Valentine's Day is more than just roses and fancy dinners—it's about creating heartfelt moments with the people we cherish most. One of the sweetest ways to celebrate this day is by baking or cooking together. Whether you're spending it with your significant other, your closest friends, or even treating yourself, sharing the experience of making something delicious turns an ordinary moment into a meaningful memory.
There’s something magical about working side by side, measuring, mixing, and laughing over a little flour on your nose or a playful spatula duel. It’s not just about the cookies—it’s about the connection, the joy of collaboration, and the love you pour into every ingredient. This Valentine's Day, why not trade the usual store-bought treats for something homemade? Let’s bake up some love, one cookie at a time.
Our dear creative wizard Intan shares with us a cookie recipe and a heartfelt story why we should bake these cookies:
This Valentine’s Day feels especially heartfelt for me. My little girl is turning one—a joyful milestone that also brings bittersweet memories. I was her age when my own mother passed away, and every year since, I've found ways to keep her spirit close to mine. One of her favorite treats was Putri Salju cookies, or “Snow White” cookies—a classic Indonesian delicacy that melts in your mouth with its perfect blend of sweet and salty.
Traditionally shaped like crescent moons, this year, I’m making them heart-shaped to celebrate love and new beginnings. I’ve shared these cookies with my friends and family—a small act of love to brighten their day—because love is always sweeter when shared. These cookies are soft, tender, and utterly divine. They carry my mom’s memory and the joy of making new traditions with my daughter.
Here’s how to make them:
Ingredients
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120 g unsalted butter (room temperature)
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120 g Dutch butter (room temperature) I use Wisjman Dutch Preserved Butter for its distinct nostalgic aroma, but feel free to use regular (unsalted) butter as a substitute.
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110 g icing sugar
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1 tsp vanilla extract
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⅛ tsp salt
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2 egg yolks
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270 g all-purpose flour
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55 g cornstarch
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100 g roasted cashews
Coating:
- Donut sugar (dextrose)
Steps
- Cream the unsalted butter, Dutch butter, and icing sugar together until pale and fluffy. Add vanilla extract, salt, and egg yolks, mixing until smooth.
- Sift in the flour and cornstarch, then gently fold the mixture with a spatula.
- Chop the roasted cashews finely and fold them into the dough.
- Chill the dough in the fridge for 1–2 hours.
Shaping Options:
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For crescent shapes: Dust your surface with flour, roll the dough into thumb-sized cylinders, and form crescent moons.
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For heart shapes: Roll the dough flat, chill, and cut it into squares (approximately 3x3cm), with your hand - shape it into heart shape. You can also use a heart-shaped cookie cutter, but i prefer to do it by hand as it gives a unique unperfect heart.
- Arrange cookies on a baking tray lined with parchment paper.
- Bake at 130°C for 30–40 minutes.
- While still warm, coat the cookies generously in donut sugar for their signature snowy finish.
These cookies are more than just a treat—they're a little piece of my heart, wrapped in sweetness. Happy Valentine’s Day from my family to yours. May love, in all its forms, find you this season. ❤️
