Valentine’s Day is *the* perfect excuse to get baking, right? And if you’re looking for something that’s not just delicious but also seriously gorgeous, you HAVE to try these Valentine Blossom Sugar Cookies! Seriously, they’re like little edible bouquets. The bright raspberry buttercream with those fresh raspberries on top? Stunning!
I remember the first time I made these. I was going for a super fancy, professional look (you know, Pinterest-worthy!), and honestly, I was a little intimidated. But guess what? They’re way easier than they look. Plus, the taste? Oh my goodness. That delicate sugar cookie base with the tangy raspberry? It’s a match made in heaven. These Valentine Blossom Sugar Cookies are so good!
Honestly, these have become my go-to Valentine’s Day treat. They’re just so festive and fun to make, and everyone always raves about them. Trust me, you’ll be obsessed!
Why You’ll Love These Valentine Blossom Sugar Cookies
Okay, so why should you make these? Well, let me tell you!
- They’re *so* festive, perfect for Valentine’s Day!
- The raspberry flavor is seriously delicious.
- You can totally customize them with different cutters and sprinkles.
- They make the cutest gifts (if you can resist eating them all!).
- They’re actually really fun to make with the kids. My little ones love helping with the buttercream!
The Sweet Appeal of Valentine Blossom Sugar Cookies
Honestly, baking these is just pure joy. There’s something so special about creating something beautiful and delicious to share with the people you love. And seeing their faces light up when they taste them? Best feeling ever!
Ingredients for Valentine Blossom Sugar Cookies
Alright, let’s talk ingredients! Here’s what you’ll need to whip up these amazing Valentine Blossom Sugar Cookies. Don’t worry, it’s mostly stuff you probably already have!
- For the Sugar Cookies:
- 225g unsalted butter, softened (trust me, softened is key!)
- 200g caster sugar (that’s the super fine stuff!)
- 1 large egg (approximately 50g)
- 1 egg yolk (yep, just the yolk!)
- 450g plain flour
- 35g cornflour (don’t skip this, it makes them tender!)
- 3/4 tsp baking powder
- 3/4 tsp salt
- For the Raspberry Buttercream:
- 200g unsalted butter, softened (again, softened!)
- 400g icing sugar (also known as powdered sugar)
- 3-4 tbsp milk (semi-skimmed is what I usually use)
- 15g freeze-dried raspberries, ground (these pack a punch of flavor!)
- 12 fresh raspberries (for the *perfect* finishing touch)
How to Make Valentine Blossom Sugar Cookies: Step-by-Step Instructions
Okay, get ready! Here’s how we turn those ingredients into gorgeous Valentine Blossom Sugar Cookies. Don’t be scared; I’ll walk you through it!
- First, cream together your softened butter and caster sugar. Beat them until they’re light and fluffy. It might take a few minutes, but trust me, it’s worth it!
- Next, add in that egg and egg yolk. Mix it all up until it’s nicely combined.
- Now, for the dry stuff! Gradually add in your flour, cornflour, baking powder, and salt. Mix it all together until just combined. Be careful not to overmix!
- Time to chill! Divide the dough into two discs, wrap them up tight, and pop them in the fridge for at least 1 hour. This is super important – it stops the cookies from spreading too much in the oven.
- Preheat your oven to 190c. Line a baking tray with parchment paper. This will save you from tears later!
- Roll out your chilled dough to about ¼ inch thickness. I like to use a little icing sugar on my work surface to stop it from sticking.
- Grab your favorite cookie cutters and cut out some shapes! Hearts, flowers, whatever screams “Valentine’s!”
- Place the cookies on your prepared baking tray and bake for 8–10 minutes. Keep a close eye on them; you want them to be lightly golden around the edges.
- Let the cookies cool completely on the baking tray before you even THINK about frosting them. Seriously, patience is key!
- Now, for the Raspberry Buttercream! Beat your softened butter until it’s nice and fluffy.
- Gradually add in the icing sugar and ground freeze-dried raspberries. Mix it until it’s all combined.
- Slowly add milk, a tablespoon at a time, until you get a pipe-able consistency. You don’t want it too runny!
- Pipe a dollop of buttercream onto each cookie. I like to make mine look like little flower petals.
- Gently pull the buttercream into the middle of the cookie.
- Top each cookie with a fresh raspberry. Ta-da!
- EAT! (Or, you know, admire them for a minute first.)
Tips for Perfect Valentine Blossom Sugar Cookies
Want these Valentine Blossom Sugar Cookies to be *perfect*? Of course, you do! Here are my top tips:
- Seriously, don’t skip chilling the dough! It makes a HUGE difference in preventing spreading.
