Baked With Love

Valentine's Day-themed cookies are the ultimate little love language. They're perfect for classroom parties, work potlucks, Galentine's get-togethers or even individually wrapped and handed out as Valentine's Day gifts. The best part? So many classic cookie recipes can be given a Valentine's glow-up with just a few easy tweaks. Stir a little red food coloring into the dough, swap regular M&Ms for pink and red ones, toss in festive sprinkles or top everything off with heart-shaped candies or pink frosting. Easy. Cute. Magical. But if you're in the mood to try something a little extra — something fun, festive and downright irresistible — these Red Velvet Cookies are calling your name. There's no chilling of the dough and they come together in about 30 minutes. Easy-peasy! Soft, chocolatey, crackly on top and finished with a chocolate heart? They're basically Valentine's Day in cookie form. Red Velvet Cookies Recipe Adapted from www.dessertfortwo.com These small-batch red velvet sugar cookies are topped with adorable chocolate hearts — perfect for sharing (or not). This recipe makes 12 cookies and is easily doubled or cut in half. Ingredients 8 Tbsp. (one stick) unsalted butter, melted 2/3 cup granulated sugar, plus extra for rolling 2 large egg yolks 1 tsp. vanilla extract 2 tsp. red gel food coloring 1 cup, plus 2 Tbsp. all-purpose flour 4 Tbsp. unsweetened cocoa powder 1/2 tsp. baking soda 1/4 tsp. fine salt 12 chocolate hearts (I used Ghirardelli caramel filled ones, but any will do!) Instructions Preheat your oven to 350 degrees Fahrenheit and line a small baking sheet with parchment paper. In a bowl, stir together the melted butter, sugar, egg yolk, vanilla extract and red food coloring until smooth and fully combined. Mix in the flour, cocoa powder, baking soda and salt. Stir just until combined. Divide the dough in half. Each half will make six cookies. Cut the halves into six even portions. Roll each portion into a ball, lightly roll in extra granulated sugar and space evenly on the prepared baking sheet. Bake for 10 to 12 minutes, until the cookies spread, crackle and look set on top. Let the cookies rest on the baking sheet for two minutes, then transfer to a wire rack to cool completely. After cooling for about 10 minutes, gently press a chocolate heart into the center of each cookie. Pop the cookies into the fridge (or a cold porch) for 10 minutes so the hearts can set without melting too much. Bring to room temperature — and enjoy!