Chocolate Raspberry Brioche Buns

Sometimes we just want to make something special. Something fruity, something chocolatey, something enriched with a whole cup of butter. These brioche buns stuffed with chocolate and raspberry puree are special. They taste of sweet raspberries dotted with chocolate and all wrapped up in a decadent brioche bun. Chocolate raspberry brioche buns are the Valentine treat you didn’t know you wanted to make. I baked up a bunch of them before Valentine’s Day, froze them and will re-heat a couple for our Valentine breakfast…along with this favorite chocolate puff oven pancake and of course a sugar cookie or two.

Enriched Dough

Brioche is an enriched dough, meaning it is made with a lot of eggs, butter and milk. The majority of the liquid in this dough comes from eggs (and milk). Do you remember hearing the quote attributed to Marie Antoinette, “Let them eat cake!”? Translated properly, the phrase would read, “Let them eat brioche!” At the time of Marie Antoinette, only the very rich could afford brioche, which was highly enriched with expensive butter. Brioche can be made with 100% butter (this is super rich and the dough becomes very difficult to handle), 50% butter (which is what I use for this recipe), or even 20% butter is still considered brioche. Each of these doughs are delicious in their own right, but I have found this recipe to be the perfect amount of butter/flour ratio for these buns.

Use a Stand Mixer for Brioche

Brioche often needs the use of a stand mixer. It is a very, very soft dough and difficult to knead by hand as you incorporate the butter. One of the goals when mixing brioche is to keep the dough at room temperature while the butter incorporates. If your hands are warm, they are going to melt the dough as you knead. I prefer using my Bosch mixer to make brioche dough, because this dough needs a long mix to incorporate all the butter and to develop the gluten.

Evolution of Brioche: From Crumbly to Soft Dough

To begin making this dough, mix together the warm milk, bread flour and instant yeast. Let this mixture sit for 10-20 minutes until it gets nice and yeasty and starts to expand a bit. The sugars in the milk help activate the yeast. Continue adding in the eggs, flour, sugar and salt and mix until you get a crumbly and fairly stiff dough. Mix with your stand mixer for a few minutes before adding the butter. Cut the butter into Tablespoons and add a Tablespoon at a time until the dough becomes very shiny and all the butter is incorporated. You will notice the texture of the dough begin to change as you continue mixing. I like to set a timer and just let my mixer mix for about 8-10 minutes until the dough is very shiny, silky and smooth. It may also be a little sticky to the touch.

Refrigerating Brioche (4 hours or longer)

Once the brioche has been thoroughly mixed, transfer the dough to a large bowl. It will feel different (more wet/sticky) than most doughs. That is okay! Cover the dough with plastic wrap and stick it in the fridge until chilled all the way through, at least four hours or up to overnight. While in the fridge the cold air helps solidify the butter and makes the dough more workable and easier to shape. I like to mix my dough the night before for a morning bake or I mix in the morning and then bake for an after school snack, because who doesn’t love fresh brioche when they get off the school bus?

Make the Raspberry Puree

If you have a favorite raspberry jam (seedless is my preference), you can use that in place of making the raspberry puree. The puree itself is fairly simple to whisk up and tastes delicious. Place 6 oz raspberries into a saucepan with 1/4 cup sugar and 2 Tablespoons water. If you use frozen raspberries, use 1 Tablespoon water instead of 2. Mash up the raspberries and let the mixture come to a boil at medium heat. Boil for about 5 minutes. Remove from the heat and pour the raspberry puree through a fine-mesh strainer into a container. Use a spatula or stir the raspberry mixture as it strains through. Mix around until all you have left in the strainer is seeds. Make sure you check the underside of the strainer to get any extra puree that might be there before discarding the seeds. You will end up with about 1/4 -1/3 cup raspberry puree. Let the puree cool before using in these chocolate raspberry brioche buns.

