cookie dough and prevents them from spreading too much. You also can use parchment paper, one of our tips above, this will also help prevent the cookies from spreading.

Enjoy a few of our other favorite cookie recipes here:

• Made with pudding mix and white chocolate chips, Banana Pudding Cookies are a fun and delicious twist on a classic favorite.
• These Cherry Chocolate Chip Cookies are soft, chewy, and bursting with sweet cherry flavor in every bite. With bits of maraschino cherries and rich chocolate chips, they’re a fun twist on the classic cookie you’ll want to bake right away.
• Raspberry Meltaway Cookies truly melt in your mouth, thanks to a soft dough made with cornstarch and powdered sugar. Topped with a simple almond glaze swirled with raspberry jam, they’re as beautiful as they are delicious.
• Our recipe for Frosted Strawberry Cookies are made with fresh strawberries for a bright, irresistible flavor. Topped with a luscious strawberry buttercream you’ll absolutely love.
• Made with fresh blackberries and a hint of lemon for a bright, fruity flavor. These Blackberry Cookies are simple to make and perfect for any occasion.

Strawberry Cake Mix Cookies come together with just four simple ingredients—cake mix, eggs, butter, and white chocolate chips. Soft, sweet, and full of strawberry flavor, they’re an easy treat everyone will love!

The post STRAWBERRY CAKE MIX COOKIES appeared first on Family Cookie Recipes.

Cherry Pie Cookies are cherry pie in cookie form! Easy to make sugar cookies filled with sweet cherries and drizzled with white chocolate.

Cherry Pie Cookies came to be when I was craving cherry pie today, but didn’t really feel like whipping up a pie crust. So instead, I made Nellie’s Super Soft Sugar Cookies and translated them into Cherry Pie Cookies!  They’re so easy and taste delicious- I think they’d be gorgeous on a holiday table. Enjoy!

Tips to get the PERFECT Cherry Pie Cookies:

Three kitchen items make these cookies come together really fast.

1. First, you’re going to need a mini muffin tin, since that’s what you bake the cookie cups in.
2. The second item is a KitchenAid mixer. I love mine! I have a Bosch as well but I find I use my KitchenAid for cookies. There is a cookie paddle that comes with every mixer that you attach to the top of the mixer. They’re easy to use and help you mix the ingredients uniformly. Add this to your wish list because it’s one of my all-time used small appliances ever!
3. The third item is a cookie scoop! Since you bake these cookies in a mini muffin tin, you don’t really have to worry about shape. But using a cookie scoop enables you to measure out the same amount of cookie dough for each cookie cup, and it makes the process super fast. They come in three sizes- 1/2 tablespoon, 1.5 tablespoon and 3 tablespoon scoops. I used the middle size- 1.5 tablespoon for these, and most other cookies.

Cherry Pie Cookie recipe ingredients

Here’s what you’ll need to make our Cherry Pie Cookies:

–Sugar: You will need 1 cup ofgranulated sugar to make sure that these cookie cups turn out sweet and delicious

–Butter: Use 1/2 cup of softened butter to make the cookies richer in taste.

–Egg: Using one egg will help to get the dough to bind together well.

–Vanilla: Use a teaspoon of vanilla extract to help enhance the flavors in the dough.

–Sour cream: Adding in 1/3 cup of sour cream will give the cookies the most incredible texture and moist flavor.

–Salt: Use 1/2 teaspoon of this natural flavor enahcner to make your cookies turn out great tasting.

–Baking soda: 1/2 teaspoon of baking soda will make the cookies puff up as they bake and turn out lovely.

–Flour: Use 2 cups of all-purpose flour for the gluten base of the dough recipe.

–Cherry pie filling: You will need 1 can of cherry pie filling to use for filling all of the cookie cups.

Optional: White chocolate, for drizzling on top

Enjoy!

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Cherry Pie Cookies

Cherry Pie Cookies are cherry pie in cookie form! Easy to make sugar cookies filled with sweet cherries and drizzled with white chocolate. 

Course Cookies

Cuisine American

Keyword cookie cups

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 30 cookies

Calories 113kcal

Author Jessica & Nellie

Ingredients

Ingredients:

• 1 cup sugar
• 1/2 cup softened butter
• 1 egg
• 1 tsp. vanilla
• 1/3 cup sour cream
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 2 cups flour
• 1 can cherry pie filling
• Optional: White chocolate for drizzling on top

Instructions

Instructions:

• Preheat the oven to 350 degrees F. Spray a mini muffin tin with cooking spray.
• With a hand mixer, cream together sugar and butter. Add egg and vanilla.
• In separate bowl, combine sour cream, salt and soda. Add flour and sour cream to butter mixture, beat until smooth.
• Scoop dough out using a 2 TBSP cookie scoop and put one in each mini muffin cup. No need to roll the dough to make it smooth – it will all bake the same.
• Bake cookies for 15-18 minutes, making sure they’re not getting too brown at the end. {If they are, pull them out.}
• Right after you take them out, use a small measuring spoon to push into the middle of each cookie cup, creating a space for the cherries to go. Don’t push through cookie completely. 
• Let cool in the pan for 10-15 minutes, then gently run a thin knife along the sides to pop them out. 
• Open the can of cherry pie filling and transfer to a bowl. Use a fork to fill each cookie cup with cherries. 
• Drizzle tops with melted white chocolate, if desired. Enjoy!

Nutrition

Serving: 30g | Calories: 113kcal | Carbohydrates: 18g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 89mg | Potassium: 35mg | Sugar: 6g | Vitamin A: 160IU | Vitamin C: 0.7mg | Calcium: 8mg | Iron: 0.5mg

How to store Cherry Pie Filling Cookies

Store in the refrigerator. Cookies can be completely made and assembled up to 8-12 hours ahead of time. If any longer, make cookies earlier, then add filling just prior to serving.

Cherry Pie Cookies are cherry pie in cookie form! Easy to make sugar cookies filled with sweet cherries and drizzled with white chocolate.

The post CHERRY PIE COOKIES appeared first on Family Cookie Recipes.

Red Velvet Marshmallow Cookies are made completely from scratch with white chocolate chips and mini marshmallows. These delicious cookies are soft, chewy, and absolutely delicious!

Red Velvet has always been one of my favorites. Add marshmallows and white chocolate chips and these cookies are completely next-level amazing. The intense red color makes these cookies perfect for Valentine’s Day, the 4th of July, Christmas, and any other day of the year too!

WHY YOU’LL LOVE THESE COOKIES AS MUCH AS WE DO:

• Marshmallows. Adding marshmallows to cookies makes them chewier, adding the perfect texture and flavor.
• Simple ingredients. All of the ingredients are ones that you likely have on hand in your pantry.
• Perfect for holidays. Red is the perfect color for a bunch of holidays – Valentine’s Day, 4th of July, Christmas.

INGREDIENTS IN RED VELVET MARSHMALLOW COOKIES

Butter: Real butter works best. For best results, soften the butter to room temperature before adding to the other ingredients.

Sugar: You can’t make cookies without sugar, right?!

Eggs: Two large eggs will bind all of the other ingredients together.

Flour: All-purpose flour works best. You can use a gluten-free substitute if needed.

Baking powder: This is the leavening agent in the cookies. For best results, make sure that the baking powder isn’t old or expired.

Cocoa powder: Cocoa powder gives the cookies that rich, chocolatey flavor.

Red gel food coloring: Start with 3-4 tablespoons of red gel food coloring and add more to deepen the color to the shade that you want.

Vanilla extract: The higher the quality of the vanilla, the better.

Salt: A little bit of salt helps all of the other flavors to pop.

White chocolate chips: You can swap these out with milk chocolate or semi-sweet chocolate chips if you prefer.

Mini marshmallows: The marshmallows pair so well with the red velvet cookie – they had a creamy texture that is so yummy!

How to make Red Velvet Marshmallow Cookies

Cream the butter and sugar together and then add the other ingredients. Fold in the white chocolate chips and mini marshmallows.

Scoop the cookie dough and bake the cookies. Broil the cookies for about 1 minute if you want to brown the tops of the marshmallows. Cool and serve!

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RED VELVET MARSHMALLOW COOKIE RECIPE

Red Velvet Marshmallow Cookies are made completely from scratch with white chocolate chips and mini marshmallows. These delicious cookies are soft, chewy, and absolutely delicious!

