With Valentine’s Day this week why not make your special someone a batch of my Pink Valentine Cookies!
These are my version of the classic pink frosted cookie. When I was in High School and College I worked at a drive-thru espresso stand, these cookies were always in demand. We’d get a batch in and they would sell out immediately.
The cookie is known as Uncle Seth’s Original Pink Cookie by Marsee Baking in Seattle. From what I can find the cookie seems to have been a Northwest staple since the early 1990’s.
My version uses Beet Root Powder to give the frosting a rosy color. This natural food coloring is great and makes for a ‘healthier’ cookie since there are no artificial flavors or chemicals. I got my beet root powder at Williamson Wines in Healdsburg, click the link above to learn more and order your own!
This recipe makes 14 good size cookies, you could make smaller cookies or easily double the dough as well.
Pink Valentine’s Day Cookies
- 2 tsp baking powder
- 1 pinch kosher salt
- 2 1/2 cups all purpose flour
- 5 tbsp corn starch
- 1 teaspoon cardamom
- 1 1/4 cups sugar
- 1 stick unsalted butter
- 1/3 cup shortening
- 1 egg
- 1 egg white
- 2 tsp good vanilla not imitation
- 1 dash almond extract You could use a splash of amaretto
- 1/4 cup unsalted butter room temperature
- 1/4 cup shortening
- 1 tsp good vanilla
- 1 pinch kosher salt
- 2 1/2 cups powdered sugar sifted
- 1/4 cup cream
- 1 1/2 tsp beet root powder
Make Cookie Dough
Sift together the baking powder, salt, flour, cornstarch, and cardamom. Set aside.
In the bowl of a mixer beat together the shortening, butter and sugar until fully combined and lightly fluffy.
On low add in the egg and egg white, and extracts, until fully incorporated.
Still on low gradually add in the flour mixture, mix until just combined.
Cover and chill for at least 4 hours or over night.
- Preheat oven to 350 degrees, line cookie sheets with parchment. Use a 1 1/2 inch cookie scoop. I scooped 2 scoops and then rolled them together to form uniformly sized large cookies. Place 6 per baking sheet.Use a water glass and lightly press the balls of dough slightly flat. Bake for 10 minutes, cool slightly on baking sheet and then transfer to cooling rack.
- In the bowl of an electric mixer, beat the butter and shortening together. Add in the vanilla and salt. Slowly add in the powdered sugar with the mixer on low. Once all the powdered sugar is incorporated, add in the cream a little at a time. Turn speed up so that you slightly whip the cream into the butter mixture. Add the beet root powder as much as needed to get the right color of pink.Use the same cookie scoop (cleaned of course) and plop a scoop of frosting on each cooled cookie. With an offset spatula spread out the frosting! Enjoy! Last a week in an airtight container at room temperature although you will eat them well in advance of this.