It’s pretty simple to dip Oreos in Ghirardelli chocolate tabs and affix either pink and white M&M’s or a conversation heart on top.

I love white chocolate covered Oreos! I’m keeping that in my backpocket in case all else fails.

When DD was little and I had to send cookies, I always did the same thing….a roll of Pillsbury peanut butter cookie dough, sliced, and pressed into mini muffin tins, then underbaked. As soon as the muffin tin came out of the oven, we were busy mushing Reese’s mini peanut butter cups into the hot dough. She hated them. Everyone else liked them. And it was all I had time for.

Bbstx, the glaze recipe used to be on the Dominos box.

1 cup powdered sugar

2 to 3 tablespoons milk

1/2 teaspoon vanilla extract

Whisk ingredients together until smooth.

I start with the smaller amount of milk and keep adding until it the thickness I want.

You can use dairy free milk.

Divide into separate bowls and tint to the color wanted.

I use small paint brushes. Sprinkle with the sugar while glaze is wet.

Sherry, many thanks. Do you use clear vanilla extract or is the brown stuff okay?

I use the real vanilla and it is brown.

ETA: The clear vanilla is synthetic. You can also buy synthetic in a brown color. I can taste the chemical and do not like it. Probably most cannot tell. It is not enough to color the glaze.

I use both liquid and paste food coloring. The liquids are paler and if you want a dark color like red you need the paste/gel.

Glaze doesn't really need vanilla.

No, they say you can leave it out, but I like the taste. You can even make with water.

i use a soupcon of almond extract if I want pure white

A combo of vanilla and almond extract is recommended to give a bakery flavor to yellow and white cakes and sugar cookies. You could do the same with the glaze. Or even lemon juice.

You’re not biting off too much. Simple cut-outs + sanding sugar is totally doable, especially with a 9-year-old.

I asked about the clear, because my neighbor, the hobbyist baker, uses clear in her icings to keep the colors from looking muddied.

I love almond extract added to anything!

Hershey Kiss peanut butter blossoms with HERSHEY'S Extra Creamy Hearts instead of the traditional kisses. Place on plate with extra wrapped hearts.

I'm just spit balling here, but wondering if you can make a cookie dough that's rolled into a log and sliced, but before you slice it, shape it into a heart...point on bottom indent on top... so each slice would be heart shaped? Then you could avoid rolling altogether. I mean nothing says the actual log has to be round, right?

With 40-45 girls participating, I'm envisioning dozens of decorated sugar cookie cutouts. You can change it up with chocolate shortbread hearts with one side dipped in white chocolate and decorated.

https://www.twopeasandtheirpod.com/chocolate-shortbread-heart-cookies/

Here's a chocolate chip cookie that you cut with a heart cutter while warm.

https://www.bakeandbacon.com/heart-shaped-chocolate-chip-cookies/

I'm just spit balling here, but wondering if you can make a cookie dough that's rolled into a log and sliced, but before you slice it, shape it into a heart...point on bottom indent on top... so each slice would be heart shaped?

It will never be a perfect heart shape or even recognizable as such.

Hmmm...checked with ai and it came up with making an internal heart shape in a cut cookie dough but the red is still rolled and cut: King Arthur sugar cookies

But this seems to suggest you can shape the log if you freeze it. https://www.theminiaturemoose.com/post/heart-shaped-cookie-dough-log

You can also use a silicone mold to make heart shaped cookies.

https://gluesticksblog.com/heart-shaped-chocolate-chip-cookies-video/

I am a total ”drop cookie” baker. I don’t believe I’ve ever done ”slice and bake.”

I looked at a calendar yesterday and discovered I have a week more than I thought I had. I may do some experimenting. The little kids across the street are going to love me. When I bake, they often get a large portion of it.

Speaking of the little kids across the street (6, 8, 10), I had forgotten that they do not care for chocolate. Neither does DGS (9 y/o).

Someone mentioned brownie brittle. David Lebovitz’s newletter this week has a recipe for brownie brittle. https://davidlebovitz.substack.com/p/brownie-brittle I find his recipes reliable. Nevertheless, I won’t be making it. It doesn’t appeal to me, the kids across the street won’t eat it thereby leaving me with a full recipe, and it doesn’t meet my ”pretty” requirements for the cookie swap.

ETA: Thanks, Jennifer, for the link to the article with the cookie molds. That might be a good idea for making just plain sugar cookie with some sort of decoration on top - (heart sprinkles maybe?)

All i will tell you, from experience, is that making a perfect or even reasonable shape of any kind is very hard to do for a home chef. Cookie cutters are the only viable option. Even in the AI version, look at the second cookie; the top is squished. And unless you are very lucky they won't be squished in a charming, artisanal way. They will look sad.

I am going to talk to DGD1 about it this weekend. We are going with cut-out cookies, only if she can’t find anything else that pleases her. My first choices are Stella Parks Sugar Cookies rolled in some sort of thematic sprinkles or Sally’s Baking Addiction cookies with chocolate heart-shaped candies pressed in or thumbprint cookies with a heart-shaped imprint filled with something pink or red (jam, candy melts, etc.)

