Pink Rococo Embossed Cookies for Valentine’s Day

Valentine’s Day is the perfect excuse to infuse a little extra romance into every bite, and these Rococo-inspired embossed cookies do just that. Originally crafted over the holiday season, I couldn’t resist reinventing them in blush hues—because, let’s face it, everything feels more enchanting in pink! The subtle strawberry flavor adds a sweet, delicate note that perfectly suits the season of love. Of course, if strawberry isn’t your favorite, you can easily swap in any extract you like.

Ingredients:

This makes about 15 very large heart shaped cookies

• 1 cup butter, softened

• 1 egg

• 1 1/2 cups powdered’ sugar, sifted

• 1 tablespoon strawberry extract

• 3 cups all-purpose flour

• 1/2 tsp salt

• 3-4 drops of pink food coloring

• 1-3 drops of white food coloring

Tools:

• wooden rose stamp

• heart shaped cookie cutters

• food safety gloves

Recipe:

1. Cream the Butter and Sugar
   In a mixing bowl or with a mixer, beat the butter and powdered sugar together until soft and fluffy.

2. Add Remaining Ingredients
   Mix in the egg, strawberry extract, and flour until the dough just comes together. It will appear crumbly—this is normal.

3. Color the Dough
   Put on a pair of gloves and add the white and pink food coloring to the dough. Use more or less food coloring depending on how vibrant you want the cookies. Gently knead or “stretch” the dough until the color is evenly distributed. Refrigerate for 15–20 minutes.

4. Preheat the Oven
   Preheat your oven to 350°F (175°C).

5. Roll and Stamp
   On a lightly floured surface, roll out the chilled dough. Lightly flour your wooden stamp as well. Cut the dough into smaller pieces and lay each piece over the stamp, pressing gently to emboss the pattern. Carefully remove the embossed dough and cut out heart shapes with a cookie cutter. If the stamp and dough are lightly floured, the dough should release easily. Avoid over-flouring to maintain a vibrant color.

6. Bake
   Transfer the cookies to a lined baking sheet and bake for 10–15 minutes, watching closely. Remove them when the edges are just set to preserve their beautiful pink hue.

With Love,

Cristina