Course Cookies

Cuisine American

Keyword Red Velvet Marshmallow Cookies

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 24 cookies

Calories 187kcal

Author Jessica & Nellie

Ingredients

• ½ cup butter softened to room temperature
• 2 cups granulated sugar
• 2 large eggs
• 2 ½ cups all-purpose flour
• 1 teaspoons baking powder
• 4 tablespoons cocoa powder
• red gel food coloring as needed
• 2 teaspoons vanilla extract
• 1 teaspoon salt
• ½ cup white chocolate chips
• 2 cups mini marshmallows

Instructions

• Preheat the oven to 350°. Line a cookie sheet with parchment paper or a silicone baking mat.
• Cream the softened butter and sugar in a mixing bowl for 2-3 minutes.
• Add the egg to the butter mixture and mix for 2-3 more minutes.
• Sift in the flour, baking powder, cocoa powder, red food coloring, vanilla and salt. Mix until a dough forms and the desired red velvet color is achieved. Mix well to distribute the color evenly.
• Fold in the white chocolate chips and mini marshmallows gently into the dough.
• Use a cookie scoop to scoop the dough onto the prepared cookie sheet. Bake for 9-11 minutes. Broil the cookies for about 1 minute if you want to brown the tops of the marshmallows. Cool on the baking sheet for 5 minutes and then transfer to a wire rack to cool completely.

Notes

Red velvet cookies will stay fresh for up to 3-5 days if stored in an airtight container at room temperature.

Place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition

Calories: 187kcal | Carbohydrates: 33g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 140mg | Potassium: 61mg | Fiber: 1g | Sugar: 21g | Vitamin A: 139IU | Vitamin C: 0.02mg | Calcium: 21mg | Iron: 1mg

HOW TO SOFTEN BUTTER

Make sure you use softened butter – DON’T melt it! One of the most common errors in cookie making is using butter that is either really cold and hard, or using butter that is too warm and melted. If you have time, just leave butter out on the counter for about 1-2 hours before making your cookies. If you are like me and don’t plan your cookie cravings that far in advance, just place the butter in your microwave and soften in 5-second intervals, being very careful to pull it out before it melts. I actually like to use the defrost setting on my microwave to soften butter- I don’t know the technical reasons behind it, but it seems to soften the butter more evenly and takes a little bit longer so I’m less likely to start melting it! 

HOW TO GET PERFECT COOKIES EVERY TIME

• Use a cookie scoop! If you want all your cookies to be perfectly shaped and have them all be the same size, a cookie scoop is the way to go.
• Use parchment paper or a silicone baking mat. Doing this will make it really easy to remove the cookies from your cookie sheet so that you don’t have to scrape them off the pan – they will just slide right off in perfect shape!
• Don’t overbake the cookies – when I take mine out of the oven, they still look slightly underbaked but they will continue to bake on the cookie sheet for a couple more minutes so that’s ok!

FAQs:

Can I substitute mini marshmallows with regular marshmallows?

Yes, you can substitute mini marshmallows with regular marshmallows. Just make sure to chop the regular marshmallows into smaller pieces before folding them into the dough.

How can I prevent the cookies from spreading too much during baking?

Chilling the dough in the refrigerator for about 30 minutes before shaping and baking can help prevent the cookies from spreading too much.

Can I use milk chocolate chips instead of white chocolate chips?

Yes, you can use milk chocolate chips instead of white chocolate chips for a different flavor profile in the cookies.

Can I freeze the cookie dough for later use?

Yes, you can freeze the cookie dough for later use. Shape the dough into balls, place them on a baking sheet lined with parchment paper, and freeze. Once frozen solid, transfer the dough balls to a freezer-safe bag or container. When ready to bake, you can bake them from frozen, adding a few extra minutes to the cooking time.

How can I make these cookies gluten-free?

To make these cookies gluten-free, you can use a gluten-free all-purpose flour blend instead of regular all-purpose flour. Ensure that the other ingredients used are also gluten-free.

Can I omit the red gel food coloring?

Yes, you can omit the red gel food coloring if you prefer not to use it. The cookies will look like regular chocolate cookies if you don’t add the food coloring.

How can I adjust the sweetness of these cookies?

If you prefer less sweetness, you can reduce the amount of granulated sugar in the recipe or use a sugar substitute. Adjust the sweetness to your taste preference.

Can I add nuts or other mix-ins to these cookies?

Yes, you can customize these cookies by adding chopped nuts, dried fruit, or other mix-ins of your choice along with or in place of the white chocolate chips and mini marshmallows.

How to store red velvet cookies?

These cookies can be stored in an airtight container at room temperature for up to 5 days. You can also freeze the cookies for up to 3 months.

MORE DELICIOUS RED VELVET RECIPES TO TRY:

• Have you ever tried stuffed cookies? These CREAM CHEESE RED VELVET COOKIES are stuffed with a delicious cream cheese filling.
• Don’t have time for scooping out individual cookies? Make brownies! The traditional RED VELVET BROWNIES are delicious, but if you want something a little fancier, you can make OREO RED VELVET BROWNIES or RED VELVET CHEESECAKE BROWNIES.
• My personal favorite? These RED VELVET OREO BALLS don’t require any baking at all, they only take a few minutes to prep, and they are perfectly portioned to eat!

Red Velvet Marshmallow Cookies are made completely from scratch with white chocolate chips and mini marshmallows. These delicious cookies are soft, chewy, and absolutely delicious!

The post RED VELVET MARSHMALLOW COOKIES appeared first on Family Cookie Recipes.

Braided Sweetheart Cookies are simple sugar cookies formed into pink and white striped hearts. These heart-shaped cookies are easy to make and are so pretty, you don’t even need frosting!

Valentine’s Day is the perfect holiday for making treats! We’ve made lots of delicious Valentine’s Day cookies over the years, and it’s hard to pick a favorite. These braided heart cookies are more unique than most cookies, but the dough is still very basic and easy to make.

BRAIDED SWEETHEART COOKIES

These cookies are soft because they are sweetened with powdered sugar instead of granulated sugar. The simple sugar cookie dough is divided in half before adding red food coloring to make half of the dough pink. Roll the dough into ropes before twisting the pink and white dough together in the shape of a heart to get a “braided” effect. Bake and enjoy!

INGREDIENTS IN BRAIDED SWEETHEART COOKIES

Butter: I use salted butter, but you can use unsalted if you prefer. No margarine! Make sure the butter is softened, but not melted before adding to the recipe.

Powdered sugar: Powdered sugar makes the cookies sweet and gives them a perfectly soft consistency.

Egg: We only need 1 egg, but it is important for helping to bind the dough together so that the cookies cook properly and don’t crumble.

Vanilla extract: The higher the quality of the vanilla, the better.

Flour: I usually use all-purpose flour, but you can use bread flour, or even pastry flour in this recipe. A gluten-free alternative would work well too.

Baking powder: This is the leavening agent in the cookies. Make sure your baking powder isn’t old or expired for best results.

Salt: Just a little bit of salt will make all of the other flavors pop.

Red food coloring: Use red food coloring to color half of the dough pink.

HOW TO MAKE BRAIDED SWEETHEART COOKIES

Make the cookie dough.

Divide the dough in half; use the food coloring to tint one portion pink, and leave the remaining portion white. Wrap each portion in plastic wrap and refrigerate for at least 4 hours (or overnight). 

For each cookie, shape a 1-inch ball of each color into an 8-inch rope. Place a pink and white rope side-by-side; press together gently and twist.

Place it on a baking sheet and shape it into a heart, pinching the ends to seal (at the bottom of the heart).

Bake for 8-11 minutes or until edges are lightly browned. Let the cookies cool on the baking sheet for a few minutes before transferring the cookies to a wire rack to cool completely.

Print

BRAIDED SWEETHEART COOKIES

Braided Sweetheart Cookies are simple sugar cookies formed into pink and white striped hearts. These heart-shaped cookies are easy to make and are so pretty, you don't even need frosting!

Course Cookies

Cuisine American

Keyword Braided Sweetheart Cookies

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 24 cookies

Calories 147kcal

Author Jessica & Nellie

Ingredients

• 1 cup butter softened
• 1 ½ cups powdered sugar
• 1 egg
• ½ teaspoon vanilla extract
• 2 ½ cups all-purpose flour
• ½ tsp baking powder
• ½ tsp salt
• 6-8 drops red food coloring

Instructions

• In a large bowl, cream the butter and powdered sugar (2-3 minutes). Beat in egg and vanilla. Combine the flour, baking powder, and salt in a separate bowl. Add the dry ingredients to the butter mixture and mix until combined.
• Divide the dough in half; use the food coloring to tint one portion pink, and leave the remaining portion white. Wrap each portion in plastic wrap and refrigerate for at least 4 hours (or overnight).
• Preheat the oven to 350°.
• For each cookie, shape a 1-inch ball of each color into an 8-inch rope. Place a pink and white rope side-by-side; press together gently and twist. Place it on a baking sheet and shape it into a heart, pinching the ends to seal (at the bottom of the heart).
• Bake for 8-11 minutes or until edges are lightly browned. Let the cookies cool on the baking sheet for a few minutes before transferring the cookies to a wire rack to cool completely.