Unless some moms are creative, you're going to have 45 girls show up with heart-shaped iced and decorated sugar cookies to exchange. That's 900 cookies! I don't really see the point. She should just have the kids come with plain cookies and have them decorate them there.

FWIIW, These are the rolled and cut cookies that worked and tasted good. Everything before these were crap or just puffed up and did not keep their shape.

Sugar Cookies from Madeliene 1990

3 1/2 cups all-purpose flour

1 teaspoon baking flour

1 cup butter

1 8oz package cream cheese, softened

2 cups sugar

1 egg

1 teaspoon real vanilla

1/4 teaspoon almond flavoring

In medium mixing bowl, stir together flour and baking powder.

In large mixing bowl, cream butter and cream cheese. Add sugar. Add egg, vanilla, andd almond flavoring. Add flour mixture gradually. Chill overnight, roll out, cut into shape. Bake at 375* for 6 to 8 minutes. Bake only until barely briwn at edges.

Nanny Edith’s in next post.

That's 900 cookies!

It's a swap; no matter how many cookies there are; you come with 20 and leave with 20. Considering most recipes make at least 2 dozen, and then allowing for rejects, that is how you do a cookie swap.

Nothing unreasonable about 20 cookies, assuming the girls will share with family.

I used these after we got a grandson allergic to dairy and nuts.

Nanny Edith’s Sugar Cookies

2 cups all purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/3 cup unsalted butter i used dairy free

1 cup sugar

1 egg

1 teaspoon real vanilla extract

In small bowl stir together flour, baking powder, and salt

In large bowl, cream butter snd sugar. Add egg and vanilla. Slowly add dry ingredients. Cover with plastic wrap and refrigerate for one hour up to 12 hours.

Preheat oven to 350•. Cut into shapes and bake on ungreased cookie sheets.

I have the air baked aluminum cookie sheets.

Baked until only very lightly brown at the edges. They will not look done.. Cool on wire rack .

Her frosting

1 1/4 cups confectioners sugar

2 tablespoons milk, I used dairy free

1 teaspoon vanilla extract

food coloring of choice

My point in doing the math is that of those 900, there will probably be 800 heart-shaped sugar cookies. When adults do a cookie swap, there's a lot of variety. I don't see the point of kids swapping one heart sugar cookie for another. They'd be just as happy decorating one or two cookies rather than twenty.

There will be at least 400 that look like this

Or this

bought from a gourmet decorated cookie business.

I thought about buying 20 cookies. There is a bakery near DD’s that does beautiful decorated cookies that are also delicious. But it will be more fun to bake with DGD1.

Good Lord. Makes it even weirder. I thought the girls were expected to be involved, not just show up with bakery cookies.

@Eileen, have you never been to a Christmas Cookie Swap? They are a fairly common party style. A cookie swap is where you bring a given number of cookies and you take home an equal number of cookies. Generally they are done at Christmas. This is the same principle but the theme is Valentines.

Yes, I know. Swaps are an adult-style event that gives you a variety of cookies without having to make dozens and dozens yourself. This mom is trying to tailor it for kids, but if they're just buying cookies from a bakery (at what, $2-3 a pop?), it's not really kid-oriented.

I'm a retired elementary school teacher and I also ran an after-school program where I had to devise a lot of activites, and I have done a few that looked great on paper but didn't work so well with actual kids. I've also done plenty of activities as a parent where I had to do more work than my child because they weren't so age-appropriate. Just not thought through very well.

Not sure why there is negativity about this party? These are 9 year olds, not toddlers! I have baked and decorated sugar cookies with children from ages 4 and up, for many years. Decorating cookies with kids can be fun, creative and a wonderful bonding experience. Your granddaughter will likely feel very proud of her creations and will love to share them with her friends, even if they all look alike.

Go into the activity well prepared, with all of your ingredients, utensils, decorating items etc. set out and ready to go. It might be good to break up the baking and decorating tasks into 2 sessions, if possible. The cookies can be frozen in between sessions to keep them fresh. It might also be helpful to limit the cutters, icing colours and sprinkles / decorations to 1 or maybe just 2 choices.

Have fun!

I'm also a bit surprised by the negativity over something that should be a lot of fun. As far as a germ swap -- that happens at the school EVERY day. It is unlikely anyone will bring anything they haven't already been exposed to.

I believe these are the Confetti Cookies (Smitten Kitchen) I made for the middle school students last year - they are easy, taste good and would be cute with valentine themed sprinkles. The Bravetart (Stella Parks) Lofthouse recipe is another one that doesn't require any heart shaping, rolling or piping - again, valentine sprinkles optional. DGD's friend would probably be amazed that she could make those at home -- and they taste better.

