Servings: 24 serving(s)
Prep time: 30 minutes
Total time: 40 minutes
Cooking time: 10 minutes
Homemade Valentine cookies say it all
When I was growing up Valentine’s Day was definitely a “food” holiday in our house and a very warming celebration in the freezing month of February. Mom would always pack some sort of Valentine treat in our lunches (usually included spicy cinnamon heart candy) and then at suppertime we’d have a Valentine layer cake with strawberry jam filling. Spices suit Valentine’s Day treats, and that’s why I love these ginger Valentine cookies.
Once-a-year cookies are the best.
A box of chocolates, heart-shaped or not, can’t really compare to a homemade treat. When I was a kid, mom also made heart-shaped cookies for Valentine’s Day. Decorated with white frosting and red sprinkles they felt extra special.
To this day my favourite cookie cutters are heart shaped. Old and new, fluted and straight, I use them for biscuits as often as I do for cookies. (And sometimes they come in handy when we’re making homemade Valentines.)
For these ginger Valentine cookies I just used my Christmas cookie recipe with the spices subdued a bit. What can I say? It’s such a delicious recipe that I can eat it all year long. (Have you tried ginger cookies with s’mores or dipped in chocolate fondu?)
Ginger Valentine Cookies Recipe
- 1 cup butter
- 1 cup sugar
- 1 egg, beaten
- ½ cup Crosby’s Fancy Molasses
- 2 Tbsp lemon juice
- 3 cups flour (all purpose)
- 1 cup whole wheat flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ginger
- 2 tsp cinnamon
- ½ tsp allspice
- 1/4 tsp nutmeg
- In a large bowl mix butter and sugar until creamy.
- Beat in egg and molasses.
- Add lemon juice.
- Sift together dry ingredients and gradually add to creamed mixture.
- When flour mixture is fully incorporated gather dough into a ball, cut in half and pat into two disks.
- Chill for one hour.
- Preheat oven to 350 F.
- Roll dough on a lightly floured surface to ¼” to ½” thick and cut into shapes.
- Bake on a parchment lined baking sheet for 8-10 minutes.
- 3 Tbsp soft butter
- 1 1/2 cups icing sugar
- 2-3 Tbsp milk or cream
- In a medium bowl cream the butter. Stir in 1/2 cup of the icing sugar and 1 Tbsp of the milk.
- Mix until creamy and gradually add the remaining icing sugar.
- Add more milk bit by bit to get a good spreading consistency.
- Sandwich cookies with frosting, or jam, or frosting and jam!
One more thing…
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