Last Minute Valentine’s Day Cookies
These Valentine’s Day cookies come together so quickly — they’re made using a refrigerated pie crust!
Sometimes you just want a little sweet treat. Or perhaps your son or daughter comes home from school and tells you they need to bring a treat. Tomorrow.
These Valentine’s Day cookies will come to the rescue! They could not be easier to make. And the red Valentine’s hearts are so adorable.
And if you don’t like hearts (umm…I don’t know why you wouldn’t but everyone is different), you could make these into any shape you want. Use any cookie cutter you like or your creative knife skills.
For these cookies, I used heart cookie cutters and my daughter and I sprinkled these with red, pink and purple sugar. Purple is her favorite color.
As if these weren’t girly enough, I like to use “Princess” baking emulsion to flavor them. I don’t even really know how to describe this flavor (citrus/almond/vanilla/butter?) except that it makes everything taste amazing. It’s similar to the flavor of a sugar cookie. Or something. It’s good. If you haven’t baked with it, you should start. Add it to your cookies, your cakes … your coffee? I don’t know. It might be good. (It’s also awesome in these Meyer Lemon Poppy Seed Bars.)
Sugar. Lots and lots of sugar.
Make these crispy, sweet, and pretty Valentine’s Day cookies for your love!
- 2 rolls refrigerated pie crust dough
- 2 tablespoons unsalted butter, melted
- 1 teaspoon Princess Bakery Emulsion (optional, but recommended)
- decorating sugars in fun colors
- Preheat oven to 350°F. Line a baking sheet with parchment paper or a Silpat baking sheet.
- Roll out pie crust dough onto a clean surface and roll with a rolling pin until slightly thinner. Using cookie cutters, cut out hearts and transfer onto prepared baking sheet.
- In a small bowl, mix together melted butter and bakery emulsion. Brush cookies generously with this mixture and then top with (a lot!) of decorating sugar.
- Bake for 10-12 minutes or until they start to become golden brown around the edges.
- Cook completely on trays before transferring to an airtight container for storing.
- Recipe adapted from FoodieCrush.
- Yield will depend on the size of your cookie cutter.
Nutrition Information:Yield: 24 Serving Size: 1 cookie
Amount Per Serving: Calories: 58Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 3mgSodium: 51mgCarbohydrates: 6gFiber: 0gSugar: 0gProtein: 0g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
Husband’s take: No complaints from him!
Changes I would make: None are necessary.
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