Soft Frosted Valentine Heart Cookies

Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.

To a large, microwave-safe bowl add the butter and heat to melt, about 1 minute on high power.

Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.

Add the flour, salt, and stir until just combined, don’t overmix.

Add the sprinkles and stir to incorporate.

Turn batter out into prepared pan, smoothing the top lightly with a spatula as necessary. Bake for about 20 to 24 minutes, or until top is set in center and done; don’t overbake. Blondies firm up as they cool. A toothpick should come out clean, or with a few moist crumbs, but no batter.

Place pan on a wire rack to cool for at least 90 minutes before cutting and frosting.

Cut with heart-shaped cookie cutters or simply frost the entire pan if desired.

Frosting

To a large bowl (or to the bowl of a stand mixer) add the butter and beat until light and creamy.

Add the confectioners’ sugar, vanilla, and beat with an electric mixer (or use the paddle attachment of a stand mixer) to incorporate.

Add the cream slowly in the amount necessary to achieve desired frosting consistency.

Turn frosting out over cookies. Note – You may have a small amount of frosting left over if you don’t like an overly thick amount of frosting on your cookies. If you leave the 8×8 pan intact and don’t cut into cookies, it will be approximately the right amount. Extra frosting will keep airtight in the fridge for at least 2 weeks.

Add sprinkles to decorate.