Love is in the air…and on our plates. We don’t need much of an excuse to make cookies around here, but Valentine’s Day is a great reason to make anything and everything heart-shaped so here we are.
What we love most about these crunchy cookies is that they’re smothered in Vanilla Ooey Marshmallow Goodness – our version of marshmallow creme. Apply this technique to any brownie or cookie for a quick upgrade to any dessert!
YOU WILL NEED: Recipe Adapted from Sally’s Baking Addiction
- 2 and ¼ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cups unsalted butter, softened to room temperature
- ¾ cups granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- Optional: red or pink food coloring
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl with a paddle attachment, beat the butter and sugar together on medium speed until completely smooth. Add the egg and vanilla extract, and beat on high speed about 1 minute or until combined.
- Add the dry ingredients to the mixing bowl, slowly. Remove a portion of the dough from the bowl (remove ⅓ of the dough for 3 colors of cookies, ½ the dough for 2 colors of cookies). Add a few drops of red food coloring, mix to combine. Then, repeat the process, removing a portion of the dough and adding more food coloring, until you have the desired amount of pink and red variations.
- Lightly flour a silicone baking mat or parchment paper, and use a floured rolling pin to roll out the dough into ¼-inch thickness. Repeat with each colored portion of dough.
- Place the dough on a cookie sheet. Lightly dust that layer of rolled out dough with flour, then a piece of parchment paper. Top with another layer of dough, continuing the process until all layers are stacked. Cover with plastic wrap and place in fridge for 1-2 hours (or up to 2 days).
- Once chilled, preheat oven to 350-degrees. Line 2 baking sheets with parchment paper. Carefully remove the top piece of cookie dough from the fridge and place it on your counter. Using a cookie cutter, cut out the heart shapes, re-rolling the dough to get as many hearts out of it as possible. Repeat with the remaining dough, working 1 layer at a time.
- Arrange cookies on the sheet about 3-inches apart. Bake for 11-12 minutes or until cookies are golden brown. Allow cookies to cool on pan for 5 minutes before moving them to a wire cooling rack. Allow cookies to cool completely before frosting.
- When you’re ready to frost, simply use a knife or small spatula to scoop about a tablespoon of ooey marshmallow goodness per cookie. Then, finish decorating with sprinkles or using a handled culinary torch, lightly toast the frosting – being careful not to burn the cookies.
Like we said, love is in the air. We don’t worry too much about cracked or broken cookies since the OMG holds a bit like glue, fixing pretty much any problems you might have with the look of your cookies. Now the only issue you’ll have is sharing or baking a second batch just for you.