Notes

These braided cookies will stay fresh for up to 5 days if stored in an airtight container at room temperature.

Freeze for up to 3 months in an airtight container or freezer bag.

Nutrition

Calories: 147kcal | Carbohydrates: 17g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 112mg | Potassium: 27mg | Fiber: 0.4g | Sugar: 7g | Vitamin A: 246IU | Calcium: 9mg | Iron: 1mg

WHY DID MY COOKIES SPREAD?

If your cookies spread too much while baking, it was most likely a direct result of the dough being too warm. If it’s hot in the kitchen or your butter is too soft, your dough will become warm fairly quickly. You can fix this easily by just popping the dough into the freezer for about 30 minutes to an hour or so before you continue to bake the cookies as directed.

CAN I MAKE THE COOKIE DOUGH IN ADVANCE?

Yes, you can make the dough and keep it in a well-covered bowl in the fridge for up to a day in advance. So make the dough one day and bake it the next. Perfect for parties and occasions where you want fresh cookies but without being in the kitchen for too long.

MORE DELICIOUS VALENTINE’S DAY COOKIES TO TRY:

• VALENTINE’S DAY SUGAR COOKIES
• VALENTINE’S THUMBPRINT COOKIES
• CHOCOLATE HEART VALENTINE’S SUGAR COOKIES
• RED VELVET VALENTINE’S CAKE MIX COOKIES
• VALENTINE HEART COOKIES
• VALENTINE’S CAKE MIX COOKIES
• PINK SANDWICH COOKIES
• LINZER COOKIES
• STRAWBERRY COOL WHIP COOKIES
• VALENTINE HEART THUMBPRINT COOKIES
• CHERRY SHORTBREAD COOKIES
• CHOCOLATE SUGAR COOKIES
• STRAWBERRY SHORTCAKE COOKIES
• VALENTINE’S WHOOPIE PIES
• STRAWBERRY CAKE MIX COOKIES

Braided Sweetheart Cookies are simple sugar cookies formed into pink and white striped hearts. These heart-shaped cookies are easy to make and are so pretty, you don’t even need frosting!

The post BRAIDED SWEETHEART COOKIES appeared first on Family Cookie Recipes.

Raspberry Cheesecake Cookies are buttery cookies made with cream cheese & flavored with raspberries & white chocolate for soft, tender cookies reminiscent of cheesecake!

These copycat Subway cookies are perfect for any occasion, from a casual afternoon snack to an elegant dessert for a dinner party. This cheesecake cookies are easy to make and can be customized with different types of fruit, such as blueberries or strawberries to create a variety of flavors!

Delightful raspberry cheesecake cookies

Raspberry cheesecake cookies are a delicious and unique twist on traditional cheesecake. These cookies are made with a blend of cream cheese, butter, sugar, and flour, and are then sprinkled with dried raspberry chunks. The result is a soft, chewy cookie with a creamy texture and a burst of fruity flavor.

These raspberry cheesecake cookies are a unique and delicious treat that is sure to please anyone with a sweet tooth. Whether you are looking for a new twist on traditional cheesecake or simply want to try something new, these cookies are a must-try.

Why You’ll Love This Cream Cheese Cookie Recipe

• Easy to Make: This recipe is simple and easy to follow, making it perfect for novice bakers or those short on time. With just a few basic ingredients, you can whip up a batch of delicious cookies in no time.
• Perfect for Any Occasion: Whether you are looking for a sweet treat to enjoy with your morning coffee or a dessert to impress your guests, Raspberry Cheesecake Cookies are the perfect choice. These cookies are versatile and can be enjoyed any time of day or night.
• Deliciously Tangy: The combination of raspberry bits and tangy cream cheese creates a flavor sensation that is hard to resist. These cookies are the perfect balance of sweet and tangy, making them a crowd-pleaser for any occasion.

Raspberry Cheesecake Cookie Ingredients

Butter: You need ½ cup (one whole stick) plus 3 TBSP of butter to make these cookies rich and flavorful.

Cream cheese: With one 8-ounce package of cream cheese added in to this dough will create soft, tender treats.

Sugar: 1 cup of granulated sugar will make the cookies perfectly chewy and sweet in every bite.

Eggs: Adding 2 eggs to the dough will act as the binder, holding the cookies together nicely.

Vanilla extract: Use 1 tablespoon of vanilla extract to enhance all the incredible flavors in this recipe.

Flour: The base of this cookie dough recipe is 2 ¼ cups of all-purpose flour.

Sea salt: With just 1 pinch of sea salt we can enhance the flavors in this cookie dough.

Baking powder: You need 1 teaspoon of baking powder to help leavening the cookies and help them puff up while baking.

White chocolate chips: 1 cup of white chocolate chips will be scattered throughout the dough for chocolatey goodness in every bite.

Dehydrated raspberry: Use ½ cup of dried raspberries in this cookie dough. You can usually find these in the produce section of stores.

How to make Cream Cheese Raspberry Cookies

Prep

Get started by preheating the oven to 350 F degrees. Then line two cookie sheets with parchment and set them aside.

Dough

Next in a large bowl combine the butter and cream cheese, mix well until smooth.

Then add in the sugar, eggs, and vanilla extract, stir to combine.

In a separate bowl combine the flour, salt and baking powder. Whisk the dry ingredients together.

After that add the dry ingredients to the butter mixture a little at a time, mixing in between additions, until all are incorporated. Now fold in the white chocolate chips and dried raspberries.

Bake

Use a large cookie scoop to make 3 TBSP sized balls of dough and arrange 6 on the prepared baking sheets. Then place the cookies in the preheated oven and bake for 12-14 minutes.

Alternately, you can use a smaller cookie scoop to yields more traditional sized cookies. Bake those for just 9-11 minutes.

Let the cookies cool on the sheet for 5 minutes, then transfer them to a cooling rack. Serve cookies slightly warm and enjoy!

Print

Raspberry Cheesecake Cookies

Raspberry Cheesecake Cookies are buttery cookies made with cream cheese & flavored with raspberries & white chocolate for soft, tender cookies reminiscent of cheesecake!

Course Cookies, Dessert, snack/dessert

Cuisine American

Keyword Jumbo Raspberry cheesecake Cookies, raspberry cheesecake cookies

Prep Time 15 minutes minutes

Cook Time 14 minutes minutes

Total Time 29 minutes minutes

Servings 15 cookies

Calories 391kcal

Author Jessica & Nellie

Ingredients

• 11 TBSP butter salted, softened (1 stick + 3 TBSP)
• 8 oz cream cheese
• 1 cup sugar
• 2 eggs
• 2 ¼ cup flour
• 1 TBSP vanilla extract
• ½ tsp salt
• 1 tsp baking powder
• 2 cups white chocolate chips
• 1 cup dehydrated raspberries divided

Instructions

• Prep: Preheat the oven to 350 F degrees. Line two cookie sheets with parchment & set them aside.
• Dough: In a large bowl combine the butter and cream cheese, mix well until smooth. Add in the sugar, eggs, and vanilla extract, stir to combine.
• In a separate bowl combine the flour, salt and baking powder. Whisk the dry ingredients together.
• Add the dry ingredients to the butter mixture a little at a time, mixing in between additions, until all is incorporated. Fold in 1 ½ cups white chocolate chips and 3/4 cup dried raspberries.
• Use a large cookie scoop to make 3 TBSP sized balls of dough and arrange 6 on each prepared baking sheet. Top each cookie with some remaining white chocolate chips and dried raspberries. Place the cookies in the preheated oven and bake for 12-14 minutes.
• Let the cookies cool on the sheet for 5 minutes, then transfer them to a cooling rack. Serve cookies slightly warm and enjoy!

Notes

Raspberry Cheesecake Cookies can be stored in an airtight container at room temperature for up to 3-5 days. For longer preservation, they can be stored in the refrigerator for up to 1 week or in the freezer for up to 3 months.

To freeze, place the cookies in an airtight container or freezer bag and label with the date.

