Red Heart Sugar Cookies
sugar coated red heart cookies, you choose roll them thin for crispy cookies, or thicker for chewy cookies. This small batch recipe is perfect for a quick baking moment.
Servings: 36 small cookies
Ingredients
- 1/2 cup butter, salted (room temperature) if using unsalted butter add an additional pinch of salt if desired for balanced sweetness
- 3/4 cup granulated sugar
- additional 1/4 cup granulated sugar for coating cookies
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon red gel food coloring
- 1 1/2-1 3/4 cups all purpose flour
- 1 teaspoon baking power
- 1/2 teaspoon salt
Instructions
- Preheat oven to 400°. Line baking sheets with parchment paper.
- In a medium to large bowl, use a stnd or hand mixer.
- Add butter and sugar and mix until combined, well blended and slightly fluffy.
- Add in the egg, vanilla, and red food coloring, and mix to combine.
- Mix in the flour, baking powder, and salt. Add additional flour if needed. You'll be looking for the cookie dough to be firm but not dry or crumbly, the dough should pull away from the sides of the bowl and form a ball, roll it into a ball on a floured surface if adding more flour. If the dough does not need any additional flour, roll the dough 1/4" inch thick between plastic wrap or thicker to 3/8" thick.
- Cut with a desired shape and size cookie cutter, I used a 2" heart.
- Place the 1/4 cup granualed sguar intoa small bowl or dish, and place each cut cookie into the sugar. Turn the cookie over gently so both sides are covered in sugar.
- Place each cookie on the parchment-lined baking sheet 1-2 inches apart so when they are baked, they have space so they bake evenly.
- Bake cookies at 400° for 7-9 minutes. The bottom of the cookies should be firm on the bottom and edges. Thinner cookies will be crispier, and thicker cookies will be chewier.
- Allow cookies to cool on the baking sheets.