Lexi's Valentine Cookie

The Daybakers had a blast getting together to learn to decorate Valentine’s Day Cookies from Lexi Hicks. Not only were the cookies adorable, but they tasted amazing, too. Lexi kindly shared her recipe. Check it out!

Here’s What You’ll Need:

For the Dough…

Makes about 24 Cookies

1 Cup Unsalted Butter (Softened)

1 Cup Sugar

1 Large Egg

1 Tablespoon of Vanilla

1/2 Tablespoon of Almond Emulsion

1/2 Teaspoon of Salt

3 1/2 Cups All-Purpose Flour

For the Royal Icing…

2 LBS Powdered Sugar

1/3 Cup Meringue Powder

3/4 Cup Warm Water

1 Tablespoon Corn Syrup (optional)

2 to 3 Tablespoons of Oil-Free Extract/Flavoring of Your Choice

Here’s How to Make Them:

Step 1: Cream the butter and sugar together in a stand mixer, using the paddle attachment.

Step 2: Add the flavoring, salt, and egg. Mix well, then scrape down the bowl.

Step 3: Slowly add the flour, mixing at low speed. The dough is ready when most of it sticks to the paddle.

Step 4: Divide the dough in half and roll it out between sheets of wax paper until it’s about 1/4 inch thick. Place in the fridge to chill for about an hour or 25 minutes in the freezer.

Step 5: Cut cookie shapes out while the dough is cold and place them on parchment-lined baking sheets. Bake cookies at 375 degrees for about nine to ten minutes, making sure to turn the baking sheet about halfway through. Keep your eyes on the cookies to make sure they bake properly. If they’re brown, you’ve baked them too long.

Step 6: Use a clean bowl and the paddle attachment of a stand mixer to make the royal icing. Mix the warm water, meringue powder, and flavoring at a low speed until it’s all dissolved.

Step 7: Add the powdered sugar slowly. Once everything is almost completely mixed, add the corn syrup. Stop the mixer, scrape down the sides, then mix at a higher speed for about five minutes. The icing is ready when it has formed stiff peaks.

Pro Tips:

Don’t over mix.
Make sure your equipment and flavorings are oil-free before making icing.
Icing will keep in the fridge for up to three weeks
Icing can separate before use, so make sure you stir it before using it.