Hadn't seen this until now - and it seems like a bit of a hot topic - who knew? 😉

I get the desire for minimal fuss. How about spritz cookies partially dipped in frosting or chocolate? White chocolate can be tinted pink. My cooky press has a disc that makes hearts and filling a cooky sheet with them takes only few minutes.

I made dozens of butter spritz hearts for the holidays, simply sprinkled with sugar before baking. They're my favorite.

People seem to be able to make anything a hot topic. I especially find advice to change the activity entirely a bit odd; @bbstx's DGD is a guest.

Spritz are a good idea, but AFAIK they are only bite size? I guess you could pack three to a little glassine bag maybe? Also, it may require the purchase of a press if need be.

@bbstx, if you decide to go with rolled cookies, one place you can't scrimp is on the rolling pin bands. It makes getting the right thickness so easy.

@carolb_w_fl_coastal_9/10, good idea, but I don’t have a cookie press any more. My old one broke and I didn’t replace it because I never used it.

@mtnrdredux_gw, you are so right. DGD is a guest. Her choice is go and bring 20 cookies or don’t go.

You nailed my aversion to rolled cookies … getting the thickness right! For several years, I’ve been shilly-shallying about buying the rings. Time to do it!

Aren’t these little guys adorable? The person who baked them said they were pretty tedious to make. So they are getting X-d off the list of possibles.

Here is the basic recipe, in case any of you want to give it a try! LINK

Bbstx, the main problem I had with rolled cookies was not the thickness, it was they puffed up too much. The recipes I posted do not.

Yes, they need to be thinner than you think and they will not look ”done”. You want barely set, a touch of slightly brown on the edges, and remove from cookie sheet to cool on wire racks immediately.

I find them very easy to do now. My favorite is the cream cheese one with almond flavoring. I cannot use it much because of oldest grandson, but the other is a close favorite.

When is your cookie swap?

ETA: For hearts, I usually do white, two shades of pink, and red. For red you will have to use gell coloring. The pinks can be gell or the old time liquid. Most times I skip the red.

The hedgehog cookies are similar to the mice cookies except for how they are decorated. Not all that hard to make. roll the dough into a ball and squeeze one side to make the teardrop shape.

https://www.tasteofhome.com/recipes/mice-cookies/

Cookie swap is 3 weeks from today. Thank goodness!

Those hedgehogs are adorable ...

Love the hedgehogs. Hedgehogs: why can‘t they just share the hedge?

This would be my experience making them - the first 4 would look pretty bad while I practiced, the next 4 would look passable, the last 4 would look sloppy when I lose interest and rush because I want the project finished. 🦔🦔

FWIW, this cooky press is just under $15 @ Walmart:

I've been so pleased with how easy it is to use. For many years I struggled with a vintage cooky gun - had no idea it wasn't supposed to be like that 😄

The sawtooth disc is great for making cheese wafers too.

And bite sized is is not a bad thing, IMO - just saying...

I think bite size is great; but not for a cookie swap. Again, easily remedied by putting a few in a clear favor bag with ribbon. It is an extra step, but cookies always look prettier that way anyway. Dresses them up.

Well, you could increase the number of cookies - 3 bite-sized to equal 1 larger cookie. And it's fun for kids to use too.

yes, that is what i was suggesting

I’m putting the cookies in favor bags, if for no other reason than to keep crumbs, sprinkles, sanding sugar, whatever I end up decorating with from getting all over the floor.

I don’t think by 9 y/o granddaughter could handle the pressure needed for a cookie press.

@hhireno, you made me literally laugh out loud - and pretty much described me trying to make them. 😁

Not trying to belabor the point, but just to let you know that the pressure needed is minimal. You simply place the press in contact with the cooky sheet and squeeze the handle gently one time. That's why I think it might be fun for them. I've done lots of cooking activities with K-5th grade kids for over 30 years, BTW.

My granddaughter and I made decorated royal icing cookies together for the first time when she was just a bit older than yours. She still talks about it. The cookies looked…ok. That led me to a hobby of making and selling tens of thousands of dollars worth of custom cookies over the past few years, with 100% going to the local Humane Society. Were i tasked with your project, i would probably do the lips you suggested (they still all love Taylor Swift!), and use a glaze versus royal icing. You could also do a heart cookie, color the dough (or just dip in thinned royal icing), then use dots of royal icing and smarties to make friendship bracelets, and use an edible marker. You can also use paint stirrers under your rolling pin for consistent thickness.

Last year I made this recipe for a Valentine's Day cookie competition at work,.

https://www.washingtonpost.com/food/2021/11/30/marbled-shortbread-cookie-recipe/

I used various shades of reds and pinks and was able to shape the dough roll into a heart shape before chilling it. It's a refrigerator cookie, so sliced rather than rolled. The marbling process takes a bit of time but isn't difficult. The rolling and stacking process should be fun for a 9-year-old.

I believe using dental floss or a wire, instead of a knife, to cut refrigerator cookies is a way to keep them from distorting.