Preparing the Parchment Paper

This recipe makes about 16 brioche buns, so you will need 16 pieces of parchment paper to line the muffin tins. Cut a square of parchment paper (you can eyeball this with your own muffin tin). Fold the square in half, then half again to make a smaller square. Holding the tip of the parchment, cut a circular arc as seen in the photo below. Repeat until you have 16 pieces of parchment paper.

Shaping the Brioche Buns

Now for the fun part! Shaping the brioche buns. After at least 4 hours of chilling, dump the dough out on a counter. Use a kitchen scale to weigh small balls of dough, about 75 grams per ball. Working quickly (so as not to heat up the dough too much), roll the ball of dough into a small rectangle. Spread about a teaspoon of raspberry puree on the dough. Sprinkle with chocolate chips. Fold the dough on top of itself (hot dog style). Holding both ends of the dough, twist the dough. Starting at one end, roll the dough into a swirled bunch shape. Place a piece of cut parchment paper over a muffin tin and drop the bun into the center of the parchment. Repeat with the remaining balls of dough.

Second Rise and Baking Brioche

Lightly cover the brioche buns and let rise until puffed up, at least an hour. Due to the enriched dough, these buns may not quite double in size, but they will look puffed up and fill out the tin a bit. Preheat the oven to 400 degrees. Make a quick egg wash with one egg and a teaspoon of water, scrambled together. Brush it over the top of the buns right before placing in the oven. Bake the buns for about 15-20 minutes until golden on top and baked through. Let cool.

Chocolate raspberry brioche buns are decadent and make for the perfect special occasion breakfast. I hope you love them. Enjoy!

Can I make this into a swirled brioche loaf instead of buns?

Yes. This brioche dough works great for a swirled loaf. Separate the dough into two portions. Spread the puree, sprinkle the chocolate chips, shape and assemble like this Babka. Let rise, egg wash and bake at 350 degrees for 35-40 minutes.

I don’t have a stand mixer. Can I make these brioche buns?

If you don’t have a stand mixer, I would not recommend making this recipe by hand. Try using this roll recipe that is easier to knead by hand. Add the raspberry/chocolate and follow the brioche shaping instructions instead.

What makes brioche different from other breads?

Brioche is a bread enriched with butter and eggs unlike a traditional sandwich loaf which is often made with water and oil. Brioche has a longer shelf life, takes longer to rise and is light and fluffy when baked.

How long can the brioche dough be refrigerated?

The brioche dough can be refrigerated up for 24-48 hours before bing shaped and baked.

How do I store extra brioche buns?

Brioche can be stored at room temperature for about 24 hours. After that I like to freeze brioche. When I’m ready to eat I thaw for a couple hours or re-heat for 20-30 seconds in the microwave.

Chocolate Raspberry Brioche Buns

Amy
Decadent brioche buns filled with fresh made raspberry puree and dotted with bits of semi-sweet chocolate make for the perfect special occasion breakfast. These are soft, fluffy and taste of bright raspberry and chocolate. Absolutely delicious!
Prep Time 40 mins
Cook Time 15 mins
Rise Time: 4 hours to overnight 5 hrs
Total Time 6 hrs
Course Bread, Breakfast, Valentine
Cuisine American, French
Servings 16 buns

Ingredients
  

Brioche

  • 1/2 cup bread flour 75 grams
  • 2 teaspoons instant yeast
  • 1/2 cup milk 117 grams, warmed to the temperature of baby's bathwater
  • 5 eggs 250 grams
  • 2 Tablespoons granulated sugar
  • 3 1/4 cups bread flour 500 grams
  • 1 teaspoon salt
  • 1 cup unsalted butter softened and cut into Tablespoon-sized pieces
  • 1/4-1/3 cup raspberry puree (store bought or made according to recipe below) reserved for shaping
  • 1 cup semi-sweet chocolate chips reserved for shaping
  • 1 egg reserved for egg wash