Nutrition

Calories: 391kcal | Carbohydrates: 44g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 64mg | Sodium: 222mg | Potassium: 160mg | Fiber: 1g | Sugar: 29g | Vitamin A: 501IU | Vitamin C: 2mg | Calcium: 85mg | Iron: 1mg

How long are raspberry cheesecake cookies good for?

If stored in an airtight container at room temperature, you can expect these cookies to last up to 3-5 days and still taste great. For best results, eat sooner rather than later.

Can I freeze raspberry cheesecake cookies?

These cookies can be frozen after cooling down completely. I recommend storing them in an airtight container with a parchment paper layer between cookies to prevent sticking. You could also freeze unbaked dough balls and bring them to room temperature before baking as directed.

Common mistakes to avoid when making cookies

One common mistake when making Raspberry Cheesecake Cookies is overmixing the dough. Overmixing can cause the cookies to become tough and dense. Another mistake is not allowing the cream cheese to come to room temperature before mixing it with the other ingredients. Cold cream cheese can result in lumpy batter. It is also important to avoid overbaking the cookies, as this can cause them to become dry and crumbly.

More fabulous cookie recipes to try soon:

• Big Chocolate Chip Cookies
• Chocolate Sugar Cookies
• Peach Snickerdoodle Cookies
• Raspberry Meltaway Cookies
• White Chocolate Strawberry Cake Mix Cookies
• Strawberry Lemonade Cake Mix Cookies
• Cream Cheese Red Velvet Cookies
• Cream Cheese Sugar Cookies
• Cherry Chip No Bake Cookies
• Ranger Cookies
• Strawberry Cool Whip Cookies
• Iced Pumpkin Cookies
• Caramel Apple Cake Mix Cookies
• Pink Sandwich Cookies
• Chocolate Cherry Cookies
• Raspberry Cheesecake Cookie Cups
• Chocolate Turtle Cookies
• Blueberry Cream Cookies
• Applesauce Oatmeal Chocolate Chip Cookies
• Raspberry Chocolate Chip Cookies

Raspberry Cheesecake Cookies are a perfect combination of sweet and tangy flavors wrapped in one incredible cookie! This cheesecake cookies recipe is easy to make and the dough comes together with a handful of basic ingredients that might already be in your kitchen.

The post RASPBERRY CHEESECAKE COOKIES appeared first on Family Cookie Recipes.

Chocolate Cherry Cookies are a delicious twist on a classic recipe, the combination of maraschino cherries and chocolate chips is simply heavenly. These cherry cookies have rich chocolate flavor and juicy bursts of fruit, they are sure to become a new favorite in your house!

This double chocolate cookie recipe calls for a combination of all-purpose flour, unsweetened cocoa powder, butter, and baking powder to create a rich and chewy texture. By following a few simple steps, you can create a batch of delicious cookies with cherries that are perfect for any occasion.

What are chocolate cherry cookies?

Chocolate cherry cookies are a delectable treat that combines the richness of chocolate with the sweetness of cherries. These cookies are soft and chewy, with a perfect balance of flavors. This cookie recipe is perfect for anyone who loves the combination of chocolate and cherries.

Chocolate cherry cookies are a delightful dessert that is perfect for any occasion. They are easy to make and sure to impress anyone who tries them!

Why You’ll Love This Cherry Cookie Recipe

• Easy to Make: This recipe is easy to follow and requires only a few simple ingredients that are readily available in most kitchens. With a little bit of mixing and baking, you can have freshly baked cookies in no time.
• Perfect for Any Occasion: Whether you are looking for a sweet treat for a party or just a snack for yourself, these cookies are perfect for any occasion. They are great for sharing with friends and family or for enjoying on your own.
• Delicious Flavor: The combination of chocolate and cherries in these cookies is simply irresistible. The maraschino cherries add a sweet and tangy flavor to the cookies, while the cocoa powder and semi-sweet chocolate chips provide a rich chocolate taste in every bite.

Chocolate Cherry Cookie Ingredients

Maraschino cherries: You need ½ cup of maraschino cherries, drained and finely chopped, for the batter and on top of the cookies.

Flour: Using 1 ¼ cups of all-purpose flour gives these cookies good structural base.

Cocoa powder: To create a rich chocolate taste in every bite, add ¼ cup of unsweetened cocoa powder.

Baking powder: ½ teaspoon is the leavening agent that make the cookies puff up while baking.

Salt: Use ¼ teaspoon of salt to balance the incredible flavors in the dough.

Butter: For rich tasting cookies that shine, you will need ¼ cup (half a stick) of unsalted butter, softened.

Sugar: Make the cookies soft and chewy by adding ¾ cups of sugar to the dough.

Egg: 1 large egg (room temperature) helps to bind the cookie dough ingredients together. You can warm a cold egg quickly by letting it sit in a bowl of warm water.

Vanilla extract: Enhance the flavors in this dough by using 1 teaspoon of vanilla extract.

Semi-sweet chocolate chips: You will need 1 cup of semi-sweet chocolate chips to go in the cookie dough, plus some for on top.

How to make Double Chocolate Cherry Cookies

Prep

Start by preheating your oven to 350 degrees F. Then line two baking sheets with parchment paper and set them aside.

Next, remove the stems and finely chop the cherries. Place them on a paper towel and pat them dry to remove excess moisture.

Dough

In a small bowl whisk the flour, cocoa powder, baking powder, and salt and then set it aside.

After that, in a larger bowl, beat the butter and sugar for 2 minutes, using an electric mixer, until fluffy.

Then add in the egg and vanilla extract, beat again until combined.

Now add in the chopped cherries and semi-sweet chocolate, mixing well with a spatula until combined.

Continue to form 15 cookie dough balls and place them on the prepared baking sheets 2 inches apart.

With your palm, press down on the balls to flatten them slightly. Top each cookie with additional cherry pieces and chocolate chips.

Bake

Proceed to place the cookies in the preheated oven and bake for 12-15 minutes before transferring to a wire rack to cool completely. Serve and enjoy!

Variations of this Chocolate Cherry Cookie Recipe

There are many ways to customize this chocolate cherry cookie recipe to fit your personal preferences. Here are a few ideas to get you started:

White Chocolate Cherry Cookies: For a twist on the classic chocolate cherry cookie, try using white chocolate chips instead of semi-sweet. The creamy sweetness of white chocolate pairs perfectly with the tartness of the cherries, resulting in a decadent treat that’s sure to impress.

Gluten-Free Cherry Cookies: If you’re on a gluten-free diet, you can still enjoy the deliciousness of chocolate cherry cookies by making a few simple substitutions. Instead of all-purpose flour, use a gluten-free flour blend that includes xanthan gum to help the cookies hold together. You can also use dairy-free chocolate chips and vegan butter to make the recipe dairy-free and vegan-friendly.

Print

Chocolate Cherry Cookies

Chocolate Cherry Cookies are a delicious twist on a classic recipe, the combination of maraschino cherries and chocolate chips is simply heavenly. These cherry cookies have rich chocolate flavor and juicy bursts of fruit, they are sure to become a new favorite in your house!

Course Cookies, Dessert

Cuisine American

Keyword Chocolate Cherry Cookies

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 18 cookies

Calories 162kcal

Author Jessica & Nellie

Ingredients

• ½ cup maraschino cherries drained and finely chopped + additional cherries to top the cookies
• 1 ¼ cup all-purpose flour
• ¼ cup unsweetened cocoa powder
• ½ tsp baking powder
• ¼ tsp salt
• ¼ cup unsalted butter softened
• ¾ cup granulated sugar
• 1 large egg room temperature
• 1 tsp vanilla extract
• 1 cup semi-sweet chocolate chips + additional chocolate chips to top the cookies

Instructions

• Prep: Preheat your oven to 350 degrees F. Line two baking sheets with parchment paper and set them aside.
• Remove the stems and finely chop the cherries. Place them on a paper towel and pat them dry to remove excess moisture.
• Dough: In a small bowl whisk the flour, cocoa powder, baking powder, and salt and then set it aside.
• In a larger bowl, beat the butter and sugar for 2 minutes, using an electric mixer, until fluffy. Add in the egg and vanilla extract, beat again until combined.
• Add in the chopped cherries and semi-sweet chocolate, mixing well with a spatula until combined.
• Form 15 cookie dough balls and place them on the prepared baking sheets 2 inches apart. With your palm, press down on the balls to flatten them slightly. Top each cookie with additional cherry pieces and chocolate chips.
• Bake: Place the cookies in the preheated oven and bake for 12-15 minutes before transferring to a wire rack to cool completely. Serve and enjoy!

