Frosted Sugar Cookies for Valentine's Day
One of the things I baked this weekend were my favorite sugar cookies. I make these cookies several times a year and I devour at least a dozen of them myself every time. Food always tastes better when it's homemade with love! I've posted the recipe before (Spring Sugar Cookies) for the cookies, but have...
One of the things I baked this weekend were my favorite sugar cookies. I make these cookies several times a year and I devour at least a dozen of them myself every time. Food always tastes better when it's homemade with love!
I've posted the recipe before (Spring Sugar Cookies) for the cookies, but have since then added my own homemade buttercream to the mix instead of a jar of pre-made frosting.
So, here they are together... my favorite sugar cookie recipe with my favorite vanilla buttercream recipe.
These cookies are full of flavor, soft, and puff up perfectly when baking. The frosting, it's smooth, creamy and so delicious!!
Roll & Cut Sugar Cookies
Ingredients
- ¾ cup shortening
- ¾ unsalted butter, room temperature
- 2 cups sugar
- 4 eggs
- 1 teaspoon almond extract
- 5 cups flour
- 2 teaspoon baking powder
- 2 teaspoon salt
- heart shaped cookie cutters
Instructions
- In the bowl of an electric mixer, cream together the butter and shortening.
- Add the sugar, eggs, and almond extract and mix on high until light and fluffy – about 4-5 minutes.
- In another bowl, whisk together the flour, baking powder and salt.
- Add the flour to the butter mixture and mix until combined. Make sure you are scraping the bottom and sides of the bowl.
- Cover and chill at least 1 hour.
- Preheat oven to 400 F degrees. Line baking sheet with parchment paper.
- Roll dough ¼ inch thick on lightly floured surface. Cut with cookie cutter and place on baking sheet.
- Bake 6 to 8 minutes or until cookies are a delicate golden color. NOTE: Mine only take 6 minutes! Do not let the edges get too brown, you want the bottoms to just barely start to turn a golden color.
- Remove immediately from pan to a wire rack to cool completely before frosting.
Perfect Vanilla Buttercream
Ingredients
- 1 cup unsalted butter, room temperature
- 4oz cream cheese, room temperature
- the seeds of one Madagascar vanilla bean
- 2 teaspoon vanilla extract
- ¼ teaspoon salt
- 2lbs powdered sugar
- ¼-1/2 cup Madagascar vanilla bean infused heavy whipping cream (Recipe here)
- pink food gel – optional
- sprinkles – optional
Instructions
- In the bowl of a stand mixer, cream together the butter and cream cheese.
- Add the vanilla extract and vanilla bean seeds and mix until combined.
- 1lb at a time, add the powdered sugar. Begin on low speed and increase speed until mixture becomes smooth. Make sure to scrape the sides of the bowl.
- After each addition of sugar, add 3-4 tablespoon of cream. Beat on high to combine.
- Add as much cream as you want until you have a smooth, spreadable consistency. NOTE: I like to make this buttercream a little thinner than what I’d make if I was using it for cupcakes, so I add more cream.
- Once you have your desired consistency, beat on high for 4-5 minutes.
- If you want to tint the frosting, add as much gel as you want until you get the color you need. Scrape sides/bottom of bowl to make sure it’s all uniform in color.
- Frost cookies and decorate with sprinkles!
- EAT!
Yum, these look absolutely fantastic. I can't wait to try them. I just made heart-shaped s'more cookies!
xoxo
Stephanie
http://www.partydish.net/smores-cookies/
Yummmmmmmmmmmmmmmmmmmmmmmmmmmmmmm! Your smores cookies look so tasty! <3
Thank you so much for another fantastic recipe! Does this frosting harden at all or is it always soft as regular buttercream? Happy Valentine's!
The frosting doesn't harden like a Royal Icing does.... but it firms up enough to stack them in a container. 🙂
Great! That was my doubt, they look like the perfect receipe to take to my son's teachers and was wondering how practical they were to handle after iced. Thanks so much for your time and work... and advice! 🙂
I always like to let the cookie sit out overnight to get them time to harden before packaging... if you don't have overnight... at least 4-5 hours! 🙂
Lovely! Thanks soooo much. Have a beautiful Valentine's 🙂
Yum! Think i'll make these for my sweetheart! Thanks for the recipe!
Hi Betsy! I would like to try that frosting recipe, but where it says:
"1/4-1/2 cup Madagascar vanilla bean infused heavy whipping cream (Recipe here)"
When you go to click on "recipe here" it doesn't let you click on it to find that recipe.... I don't know if it was just me, but I was wondering if you could tell me what that recipe was. Also, I was wondering where do you get your vanilla beans? I never see them anywhere, and I've been wanting to find them because I know they add so much more flavor to things. Thanks for your help! Jodie
Hi Jodie! Thanks for catching that... I just updated the post to include the hyperlink! To make the whipping cream... use step one in the cupcake process. Allow it to cool all the way before using.
I order my vanilla beans from Beanilla.com. Right now they're having a sale on their Madagascar beans plus free shipping! I'd take advantage of it!!
Let me know if you have any other questions!!
Betsy