Strawberry Puree

  • 6 oz raspberries
  • 1/4 cup granulated sugar
  • 2 Tablespoons water

Instructions
 

Brioche Dough

  • To the bowl of a stand mixer, add 1/2 cup bread flour, instant yeast and 1/2 cup warm milk. Let stand for about 30 minutes until puffed up and risen.
  • Add the eggs and sugar. Mix together. Add the bread flour and salt. This will be stiff, almost a little crumbly and that is okay. Knead for 3-5 minutes.
  • Cut the softened butter into Tablespoon sized chunks. With the mixer running, add the butter a chunk at a time until all the butter has been added to the mixer. Knead the dough for 10 minutes until the butter is fully combined and the dough looks shiny and smooth. It should be sticky but not overly sticky at this point.
  • Transfer the dough to a large bowl. Cover and refrigerate for 4 hours or overnight.
  • While the dough is refrigerating, prepare the raspberry puree and the parchment paper (Directions for raspberry puree is below. Directions/pictures for cutting the parchment are in the post)
  • Once the dough has risen for 4+ hours, transfer to a countertop. Split dough into 16 pieces, about 75 grams per dough ball.
  • Shape bun: Take a piece of dough. Roll out into a small rectangle on the counter. Spread 1 teaspoon of raspberry puree in the middle. Sprinkle 12-15 semi-sweet chocolate chips on top of the raspberry puree. Fold the dough in half. Holding both ends, twist the dough and then swirl into a bun shape. Place on top of a piece of parchment paper and into a muffin tin. Repeat with remaining dough balls.
  • Cover the buns and let rise for another hour. Preheat the oven to 400 degrees.
  • Egg Wash: Scramble one egg together with a teaspoon of water and brush onto the risen buns.
  • Bake buns for 15-20 minutes until golden on top and baked all the way through. Enjoy!

Raspberry Puree

  • Place 6 oz raspberries into a saucepan with 1/4 cup sugar and 2 Tablespoons water. If you use frozen raspberries, use 1 Tablespoon water instead of 2. Smoosh up the raspberries and let the mixture come to a boil at medium heat. Boil for about 5 minutes.
  • Remove from the heat and pour the raspberry puree through a fine-mesh strainer into a container. Use a spatula or stir the raspberry mixture as it strains through. Mix around until all you have left in the strainer is seeds. Make sure you check the underside of the strainer to get any extra puree that might be there before discarding the seeds. You will end up with about 1/4 -1/3 cup raspberry puree. Let puree cool before using.

Notes

Flour: This recipe calls for bread flour. If you don’t have bread flour you can use all purpose flour with good results.
Raspberry Puree: Make your own or use a good quality raspberry jam from the store (seedless preferred).
Keyword brioche, brioche buns, chocolate bread, raspberry bread, Valentines

Rating: 1 out of 5.

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Chocolate Puff Oven Pancake

Valentine’s Day is just around the corner and I’m the kind of mom who loves sweet, simple and easy traditions. We like eating this puff oven pancake on special mornings (ie: back to school) and we look forward to this chocolate version every Valentine morning. It is simple enough to throw together on a school morning. It’s sweet enough to be a “Valentine-kid-approved” breakfast and also has enough protein to be “mom-approved.” This chocolate puff oven pancake is the perfect breakfast to start your Valentine’s Day off right.

Jump to Chocolate Puff Oven Pancake Recipe

Valentine Traditions

In my home while growing up, the tradition was to eat a sugar cookie for breakfast on Valentines Day. Yes. It’s the day I looked forward to every year as a kid because I got to eat a frosted Valentine cookie with my name on it! Sometimes I would save it for when I got home from school, but more often than not I would eat it for breakfast…and savor every bite. You can find the recipe for these best ever sugar cookies here. As I became a mom myself, I still give my kids a cookie with their breakfast (some traditions are hard to break!), but I also like having something that has a little more protein, some fruit and not quite as much sugar as my kids will be consuming throughout the school day. This chocolate puff oven pancake hits all the right spots. It is breakfast decadence at its finest, but also filling and just delicious. It could also be a delicious Valentine dessert, or a fun anytime breakfast for the chocolate lover in your life.

