Cake Boss Heart Cookies - Valentines Day

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Heart Funfetti Cookie Cake Bars

Love is in the baking with these delightfully chewy, sprinkle filled sugar cookie cake bars topped with fluffy buttercream; show your love for your friends and famiglia with these easy, customizable, heart shaped treats.

Ingredients

Recipe Details

  • Yield: 2 dozen cookies
  • Course:
  1. For Heart Cookie Cake Bars—Preheat oven to 350F degrees.
  2. In a medium size bowl, whisk together flour, cornstarch, salt, baking powder, and baking soda. Set aside
  3. In a large bowl using an electric mixer, cream butter on medium speed until smooth. Add sugar; beat until light and fluffy. Add eggs, vanilla extract, and almond extract; mix until combined, scraping down sides of bowl as needed.
  4. Add flour mixture to wet ingredients; mix until combined, scraping down sides of bowl as needed. Once combined gently fold in sprinkles using a spatula or electric mixer on low speed.
  5. Use a #40 cookie scoop or 1 and 1/2 tablespoons of cookie dough and make a ball. Stretch balls of dough into a log shape and wrap inside heart shape mold.
  6. Bake 7-9 minutes or until edges are lightly browned. Cool cookie cake bars in pan on wire rack for 8-10 minutes; transfer to wire rack to cool completely before frosting.
  7. For Buttercream Frosting—In a large bowl using an electric mixer fitted with a paddle attachment, mix together butter and sugar on low speed until combined; increase to medium speed and beat an additional 3 minutes.
  8. Add salt, vanilla extract, almond extract, and a tablespoon of milk; mix until combined, adding additional tablespoon(s) of milk until desired consistency is achieved. Add gel food coloring if desired; mix until combined.
  9. Frost each cookie cake bars using a knife, icing spatula, or #6 piping tip and pastry bag. Decorate cookie cake bars with your choice of sprinkles, conversation hearts, chocolate, etc.
  10. Store in an airtight container in the refrigerator for 4+ days. Heart Funfetti Cookie Cake Bars are best served within 1-2 days at room temperature.

Recipe developed by blog partner Sarah Hook. Sarah is a baker, recipe developer, and blogger at Sarah’s Bake Studio. She’s a self-proclaimed sci-fi nerd and wanna-be runner, who is passionate about baking, cookie and cupcake decorating, and eating donuts! Sarah absolutely loves being an auntie and resides in Jackson, Wisconsin with her hubby and kitty.

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