Notes

These chocolate cherry cookies will stay fresh for up to 5 days if stored in an airtight container at room temperature.

Place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition

Calories: 162kcal | Carbohydrates: 24g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 38mg | Potassium: 102mg | Fiber: 2g | Sugar: 15g | Vitamin A: 102IU | Calcium: 20mg | Iron: 1mg

How long are chocolate cherry cookies good for?

These cookies are good for about 3-5 days if stored in an airtight container at room temperature. You could also freeze them for up to 2 months if desired. Just thaw before eating.

What is the best way to soften butter?

Softening butter is an important step in making cookies, as it helps the butter to mix evenly with the other ingredients. The best way to soften butter is to let it sit at room temperature for about 30 minutes. If you don’t have time to wait, you can soften butter quickly by cutting it into small pieces and microwaving it on low power for 10-15 seconds.

Can you explain the role of cocoa powder in enhancing the flavor of cherry cookies?

Cocoa powder is a key ingredient in creating a rich chocolate taste in every bite of chocolate cherry cookies. Adding ¼ cup of unsweetened cocoa powder to the dough helps to enhance the flavor and depth of the chocolate.

Why is it important to use room temperature eggs in baking?

Using room temperature eggs in cookie baking helps to ensure that the ingredients mix evenly and the dough comes together smoothly. You can warm a cold egg quickly by letting it sit in a bowl of warm water for a few minutes before cracking it into the dough.

More amazing cookie recipes to enjoy here:

• Christmas Cut Out Cookies
• Spiced Christmas Shortbread Cookies
• Reese’s Chocolate Peanut Butter Cookies
• Peppermint Fudge Sugar Cookies
• Peppermint Chocolate Sandwich Cookies
• Caramel Apple Oatmeal Cookies
• Loaded Reese’s Cookies
• Butterscotch Pretzel Cookies
• Surprise Chocolate Kiss Cookies
• Rice Krispie Chocolate Chip Cookies
• Granola Chocolate Chip Cookies
• Cast Iron Skillet Cookies
• Apple Pumpkin Oatmeal Cookies
• Spiced Apple Cookies
• Christmas Sugar Cookie Bars

The post CHOCOLATE CHERRY COOKIES appeared first on Family Cookie Recipes.

Frosted Strawberry Cookies made with fresh strawberry for that bright, fresh flavor that everyone adores! Soft, pillowy sugar cookies topped with a luscious strawberry buttercream you just have to try!

Don’t forget to check out our updated collection of SOFT AND SWEET SUGAR COOKIES here!

One of the best things about these Strawberry Cookies is their versatility. They can be served as a sweet snack or a dessert, they are great for parties and events too. Whether you are looking for a treat to enjoy on your own or want to impress your guests with a delicious dessert, frosted sugar cookies are a great choice!

Not so secret ingredient: Pureed Strawberry Reduction

Frosted Strawberry Cookies are a delicious and unique dessert that is sure to impress anyone who tries them. One of the key ingredients in this recipe is the pureed strawberry reduction. This ingredient adds a burst of flavor and a beautiful pink hue to the cookies. This process boils out a lot of the water in the strawberries and leaves us with an intense strawberry puree that we can then use in the cookie recipe and strawberry frosting.

The pureed strawberry reduction is a versatile ingredient that can be used in a variety of desserts, including cakes, cupcakes, and even ice cream. Its sweet and tangy flavor pairs well with a wide range of other ingredients, making it a great addition to any baker’s kitchen!

Why you’ll love this Strawberry Cookie Recipe

• Easy to make. The recipe requires only a handful of ingredients and can be whipped up in no time. Whether you’re a seasoned baker or a novice in the kitchen, you’ll have no trouble following the simple instructions.
• Full of flavor. These cookies are bursting with the sweet and tangy taste of fresh strawberries. The frosting adds an extra layer of sweetness that perfectly complements the fruity flavor of the cookies.
• It’s versatile. You can enjoy these cookies as a snack, dessert, or even as part of a breakfast spread. They’re perfect for any occasion, from a casual get-together with friends to a fancy dinner party.

Frosted Strawberry Cookie Ingredients

Strawberries: You will need 12-15 fresh strawberries, washed, cored and sliced to create the puree for the cookie dough.

Butter: Using ½ cup of butter, softened, will give the cookie dough wonderfully rich flavor.

Sugar: Add 1 cup of sugar for delightful sweet and chewy cookies.

Egg: 1 egg will help bind the ingredients in this cookie dough recipe well.

Vanilla extract: Help enhance all the amazing flavors in this dough by using 1 tsp of vanilla extract.

Sour cream: Create pillowy soft treats by adding ⅓ cup of sour cream to the dough.

Strawberry puree: Use ¼ cup of the reduced strawberry puree the you made before starting this cookie dough recipe.

Salt: Adding ½ tsp of salt will balance all the incredible flavors in this recipe.

Baking soda: To help the cookies puff up as they bake, you will need ½ tsp of baking soda.

Flour: You need 2 ¼ cups of all-purpose flour for the structural base of this cookie dough recipe.

Buttercream Frosting

Butter: ½ cup of butter, softened, will make this frosting rich and creamy.

Vanilla extract: Add in 1 tsp of vanilla extract to flavor this frosting nicely.

Powder sugar: The base of this sweet frosting is 4 cups of powdered sugar.

Strawberry puree: Use the remaining ½ cup of reduced strawberry puree to make the frosting a beautiful color and add even more amazing taste.

How to make Strawberry Frosted Cookies

Strawberry Reduction

To make the pureed strawberry reduction, you need to first wash, core and slice 12-15 strawberries. Then puree the strawberry pieces using an immersion blender or food processor.

Proceed to pour the strawberry puree into a small saucepan and bring it to a boil. Then reduce the heat to medium low and boil for 20 minutes, stirring occasionally. The mixture will reduce by half, starting out mine measured 1 ½ cups, then after reducing I had ¾ cups.

Once reduced, cool the puree in the fridge or freezer and then you can proceed with Strawberry Cookie recipe. This process takes about 30 minutes total and can be done up to a week ahead of time.

Prep

Get the cookie process started by preheating the oven to 375 degrees F. Then line two baking sheets with parchment paper and set them aside.

Cookie dough

In a medium size bowl, cream the butter and sugar. Then, add in the egg, vanilla extract, sour cream and ¼ cup of the strawberry puree.

Next, in a separate small bowl, gently whisk together the salt, baking soda and flour. Proceed to add the dry ingredients to butter mixture and mix to combine. 

Bake

Continue to scoop out 1.5 TBSP of dough and place on the parchment lined cookie sheets. You can use a medium cookie scoop to make this process faster. 

Place the cookies in the preheated oven and bake for 10 minutes.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Buttercream frosting

In a medium size bowl, whisk the butter for 30 seconds with an electric mixer. Then add in the rest of the strawberry puree and 1 cup of powder sugar. Mix on medium speed for 1 minute, then add in the vanilla extract and remaining powder sugar, 1 cup at a time, until you’ve reached your desired consistency.

After that, transfer the frosting to a piping bag with a closed star tip- I used a Wilton 2D. Begin piping in a tight circle in the middle of the cookie. Continue piping frosting in a circular motion until you reach the outside of the cookie. The frosting will set, but I recommend not stacking cookies that have been frosted with a rosette so that you don’t squish them.  

Serve immediately and enjoy!

Print

Frosted Strawberry Cookies

Frosted Strawberry Cookies a delightful treat that are perfect for any occasion, sharing with friends and family, or for enjoying as a special treat all on your own. These strawberry cookies are soft, chewy, and bursting with the sweet and tangy flavor of fresh strawberries.