Use a Blender or Whisk by Hand

I love puff oven pancakes because they are so simple. Throw ingredients in a blender, pulse for 20 seconds, pour the batter into a preheated pan and stick it in the oven. We love this recipe for an original puff oven pancake and make it frequently. This chocolate version, made chocolatey with the addition of cocoa powder, really puts a special spin on an old favorite recipe for a special occasion. If you don’t have a blender, you can always whisk the ingredients together in a bowl and it will turn out just fine.

Cocoa Powder in Chocolate Puff Oven Pancake

The cocoa powder is what gives the chocolate puff oven pancake its rich, chocolatey flavor. I’ve made it with dark/rich cocoa powder and regular cocoa powder from the grocery store. My family preferred the puff oven pancake made with the dark cocoa powder. The flavor is more intense with a dark cocoa powder and not as subtle. My favorite cocoa powder is this one from Costco, but I also like using the Hershey’s special dark cocoa powder (affiliate link) that you can find in most grocery stores. You can use a dutch-processed cocoa powder in this recipe with no issues.

Make-Ahead Instructions

This year, Valentine’s Day happens to fall on Sunday. We won’t worry about rushing off to school and can enjoy a leisurely Valentine breakfast. On a typical school-day, I like to have all the ingredients set out the night before. I’ll chop the strawberries, whip the cream and get a little bowl of sprinkles all set out. I even set my pan in the oven with a little bit of butter in it so it is ready to be preheated as soon as I get downstairs. Turn on the oven, blend up the ingredients, pop it in the oven. The chocolate puff oven pancake takes 5 minutes to prep and 20 minutes to bake. Then I’m free to wake my kids and help them get ready for the school day. We only have to double and triple check that they still have their bag of Valentines. After twenty minutes of hands-off time, breakfast is ready. I love sending my kids off to school with some protein in their bellies from a filling breakfast.

ALL the Toppings

We top our chocolate puff oven pancake with a sprinkle of powdered sugar, followed by a healthy scoop of freshly whipped cream. Strawberries are up next with some sprinkles for good measure. You can use any type of fresh fruit and whipped cream. I’ve used whipped cream out of a can many times, even though freshly whipped cream makes this breakfast extra special. Chocolate puff oven pancake is so versatile and fun to make. Your kids will thank you for getting to eat chocolate for breakfast!

What are your Valentine traditions? Do you make a special breakfast? Cookies? We love celebrating traditions, and it seems that food often plays a role in them. You can find a few more of my family’s traditional foods on the blog.

Chocolate Puff Oven Pancake

Amy
Rich, chocolatey and full of protein? Chocolate puff oven pancake is the perfect Valentine or any special occasion breakfast.
Prep Time 5 mins
Cook Time 20 mins
Course Breakfast
Cuisine American
Servings 1 8 by 8 pan

Ingredients
  

  • 2 Tablespoons butter
  • 3 eggs
  • 1/2 cup milk
  • 1/2 teaspoon vanilla extract
  • 5 Tablespoons all purpose flour
  • 3 Tablespoons cocoa powder see recipe note
  • 2 Tablespoons granulated sugar
  • 1/4 teaspoon salt
  • powdered sugar for topping
  • sliced strawberries for topping
  • freshly whipped cream for topping

Instructions
 

  • Preheat the oven to 400 degrees.
  • Place the 2 Tablespoons of butter in an 8 by 8 pan and set it in the oven to melt while you whip up the ingredients. Once the butter has melted, be careful not to let it sit too long in the oven by itself or it can burn. This usually isn't an issue if you quickly whip up the other ingredients.
  • To a blender add the eggs, milk, vanilla, flour, cocoa powder, sugar and salt. Blend together about 20 seconds until fully combined.
  • Pour the blended mixture into the hot pan with melted butter and place in the oven.
  • Bake for 20 minutes at 400 degrees.
  • Prepare toppings: slice strawberries, whip cream, sprinkles, etc…
  • Dust with powdered sugar and Enjoy!

