Valentine’s Day is one of my favorite holidays – it’s up there with the 4th of July and Christmas! My kids have already been asking about what we are going to do to celebrate this year! Over the Christmas holiday we made some Chocolate Chip Cookie Shots and the kids LOVED it! So, I thought it would be fun to do a version for Valentine’s Day – a Valentine’s Day Sugar Cookie Shot!
To start if you have a Shot Mold it will make it a little easier! But, if you don’t, you can totally use cupcake pan and use tin foil to help create your molds. I made them in my Deep Cupcake Pan before I had the Shot Mold and it totally worked fine!
Start by making your sugar cookies! My MIL’s Sour Cream Sugar Cookies are hands down our favorite sugar cookie recipe!
- 5 1/2 C flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 C sour cream (room temperature)
- 1 C softened butter
- 2 C sugar
- 2 eggs
- 1 teaspoon vanilla
- In a bowl, whisk together flour, baking soda and salt.
- In a second bowl, with a mixer, cream the sour cream and butter at low speed and then add sugar, eggs, and vanilla & mix until combined.
- Then slowly add the flour mixture to the sour cream mixture, mixing until completely combined. The dough should be sticky!
- Wrap the dough in plastic wrap or press and seal and refrigerate until completely chilled through. I sometimes will separate the dough into 2 sections. Chill at least 1-2 hours.
- Preheat your oven to 350 and get your baking sheet ready!
- After completely chilled, cover your counter with a generous amount of flour and flour your rolling pin.
- if you're making regular cookies, then roll your dough out to 1/4" thick.
- Once rolled out, use cookie cutters to cut out your cookies.
- Transfer the cookies to your cookie sheet until it is full.
- Bake at 350 degree for 8-10 minutes.
- If making cookie shots, I found that semi rolling out a small piece of a dough and then placing it in the mold works easiest. But, you will just need manuever the dough into the mold until they are completely full. After you fill the first or second one you'll get the hang of it and it will go faster!
- Bake at 350 degrees for 10-15 minutes. It was a full 15 minutes for the cookie shot molds for me! But, you'll just want to keep an eye on them until you know how long of bake time you need!
- You can keep the dough in the refrigerator for a few days or freeze up to a month!
After you have them molded, then cook them at 350 for 10-15 minutes. I found they cook a little faster in the cupcake pan. You’ll just want to watch them close on your first round and determine the length based on your altitude and pan. If you use the shot mold, when I take them out I like to use a knife or something flat to sorta push down the cookie and flatten the bottom. That way it has a flat surface to stand on! Allow them to cool off pretty well before removing them from the mold!
Once completely cooled, then you can add the fun chocolate candy coat on the inside of the cup! I’ve used melted semi-sweet chocolate chips in the past, but with these being Valentine’s Day Sugar Cookie Shots, I opted to use Bright Pink Wilton Candy Melts! After they were melted, I used a spoon to spoon in some of the candy melt into the cup. Then I used a knife to spread the candy melt all around the inside. Then I dipped the cookie shot down into the chocolate to make sure the rim was covered good! I immediately shook a few sprinkles onto the wet candy melt!
After the chocolate has hardened (it only takes a few minutes), then feel free to fill them up with some milk and serve them to the kiddos! If you aren’t going to serve them right away then make sure and put them in an airtight container, so the cookies don’t harden!
I hope that you and your littles love them as much as my family does!