- [Baker] Today we are making a super cute
fast, and easy, heart shaped sugar cookie
with pink stripes.
Did I mention that there's lot's of sparkly
sanding sugar on the pink so it
comes off extra cute?
All right, let's get started.
So when you make these cookies
you have two options;
option number one, make one batch
divide the wet mixture in half
divide the dry mixture in half.
And then, you'll be coloring that one half
of the wet mixture with the soft pink
that'll give you a beautiful contrast
for those stripes
but if you don't have a scale here's option two.
Just make two batches because you can
freeze the rest for later and have
on demand cookies.
So, we are going to start off with four cups
of all purpose flour, that's 480 grams.
Into a large bowl and we will be
sifting it together.
That's it.
Now, three quarters of a cup of cornstarch.
This is our secret ingredient to prevent
the cookies from spreading so much.
Also, there's no leavening agent in here
so they're not going to puff up.
It makes it so much easier to do
a lamented stripe.
Oo gosh, cornstarch in a bag is like
nails on a chalk board, oh my gosh.
Set that aside, sift this together
along with three quarters of a teaspoon of salt.
You can use a full teaspoon if you want.
I really like the contrast of that
salt and the sugar, helps bring the cookie alive.
Okay, now sift.
We'll whisk this all together so
everything's distributed nicely.
Set it aside and now is time for that
butter and sugar.
Into the bowl of my standing mixer
fitted with a scraping paddle attachment.
You can use a regular paddle attachment
if you want, you'll just be scraping the
bowl down a little bit more.
I'm adding in one cup of unsalted butter
at room temperature.
Without the paper
(chuckles)
Mix it up.
(mixer whirring)
Once it's nice and creamy add in one cup
or about 200 grams of regular white sugar.
Mix it up until it's nice, and light, and fluffy.
Okay, this mixer was running for like
two minutes on high and I just want
to show you what nice, light, fluffy butter
looks like.
Beautiful, parchment white clouds.
You can see the consistency is like fluffy.
And the color is noticeably lighter.
So that is ready for our eggs now.
We are adding in two room temperature eggs
one at at time.
Room temperature eggs just mix up
and incorporate more easily, they don't
harden the butter when you plop them in there.
One,
and two.
You can add in one tablespoon
of vanilla extract right now.
Mix it up.
Okay, so now I am going to divide this
batter into two equal batches.
I'll just be using my scale for that.
But if you don't want to do that remember
It's actually easier just to make two batches
and just color one pink.
Double the cookies, double the fun.
So, if you were doing this the smart way
Which, I did not do.
You would weigh your bowl out ahead of time
Then just weigh it again, but
I forgot to do that so let's transfer and
find out how much butter this is.
All right, so I have 540 grams of this wet mixture.
I need 270 grams back into the bowl.
So close.
Okay, there we go.
So this will be our plain white mixture
Let's weigh out that dry mixture as well.
The dry mixture is 566 grams, I need
283 in here.
Like I said, it's easier to make a double batch.
No math, says the former math teacher.
283 exactly, I'm so proud of this situation here.
Paddle attachment back on.
Mix it on low, you're going to see
it come together really nicely.
On my sugar cookie recipe I occasionally
get comments saying they're really dry
and crumbly, that is definitely from
miss measuring the flour.
And I will tell you once I was like
end of the day really tired.
Making my own recipe, and what had happened
was instead of putting in four cups of flour
I put in four pounds of flour.
Very dry and crumbly.
And I kind of suspect that's what's happening
to a couple of you out there.
It's the end of the day, trying to make some cookies
and miss measure.
But you will see this comes together in
a beautiful, silky, like very handle-able batter.
Okay, take a look.
Here's our cookie dough and you can see very nice.
Not crumbly and it's going to shape up beautifully.
This is going to go right into the oven
The only reason we chill it is so we can handle it,
cut it, and have nice sharp edges.
This can go into a plastic bag or roll it up
in some plastic.
All right so just push it together,
into a nice mound.
Cover it with the plastic.
And give it a preliminary roll.
You can see it rolls really nicely too.
This can go into the fridge now to chill.
And then once it's nice and hard
in maybe half an hour or so
We can cut it into strips.
Now, it's time for our pink batch.
