Whole Wheat Heart Cookies With Naturally Pink Raspberry Buttercream
Inside: Get a recipe that makes soft, buttery heart cookies–and no need to chill the dough. They’re frosted with a naturally-pink raspberry buttercream. Perfect for Valentine’s Day!
Nothing halts the momentum of baking fun like the phrase chill the dough for at least an hour.
This sugar cookie recipe is unique for a few reasons:
- You don’t chill the dough
- It works with whole wheat pastry flour just as well as it does with all-purpose flour
- The dough is soft and easy to roll
- The cookies keep their shape when baked
- They’re frosted with a naturally pink raspberry frosting
This is a sweet Valentine’s Day cookie recipe, but you can use this simple sugar cookie dough for any special occasion.
Ingredients for Heart Cookies
- Butter: I use salted butter. If you use unsalted butter, add 1/4 teaspoon salt to the dry ingredients.
- Sugar: This recipe calls for white sugar
- Egg: Ideally at room temperature
- Vanilla extract
- Baking powder
- Flour: You have a few options here–you can use:
- Whole wheat pastry flour OR
- Half regular whole wheat flour, half all purpose flour OR
- All all-purpose flour
Ingredients for Raspberry Buttercream
- Raspberries: Either fresh or frozen (defrosted)
- Powdered sugar
- Butter: Softened to room temperature
- Lemon juice: Either fresh or bottled works
Supplies you Need
- Rolling pin
- Electric mixer (either a hand mixer or standing mixer with a paddle attachment)
- Heart-shaped cookie cutter: Feel free to use multiple sizes of heart shape
- Baking sheets
- Parchment paper or silicone baking mat to line the baking sheets
- Knife or offset spatula for frosting (you can also use a pastry bag and piping tip)
- Sprinkles (optional)
How to Make Heart Cookies
Line your baking sheets with parchment paper or silicone baking mats (such as Silpat mats).