- Use icing sugar (powdered sugar) when you’re rolling out the dough. It stops it from sticking like magic!
- Go slow with the milk in the buttercream. You can always add more, but you can’t take it away! You want it nice and pipe-able, not runny.
Valentine Blossom Sugar Cookies: Ingredient Notes and Substitutions
Okay, let’s chat ingredients. That cornflour? It’s not just filler! It makes the cookies super tender. Don’t have freeze-dried raspberries? A *tiny* bit of raspberry extract will work (but the freeze-dried ones are better, trust me!). And for the buttercream, any milk will do if you’re out of semi-skimmed. Just add it slowly until you get the right consistency, y’know?
Serving Suggestions for Your Valentine Blossom Sugar Cookies
Okay, so you’ve got these gorgeous Valentine Blossom Sugar Cookies… what do you serve them with? I love a cup of hot tea or coffee. A glass of cold milk is perfect for the kiddos! Or, go all out and pair them with other Valentine’s Day treats like chocolate-covered strawberries. Yum!
Storing and Reheating Your Valentine Blossom Sugar Cookies
Okay, so you’ve somehow managed *not* to eat all the cookies (wow!). Store them in an airtight container at room temperature. They’ll be good for a few days… if they last that long! I wouldn’t recommend reheating them, though; it can mess with the buttercream. Just enjoy them as is!
Frequently Asked Questions About Valentine Blossom Sugar Cookies
Got questions? I’ve got answers! Here are some of the things I get asked *all* the time about these Valentine Blossom Sugar Cookies:
- Can I use gluten-free flour? I haven’t tried it myself, but you *can* experiment! Just be aware that the texture might be a little different. You may need to adjust the liquid slightly.
- How long will the cookies last? In an airtight container, they’re usually good for about 3 days (if they aren’t all eaten first!). The buttercream is best when fresh.
- Can I freeze the dough? Yes! Wrap it up tight and freeze for up to a month. Just let it thaw completely in the fridge before rolling it out. Easy!
- My buttercream is too thick/thin – what do I do? If it’s too thick, add a *tiny* bit more milk. If it’s too thin, add a little more icing sugar. Easy peasy!
Estimated Nutritional Information for Valentine Blossom Sugar Cookies
Okay, so you’re probably wondering about the nutritional info, right? Well, here’s the deal: it’s just an estimate, okay? But roughly, one of these Valentine Blossom Sugar Cookies is about:
- Calories: 250
- Sugar: 25g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg
Keep in mind, this can vary a bit depending on the exact ingredients you use. But hey, it’s Valentine’s Day! A little indulgence is totally allowed, right?
Share the Love: Rate and Comment on These Valentine Blossom Sugar Cookies
Made these Valentine Blossom Sugar Cookies? I wanna know what you think! Leave a comment and give the recipe a rating—I love hearing from you!
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Delicious Valentine Blossom Sugar Cookies: A Foolproof Recipe
- Prep Time: 30 minutes
- Cook Time: 8-10 minutes
- Total Time: 1 hour 40 minutes
- Yield: Approximately 24 cookies (depending on cutter size) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Valentine Blossom Sugar Cookies are delightful treats perfect for celebrating love. These cookies feature a delicate sugar cookie base topped with a vibrant raspberry buttercream and fresh raspberries.
Ingredients
- Sugar Cookies:
- 225g Unsalted Butter
- 200g Caster Sugar
- 1 Medium Egg (50g)
- 1 Egg Yolk
- 450g Plain Flour
- 35g Cornflour
- 3/4 tsp Baking Powder
- 3/4 tsp Salt
- Raspberry Buttercream:
- 200g Unsalted Butter
- 400g Icing Sugar
- 3–4 tbsp Milk (semi-skimmed)
- 15g Freeze Dried Raspberries (ground)
- 12 Raspberries (decoration)
Instructions
- Beat butter and sugar until light and fluffy.
- Add egg and egg yolk.
- Gradually add flour mixture and mix well.
- Divide dough into two discs, wrap, and chill for 1 hour.
- Preheat oven to 190c. Line a baking tray.
- Roll dough to ¼ inch thickness. Cut out shapes.
- Place cookies on a tray and bake for 8–10 minutes.
- Let cool completely.
- Raspberry Buttercream: Beat butter until fluffy.
- Add icing sugar, raspberry powder, and food coloring.
- Slowly add milk until pipe-able.
- Pipe buttercream onto each petal.
- Pull buttercream into the middle.
- Top with a raspberry.
- Eat!
Notes
- Chilling the dough prevents spreading.
- Use icing sugar for rolling to avoid sticking.
- Adjust milk in buttercream for desired consistency.
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 25g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg
