Warm Vanilla Sugar got a facelift! And a dang pretty one at that.
I’ve been thinking about changing the blog to look a little more “me” for a while now, and was so excited when Erin and Melissa launched their new site Wooden Spoons Kitchen. I think I e-mailed them the same day they posted about their new company and am so happy I chose to work with them.
New things you’ll see on the site? A ridiculously pretty recipe page, printable recipes (bare with me while I go through the archives), social media buttons, a new logo, and (most importantly) a sassy style! I am FREAKING OUT! So much excitement in this house today.
To celebrate I thought I’d treat you to a fancy sweet treat just in time for Valentine’s Day. My sweetheart and I don’t do gifts on the 14th, but like to have a lovey-dovey meal at home (pizza…obviously) with a light dessert. I hope you have a fabulous night with your loved ones (whether it be your partner, friends, or pet)! I’m sure going to enjoy these cookies. I got the recipe straight from How Sweet It Is and only changed the frosting recipe slightly.So get those ingredients together…
Roll into balls…
Bake for 5 minutes, leave a thumbprint, and then bake again.
Remove and let cool completely.
This is where the frosting comes in. Sweet goodness!
Frost cookies, and then top with cute sprinkles!
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 2 tbsp brown sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 egg yolk
- 1 cup all purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 1/4 teaspoons red liquid food colouring
- 1/2 cup mini chocolate chips (I used semi-sweet)
- 4 oz cream cheese, softened
- 1 tbsp vanilla extract
- 3/4 cups marshmallow fluff
- 2 cups of powdered sugar
- 1-2 teaspoons milk, if needed
- Preheat oven to 375 degrees F. Sift flour, cocoa powder and salt into a bowl and set aside.
- In the bowl of an electric mixer, beat butter and sugars until fluffy (scraping the bowl when needed), for about 3-4 minutes. Add in egg yolk and vanilla, and beat for another 1-2 minutes until combined. Add in red food coloring (note: I used liquid coloring, if you use gel you may need more/less) and mix until color spreads. With the mixer on low speed, stir in the flour mixture and gradually increase the speed for the dough to come together, again scraping down the sides to combine. One batter has come together, fold in mini chocolate chips.
- Roll into balls that are about 1 inch in diameter and set on a baking sheet 2 inches apart. Bake for 5 minutes, then remove from oven and gently press your thumb into the center of each cookie, creating a dent. Place the cookies back in the oven and bake for 5-6 more minutes. Remove and let cool completely.
- Beat cream cheese in the bowl of electric mixer until creamy. Add in fluff and beat for 2-3 minutes, then add in vanilla extract. With the mixer on low speed, add in powdered sugar 1 cup at a time until fully incorporated.
- Once all the sugar has been added, beat on medium-high speed for 2-3 minutes. If mixture if too runny, add a bit more sugar. If it’s too thick, add a bit of milk one teaspoon at a time.
- Frost cookies, then top with shaved chocolate or sprinkles (optional).
Adapted from How Sweet It Is