Heart Sugar Cookies

Hi, Over the Big Moon readers! I am thrilled to be here sharing a yummy Valentine’s Day treat with you. My name is Alli and I’m the blogger behind Cupcake Diaries. If you’re looking for family-friendly recipes that are easy to follow and absolutely delicious, come on over! I’m all about easy recipes that the whole family will love. From cupcakes to crock pots and everything in between!

When I married my husband, I learned quickly about his love for sugar cookies. And I had never in my life made a batch of sugar cookies till we were married! This sugar cookie recipe is our very favorite and it makes perfect sugar cookies every time.

We made a batch of these last week and used different sizes of heart cookie cutters. Our neighbors were thrilled to get plates of these fabulous cookies! They’re so soft and yummy. And don’t get me started on that frosting! Mmmm!

Heart Sugar Cookies

3 c. flour
1 1/2 c. sugar
1 c. butter
1 egg
1 Tbsp baking powder
1 tsp. vanilla extract

For the frosting:

2 1/2 c. powdered sugar
1/2 c. butter, softened at room temperature
1/8 – 1/4 tsp. almond extract
2-3 Tbsp milk
1 drop red food coloring
valentine sprinkles

Remove butter from the fridge 45 minutes before making the dough so it can soften just enough. Place in a stand mixer with the whisk attachment and add sugar; combine well. Add vanilla and egg; mix well.
In a separate bowl, whisk together flour and baking powder. Change out the whisk attachment to the hook attachment and add flour mixture to the butter mixture one cup at a time. Mix until dough reaches its doughy texture.

Place dough on the counter and roll into a ball. Cover with plastic wrap and place in the fridge for 30 minutes.

Preheat the oven to 350°.

Lightly dust the counter top with flour. Remove dough from the fridge and unwrap it. Place it on the floured counter top and roll it out until about a quarter inch thick, or to desired thickness.

Cover a cookie sheet with a piece of parchment paper. Using a heart cookie cutter, cut out each cookie and set on the cookie sheet. Once cookies are placed on the cookie sheet, put the cookie sheet in the freezer for about 2 minutes so cookie dough can become cold and cookies can hold their shape better.

Bake 7-8 minutes, or until the center of the cookies no longer have the undone look to them. (They will look darker in the center if they’re not done.) Allow cookies to sit on the cookie sheet and cool enough so they can easily be removed from the pan without breaking. Cool completely before frosting and decorating.

Make the frosting: Using an electric hand mixer, beat the butter until smooth. Then add 2 Tbsp milk, food coloring, and almond extract; mix together. Add powdered sugar about a half cup at a time to avoid a mess. Add more milk to reach the desired consistency you want for your frosting. (I usually add about a half a tablespoon more at this point.)

Frost cooled cookies and immediately decorate with sprinkles. Enjoy!