And I have to show you one of my
New Years presents.
Look at that!
It's basically like the deluxe crayon set
but with food coloring.
Now, I don't use food coloring very often
so this will last me a long time.
But, I'm so excited for all the colors.
Today, I am using my favorite which is soft pink.
Let's take the remainder of our
delicious, fluffy, butter sugar mixture.
Oh, I would eat this.
I would do it.
And we are going to color this with some
soft pink food coloring.
Can you use something else?
I don't really think so because if you heat
organic dyes, like if I put
raspberry puree in here it actually
turns purple.
So you could have a purple stripe,
which is beautiful.
But it wouldn't be the same as a pink stripe.
So you're going to mix this up and make it
a little bit darker then you want
because it will lighten up once you
add in the flour mixture so maybe like two drops.
One drop, let's see what one drop looks like.
(mixer whirring)
It's pretty pink.
I'm just going to add in like a tenth of
a drop more.
Mix it up.
(mixer whirring)
Now, we can add in the dry mixture.
Mix on low, okay.
And, that's it.
So take a look.
This is a beautiful soft pink color.
I feel like it's, you know, clearly artificial
but, you know, it could be convincing.
I love the consistency.
Also, going to wrap it up.
Chill it up.
Come back in half an hour and get back to work.
Now that my two doughs are chilled,
it's time to roll them out to
maybe a quarter of an inch thick.
And then we're going to laminate them together.
Chill again, and there will be a sparkly surprise.
Let's get started.
Once your dough's are chilled,
It's time to start rolling it out.
Let's do the uncolored one first.
Roll it out to about a quarter inch thickness
and make sure it is not too cold.
If it's too cold it will begin cracking
and you will have some problems.
But if they do happen,
just punch it together,
let it warm up a tiny bit
then keep rolling it out.
It should be totally fine.
Flour the top and the bottom.
Move it around.
I think you probably know the drill for this.
Once that's done, pop it back into the fridge,
just to chill out and it's time
to do the pink dough.
Exactly the same steps,
except that when your done and it's rolled
out to about a quarter of an inch
You're going to add your optional
pink sanding sugar.
You can get this at the supermarket or
order it online.
It's not that hard to find.
You could even use regular white granulated sugar
for a bit of sparkle.
Cover it in that sugar and then roll.
Hopefully your dough is a little bit
warmer at this point because you really want
that sugar to stick to the dough.
Once that step is finished,
pop it back into the fidge and
let's cut the strips.
I wanna have about a quarter of an inch,
maybe a bit more for each strip.
Doesn't have to be perfect but keep it
consistent if possible.
Use a ruler and a sharp knife,
and get your beautiful little strips.
Repeat that same process for the pink stripes
and let's get assembling.
Just alternate the pink and the white.
Pink, white, pink, white, pink, white,
pink, white.
Press it together a little bit
so they are really touching.
And once your done, pop a little
plastic wrap on top, roll it out again.
Be gentle,, you just want to kind of press
them together a bit more and even everything out
because the dough's are probably not the
exact same thickness.
You're going to have a bunch of dough left over
between those hearts so I use a bunch of
different sized, small-ish circle cutters.
Just to get all that dough out.
You can totally re-roll it together.
It seemed like a little bit crazy and marbled.
Still delicious though, excellent for snacking.
Pop those cookies carefully onto a parchment
lined baking sheet.
You could also use a Silpat if you wanted to.
And bake at 375 for about 12 minutes,
or until the centers are just setting.
You know the drill for sugar cookies.
You can bake them a little longer and
they will be nice and golden on the outside.
Or you can bake them just the right amount,
and they are perfectly the same color
through and through, it's up to you.
I love making those striped sugar cookies,
they are so much easier then they look.
Because it looks like, oh my gosh
It's striped, what the heck.
But all you have to do is just cut the strips,
roll it together and your basically done.
What about all that extra dough your wondering,
Well here, I made a lot of little cute
stripped buttons which are, you know, nice.
Mm, I love that sparkle from
the sanding sugar, gives it a nice crunch.
Really good note of vanilla.
And that cornstarch kinda makes them
melt in your mouth.
I really hope you get to make this recipe.
Happy Valentines Day in advance.
And if you have any questions leave them in
the comments below.
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