Notes

Cocoa Powder: This recipe tastes best and has a more intense chocolate flavor with a rich dark cocoa powder like Hershey’s special dark chocolate cocoa powder (affiliate link). You can substitute regular cocoa powder and it will still taste delicious, just not quite as “chocolatey” in flavor.
Keyword chocolate, Puff Oven Pancake, Valentines

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Best Ever Sugar Cookies

Valentine’s Day is the quintessential sugar cookie holiday. It’s the day that I equate with sugar cookies. As long as I can remember, every Valentine’s Day I would wake up to a beautiful, pink sugar cookie with white icing piped around the outside and my name written in the middle. This was no fancy bakery-style cookie. This was a home-made, made-with-love cookie by my mom. My childhood Valentine mornings were more about cookies than any Valentine card I received. That cookie, flavored with almond, topped with a whole lot of buttercream and oh-so-sweet will always be my top Valentine memory.

Jump to Best Ever Sugar Cookies Recipe

That childhood Valentine memory has stuck with me so much that even though we are not a “cookies for breakfast” family, I give my kids a homemade Valentine sugar cookie on Valentine’s morning…and they look forward to it all year long. Isn’t it funny how traditions are like that? To think that one simple cookie could evoke so many memories for generations. I love that about food and family and how little simple things repeated every year can mean so much.

Over the years I’ve played around with my mom’s amazing sugar cookie recipe. I love her recipe, but it calls for a lot of Crisco and truthfully, I’m not the biggest fan of baking with shortening and don’t usually keep it in my pantry. Butter on the other hand…I keep many pounds of butter on hand. This best ever sugar cookie recipe has all the nostalgia of Mom’s but with 100% butter. This is the one that my kids will be eating for years to come…and maybe my grandkids too (you know, unless they also decide to change it up 🙂 ).

Thin and Crispy or Thick and Chewy

Which is your favorite? A thin and crispy cookie or a thick and chewy cookie? Whatever way you answer, you are going to love this cookie. My personal preference is thick and chewy. I love a cookie that is ¼ inch or more in thickness and slathered with some buttercream. This cookie fits the bill for a chewy sugar cookie. BUT, if you love a thin and crispy cookie, the recipe works just as well. My kids always seem to roll the dough out paper thin and the cookies come out crispy on the outside with just a little give in the center. They almost have me converted to thin and crispy. Basically, no matter how you roll these, you can get your preference. If you want them crispy, roll them thinner. If you want them chewy, roll them thick.

Tips for Baking with Kids

One of the reasons I love this best ever sugar cookie dough is because it is so simple to make with kids. I have four kids, so I almost always double the recipe. My kids all enjoy cutting out shapes and making their own set of sugar cookies. I find it easiest to portion a section of dough for each child. I set them up with a piece of parchment paper, a little bit of flour and a rolling pin to roll out their own dough while I make my own cookies. This way, I don’t care whatever shapes they cut or how thick or thin their cookies are. They get full autonomy over their cookies and I get to make mine exactly how I like them (especially if I’m planning to gift some to friends and neighbors)

No Chilling Required and Rolling the Dough

A lot of sugar cookie recipes require you to chill the dough. One of the things I love about these best ever sugar cookies is that no chilling is required. If you need to chill the dough for planning purposes, you can, but there is no need. You can go straight from mixing up the dough to having beautiful cookies cooling in just a few minutes. I like to use a pastry mat to roll out my sugar cookie dough. Lightly flour the bottom of your pastry mat (or countertop works too). Set the ball of dough on top of the lightly floured surface. Sprinkle a little more flour on top of the dough or on the rolling pin and gently roll the dough until it is your desired thickness. Cut out your shapes. You may need to use a spatula to lift the cookie dough onto the baking sheet. If you notice your dough sticking a lot, add a little bit more flour. The scraps of the dough can be re-rolled a few times to use up as much dough as possible.

