Ingredients
Cookie Base
- 8 tablespoons unsalted butter, at room temperature Ensure butter is at room temperature for better mixing.
- 1 cup granulated sugar, plus extra for rolling Extra sugar is for rolling the cookie balls.
- 1 large egg, at room temperature Can be substituted with flax egg or applesauce for a vegan option.
- 1 teaspoon vanilla extract
- 1 vanilla bean halved lengthwise, seeds scraped Use seeds for enhanced flavor.
- 2 cups all-purpose flour Can be substituted with gluten-free flour for a gluten-free option.
- 2 teaspoons baking powder Ensure it’s gluten-free if needed.
- 1/4 teaspoon kosher salt
Coloring and Decoration
- Gel food coloring (green and blue) Use for coloring the cookie dough.
- Heart sprinkles Use to decorate the cookies after baking.
Method
Preparation
- Preheat your oven to 350 degrees Fahrenheit and line 2 baking sheets with parchment paper.
- In a large bowl, beat the butter and granulated sugar together until light and fluffy.
- Add the egg, vanilla extract, and seeds from the vanilla bean. Mix until well combined.
- Gradually add the flour, baking powder, and salt. Mix just until everything comes together.
- Divide the dough in half. Color one half with green gel food coloring and the other half with blue.
- Roll small pieces of each colored dough into balls, then roll them in granulated sugar. Place them on the prepared baking sheets.
Baking
- Bake for 8 minutes, or until the tops are crinkly.
- Immediately press a candy heart onto each cookie as they come out of the oven. Let cookies cool before transferring to wire racks.
Nutrition
Serving: 1gCalories: 100kcalCarbohydrates: 15gProtein: 1gFat: 4gSaturated Fat: 2gSodium: 50mgSugar: 6g
Notes
Store cookies in an airtight container at room temperature for about a week. You can freeze them for longer storage; separate layers with parchment paper.
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