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Dessert: Chocolate Sugar Cookie Hearts
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1-3/4 cup All-purpose Flour, Or As Needed (See Instructions)
1/2 cup Cocoa Powder (I Use Dutch-processed Cocoa)
1 teaspoon Baking Powder
1/2 teaspoon Salt
1/2 cup Butter, At Room Temperature
1/2 cup Light Brown Sugar
1/2 cup Granulated Sugar
1 Large Egg
2 teaspoons Vanilla Extract
Instructions
Preheat oven to 375 ºF. Grease a 9x13 pan and set aside.
In a medium bowl, whisk together 1 1/2 cups flour, cocoa, baking powder, and salt. Set aside.
With a mixer, cream together the butter and sugars for about 3 minutes. Add egg and vanilla extract. Mix until well combined. Slowly mix in the dry ingredients. Mix until just combined. (Dough should be thick and dense, the consistency of sugar cookie dough. Add up to 1/4 cup additional flour if dough is too moist and fudgy.)
Press cookie dough into the prepared pan. Bake for 12 minutes or until cookie bars are set. Don’t overbake. Remove from oven and let cool completely.
While the cookie bars are cooling, make the frosting. Using a mixer, beat the butter on medium speed until creamy, about 2 minutes. With the mixer on low, slowly add the confectioners' sugar, cream or milk, and vanilla extract. Increase to high speed and beat for 3 full minutes. Add up to 1/2 cup more confectioners' sugar if frosting is too thin or another tablespoon of cream or milk if frosting is too thick. Add a drop of red food coloring and mix until smooth. If you want the frosting darker, you can add more food coloring.
Cut the cooled bars with a small heart shaped cookie cutter. Frost the hearts with the frosting, using a knife or piping bag. Decorate with sprinkles.
Note: Save the cookie scraps for snacking! They are great on top of ice cream or in a milkshake. Store the frosted cookie hearts in an airtight container for up to 2 days.
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Serving Size: 24
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 0 kcal | ||
| Fat 0 g | ||
| Carbohydrate 0 g | ||
| Protein 0 g | ||
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