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Sprinkles For Breakfast

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itty bitty valentine's day cookies


Isn't everything better when it's mini? I don't know why, or how it happens, but to me, everything is just so much cuter when it is in mini form. Not to mention, it always makes you feel wayyyy less guilty about eating an inappropriate amount of cookies when they mini. So today, I give you these Itty Bitty Valentine's Day Cookies. 

These cookies happened because my cookie press was being a bit finicky. No matter what I did, I could not get my cookies to look uniform. It was just not cooperating no matter what I tried. But, because I am a stubborn, and I wanted these little guys to work, I found another way. 

It was not until later that I found out my cookie press was not working because of the parchment paper. Apparently, you just have to press the cookie right onto a non stick baking sheet for it to work. I'm sure this piece of information was somewhere in the directions, but I usually skip reading those (oops)!

So, the moral of this story is...

1. Don't be a know it all like me, and read the directions.

2. This recipe can be used for either method - the correct way to use the cookie press, or my new made up way. Totally up to you! 



Itty Bitty Valentine's Day Cookies


Itty Bitty Valentine's Day Cookies | Sprinkles For Breakfast

Ingredients

Itty Bitty Valentine's Day Cookies

  • 1 cup unsalted butter, room temperature
  • 3 oz cream cheese, softened
  • 1 cup sugar
  • 1 egg yolk
  • 1 teaspoon almond extract
  • 1/4 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • Wilton Cookie Press
  • 6 oz. pink melting chocolate
  • Sprinkles

Directions

Itty Bitty Valentine's Day Cookies

  1. Preheat oven to 325 degrees and prepare a baking sheet with parchment paper.
  2. In a stand mixer with a paddle attachment, cream butter and cream cheese together.
  3. Add sugar. Mix until light and fluffy.
  4. Add egg yolk, vanilla, almond and vanilla extract. Mix until combined.
  5. Take about 1/4 of the dough and roll it into a log. Place it in cookie press fitted with the heart shape.
  6. Turn the press at a 45 degree angle, and squeeze the trigger. Repeat all the way down the baking sheet.
  7. Freeze dough for 15 minutes and then cut cookie dough into 1/4" slices. Place on baking sheet
  8. Bake 8-10 minutes.
  9. In a microwave safe bowl, heat melting chocolate in 30 second intervals until melted. Place in a piping bag and use scissors to cut a small bit off the end of the bag.
  10. Drizzle chocolate over cookies and add sprinkles.

*Makes about 75 cookies


Here are some of the items used in this recipe
Cookie PressPink Melting ChocolateSprinklesPiping Bags


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meet the author



Lindsay Nathanson - Baker and Author

I might be the only person in the history of the world that has ever been grounded from baking. That's right. When I was a teen, it wasn't the computer, or the phone or the tv that got taken away. For me, it was the unsalted butter.


Comments (1)



Elise

So cute!


Lindsay Nathanson

Thanks Elise!!