Heart-Shaped Sugar Cookies with Toasted OMG

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

For cookies: 

• 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

For frosting:

• 1 pint Vanilla Ooey Marshmallow Goodness

INSTRUCTIONS:

1. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. 
2. 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. 
3. 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. 
4. 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. 
5. 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). 
6. 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. 
7. 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. 
8. 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. 
9. Enjoy!

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.