Valentine’s Day Brown Sugar Blondies

Can you believe it’s February already? Valentine’s Day is next week and if you’re looking for something festive to make, I think you should try these Brown Sugar Blondies.  They’re easy to make, taste great, and just look fun.


Valentine's Day Brown Sugar Blondies


Valentine’s Day Brown Sugar Blondies
from Baked Perfection

1 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
1/3 cup butter
1 cup packed brown sugar
1 egg
1 tablespoon vanilla extract
1 cup to 1 1/3 cup M&M’s (the special Valentine ones – red, pink, and white)

Optional (I added these): vanilla candy melt and festive sprinkles

What To Do
Preheat oven to 350°F.

Mix together flour, baking powder, baking soda, and salt and set aside. Melt 1/3 cup butter. Add 1 cup firmly packed brown sugar and mix well. Cool slightly. Add egg (beaten) and vanilla and blend well. Add flour mixture, a little at a time, mixing well. Mix in 2/3 cup M&M’s. Spread in 9 x 9 x 2 inch pan. Sprinkle 1/3 to 2/3 cup M&M’s on top. Bake for 20 to 25 minutes. Cool completely before cutting into bars. Store in airtight container at room temperature.

Optional Topping: melt some vanilla candy melt (or white chocolate chips) according to package directions.  Drizzle over cooled blondies and then sprinkle with sprinkles before it sets.

My Comments
I think the M-n-M’s on top are supposed to stay on top, but every time I’ve made these, they sink into the batter while baking so that’s why I put the topping on.

You can adapt these for any holiday because I’m pretty sure special M-n-M’s are made for most holidays and I know there are many many many many kinds of festive sprinkles out there.


These cute little treats are sure to bring a smile to anyone you share them with so I encourage you to show some love this Valentine’s Day by making and sharing some Valentine’s Day Brown Sugar Blondies.  You’ll smile too!


Rollout Sugar Cookies

This is my favorite sugar cookie recipe.  It’s so fun to cut out different shapes for different holidays or events.  I was very blessed, one year, to receive a container of 100 cookie cutters for Christmas.  I think I’m set for whatever occasion should arise!  Although we are still having April Showers, there are some May flowers around and I just happen to have a picture of some sugar cookies that I made last year for May Flower Season.


May Flower Sugar Cookies


Rollout Sugar Cookies
from King Arthur Flour

3 1/2 c unbleached all-purpose flour
1 1/2 t baking powder
1/2 t baking soda
3/4 t salt
1 c unsalted butter, room temperature (that’s 2 sticks)
1 1/4 c sugar
1/4 c cream cheese (that’s 2 oz – you’ll want this to also be at room temperature)
1 t vanilla extract
1/4 t almond extract
1 large egg, room temperature

What To Do
Preheat the oven to 375°F. Lightly grease two baking sheets, or line with parchment (I love using silicone baking mats!).

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, cream together the butter, sugar, and cream cheese until light and fluffy.

Beat in the vanilla and almond extracts, and the egg; scrape the sides and bottom of the bowl.

Add the flour mixture, and mix at low to medium speed until the mixture is evenly moistened.

Place the dough in a plastic bag (or plastic wrap), flatten it into a disk, and chill for 1 hour before rolling it out and cutting.

Place on the prepared baking sheets, leaving 2″ between them.

Bake for 8 minutes, until golden brown at the edges.

Remove from the oven and cool on the pan for 5 minutes, before transferring to a rack to finish cooling completely.

Decorate however you want after the cookies have cooled.  If you want sprinkles directly on the cookies, you need to put those on before you bake them.

My Comments
How much should you flatten the dough disk before chilling it? From what I’ve heard, about 3/4″ thick.

I usually make my dough ahead of time, so put it in a plastic container, overnight, instead of plastic wrap. Then I can also put that in the freezer if I have any leftover dough.

Be sure and dust your surface with flour before you put the dough on it to roll it out.  I only roll out a little at a time, leaving the unused dough in the fridge to stay cool.  You’ll want to flour your rolling pin too.  Just keep a little bowl of flour handy – you’ll need more.

I roll my dough out to be 1/4″ thick.  To do this, I have two dowel rods that are 1/4″ in diameter and I tape them to the counter, put the dough in the middle and then roll out the dough.  The rolling pin rests on the dowel rods so the dough will be evenly pressed.  Yes, this makes me very happy.

I bake mine at 350°F.  375°F is way too hot in my oven for cookies.  I do bake them for 8-9 minutes until the edges just start to turn brown.  Every oven is different so I recommend testing out one or two cookies before putting a whole tray in.


Here are some more sugar cookie photos from previous holidays:

Easter Eggs

Easter Egg Sugar Cookies

More Easter Eggs

More Easter Egg Sugar Cookies

Valentine’s Day

Valentine's Heart Sugar Cookies

Christmas Cookie Decorating Party

Christmas Sugar Cookies