Course Cookies, Dessert, treat

Cuisine American

Keyword Frosted Strawberry Cookies

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Strawberry Puree 30 minutes minutes

Total Time 50 minutes minutes

Servings 24 cookies

Calories 232kcal

Author Jessica & Nellie

Ingredients

Strawberry Puree

• 12-15 fresh strawberries washed, cored and sliced

Cookies

• ½ cup butter softened
• 1 cup sugar
• 1 egg
• 1 tsp vanilla extract
• ⅓ cup sour cream
• ¼ cup reduced strawberry puree
• ½ tsp salt
• ½ tsp baking soda
• 2 ¼ cups all-purpose flour

Strawberry Buttercream Frosting

• ½ cup butter softened
• 1  tsp vanilla extract
• 4 cups powdered sugar
• ½ cup remaining reduced strawberry puree

Instructions

• Strawberry Reduction: To reduce the pureed strawberry reduction, all you need to do is first wash, core and slice 12-15 strawberries. Then puree the strawberry pieces using an immersion blender or food processor. Proceed to pour the strawberry puree into a small saucepan and bring it to a boil. Then reduce the heat to medium low and boil for 20 minutes, stirring occasionally. The mixture will reduce by half, starting out mine measured 1 ½ cups, then after reducing I had ¾ cups.
• Once reduced, cool the puree in the fridge or freezer and then you can proceed with Strawberry Cookie recipe. This process takes about 30 minutes total and can be done up to a week ahead of time.
• Prep: Get started by preheating the oven to 375 degrees F and line a baking sheet with parchment paper.
• Cookie dough: In a medium size bowl, cream together the butter and sugar. Then, add in the egg, vanilla extract, sour cream and ¼ cup of the strawberry puree.
• Next, in a separate small bowl, gently whisk together the salt, baking soda and flour. Proceed to add the dry ingredients to butter mixture and mix to combine. 
• Bake: Continue to scoop out 1.5 TBSP of dough and place on the parchment lined cookie sheet. You can use a medium cookie scoop to make this process faster. Place the cookies in the preheated oven and bake for 10 minutes.
• Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
• Butter cream frosting: In a medium size bowl, whisk the butter for 30 seconds with an electric mixer. Then add in the rest of the strawberry puree and 1 cup of powder sugar. Mix on medium speed for 1 minute, then add in the vanilla extract and remaining powder sugar, 1 cup at a time, until you've reached your desired consistency.
• After that, transfer the frosting to a piping bag with a closed star tip- I used a Wilton 2D. Begin piping in a tight circle in the middle of the cookie. Continue piping frosting in a circular motion until you reach the outside of the cookie. The frosting will set, but I recommend not stacking cookies that have been frosted with a rosette so that you don't squish them. Serve immediately and enjoy!

Video

Notes

These cookies will stay fresh for up to 5 days if stored in an airtight container at room temperature.

Place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition

Calories: 232kcal | Carbohydrates: 38g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 29mg | Sodium: 136mg | Potassium: 32mg | Fiber: 0.4g | Sugar: 28g | Vitamin A: 267IU | Vitamin C: 4mg | Calcium: 10mg | Iron: 1mg

How long are these Frosted Sugar Cookies good for?

Frosted strawberry cookies are best consumed within 3-4 days of baking. After that, the texture and taste may start to deteriorate. It is recommended to store them in an airtight container to keep them fresh for as long as possible.

How should I store frosted strawberry cookies?

To keep frosted strawberry cookies fresh, store them in an airtight container at room temperature. Avoid exposing them to direct sunlight or heat as it can cause the frosting to melt and the cookies to become soggy. When storing cookies, it’s important to separate them with layers of parchment paper or wax paper. This will prevent them from sticking together and becoming a messy clump.

If you live in a hot or humid climate, it might be best to store your cookies in the refrigerator. This will help keep them fresh for longer. However, keep in mind that refrigeration can cause some cookies to become hard or lose their texture.

Variations and Substitutions

Alternative Fruit Flavors: While Frosted Strawberry Cookies are a classic favorite, there are plenty of other fruit flavors that can be used to switch things up. Consider substituting the strawberry jam with raspberry, blueberry, or even peach jam for a unique twist on the traditional recipe.

Another option is to add in some fresh fruit to the cookie dough itself. Diced strawberries, raspberries, or even chopped peaches can be folded into the dough for an extra burst of fruity flavor.

Dietary Adaptations

For those with dietary restrictions, there are a few substitutions that can be made to accommodate their needs. For a gluten-free version, simply swap out the all-purpose flour for a gluten-free flour blend.

For a vegan version, substitute the butter with coconut oil and use a flax egg in place of the egg. To make a flax egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for a few minutes until it forms a gel-like consistency.

For a lower sugar option, try using a sugar-free jam or reducing the amount of sugar in the cookie dough itself. Alternatively, you can use a natural sweetener like honey or maple syrup in place of the granulated sugar.

How do you create the perfect frosting for strawberry cookies?

To create the perfect frosting for strawberry cookies, it is important to use fresh strawberries. Puree and reduce the strawberries and mix them with powdered sugar, butter, and vanilla extract until you get a smooth and creamy consistency. Adjust the amount of sugar according to your taste preference.

What makes Crumbl frosted strawberry cookies unique?

Crumbl frosted strawberry cookies are unique because of their soft and chewy texture, the use of fresh strawberries in the frosting, and the generous amount of frosting on each cookie. They are also made with high-quality ingredients and baked fresh every day.

Try a few of our other favorite frosted sugar cookie recipes:

• Frosted Lemon Sugar Cookies
• Soft Sugar Cookies
• Watermelon Sugar Cookies
• Swirled Patriotic Cookie Bars
• Buttermilk Sugar Cookies
• Frosted Orange Juice Cookies
• Cream Cheese Sugar Cookies
• Caramel Banana Cookies

I thought I’d post a fun family photo so you can see the circus that happens when we try and take a nice picture with all 7 of us. I consider this one a success. All eyeballs are facing the general direction of the camera. I’m not sure how I missed that one kid had food in her mouth. Where’d she get that?! Maybe that’s why another kid was so unhappy? Who knows. My youngest didn’t look quite ready for the picture to be taken. Nose itch, perhaps? My oldest has years and years’ experience with family photos, bless him. My husband is a little hottie, isn’t he?! Purple tie and all. And then there’s my middle child. Can you tell who I’m talking about? He seems to crave attention just a wee bit more than the rest? Yep, that’s him. This picture goes into a {quickly growing} file that I will pull out and show all future girlfriends. Payback.

Frosted Strawberry Cookies an incredible dessert perfect for any occasion, share with family and friends, or enjoy as a treat for yourself! These strawberry cookies are sweet, tender, and loaded with the fresh strawberry flavor.

The post FROSTED STRAWBERRY 🍓 COOKIES appeared first on Family Cookie Recipes.

Valentine’s Day Cookie recipes are so fun to make! Holidays are so fun, and Valentine’s Day is one of my favorite occasions for making pretty treats! Each cookie is unique, but all of these cookie recipes are perfect for Valentine’s Day.

VALENTINE’S THUMBPRINT COOKIES

Valentine’s Thumbprint Cookies are so pretty and perfect for the holiday! Buttery cookie dough is topped with sprinkles and baked before being filled with pink and red chocolate.

Thumbprint cookies are versatile and can be made with a variety of flavors and fillings. These thumbprint cookies are made by making a soft, buttery cookie. The cookies are indented and filled with a simple red or pink chocolate filling. Drizzle a little chocolate on top just before serving.

PINK SANDWICH COOKIES

Pretty Pink Sandwich Cookies begin with a fabulous sugar cookie, colored pink for Valentine’s Day or any occasion! Two cookies filled with a sweet vanilla buttercream frosting for a lovely treat everyone enjoys!

Finding a good sandwich cookie can sometimes feel like hitting the holy grail of desserts because you get the best cookies that hold shape and a filling/frosting recipe all in one. Trust me when I say that you’ll be pleased with this recipe and will no doubt want to keep it nearby for all holidays (or cookie cravings).

VALENTINE’S SUGAR COOKIES

Valentine’s Sugar Cookies are soft, thick, and easily the best sugar cookie recipe I’ve ever tried. These sugar cookies hold their shape when baked and they are moist and perfectly sweet too!

I’ve tried a lot of sugar cookie recipes, and many of them have been good. I tried this one a few years ago, and I haven’t used any of my other recipes again. The dough is perfect for cutting out cookie shapes for the holidays, but you can scoop and roll the dough if you prefer regular circle cookies.

LINZER COOKIES

Linzer Cookies have a rich, buttery flavor and festive appearance, they are sure to be a hit with anyone who tries them. The combination of the soft, rich cookie and the sweet jam filling make these Linzer tart cookies a delicious and indulgent treat!

These raspberry shortbread cookies are a classic and elegant treat that is perfect for any occasion. This Linzer cookie recipe is easy to make and can be customized with different shapes and flavors of jam. Whether you are looking for a festive holiday treat or a beautiful dessert for a special occasion, these cookies are sure to impress!

RED VELVET VALENTINE’S CAKE MIX COOKIES

Red Velvet Valentine’s Cake Mix Cookies have never been easier to make thanks to the box cake mix. These Valentine’s Cookies are rich, and sweet, and only call for 4 simple ingredients!

