Vanilla & Chocolate Sugar Cookies
The perfect Valentines cookies
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Ingredients
Vanilla Cookie Dough
- ½ Cup Butter Softened to room temperature
- ½ Cup White Granulated Sugar
- ½ tsp Vanilla Extract
- ½ Large Egg Room temperature
- 1½ Cups All-Purpose Flour
- 1 tsp Baking Powder
- ⅛ tsp Salt
Chocolate Cookie Dough
- ½ Cup Butter Softened to room temperature
- ½ Cup Granulated Sugar
- ½ Large Egg Room temperature
- 1 Cup All-Purpose Flour
- ⅓ Cup Good quality cocoa powder
- 1 tsp Baking Powder
- ⅛ tsp Salt
Instructions
Vanilla Cookie Dough
- In a large mixing bowl, cream together the butter and sugar with a mixer or hand mixer until smooth, until light and fluffy
- Beat in the vanilla extract and egg
- In another bowl, sieve or whisk together the flour, baking powder and salt
- Add the dry ingredients to the wet ingredients and mix together until just combined
- Shape the dough into a disc, then wrap tightly in plastic wrap and refrigerate for at least 1 hour and up to 2 days
Chocolate Cookie Dough
- In a large mixing bowl, cream together the butter and sugar with a mixer or hand mixer until smooth, until light and fluffy
- Beat in the vanilla extract and egg
- In another bowl, sieve or whisk together the flour, cocoa powder, baking powder and salt
- Add the dry ingredients to the wet ingredients and mix together until just combined
- Shape the dough into a disc, then wrap tightly in plastic wrap and refrigerate for at least 1 hour and up to 2 days
Final Steps
- When the chilling time is complete, preheat the oven to 180°C
- Line 2 baking sheets with baking paper or silicone baking mats and take the cookie dough out of the fridge and let sit on the counter for around 10 minutes before rolling to soften slightly
- Working with one disc of dough at a time, roll out between two sheets of baking or wax paper to just under 1cm thickness. If the dough is slightly sticky, sprinkle with some flour
- With a small heart shaped cookie cutter, cut out as many little hearts as the amount of dough will allow, leaving small spaces between and set the hearts aside. Do the same with the other disc. Try to cut out the same amount of hearts. Then place the small vanilla hearts into the heart shaped spaces in the chocolate dough, and vice versa. Then use a large heart shaped cutter to cut large hearts out of each two toned dough. Carfully lift the hearts and place on the lined baking sheets
- Bake each sheet separately for around 10 minutes, rotating halfway through bake time. The cookies will still look soft, but do not over-bake
- Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool further
Notes
Please adjust your baking time according to the size of your cookies.
The cookies will come out slightly soft but will become more crunchy on the outside as they cool. Do not move the warm cookies too soon as they could break apart where you’ve inserted the small cookies.
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