My plan for this recipe was very different from what it became. My original plan was to make a simple cake mix Valentine’s Day cookie. I knew I had a white cake mix in the pantry so I sent hubby on his daily grocery shopping trip looking for some kind of Valentine’s Day sprinkles, not sugar crystals or non-pareils. He visited 3 stores and even texted me pictures of what was available but he couldn’t locate anything. I told him not to worry and I ordered these from Amazon instead. Two days later when my Wilton Jumbo Hearts Sprinkles arrive, I gather my supplies, only to realize that I don’t have a white cake mix in the pantry, it’s a lemon cake mix, yuck! That made me move on to plan B these Easy Valentine Drop Sugar Cookies. This is the first recipe I made using my new Kitchen Aid Stand Mixer that I got for Christmas!
The kids will love to help make these Easy Valentine Drop Sugar Cookies for the ones they love.
- 2.5 cups flour
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1 cup butter (2 sticks)
- 1 cup sugar (plus extra for flattening cookies)
- 1 egg
- 1 tsp vanilla extract
- 2 TBS milk
- 1/2 cup Valentine sprinkles of your choice
Preheat oven to 350°
Spray your baking sheets with nonstick spray and set aside.
In a medium bowl whisk together the flour, baking soda, and salt.
In a large bowl cream the butter and sugar together until light and fluffy.
Add the vanilla and egg to the butter mixture and combine.
Add the flour mixture to the butter mixture and beat until smooth.
Blend the milk into the batter.
Pour the sprinkles into the batter and mix them throughout with a spoon, so that you don't crush the sprinkles.
Using a cookie scoop place dough balls 3 inches apart on the prepared baking sheets.
Place the extra sugar in a shallow bowl. Take a glass and dip the bottom into the sugar and then use it to flatten each cookie, don't make them too thin!
Bake for 8-10 minutes, until the edges are slightly brown. Cool on rack and store in an airtight container.
The cooking time on this is deceptive because the 8 minutes is for 1 sheet of cookies, not the entire batch.
I made these cookies for the Valentine’s Day party with the girls I teach at church. I made them a week in advance and I have frozen them until next week. To freeze cookies place cooled cookies in a single layer on a parchment paper lined sheet tray, don’t let the cookies touch. Place the trays in the freezer for 2+ hours. Move the cookies into a freezer safe, air tight container, separating each layer with parchment paper. To defrost, remove cookies from freezer and place on paper towel lined baking sheets, the paper towels will absorb any condensation, when they reach room temperature, they are ready to eat.
I hope you enjoy this recipe and all of the easy recipes I share here on The Mom Maven. I hope you share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!
Tasty recipe! Can I replace the baking soda?
Nigel, I am not sure.