Happy Friday friends! I feel like I’m cheating a little by sharing this, because the recipe is one I originally shared here last year. But we made these cookies again yesterday for an early Valentine’s Day treat, and since this upcoming week is V-Day week, I felt inspired to share again. I’ve actually tweaked a couple of things in the recipe since last year as well, so an update felt needed. I hope you love them as much as we do!
SunButter (or Peanut Butter) and Jelly Heart Print Cookies
Makes about 24 cookies
1 cup SunButter (for allergy-free recipe!) or peanut butter
1-1/4 cups gluten-free or all-purpose or flour
1-1/4 teaspoon baking powder
1/4 teaspoon salt
2/3 cup granulated sugar
1/3 cup brown sugar
1 stick butter (softened)
1 teaspoon vanilla extra
1/2 cup jelly, jam, or preserves
Preheat oven to 350 degrees. In a large bowl, combine flour, baking powder, and salt. In another large bowl, use a mixer to beat together the SunButter or peanut butter, butter, and egg, then beat in the sugars and vanilla until thoroughly combined. Beat in the flour mixture on low until well mixed. Roll tablespoon size balls on dough and place on cookie sheets about 2 inches apart, the slightly press each cookie into a round shape (we dip the bottom of a metal measuring cup in sugar and then press onto each cookie ball). Bake for 15-18 minutes. Remove from oven, and immediately use the bottom of a wooden spoon handle to make heart shapes in the center of each cookie while still hot. Fill each indentation with jelly, and allow to cool on a wire rack. Note: If you have a dairy allergy, you can easily substitute butter for a butter alternative. And if you have an egg allergy, use an egg replacer mix or 1/2 a mashed banana in place of the egg.
Happy Love Week! Enjoy!