Almond Extract in Cookie Dough

One of my favorite flavors to add to a sugar cookie is almond extract. I love a hint of almond in these cookies, but you could substitute any other favorite flavor. Some like lemon, or a blend of coconut and almond extracts is also very good. If you want to stick with vanilla extract, they will taste delicious. It’s all about your personal preference. 

Baking with or without Convection

I am a big believer in baking cookies using the convection setting on your oven if possible (read more about that in this cookie recipe here). However, I have baked these cookies for years using a regular bake. Just recently I tried them out on convection and the main difference is that convection bake saves you a couple minutes of bake time if you want a thick, chewy sugar cookie. If you are going for a crispier cookie, using convection would be the way to go to get a crispy edge. You may want to add a minute or two onto the bake time for a crispier cookie. If you choose to use convection, bake at 325 for about 8 minutes or bake on regular heat at 350 degrees for 10 minutes.

Buttercream Frosting

Sugar cookies taste delicious with any type of icing. I love how pretty royal icing looks, but buttercream always will be my favorite way to top sugar cookies. Growing up, my mom always used Crisco in her buttercream. I loved it as a kid, but now I prefer to use 100% real butter. If you want good piping/hardening consistency you can substitute half Crisco for part of the butter in the buttercream. It is important to whip the butter for a few minutes before adding in the sugar. This helps to lighten the color of the buttercream and give the desired light and fluffy consistency. I like adding heavy cream to the frosting for the extra creamy flavor. You can substitute milk if in a pinch, but it won’t be as creamy. If you are planning to color the buttercream with food coloring, it is best to use a gel color so the buttercream doesn’t change consistency, though drop colors will work in a pinch. The key to good buttercream: whip it, whip it, whip it.

Freezing Best Ever Sugar Cookies

One of my biggest tips for home bakers is: use your freezer. Sometimes I don’t have time to make sugar cookies from start to finish. I often will make the sugar cookie base, freeze the bases and then frost them later. Sometimes I will make and frost the sugar cookies and then freeze the whole cookie. I can pull the frosted cookies out the morning I want to gift them, let them come to room temperature and then give them away. This is a huge time saver for a busy mom and it makes the “project” of sugar cookies less overwhelming. Break the process down into a couple of days. The sugar cookie bases themselves freeze easier than a whole assembled cookie. Stack them, cover in plastic wrap or tin foil or place them in an airtight container to freeze. When you are ready to frost them, pull the cookie bases out of the freezer and frost. No need to let the cookies come to room temperature. They are actually easier to frost frozen and will come to room temperature quickly and taste delicious. If you want to store cookies that have been frosted, lay them out on a cookie sheet after frosting/piping. Freeze in a single layer. Once hardened, add a few more cookies on top of them and freeze. Cover with saran wrap and tin foil to store.

So what are you waiting for? Make a big batch of these amazing best ever sugar cookies and give a few to your Valentine, family, teachers or friends. We make the cookies ahead of time and enjoy frosting them closer to Valentines Day. Who knows, maybe you will even luck out with a cookie for breakfast this year!

