Velvet Cinnamon Hearts (Print Version)

Fluffy red velvet rolls packed with cinnamon and sugar, finished with a creamy frosting and festive sprinkles on top.

# Ingredients:

01 - 3/4 cup of both white sugar and brown sugar.
02 - 1/4 teaspoon of salt.
03 - 1 cup of smooth peanut butter.
04 - 1 large egg, at room temperature.
05 - 2 teaspoons vanilla extract.
06 - 1/2 cup softened butter.
07 - 1/2 teaspoon each of baking soda and baking powder.
08 - 1/4 cup sugar for rolling the dough balls.
09 - 1 cup strawberry preserves.
10 - 1/4 cup each of melted peanut butter and chopped peanuts for topping.
11 - 1 1/2 cups of all-purpose flour.

# Steps:

01 - Stir together flour, baking soda, baking powder, and salt with a whisk or spoon.
02 - Beat the butter and sugars until smooth. Add peanut butter, then mix in egg and vanilla. Slowly stir in dry ingredients.
03 - Pop the dough into the fridge for 30 minutes to firm it up. Preheat your oven to 350°F in the meantime.
04 - Roll the dough into balls, coat them in sugar. Use your thumb to make small wells, then spoon in some strawberry jam.
05 - Bake for around 14 minutes or until the edges feel firm but not too dark. Use a round cutter to reshape while still hot if needed.
06 - Top each cookie with extra jam, drizzle melted peanut butter, and sprinkle chopped nuts. Let them cool completely before serving.

# Helpful Notes:

01 - Keep them out at room temperature for up to 3 days or chill them for 7 days.
02 - You can turn these into stuffed cookies for a fun twist.

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