These red velvet cookies come together so easily, thanks to a cake box mix. When you combine the cake mix with a few basic pantry staples like eggs, milk, and butter, this delicious dough comes together in just a few minutes. You will have Valentine’s Day cookies ready in no time! Share them with family and friends to spread the love this Valentine’s Day!

STRAWBERRY COOL WHIP COOKIES

Strawberry Cool Whip Cookies made with a strawberry cake mix, Cool Whip, and an egg. A lighter cookie recipe that is easy to make and with fewer calories than traditional cake mix cookies!

Strawberry Cool Whip Cookies are one of my favorite, fast and easy cookie recipes. Only a few ingredients and a few minutes are needed to make soft, delicious cookies!

CHOCOLATE HEART VALENTINE’S SUGAR COOKIES

Chocolate Heart Valentine’s Sugar Cookies are soft, buttery cookies topped with vanilla icing & candy hearts! These simple Valentine’s Day sugar cookies are adorable and festive!

These Valentine’s Day soft sugar cookies are so delectable and easy to make, the simple ingredients speak for themselves. These decorated sugar cookies for Valentine’s Day are appetizing, savory, and oh-so-pretty too!

VALENTINE HEART THUMBPRINT COOKIES

Sweetheart Valentine Thumbprint Cookies are a perfect sweet treat to bake for the ones you love the most! These Valentine’s cookies are tender, buttery, and filled with a sweet berry jam in the shape of a heart.

You are going to love this thumbprint cookie recipe because it is so simple to make, it only calls for 6 basic ingredients! These raspberry thumbprint cookies taste phenomenal and are a festive touch to any party or event.

CHERRY SHORTBREAD COOKIES

Cherry Shortbread Cookies made with buttery shortbread and a sweet cherry inside! Tender, sweet cookies with lovely cherry almond flavors!

Making this maraschino cherry shortbread cookie recipe is so easy, with just a few simple ingredients you will be enjoying these in no time! These cherry bomb cookies are not only delicious but beautiful too!

VALENTINE’S DAY CAKE MIX COOKIES

Valentine’s Day Cake Mix Cookies made with just 3 ingredients in under 30 minutes! Quick and easy Valentine’s dessert recipe for your special someone!

Cake mix cookies are so simple to make! Add some pink frosting and candy on top of these easy cookies for a delicious Valentine’s Day dessert.

STRAWBERRY SHORTCAKE COOKIES

Strawberry shortcake cookies are delicious sugar cookies topped with whipped cream and fresh sliced strawberries. Every sweet bite reminds you of traditional strawberry shortcakes!

Strawberry shortcake is a delicious and traditional dessert going back to the 1500s and sugar cookies have been around for a very long time too, but it wasn’t until recently that these two desserts joined forces. Strawberry shortcake cookies are a winning combination that the world didn’t know it needed.

SUGAR COOKIE BARS

Sugar Cookie Bars are thick, soft, and frosted with a delicious vanilla buttercream frosting. Simple sugar cookie recipe is made in a pan and can be easily sliced and served.

Sugar Cookie Bars are so much easier to make than taking the time to roll and cut out individual cookies. I absolutely love sugar cookies, but sometimes it just feels like a lot of work (and mess!) to roll out the dough and cut out cookies. The solution? Sugar cookie bars! Just put all the dough in a 9X13 pan and bake the whole batch at one time! No rolling out the dough, no cutting and baking individual cookies.

CHOCOLATE SUGAR COOKIES

Chocolate Sugar Cookies are soft, rich, and perfect for cutting out shapes and making holiday cookies. This easy chocolate sugar cookie recipe is delicious!

It’s tradition in our house to make sugar cookies for all the major holidays, but this is the first time we’ve made chocolate sugar cookies. Completely different flavor from traditional sugar cookies, but it’s a good different! The cookie dough rolls out easily and the cookies hold their shape perfectly when baked. Perfect cookies for Valentine’s Day when frosted with pink frosting and sprinkles!

VALENTINE HEART COOKIES

Valentine Heart Cookies are buttery shortbread cookies dipped in chocolate and topped with Valentine’s sprinkles! Simple, classic Valentine’s cookies that everyone loves!

You are going to love these chocolate-dipped shortbread hearts. They are the perfect cross between easy cookie decorating and fancy-looking cookies without the added effort of piping intricate designs. This is great for those of us without any cookie decorator skills. These shortbread valentine hearts are sure to put a little sparkle in your holiday plans.

WHITE CHOCOLATE STRAWBERRY CAKE MIX COOKIES

White Chocolate Strawberry Cake Mix Cookies are soft & chewy cookies that need just 4 ingredients! This lovely pink Strawberry Cake Mix cookie recipe needs a cake mix, 2 eggs, oil, and white chocolate chips!

You are going to love these strawberry cake mix cookies with white chocolate chips almost as much as we do. They are packed with flavor, super easy to make, and only take about 5 minutes of actual prep to become the best cookies you have ever eaten. This cake mix cookie recipe is great for many occasions, a fun Valentine’s Day treat for your kids, or a baby shower, really there is no wrong occasion for these sweet strawberry cookies.

CHOCOLATE RASPBERRY THUMBPRINT COOKIES

Chocolate Raspberry Thumbprint Cookies are a delicious treat that combines the rich flavor of chocolate with the sweetness of raspberries. Loaded with delicious flavors in every bite, you will wonder why you haven’t tried these jam thumbprint cookies sooner!

These chocolate thumbprint cookies are perfect for any occasion, whether it’s a holiday party, cookie exchange, or a simple afternoon snack. This recipe for thumbprint cookies is easy to make and can be customized to suit your and your family’s tastes!

FROSTED STRAWBERRY COOL WHIP COOKIES

Strawberry Cool Whip Cookies made with cake mix, Cool Whip, and 1 egg! This simple cake mix cookie recipe has a lovely strawberry flavor and a tender texture that is heavenly.

These Strawberry Cake Mix Cookies are a light and chewy treat to enjoy when you want something sweet and simple. Making Cool Whip Cookies with cake mix is super simple, the dough comes together quickly and easily!

RASPBERRY CHOCOLATE CHIP COOKIES

Raspberry Chocolate Chip Cookies made with fresh raspberries and chocolate chips. Adding fresh raspberries to a classic chocolate chip cookie recipe makes a delicious difference!

Raspberry Chocolate Chip Cookies are a new invention of mine that I want to share it with all of you! As you can tell, I make a lot of treats at my house. There are quite a few that I really love, but even with all of the “fancy” treats I have made over the years, I still feel like chocolate chip cookies are my all-time favorite. I have made so many different chocolate chip cookie recipes over the years and am still coming up with ways to tweak some of my favorites!

RASPBERRY MELTAWAY COOKIES

Raspberry Meltaway Cookies are soft & delicate & truly melt in your mouth! Perfect vanilla cookies topped with a sweet glaze swirled with raspberry jam.

Raspberry Meltaway Cookies ~ these cookies have a lovely, bright raspberry almond flavor and just melt in your mouth! Easy cookie recipe you’ve got to try! If you’ve never had a meltaway cookie, you’ve got to try these! They have a wonderful buttery flavor and they just melt in your mouth. I topped these with a vanilla glaze swirled with raspberry jam. LOVE them!

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Valentine’s Day Cookie Recipes

Amazing collection of Valentine's Day cookie recipes! Fantastic cookie recipes that are all perfect for Valentine's Day.

Course Cookies

Cuisine American

Keyword Valentine’s Day Cookie Recipes

Author Jessica & Nellie

Ingredients

• Valentine's Thumbprint Cookies
• Pink Sandwich Cookies
• Valentine's Sugar Cookies
• Linzer Cookies
• Red Velvet Valentine's Cake Mix Cookies
• Strawberry Cool Whip Cookies
• Chocolate Heart Valentine's Sugar Cookies
• Valentine Heart Thumbprint Cookies
• Cherry Shortbread Cookies
• Valentine's Day Cake Mix Cookies
• Strawberry Shortcake Cookies
• Sugar Cookie Bars
• Chocolate Sugar Cookies
• Valentine Heart Cookies
• White Chocolate Strawberry Cake Mix Cookies
• Chocolate Raspberry Thumbprint Cookies
• Frosted Strawberry Cool Whip Cookies
• Raspberry Chocolate Chip Cookies
• Raspberry Meltaway Cookies

Amazing collection of Valentine’s Day cookie recipes! Fantastic cookie recipes that are all perfect for Valentine’s Day.

