Valentine's Day Sugar Cookie Blossoms
Valentine's Day Sugar Cookie Blossoms are a delicious, thick and chewy sugar cookie rolled in pretty sanding sugars and topped with a milk chocolate heart. Your Valentine will adore them!
Ingredients
- 2 1/4 cups (270g) all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (113g) (1 stick) butter, softened
- 1/2 cup (92g) shortening
- 1 cup (198g) sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 3/4 cup (171g) sanding sugar in the color or colors of your choice
- 48 milk chocolate hearts I used Dove milk chocolate hearts , but you can also use Hershey's or any other hearts. One 8.87 oz. bag of chocolates yielded 36 candies. I needed two bags.
Instructions
- Line a cookie sheet with parchment paper or a Silpat and set aside. (You can skip this step, but it just makes the cookies easier to remove from the cookie sheet.)
- Whisk together flour, baking powder and salt in a medium bowl and set aside.
- In the bowl of a stand mixer or a large bowl with a hand mixer, add butter and shortening.
- Beat butter and shortening on medium speed until creamy.
- Add sugar to the bowl with the butter and shortening.
- Mix on medium speed until light and fluffy.
- Add egg yolk and mix until just combined.
- Add vanilla extract and mix until just combined. Scrape down bowl with a rubber spatula when needed.
- Add milk and mix until just combined.
- Add flour mixture to bowl and mix until just combined. Scrape down bowl as needed.
- Chill dough in the refrigerator for at least an hour.
- Unwrap the chocolates and set them aside.
- Preheat oven to 350° F.
- Using a cookie scooper or tablespoon to help with the size, roll out balls of dough and dip into colored sugar and place on the prepared cookie sheet about 2 inches apart. I'm able to fit a dozen cookies onto one cookie sheet.
- Bake cookies for 9 minutes and then remove from the oven.
- Press a chocolate heart into the center of each cookie.
- Return cookies to the oven for 1 minute.
- Remove cookies from the oven and transfer to a cooling grid until cool.
- Enjoy!
Notes
Store cookies in an airtight container or sealed food storage bag for 2-3 days.
Cookies can be frozen for up to 3 months in an airtight freezer bag or container.
Calorie content is based off of one cookie.