Home Fermentation RecipesSourdough Sourdough Heart Shaped Cookies for Valentine’s Day

Sourdough Heart Shaped Cookies for Valentine’s Day

by Kaitlynn Fenley

Fall in love with baking! Try our Sourdough Heart Shaped Cookies this Valentine’s – classic sourdough heart shaped sugar cookies with natural sprinkles. Perfect for sharing love 💕🍪.

Sourdough Heart Shaped Cookies

Sourdough Heart Shaped Cookies for Valentine’s Day are not just a delightful treat; they’re a healthier option, too, thanks to the fermentation process of sourdough, which can make them easier to digest.

Baking these cookies is a fun activity with kids, allowing creative kitchen fun(and learning)! Their unique taste and heartwarming shape make them an exceptional homemade gift that genuinely comes from the heart.

Perfect for Valentine’s Day, these cookies add a touch of personal love and care to your V-day treats.

Heart Shaped Sugar Cookies

I love rolling out these cookies very thin so that they are crisp and snappy sugar cookies. You can roll them out thicker for a softer sugar cookie.

You can also decorate these however you’d like! Decorate them with icing, royal icing, or with sprinkles. For the sprinkles here, I rolled out the dough, sprinkled the hot pink sprinkles over it, and then rolled the sprinkles into the cookies before cutting them out.

You can use a heart shaped cookie cutter, but I didn’t have one. So I drew hearts on some cardboard, cut them out, and then traced the hearts into the dough with a knife.

I love these dye-free naturally colored sprinkles:

Heart shaped cookies cut out and placed on a parchment paper paper lined baking pan, ready for baking.

Using Brown Butter in Sugar Cookies

Brown butter, also known as beurre noisette, is a magical ingredient that elevates the flavor of sugar cookies to a whole new level. When you gently cook the butter until it turns a rich, nutty brown, it undergoes a transformative process known as the Maillard reaction, where the milk solids in the butter caramelize and develop a complex, deep flavor profile.

The nuttiness of the brown butter adds a new dimension to the simple sweetness of sugar cookies, infusing them with layers of rich, toasty, and almost caramel-like undertones.

The subtle bitterness of brown butter balances the sweetness of the cookies, making them more sophisticated in taste. Additionally, brown butter imparts a unique aroma that is both warm and inviting.

It’s not just a flavor booster; it also affects the texture, contributing to a slightly denser, more tender crumb. Incorporating brown butter transforms ordinary sugar cookies into a gourmet treat.

The most important part to remember when using browned butter is to allow it to cool to room temperature before you use it in the recipe. If you dip a finger in the butter, it should not feel warm at all.

Using Sourdough Starter in Cookies

Sourdough starter, a mixture of flour and water fermented by wild yeast and lactic acid bacteria, is typically used in bread-making. However, it can also be employed in various baked goods, including these heart shaped cookies, to add moisture and a subtle tangy flavor.

You can use an active sourdough starter or sourdough starter discard straight from the fridge.

Long Fermented Sourdough Heart Shaped Cookies

You can also long ferment these heart shaped sugar cookies to make them easier to digest. If digestibility concerns you, you’ll want to use an active, bubbly sourdough starter. Once you mix the cookie dough, divide it and wrap it, then ferment it in the fridge for 24-72 hours before you roll it out.

baked heart shaped sugar cookies on a pan with pink sprinkles.
Print

Sourdough Heart Shaped Cookies for Valentine’s Day

Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Fall in love with baking! Try our Sourdough Heart Shaped Cookies this Valentine’s – classic sourdough heart shaped sugar cookies with natural sprinkles. Perfect for sharing love 💕🍪.

  • Author: Kaitlynn Fenley
  • Prep Time: 2 hours
  • Cook Time: 10 minutes
  • Total Time: 2 hours 10 minutes
  • Yield: 40 cookies
  • Category: sourdough
  • Method: baking

Ingredients

  • 224 grams salted butter
  • 325 grams organic cane sugar
  • 3 grams cinnamon (1 teaspoon)
  • 2 large eggs
  • 100 grams sourdough discard
  • 10 grams vanilla extract
  • 600 grams all-purpose flour
  • 1 teaspoon baking soda
  • 5 grams sea salt
  • sprinkles

Instructions

  1. Brown the butter in a small saucepan until bubbly, and dark golden to light brown. Stir it continuously, careful not to burn it.  Remove from heat and allow the butter to cool completely to room temperature.
  2. In a large bowl, combine the flour, baking soda and salt. Set aside
  3. In a separate bowl, cream together the room-temperature brown butter, cinnamon, and sugar. Add the eggs one at a time and mix until well incorporated.
  4. Add the vanilla and sourdough discard to the butter-sugar mixture and mix until combined.
  5. Add the dry ingredients to the wet ingredients and mix until evenly incorporated.
  6. Divide the dough into two discs and wrap with plastic wrap. Place the dough in the refrigerator for 2 hours or up to 3 days for a long fermentation.
  7. Preheat your oven to 350° F.
  8. Place one disc of dough between two pieces of parchment paper and roll it out to a 1/4-inch thickness. The dough should be stiff and firm, and it takes a little effort to roll it out. Let the dough come closer to room temperature to make it easier.
  9. After I remove the parchment paper, I like to sprinkle colorful sprinkles over the top and roll it again to press the sprinkles in.  Alternatively, you can leave the cookies smooth and decorate them however you’d like after baking.
  10. Use cookie cutters to cut out hearts. Refrigerate the cut out cookies for about 30 minutes before baking.
  11. Bake for 10 minutes, until the edges start to turn golden.
  12. Allow to cool completely.

Did you make this recipe?

Please leave a 5-star review below if you loved it! Tag @cultured.guru on Instagram

 

Nutrition information is auto-calculated and estimated as close as possible. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary.

author avatar
Kaitlynn Fenley Author, Educator, Food Microbiologist
Kaitlynn is a food microbiologist and fermentation expert teaching people how to ferment foods and drinks at home.

You may also like

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

1 comment

Ivy Basson March 21, 2024 - 1:26 pm

These are the best cookies i have made so much flavor and an easy to follow recipe. Made them without the sprinkle buy boy they are addictive 🤤😋






Reply