Piped Butter Valentine Cookies
These piped butter cookies look difficult, but they are super easy to make. The most important step is to simply chill the cookies on the baking sheet for at least 30 minutes before baking so they don’t spread out. You can dip them in chocolate or add sprinkles or edible glitter to be extra. Recipe below.
If you keep the piping bag under a hot towel (I added boiling water to my towel) it keeps the cookie batter warm and makes it easier to pipe as sometimes the butter will make the batter firm. Just use a paper towel to dry the bag each time or it will be slippery and difficult to hold.
Make sure your tip is at least 1/2” wide.
Dust with sanding sugar before baking. If you add the sanding sugar after you bake, you will need to gently brush the cookies with a damp brush first or the sugar won’t adhere to the cookie.
They should be slightly brown on the edges and firm enough to pick up.
Piped Butter Valentine Cookies
Qty: 20-24
Ingredients
1 cup (16 Tbsp; 226g) unsalted butter, room temp.
3/4 cup (150g) granulated sugar
1/2 teaspoon salt
2 teaspoons pure vanilla paste or extract
1 teaspoon almond extract
2 Tablespoons milk or cream
1 large egg, room temperature
2 and 1/4 cups (281g) all-purpose flour
Sanding sugar, sprinkles, or chocolate ** optional
Directions
Beat butter and sugar on medium-high until smooth, about 2 minutes. Add salt, egg, vanilla, and almond extract; beat until combined, scraping the bowl as needed.
On low speed, mix in flour. Increase to medium speed and beat until fully combined. Add 2 Tablespoons of milk and mix until the dough is creamy. **If you live in a dry climate you may need to add 1 tablespoon more of milk. Do not add too much or the cookies won’t hold their shape.
Transfer the dough to a piping bag fitted with a large star tip. Pipe the word LOVE in a horizontal line onto a parchment-lined baking sheet, spacing each one about 2 inches apart. If the dough feels stiff and tricky to pipe, warm it up by wrapping the piping bag in a towel that’s been soaked in hot (boiling) water and wrung out. Let it sit for a minute or two until you can pipe again. Dust in sanding sugar if desired.
Chill cookies in the fridge or freezer for 30 minutes (IMPORTANT) and preheat oven to 350°F (180°C).
Bake 12–15 minutes, until edges are just alightly golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
