These aren’t your average Valentine’s cookies.
We’re never going to say the pink frosted sugar cookie is bad. It holds a special place in our hearts. We’re just saying…why not try something a little different? These two cookie recipes pack in the flavor.
Michelle Malie shares how to make some unique cookies for Valentine’s Day. She shares a red hot cinnamon cookie, a fresh raspberry cheesecake cookie, and how to infuse the taste into every inch.
Find more of Michelle’s recipes on Instagram, @thecookiekitchenbakery, or at www.thecookiekitchenbakery.com.
Raspberry Cheesecake Cookies
Ingredients
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 3/4 cup fresh raspberries
- 1 teaspoon vanilla
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3 cups all-purpose flour
- 4 ounces cream cheese, cut into small cubes
Directions
Preheat oven to 350 degrees.
With an electric mixer, cream together butter and sugars for about 2 minutes.
Stir in the raspberries and vanilla.
Add salt, baking soda, baking powder and flour, adding the flour one cup at a time. Mix just until combined.
Using a cookie scoop, scoop the dough, adding two to four small squares of cream cheese to each dough ball as you scoop. Place twelve cookies on a parchment-lined cookie sheet. Add a few raspberries on top of each cookie before baking, if desired.
Bake for 10-12+ minutes or until edges start to brown. Let cool for 5-10 minutes before transferring to a cooling rack.
Option: add 1.5 cups white chocolate chips.
Red Hot Cinnamon Meltaways
Ingredients
- 1 cup (2 sticks) butter, softened
- 1/2 cup granulated sugar
- 1 cup powdered sugar
- 1 large egg
- 1 teaspoon vanilla
- 1/2 cup crushed Red Hot candy
- 3 Tablespoons cornstarch
- 2 1/4 cup all-purpose flour
Directions
Preheat oven to 350 degrees.
Cream together butter and sugars for 1-2 minutes with an electric mixer.
Add egg and vanilla and beat until texture is light and fluffy.
Add remaining ingredients, adding the flour one cup at a time.
Using a cookie scoop, place dough balls on a parchment-lined cookie sheet, one dozen cookies per sheet. Bake for 9-10 minutes. Let cool for 5 minutes on the cookie sheet before transferring to a cooling rack. Once cooled, top with Cinnamon Cream Frosting.
Cinnamon Cream Frosting
Ingredients
- 1/2 cup (1 stick) salted butter, softened
- 1/4 teaspoon cinnamon oil
- 1 lb powdered sugar (about 4 cups)
- 3-4 Tablespoons heavy whipping cream
Directions
Add all ingredients in a medium bowl. Mix together until smooth. Continue mixing for about 3 minutes until creamy. If frosting is too thick, add another tablespoon of heavy whipping cream. Frost Red Hot Cinnamon Meltaway cookies with the frosting. Sprinkle crushed Red Hots on top if desired. Enjoy!
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