Valentine’s Day Sugar Cookies
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Happy Valentine’s Day! These cookies were so fun to make and not to mention delicious! I absolutely love this recipe from sally’sbakingaddiction.com. Let’s get baking!
INGREDIENTS:
- 2 and 1/4 cups All purpose four
- 1/2 teaspoon Baking powder
- 1/4 teaspoon Salt
- 3/4 cup Unsalted butter (room temp)
- 3/4 cup Granulated sugar
- 1 large Egg (room temp)
- 2 teaspoons Vanilla exctract
- 1/4 or 1/2 teaspoon Almond extract (optional, but makes the flavor outstanding)
INGREDIENTS FOR ROYAL ICING:
- 6 cups powdered sugar
- 4 teaspoon lemon juice
- 4 large egg whites
- food coloring ( pink ,red)
DIRECTIONS:
- Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
- In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and sugar together until completely fluffy and creamy.
- Add the egg, vanilla, and almond extract (if using) and beat until combined. Scrape down the sides as needed.
- Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be relatively soft. If the dough seems too soft and sticky for rolling, add 1 more Tablespoon of flour.
- Divide the dough into 2 equal discs that are about 1/4 in. thick. Wrap in plastic wrap and refrigerate for at least 1-2 hours and up to 2 days.
- Preheat oven to 350 degrees F. Line 2-3 large baking sheets with parchment paper or silicone baking mats.
- Roll out the two discs with a rolling pin. Using a cookie cutter, cut the dough into shapes, I used a round cookie cutter, a square cookie cutter, and a heart shaped cookie cutter.
- Re-roll the remaining dough and continue cutting until all is used.
- Arrange cookies on baking sheets 3 inches apart. Bake for 11-12 minutes or until lightly browned around the edges. Cool on a wire rack to cool completely before decorating.
DIRECTIONS FOR ROYAL ICING:
- Beat egg whites with lemon juice until frothy.
- Add in powdered sugar. Add in food coloring if desired.
FOR ASSEMBLY:
- Fill a piping bag with pink frosting, fitted with a number 3 tip, Then fill a piping bag with red frosting, fitted with a number 3 tip. Next fill a piping bag with white frosting, fitted with a number 4 tip for frosting and another bag with white frosting, fitted with a number 2 tip for small details.
- To make the envelope cookies, with the number 4 tip pipe cover the square cookie in frosting. You can shake the cookie the even out the bumps or use a toothpick. Let dry. With the number 2 tip pipe a triangle like an envelope and you can place a heart sprinkle on it.
- For making the heart cookie, just pipe the pink icing with the number 3 tip to cover the top on the heart cookie. Enjoy!
NOTE:
Plain or decorated cookies stay soft for about 5 days when covered tightly at room temperature. For longer storage, cover and refrigerate for up to 10 days.
Thanks for baking with me!
~ Natalie
