Ever since I was a little girl, I dreamed of being a mom. Not just any mom, but that mom who makes perfect little cookies for her kiddies when they frolic into the house from school. Sadly, I had to give up on those dreams when I realized my cookie decorating abilities were close to non-existent.
It was a devastating reality to come to terms with. I had to face it, I would never be the mom who had the cute cookies. My kids would be forced to eat store bought cookies or worse…another mom’s cookies. I shudder at the thought.
I had attempted to make cute little decorated cookies before. But they ended up either beheaded, or missing limps or missing buttons or broken hearted 🙁 It was a sad site. And so I gave up on decorative cookie baking. Or decorative dessert making of any kind for that matter.
As I walked around my grocery store earlier this week, I was bombarded with images of cheesy Valentine’s Day decorations. And when I scrolled through my Facebook feed all I saw was the cutesy sweets that my fellow bloggers were baking. Like these adorable homemade heart shaped marshmallows from Like A Saturday. And I just about died when I saw these Red Velvet Mouse Cupcakes from I am Baker . And how cute are these Rice Krispie Treats Valentine’s Day Hearts?!
But it was these gorgeous Lofthouse Style Cookies from Center Cut Cook that did me in.
You see I have already made these loft house style cookies earlier this year. And I had forgotten that they were actually quite delicious and easy!
I dusted off my heart shaped cookie cutter and whipped out my red food coloring dye. I was on a mission… a Valentine’s Day Cookie overload mission.
As I mixed the huge batch of dough together I realized I ran out of sour cream. And for some crazy reason thought that cream cheese would be the perfect substitute. And it was. The dough was soft, creamy and delicate.
I rolled out the dough fairly thick and cut out sweet little hearts out of it.
It was so therapeutic. The dough was so forgiving and this was actually fun. Hubs walked in on me making these and said, “You know you can just buy these at the store.” I growled at him…lucky for him the only knife I had close to me was a butter knife.
A quick bake in the oven and they came out looking as perfect as they were when they went in. Not disfigured at all.
I let them cool off on the cooling rack while I continued to cut out the rest. And I found myself slightly sad that I did not have any more dough left.
But I perked right up when I realized I had frosting to make.
I decided to go with a zesty lemony cream cheese instead of a buttercream…partially because I find buttercream a bit heavy on these cookies. Annnnnnnd partially because I ran out of butter.
I slathered on that gorgeous frosting quite generously on the cookies. And sprinkled them with some heart sprinkles I had been harboring in the back of the pantry. I then laid them out to dry overnight on the cooling racks.
Oh I made some round shapes too just because I felt all creative and stuff.
In the morning I found my perfect cookies waiting for me. All frosted and sprinkled and perfect.
Not at all broken hearted. And honestly neither was I. I brought the five and a half dozen into work the next day. All I heard was “mmmmmm’s” and “ahhhhs”. And “omg Mila! These are the best cookies I have ever had!”
I had succeeded. My future in cookie baking was secure. My munchkin would not disown me for having the ugliest cookies. As it turned out… there was hope for me yet.
Be My Valentine…Heart Lofthouse Style Cookies with Lemony Cream Cheese Frosting
- 2 cups sugar
- 1 cup butter softened to room temp, cut into cubes
- 4 eggs
- 1 8 oz package cream cheese
- 3 teaspoons vanilla extract
- 6 cups all purpose flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 8 oz package of cream cheese
- 2 cups confectioners or castor sugar
- 2 tsp vanilla extract
- 2 tsp lemon juice
- red food coloring
- Preheat oven to 350 degrees.
- Cream together butter and sugar in a mixer with a paddle attachment. Mix for a couple of minutes until light and smooth.
- Add in cream cheese, eggs, and vanilla and mix well.
- Meanwhile, in a seperate bowl sift together flour, baking powder, baking soda, and salt. Slowly add the dry ingredients into the wet and mix well.
- Take a ball of dough about the size of a baseball and roll into a smooth ball.
- Sprinkle some flour on a flat surface and roll out the dough with a rolling pin to about 1/4 inch thick.
- Cut out desired shapes and place on a cookie sheet lined with parchment paper, leave about 1 inch in between each cookie. Continue to use the dough until it is all done.
- Bake for 10-11 minutes, then immediately remove from the oven. The cookies will appear under-baked a bit but this is what you want.
- Transfer the cookies to a cooling rack and repeat the process until all of the dough is gone.
- Let's make some frosting now.
- Beat cream cheese with a mixer for about 30 seconds, then add in powdered sugar, one cup at a time. Add in vanilla. food coloring, lemon juice and 1-2 tablespoons of milk and mix until light and fluffy. Use a knife to slather each cookie with frosting.
- Top with sprinkles.
P.S. I linked this on on Rachel’s fab mouth watering Mondays at the Southern Fairy Tale