Description
Celebrate love with these delightful Valentine’s Sugar Cookies, perfectly soft and lightly sweetened with a touch of vanilla, decorated with festive pink sanding sugar or sprinkles. Ideal for sharing or gifting, these cookies combine simple ingredients into charming heart-shaped treats that are as fun to make as they are to eat.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons milk
Decorations
- 1/2 cup pink sanding sugar or red and pink sprinkles
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening and seasoning.
- Cream butter and sugar: In a large bowl, use a mixer to cream the softened butter and granulated sugar until the mixture is light and fluffy, which helps create a tender texture.
- Add egg, vanilla and milk: Beat in the egg, vanilla extract, and milk until fully combined, adding moisture and flavor to the dough.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing gently until a soft dough forms without overworking it, which would toughen the cookies.
- Roll out dough: Lightly flour a clean surface and roll the dough out to about 1/4 inch thickness, preparing it for cutting into shapes.
- Cut shapes: Use Valentine’s-themed cookie cutters to cut the dough into festive shapes and carefully transfer them to the prepared baking sheet, spacing them evenly.
- Add sprinkles: Sprinkle the cookie tops with pink sanding sugar or red and pink sprinkles for a decorative and festive finish.
- Bake: Bake in the preheated oven for 8 to 10 minutes, or until the edges are just set while centers remain pale to maintain softness.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes to firm up, then transfer them to a wire rack to cool completely before serving or decorating further.
Notes
- For best results, use room temperature butter to ensure proper creaming with sugar.
- If the dough becomes too soft or sticky, chill it for 30 minutes before rolling out.
- These cookies can be stored in an airtight container at room temperature for up to 5 days.
- Feel free to add a pinch of almond extract for an extra layer of flavor.
- To keep the shapes crisp and defined, avoid overbaking.