Best Ever Sugar Cookies

These best ever sugar cookies are tender, chewy (or crispy…your choice), melt in your mouth and smothered in light, whippy buttercream. No chilling required!
Prep Time 30 mins
Cook Time 10 mins
Course cookies, Dessert
Cuisine American
Servings 40 3 inch cookies

Ingredients
  

Best Ever Sugar Cookies

  • 1 1/2 cups unsalted butter 3 sticks or 24 Tablespoons, room temperature
  • 2 cups granulated sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract optional, but we LOVE it
  • 4 1/2 cups all purpose flour
  • 1/2 cup cornstarch
  • 2 teaspoons baking powder
  • 1 teaspoon cream of tartar see recipe notes
  • 1 teaspoon salt

Buttercream Frosting

  • 1 cup unsalted butter room temperature
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract see recipe notes
  • 2-4 Tablespoons heavy cream see recipe notes

Instructions
 

Best Ever Sugar Cookies

  • To the bowl of stand mixer, mix the butter until light and fluffy. Add the granulated sugar and cream together.
  • Add the eggs an egg at a time and mix. Continue mixing until fully incorporated.
  • Add the vanilla extract and almond extract. Mix together.
  • To a medium-sized bowl, add the dry ingredients: all purpose flour, cornstarch, baking powder, salt and cream of tartar. Whisk together with a fork.
  • Add the flour mixture to the butter mixture and mix until completely combined. Don't be too zealous with the mixing, but make sure you have a cohesive mass of dough.
  • Preheat your oven to 350 degrees regular bake or 325 degrees convection. Prepare a baking sheet with parchment paper (my favorite cookie sheet here, affiliate link)
  • Lightly flour a countertop or pastry mat.
  • Turn the dough out onto the counter and split into a few pieces.
  • Working with a piece at a time, roll the dough to about 1/4 of an inch thick, flouring a little as needed, though be careful to not over-flour the dough. If you want a crispier cookie, roll the dough a little thinner to 1/8 of an inch.
  • Using a cookie cutter (affiliate link), cut shapes out of the dough. Try to place your shapes as close together as possible to use up as much dough without needing to re-roll. Place cut cookie dough on a cookie sheet with a little space in between each cookie.
  • Bake at 350 degrees for 10 minutes (or 325 convection for 8 minutes). For a crispier cookie, bake an extra minute or two. Let cookies cool for a few minutes before removing from the pan to cool.
  • Continue this process, re-rolling scraps together once or twice until all your cookie dough is used up.
  • Let cookies cool completely before frosting or freezing.
  • To Freeze: Stack cooled cookies. Place cookies in an airtight container and freeze. Pull out when ready to frost, and frost from frozen.

Buttercream Frosting

  • To the bowl of a stand mixer, or to a bowl with a handheld mixer, add the room temperature butter. Whip together with the whisk attachment or beaters. Whip for a few minutes until the butter is light and airy looking.
  • Add the powdered sugar, vanilla extract and almond extract if desired. Whip together.
  • Add heavy cream as you are whipping the frosting, beginning with 2 Tablespoons and increasing up to 4 Tablespoons depending on how you prefer the consistency of the frosting. Add food coloring if desired.
  • Continue whipping until light, creamy and whiter in color (the buttercream loses its yellow, buttery color and turns more white the longer you whip it for).
  • Frost cooled cookies or frozen cookies with buttercream. Pipe around edges if desired. Enjoy!

Notes

Cream of Tartar: This can be left out of the recipe, but I like the flavor it lends to the cookie. If you don’t have it on hand, leave it out.
Buttercream: This buttercream recipe makes enough to lightly frost a two layer cake or lightly frost all of your sugar cookies. If you want to pipe extra decorations or borders, you will want to make 1.5 times the recipe or double it.
Almond Extract: I love the added flavor almond extract gives to the buttercream and the cookies. It’s one of the “secret” ingredients that take these cookies to “best-ever” status. If you don’t like the flavor, you can leave it out.
Heavy Cream: Heavy cream gives the buttercream its creamy and luscious texture. If you don’t have it on hand you can substitute milk. Be careful not to pour too much milk because it will thin the frosting quicker than heavy cream.
 
Keyword Sugar Cookie, Valentine’s Day

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Please share this recipe if you enjoyed it! Post a photo and tag me @amybakesbread so I can see your bake.