Our Ivy Team's Valentine's Cookie Recipes - Ivy City Co

Our Ivy Team's Valentine's Cookie Recipes

Our Ivy Team's Valentine's Cookie Recipes

Happy love day! Here at they Ivy HQ, we absolutely love Valentine's Day because it's centered around love, all things pink, & sweet treats! Most importantly we love expressing appreciation to those that we love most. We wanted to celebrate at the Ivy Headquarters in an extra sweet way this year! We invited each of our team members to whip up some Valentine's Day cookies to share with the office today. Bring your favorite cookie to work day! Yum! We wanted to share the secret recipes with our you all as well! Whether you have plans tonight with the love of your life or with your best gals, you can add baking cookies to the agenda with these delicious recipes. 


Callie's Chocolate Shortbread Cookies

makes 60 cookies


2 cups confectioners' sugar
1/2 cup Dutch process cocoa powder
3 1/2 cups all-purpose flour
1/2 teaspoon salt
1 1/2 cups unsalted butter, chilled & cubed
1 teaspoon vanilla extract
2 eggs
1 cup chopped semisweet chocolate


Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, stir together the confectioners' sugar, cocoa, flour and salt until well blended. Cut in the butter until lumps are no larger than peas. Add eggs and vanilla; mix until a stiff dough forms. It may take a minute to come together.
On a lightly floured surface, roll out dough to 1/4 inch thickness and cut into desired shapes using cookie cutters. If the dough is too sticky, chill for a little bit. Place cookies 2 inches apart onto an ungreased baking sheet.
Bake for 8 to 10 minutes in the preheated oven, or until the surface appears dry. Allow cookies to cool for a couple minutes on the baking sheet before removing to wire racks to cool completely. When cookies are completely cool, melt the chocolate over a double boiler or in the microwave. Stir frequently until smooth. Dip cookies or drizzle with the chocolate and place on waxed paper to set.

    Katie's Sourdough Chocolate Chip Cookies

    makes 25 cookies


    225g unsalted butter, diced
    380g plain flour
    1 tsp baking powder
    1 tsp baking soda
    1 tsp flaked sea salt
    220g caster sugar
    220g light brown sugar
    3 large egg yolks
    240g sourdough starter discard (100% hydration)
    1 tsp vanilla extract
    500g dark chocolate, roughly chopped



    To make the cookies we first need to brown the butter. Don’t be tempted to skip this because this isn’t just done for flavour it also removes the water content from the butter which is being replaced by the stater, if you skip this step the resulting recipe will have a very different texture. Place the butter into a saucepan and over medium/high heat cook until the butter melts, bubbles and then foams. Keep a close eye on it as it can burn quickly, when the milk solids have browned the water will have been evaporated off so remove from the heat and set aside for 30 minutes or so, to cool slightly. Once browned you should have 185g unsalted butter left (thats if using butter with an 82% fat content). Whilst the butter is browning place the flour, baking powder, baking soda and salt into a large bowl and whisk together to combine.

    When ready to make the cookies place the butter and sugars into a large bowl and using an electric mixer, fitted with the whisk attachment, whisk for a couple minutes to combine and to break up any lumps. Add the egg yolks and whisk for 2-3 minutes on medium/high. Don’t worry if this looks separated or greasy at the moment, it will come together once we’ve added the starter. Place the bowl on your scale and measure in the required sourdough discard, adding the vanilla as well. Mix in for a few minutes or until the mixture becomes smooth and fully combined, it should look a little like a thick cake batter. Add in the flour mixture and mix in on low speed, just until everything comes together as a dough. Finally, switch to the paddle attachment and add the chocolate, mixing briefly until evenly distributed. Press a sheet of clingfilm onto the surface of the cookie dough and refrigerate for at least 4 hours before baking (my preferred time frame to bake these is between 4-24 hours). 


    Kianna's Homemade Oreos

    makes 18 cookie sandwiches


    chocolate cookies
     1 1/2 cups all-purpose flour (stir, spoon & level)
     1/2 cup Hershey's Special Dark Cocoa
     1 tsp baking soda
     1/2 tsp baking powder
     1/4 tsp salt
     1/2 cup (1 stick) unsalted butter, room temperature
     3/4 cup granulated sugar
     1/4 cup brown sugar
     1 large egg
     1 tsp vanilla
     2 Tbsp milk
    vanilla cream filling: 
     1/4 cup unsalted butter, room temperature
     1/4 cup coconut oil/shortening*
     1 1/2 cups powdered sugar
     1 tsp vanilla extract
     1-2 tsp milk


    Preheat oven to 350 degrees Fahrenheit. Line cookie trays with parchment paper or a silicone baking mat.
    In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside. 
    In a stand mixer with the paddle attachment, cream the butter with the sugars. Add the egg, vanilla, and milk. Mix completely. Scrape bowl.
    Add the dry ingredients to the wet ingredients and mix completely. Dough will be thick.
    Scoop about 1 Tbsp of cookie dough (the size of a quarter), round dough into a ball, and place it onto the prepared cookie sheets a few inches apart. (12 cookies per half sheet tray. You should get close to 36 cookies to make 18 sandwich cookies.)
    Use the bottom of a measuring cup to press the cookie dough balls half way down. (Grease the bottom of the cup with cooking spray if needed, to help with sticking.)
    Bake at 350 degrees Fahrenheit for 6-7 minutes, until just baked through, for a soft, fudgy cookie. Let cookies rest for 3 minutes before transferring to a wire rack to cool completely. 
    To make filling, beat the butter and coconut oil/shortening until smooth in a large bowl with an electric hand mixer. Add the powdered sugar, vanilla, and milk. Mix until smooth. 
    Place the filling in a zip-top plastic bag and cut off the corner. Pipe filling onto the bottom of a cookie. Top with the bottom of another cookie. Repeat until all cookies are paired together and filled. Store leftover cookies in an airtight container or covered with plastic wrap. 


    Lauryn's Chocolate Chip Cookies

    makes 25 cookies


    1 cup Shortening
    1 cup Sugar
    1/2 cup Brown Sugar
    2 teaspoon Vanilla
    2 Eggs
    2 cup Flour
    1 1/2 teaspoon Salt
    1 teaspoon Baking Soda
    12 oz Semi-Sweet Chocolate Chips



    Preheat oven to 375

    Mix shortening, sugar, brown sugar, vanilla and eggs until light and fluffy.
    Add flour, salt and baking soda. Mix until well combined. Stir in chocolate chips

    Bake 10-12 minutes




    Sweet Loren's Sugar Cookies (The are perfect for our Dairy Free & Gluten Free ladies!)

    Girl Scout Samoa Cookies are always a winner.

    Milano Dark Chocolate Cookie Sandwiches



    Let us know if you make any of these scrumptious cookies! Wishing you the happiest of Valentine's Days. We love & appreciate you for supporting our small business & for being Y.O.U!! If you're celebrating this year in one of our dresses please tag us with #ivyonyou!