We’re getting ready to celebrate the day of love and what better way than with some delicious heart shaped cookies! Carson had a ball making/eating our creation every step of the way. This can be a bit of a messy recipe, but what’s a little mess when you’re having fun in the kitchen! (So much fun that an outfit change may be necessary)
We try hard to avoid foods with extra chemicals so we decided to make our own frosting and skip the food coloring. We found pink and red sprinkles made from vegetables at our local Wegmans that were perfect for decorating and tasty too. India Tree Sprinkles
- 3 cups all purpose flour (we used Wegmans organic brand)
- 1 teaspoon baking soda (we used Rumford because it’s aluminum free and NonGmo)
- 10 tablespoons dairyfree butter (we used Earth’s Balance Olive Oil)
- 2 cups sugar (we used Wegmans organic brand)
- 2 eggs
- 1 tablespoon vanilla extract
Icing: Buttercream Recipe
Add eggs to mixing bowl. Mix on medium. Add dairyfree butter and vanilla.Add sugar. To the mixer…not the chef’s tummy. Slowly mix in baking soda and flour. Mix will be thick when finished. And taste delicious… Chill dough in refrigerator for 1 hour. (Change outfit if covered in delicious cookie dough)
Cover counter with a little flour and roll dough flat.Use cookie cutters to shape dough. Place dough hearts on baking sheet. (We like to use parchment paper or a cooking mat) Bake at 350 for 7-10 minutes. Let cool.
While cookies are in the oven, this is the perfect time to make your icing.
Spread thin layer of icing over cookie. Do not leave the cookies unattended for long or they will disappear. Add sprinkles to icing. If there are any cookies left, place on serving plate and share with your Loves! Enjoy!