Valentine'S Day Cookies From Reynolds® Kitchens

Name: Valentine'S Day Cookies From Reynolds® Kitchens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Reynolds(R) Parchment Paper; Cookies:; 1 (16.5 ounce) package refrigerated sugar cookie dough; 2/3 cup all-purpose flour; Sugar Cookie Icing:; 1 (16 ounce) box confectioners' sugar; 3 tablespoons meringue powder (powdered egg whites); 6 tablespoons water; 1 teaspoon flavoring extract (optional); Food coloring; Decorations:; Red food coloring; Red and pink sugar crystals; White nonpareils

Servings: persons

Reynolds(R) Parchment Paper
Cookies:
1 (16.5 ounce) package refrigerated sugar cookie dough
2/3 cup all-purpose flour
Sugar Cookie Icing:
1 (16 ounce) box confectioners' sugar
3 tablespoons meringue powder (powdered egg whites)
6 tablespoons water
1 teaspoon flavoring extract (optional)
Food coloring
Decorations:
Red food coloring
Red and pink sugar crystals
White nonpareils

1
Preheat oven to 350 degrees F.
2
Line cookie sheets with Reynolds(R) Parchment Paper; set aside. No need to add extra grease or spray your cookie sheets. Knead flour into sugar cookie dough until well blended. Roll out half of cookie dough at a time to 1/4-inch thickness between lightly floured sheets of Parchment Paper. Using Valentine cookie cutters, cut out cookies; place on parchment-lined cookie sheets.
3
Bake 7 to 12 minutes, depending on the size of the cookies or until the edges begin to brown. Let stand one minute on cookie sheets. Slide Parchment Paper with cookies onto a wire racks to cool completely.
4
Icing and Decorating: Beat powdered sugar, meringue powder, water and extract in a large bowl, with an electric mixer, on high speed until smooth and thick, about 1 minute.
5
Divide icing into 3 small bowls. Leave one bowl of icing white. Stir food coloring in remaining 2 bowls to make pink and red icing of desired color. Cover icing tightly when not in use, icing dries quickly.
6
Pipe outlines of cookies with contrasting colors of icing using a decorating bag with tip. Or, place icing in plastic zipper bags. Snip off one corner with scissors and use to pipe icing.

266

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Reynolds(R) Parchment Paper, Cookies:, 1 (16.5 ounce) package refrigerated sugar cookie dough, 2/3 cup all-purpose flour, and more.

Yes, Valentine'S Day Cookies From Reynolds® Kitchens falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!