In this article, we will explore a delicious and easy-to-prepare recipe.

Introduction

Welcome to Food Lovers Blog, where we celebrate the joy of baking with a delightful recipe for Heart Shaped Red Velvet Frosted Cookies. Perfect for special occasions or a sweet treat, these cookies combine the rich flavors of cocoa and a hint of espresso with a creamy frosting that’s sure to win hearts. Whether you’re making these for Valentine’s Day, a special anniversary, or simply to indulge a craving, our step-by-step guide will ensure you bake them to perfection.

Ingredients List

To create these irresistible Heart Shaped Red Velvet Frosted Cookies, gather the following ingredients:

• Cookies:

  • 1 cup butter, room temperature
  • 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 1 tbsp molasses (optional)
  • 1 tbsp red food coloring
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt (omit if using salted butter)
  • 1/2 cup cocoa powder
  • 1 tbsp espresso powder (optional)
  • Additional granulated sugar for rolling

• Frosting:

  • 1 cup butter, room temperature
  • 3 cups powdered sugar
  • 3 tbsp heavy cream (or milk)
  • 1/2 tsp vanilla extract
  • Cookie crumbles for garnish

Timing

• Prep Time: 25 minutes
• Cook Time: 12 minutes
• Total Time: 37 minutes

Step-by-Step Instructions

Step 1: Prepare the Oven

Preheat your oven to 350°F (convection). This ensures an even bake for your Heart Shaped Red Velvet Frosted Cookies.

Step 2: Cream the Butter and Sugars

In a stand mixer or by hand, beat the butter for 3–5 minutes until it becomes pale and creamy. Add the brown and granulated sugars, then beat until light and fluffy, about 2 minutes.

Step 3: Incorporate the Wet Ingredients

Mix in the egg until fully combined. Add the vanilla extract and molasses (if using), and blend well.

Step 4: Form the Dough

Gradually add the flour, baking soda, baking powder, espresso powder, cocoa powder, and salt to the mixture. If using a stand mixer, mix on low speed, or gently fold with a spatula until a dough forms.

Step 5: Test Bake

Scoop a 1/3 cup of dough, roll it into a ball, and place it on a baking tray. Bake this test cookie to check your oven’s temperature and the dough’s spread and flavor.

Step 6: Shape and Bake

Once satisfied with the test cookie, scoop the remaining dough onto the tray. Shape each piece into a heart and roll in granulated sugar if desired. Use the test cookie spacing for guidance. Bake for 9–10 minutes.

Step 7: Cool the Cookies

Allow the cookies to cool on the tray for 10 minutes before transferring them to a cooling rack. Chill the cookies in the fridge before frosting.

Step 8: Frost the Cookies

For the frosting, beat together butter and shortening until pale. Gradually add powdered sugar and mix until smooth. Pour in heavy cream and vanilla extract, then whip until light and fluffy. Pipe or spread the frosting onto the chilled cookies and sprinkle with cookie crumbles.

Nutritional Information

• Calories: 480 kcal
• Carbohydrates: 50 g
• Protein: 1 g
• Fat: 33 g
• Saturated Fat: 21 g
• Trans Fat: 1 g
• Cholesterol: 86 mg
• Sodium: 355 mg
• Fiber: 1 g
• Sugar: 47 g
• Unsaturated Fat: 9 g

Healthier Alternatives for the Recipe

For a lighter version, consider using a sugar substitute or reducing the amount of frosting. Whole wheat flour can replace all-purpose flour for added fiber, and using Greek yogurt in the frosting can reduce fat content.

Serving Suggestions

Serve these cookies with a glass of cold milk, or pair them with your favorite tea or coffee. They also make a charming gift when wrapped in decorative boxes or bags.

Common Mistakes to Avoid

• Overmixing the dough can lead to tough cookies. Mix until just combined.
• Skipping the test bake can result in a batch that spreads too much or is underbaked.
• Not chilling the cookies before frosting can cause the icing to melt.

Storing Tips for the Recipe

Store the cookies in an airtight container in the fridge for up to 10 days or at room temperature for up to 8 days. For longer storage, freeze the cookies without frosting for up to 3 months.

Conclusion

Heart Shaped Red Velvet Frosted Cookies are a delightful treat that combines the elegance of red velvet with the fun of cookie baking. Whether you’re an experienced baker or new to the kitchen, this recipe is designed to guide you every step of the way. Enjoy the process and the delicious results!

FAQs

Q: Can I make these cookies gluten-free? A: Yes, substitute all-purpose flour with a gluten-free flour blend for baking.

Q: Can I use a different color for the cookies? A: Absolutely! Feel free to experiment with different food colorings to match your occasion.

Q: How do I prevent my cookies from spreading too much? A: Ensure your butter is not too warm, and chill the dough before baking if necessary.

For more delicious recipes, don’t forget to explore our related posts and complementary recipes that pair perfectly with these cookies. Happy baking!

Heart Shaped Red Velvet Frosted Cookies

Delight in these heart-shaped red velvet cookies topped with a rich frosting, perfect for any special occasion.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 12 minutes mins

Chilling Time 10 minutes mins

Total Time 37 minutes mins

Servings: 24 cookies

Course: Dessert

Cuisine: American

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

Cookie Dough

• 227 g butter room temperature
• 100 g packed brown sugar
• 100 g granulated sugar
• 1 large egg
• 2 tsp vanilla extract
• 1 tbsp molasses optional
• 1 tbsp red food coloring
• 240 g All-purpose flour
• 1 tsp baking soda
• 0.5 tsp baking powder
• 0.25 tsp salt optional if using salted butter
• 60 g cocoa powder
• 1 tbsp espresso powder optional

Frosting

• 227 g butter
• 360 g powdered sugar
• 45 ml heavy cream or milk
• 0.5 tsp vanilla extract
• 100 g granulated sugar for rolling
• cookie crumbles for topping

Equipment

• Stand Mixer

Method

 

1. Preheat oven to 350°F (convection).
2. Beat room-temperature butter in a stand mixer or by hand for 3–5 minutes, until pale and off-white.
3. Add brown sugar and granulated sugar. Beat until light and fluffy, about 2 minutes.
4. Mix in the egg until combined. Add vanilla extract and molasses (optional).
5. Add flour, baking soda, baking powder, espresso powder, cocoa powder, and salt. Mix on low speed if using a stand mixer, or gently fold with a spatula until a dough forms.
6. Scoop 1/3 cup (56 g) of dough and place one ball on a baking tray. Bake this test cookie first to check oven temperature, spread, and flavor before baking the full batch.
7. Once satisfied with the test cookie, scoop remaining dough and place on the tray. Gently mold into heart shapes and roll in granulated sugar if desired. Use the test cookie to determine spacing. Bake for 9–10 minutes.
8. Let cookies cool on the tray for 10 minutes, then transfer to cool completely. Chill cookies in the fridge before frosting.
9. For the frosting, beat butter and shortening together until pale. Add powdered sugar and mix until smooth. Pour in heavy cream and extracts, then whip until light and fluffy. Optional: fold frosting with a spatula to remove air bubbles before piping. Pipe or spread frosting onto chilled cookies. Crumble one cookie and sprinkle on top.

Notes

These cookies are perfect for Valentine’s Day or any romantic occasion. Adjust the red food coloring for a deeper red, and try different frosting flavors for variety.