Just in time for Valentine’s Day, I thought I would share another one of my Grandma’s famous and well-loved cookie recipes. I love these sugar cut-out cookies because you can make them during any time of the year–all you need is the right holiday cookie cutters and you’re all set! This month is all about love, so I have deemed this batch “Sweetheart Cookies.”
Adding to the versatility of these cookies are the endless decorating opportunities. If you’re feeling creative (and extra patient), it’s fun to make some sugar or royal icing, dye it to create the perfect festive color scheme, and decorate each cookie with vibrant designs. However, for more time-sensitive baking endeavors, you can just coat the raw cookies with colorful sprinkles for an equally beautiful and delicious treat.
Although all of Grandma’s Cookies are my favorite–how can I choose just one?–there is something about this particular recipe that is inexplicably and unbelievably addictive. These sugar cookies are sweet, buttery, and have a wonderfully potent vanilla flavor. With the sugar sprinkles on top, there is an extra crunch in each scrumptious bite. The festive heart shape and bright pink color also make them fun to eat, and I can never seem to stop at just one.
I hope these cookies inspire you to surround yourself with love this Valentine’s Day. Enjoy!
Grandma’s Sweetheart Cookies
- 3 1/2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup butter (2 sticks), at room temperature
- 1 1/2 cups sugar
- 2 eggs, lightly beaten
- 1 1/2 teaspoon vanilla extract
Preheat oven to 400 degrees Fahrenheit and line cookie sheets with parchment paper. Using an electric mixer, cream butter and sugar until light and fluffy. Add eggs and vanilla and mix to combine. In a separate bowl, sift together flour, baking powder, and salt. Add dry ingredients to creamed mixture and combine until dough comes together in a ball. Form into a round disc and wrap dough in plastic wrap. Chill in the refrigerator for at least an hour , or you can even chill it overnight. Roll out dough in batches (I usually cut the dough in four big pieces) on a lightly floured board to desired thickness–the thicker cookies with be soft, while the thinner ones will be crispy and crunchy. I usually do about 1/4 inch thick. Cut the dough with a cookie cutter. Carefully remove the scrap dough and transfer cookies to the pan. Decorate the cookies with sprinkles or leave them bare if you plan to decorate with frosting. Bake for 6-10 minutes. Form the scrap dough into a ball and roll-out again, repeating the same process.
- The Best Cutout Sugar Cookies (justataste.com)
- How to Make The Perfect (Soft) Cut Out Sugar Cookies (designeatrepeat.com)
- Perfect Every Time Cut-Out Cookies (bakeat350.blogspot.com)