The post VALENTINE’S DAY COOKIE RECIPES appeared first on Family Cookie Recipes.

Valentine’s Sugar Cookies are soft, thick, and easily the best sugar cookie recipe I’ve ever tried. These sugar cookies hold their shape when baked and they are moist and perfectly sweet too!

I’ve tried a lot of sugar cookie recipes, and many of them have been good. I tried this one a few years ago, and I haven’t used any of my other recipes again. The dough is perfect for cutting out cookie shapes for the holidays, but you can scoop and roll the dough if you prefer regular circle cookies.

WHAT MAKES THESE SUGAR COOKIES THE BEST?

Cream cheese is the “secret” ingredient in these delicious cookies. The cream cheese not only adds a unique flavor to the cookies but helps to keep them soft. The consistency is just about as perfect as you can hope for in a sugar cookie.

TIPS FOR MAKING THE BEST SUGAR COOKIES

• Sugar cookie dough is sticky, but once it’s sufficiently chilled, it’s much more workable. Resist the urge to add more flour to the dough before chilling! If you add too much flour, the ratio of wet to dry ingredients is off and the cookies end up drier and more crumbly.
• Do not melt the butter! The butter needs to be softened (at room temperature). Using melted butter will ruin the cookies.
• Spend a little extra time when you mix the butter and sugars. Creaming them together for 2-3 minutes will improve the consistency of your cookies.
• Preheat the oven. This will help your cookies turn out right every time!
• Use parchment paper or a silicone baking mat. Doing this will make it easier to remove the cookies from your cookie sheet so that you don’t have to scrape them off the pan. They will just slide right off in perfect shape!
• Make sure that you don’t roll out the dough too thin before cutting your sugar cookies out. You want the dough to be about 1/4″ thick. If the dough is too thin, your cookies will be crispy and hard and easily breakable. But if the dough is too thick, the cookies may not bake completely through the middle.
• Make sure not to overbake your cookies. They may not even look done on the tops, but if the bottoms start to brown, I take mine out and they are perfect!

INGREDIENTS IN VALENTINE’S SUGAR COOKIES

Butter: I use salted butter, but you can use unsalted if you prefer. No margarine! Make sure the butter is softened, but not melted before adding to the recipe.

Sugar: Can’t leave this one out – kind of an important ingredient in sugar cookies!

Cream cheese: This also needs to be softened to room temperature for best results. You can use regular cream cheese or a low-fat or non-fat alternative, but regular cream cheese is ideal for the best consistency.

Egg: We only need 1 egg, but it is important for helping to bind the dough together so that the cookies cook properly and don’t crumble.

Vanilla and almond extract: I suggest using a good quality vanilla extract or a Vanilla Bean Paste. You can leave the almond extract out if you have allergies or don’t like the flavor, but I think it takes these cookies to the next level in taste!

Flour: I usually use all-purpose flour, but you can use bread flour, or even pastry flour in this recipe.

Baking powder: Leavening agent in the cookies. Make sure your baking powder isn’t old or expired for best results.

SUGAR COOKIE FROSTING INGREDIENTS

Powdered sugar: Gives us that thick frosting texture packed with sweetness and smooth creamy results. Yum!

Butter: Again, I use salted butter, but you can use unsalted if you prefer. No margarine!

Almond extract: Again, I love the almond extract in these cookies, but you can use vanilla instead if you’d like. Either way is delicious.

Milk: You can use almond milk, coconut milk, or cashew milk in place of cow’s milk. You can make the frosting a little thicker or thinner based on how much milk you add.

Food coloring and sprinkles to decorate: These are completely optional, but definitely make these cookies so pretty!

HOW TO MAKE VALENTINE’S SUGAR COOKIES

Preheat oven to 375°.

Mix sugar, butter, and cream cheese for about 2-3 minutes with an electric mixer.

Add egg, vanilla, and almond extract and mix for another 1-2 minutes.

Add the flour and baking powder and mix just until mixed in and smooth.

Place the dough in an airtight container and chill for at least 2 hours. When you are ready to make the cookies, roll them out on a floured surface to about 1/4” thick and cut out with cookie cutters. (If you prefer to just make circle cookies, you can scoop out tablespoons of dough and roll them into a ball. Place on the cookie sheet and use the bottom of a measuring cup or glass to flatten the ball to a 1/4″ thickness.)

Bake for 8-10 minutes…just until barely turning golden on edges. Cool on cookie sheets for about 5-10 minutes before transferring to a wire rack to cool completely.

To make the frosting, mix all of the frosting ingredients with a mixer until smooth. Use a knife to spread the frosting onto the completely cooled cookies.

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Valentine’s Sugar Cookies

Valentine's Sugar Cookies are soft, thick and easily the best sugar cookie recipe I've ever tried. These sugar cookies hold their shape when baked and they are moist and perfectly sweet too!

Course Cookies

Cuisine American

Keyword Valentine’s Sugar Cookies

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Chill Time 2 hours hours

Servings 36 cookies

Calories 221kcal

Author Jessica & Nellie

Ingredients

• 1 ½ cups sugar
• 1 cup butter softened to room temp
• 8 oz cream cheese softened to room temp
• 1 egg
• 1 tsp vanilla
• ½ tsp almond extract
• 3 ½ cups flour
• 1 tsp baking powder

Frosting:

• 4 cups powdered sugar
• ½ cup butter softened
• 1 tsp almond extract
• milk to desired consistency about 2-4 Tbsp
• food coloring & sprinkles optional

Instructions

• Preheat oven to 375°.
• Mix sugar, butter, and cream cheese together for about 2-3 minutes with an electric mixer.
• Add egg, vanilla, and almond extract and mix for another 1-2 minutes. Add the flour and baking powder and mix just until mixed in and smooth.
• Place the dough in an airtight container and chill for at least 2 hours. When you are ready to make the cookies, roll out on floured surface to about 1/4” thick and cut out with cookie cutters. (If you prefer to just make circle cookies, you can scoop out tablespoons of dough and roll into a ball. Place on the cookie sheet and use the bottom of a measuring cup or glass to flatten the ball to a 1/4" thickness.)
• Bake for 8-10 minutes…just until barely turning golden on edges. Cool on cookie sheets for about 5-10 minutes before transferring to a wire rack to cool completely.
• To make the frosting, mix all of the frosting ingredients together with a mixer until smooth. Use a knife to spread the frosting onto the completely cooled cookies.

Nutrition

Calories: 221kcal | Carbohydrates: 31g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 83mg | Potassium: 37mg | Fiber: 0.3g | Sugar: 22g | Vitamin A: 328IU | Calcium: 16mg | Iron: 1mg

HOW DO YOU KEEP SUGAR COOKIES SOFT?

This is another reason to love these cookies, thanks to the cream cheese in the dough- they stay softer for longer! After the cookies have cooled, simply place them in an airtight container to keep them fresh for as long as possible. It also helps to make sure that when you roll out the cookie dough that you do it to the right thickness so that they don’t become brittle when baking.

HOW LONG WILL DECORATED SUGAR COOKIES LAST?

If you keep your cookies properly stored you can expect them to last up to a week at room temperature.

CAN I FREEZE DECORATED SUGAR COOKIES?

Yes. After the frosting has been applied, allow them to set at room temperature for about an hour so that the frosting can firm up a bit. Then place the cookies in a single layer on a baking sheet and flash freeze until solid (about 1-2 hours). After that, transfer to an airtight container. I recommend laying a sheet of parchment paper between the cookie layers, just in case. Then simply remove and thaw to eat.

More delicious Valentine’s Day cookie recipes to try:

• VALENTINE’S THUMBPRINT COOKIES
• CHOCOLATE HEART VALENTINE’S SUGAR COOKIES
• VALENTINE’S HEART THUMBPRINT COOKIES
• RED VELVET VALENTINE’S CAKE MIX COOKIES
• VALENTINE HEART COOKIES
• WHITE CHOCOLATE STRAWBERRY CAKE MIX COOKIES
• CHOCOLATE SUGAR COOKIES
• PINK SANDWICH COOKIES
• VALENTINE’S CAKE MIX COOKIES
• RASPBERRY MELTAWAY COOKIES

Valentine’s Sugar Cookies are soft, thick, and easily the best sugar cookie recipe I’ve ever tried. These sugar cookies hold their shape when baked and they are moist and perfectly sweet too!

The post VALENTINE’S SUGAR COOKIES appeared first on Family Cookie Recipes.