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Valentine's Day Sugar Cookies | The JavaCupcake Blog https://javacupcake.com

Valentine’s Day Sugar Cookies

Show those around you that you love them by making and sharing these deliciously adorable Valentine’s Day Sugar Cookies.

Valentine's Day Sugar Cookies | The JavaCupcake Blog https://javacupcake.com

Photos by: Frenchly Photography

It seems as though every holiday my go-to treat to make has become sugar cookies.  I find myself looking for new cookie cutters every time I go to the store, hungry for a shape I don’t have yet!

To be honest, I don’t remember where this set came from or even what brand it is, but I knew I had to have it as soon as I saw it!

Valentine's Day Sugar Cookies | The JavaCupcake Blog https://javacupcake.com

Recently, I was teaching a Blogging 101 class and one of the participants questioned why bloggers write so much before the recipe.  The person complained that they didn’t want to read about bloggers personal lives, they just wanted to get to the recipe.

My response to her was two-fold.

Valentine's Day Sugar Cookies | The JavaCupcake Blog https://javacupcake.com

 

First, the recipes that bloggers share are FREE to those who visit their blog.   The only cost to the reader is a few seconds to scroll through to the bottom to get to the recipe.

Yup, that’s it… just a finger flick… flick…flick.  In my world, for tried and true recipes like these Valentine’s Day Sugar Cookies, a flick… flick… flick is a pretty darn good rate!

Valentine's Day Sugar Cookies | The JavaCupcake Blog https://javacupcake.com

Second, in order for readers like her to actually find the recipe on sites like Google or Pinterest, the bloggers need to follow certain rules.  For example, to get listed on the first page of a Google search, a blogger must have the best Search Engine Optimization including a minimum number of words and photos per post.

Bloggers don’t do this for free.

Valentine's Day Sugar Cookies | The JavaCupcake Blog https://javacupcake.com

You mean I don’t share recipes just because I have all kinds of free time?

That’s laughable.  I follow good SEO so that I get a LOT of people coming to my site.  The more people coming to my site the more the ads on my site make money and in turn… the more new recipes I can create!

Valentine's Day Sugar Cookies | The JavaCupcake Blog https://javacupcake.com

So if you’ve read this post thus far… I say THANK YOU!  Thank you for helping me earn a living by doing what I love… sharing recipes with people like you!

If you’re interested in a few more awesome sugar cookie ideas… check out:

Happy Baking!

Valentine's Day Sugar Cookies

Valentine's Day Sugar Cookies

Yield: 3 dozen
Cook Time: 6 minutes
Total Time: 6 minutes

Ingredients

Sugar Cookies

  • ½ cup unsalted butter, room temperature
  • ¼ cup shortening
  • 1 cup sugar
  • 2 eggs
  • 1 Tbsp vanilla extract
  • 2½ cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • cookie cutters

Buttercream Frosting

  • ½ cup unsalted butter, room temperature
  • ¼ cup vegetable shortening
  • 1lb powdered sugar
  • 1 tsp almond extract
  • pinch of salt
  • up to ⅓ cup heavy cream
  • gel food coloring
  • sprinkles

Instructions

Sugar Cookies

  1. In the bowl of your stand mixer, cream the butter and shortening together until smooth. Scrape the sides of the bowl.
  2. Add the sugar and beat on high until incorporated.
  3. One at a time, add the eggs and beat well after each addition. Mix on high for 1 minute until pale yellow and fluffy.
  4. Mix in the vanilla.
  5. In another bowl, whisk together the flour, baking powder and salt.
  6. Add this mixture to the butter and sugar and mix until just combined.
  7. Cover with plastic and refrigerate 2 hours or over night.
  8. When ready to bake, preheat oven to 400 F degrees and line a cookie sheet with parchment paper.
  9. On a floured counter, knead the dough 2-3 times until smooth. Roll out cookie dough to about ⅛" thick. Cut out Valentine shapes and place on the cookie sheet 1" apart. Repeat until all the dough has been used.
  10. Bake for 6-7 minutes or until the edges are SLIGHTLY brown. DO NOT OVER BAKE!!
  11. Allow to cool on the pan for 1-2 minutes before removing to a wire rack to cool completely.

Buttercream

  1. In the bowl of a stand mixer, cream the butter and shortening together.
  2. Add the powdered sugar and mix on high until smooth.
  3. Mix in the vanilla and salt. Scrape the sides of the bowl.
  4. Add up to ½ cup of heavy whipping cream until you reach your desired consistency. If you like it thicker, add less cream. If you want it thinner, add more cream.
  5. Whip on high for 2 minutes.
  6. Separate frosting into bowls and color with the gel coloring

 

Holiday Frosted Sugar Cookies #12DaysOfCookies | JavaCupcake.com

12 Days of Cookies – Day 1: Frosted Sugar Cookies

Traditional sugar cookies frosted with buttercream and dressed up for the holiday make these Frosted Sugar Cookies the perfect Christmas treat!

Holiday Frosted Sugar Cookies #12DaysOfCookies | JavaCupcake.com

Every Christmas I make dozens of cookies.  Dozens upon dozens upon dozens.  I make everything from peanut butter blossoms to chocolate crinkles to thumbprints and of course, sugar cookies.

If you’ve been reading JavaCupcake for a while, you’ll know I’ve posted the recipe for these sugar cookies many times and for many different occasions or holidays.  This recipe is the perfect sugar cookie recipe and it comes out beautifully every time I make it.  It also comes from the cookbook my mother and I used to bake from when I was kid.

So this recipe has sentimental value.  A lot of it.  These sugar cookies are one of the first things I can remember baking with my Mom as a kid.  She made making these every Christmas a tradition… one that I’ve carried on to my family.

And some day, I’ll pass on the cookbook to my daughter so that she can teach her daughter to bake sugar cookies.

Holiday Frosted Sugar Cookies #12DaysOfCookies | JavaCupcake.com

Since I wanted to make these frosted sugar cookies special for Christmas, I used a basic round cookie cutter to shape the dough.  When we’re making these cookies for Santa, was use different shapes of cookie cutters… like trees, snowflakes, stars, etc… but I wanted these to be the same in size and shape to show you how easy they’d be to make for your holiday party.

Aren’t they just beautiful in red and green?  Simple, yet perfect for a Christmas party or cookie exchange.  Honestly, I think they look a lot like I bought them in a bakery shaped this way.

Enjoy!

Frosted Sugar Cookies

Frosted Sugar Cookies

Yield: 2 dozen cookies
Prep Time: 2 hours 15 minutes
Cook Time: 6 minutes
Total Time: 2 hours 21 minutes

Ingredients

Cookies

  • 1/2 cup unsalted butter, room temperature
  • 1/4 cup shortening
  • 1 cup sugar
  • 2 eggs
  • 1 Tbsp vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt

Buttercream Frosting

  • 1/2 cup unsalted butter, room temperature
  • 1lb powdered sugar
  • 1 tsp vanilla
  • pinch of salt
  • up to 1/3 cup heavy cream
  • Red & Green gel food coloring
  • Red, green & white sugar pearls

Instructions

Cookies

  1. In the bowl of your stand mixer, cream the butter and shortening together until smooth. Scrape the sides of the bowl.
  2. Add the sugar and beat on high until incorporated.
  3. One at a time, add the eggs and beat well after each addition. Mix on high for 1 minute until pale yellow and fluffy.
  4. Mix in the vanilla.
  5. In another bowl, whisk together the flour, baking powder and salt.
  6. Add this mixture to the butter and sugar and mix until just combined.
  7. Cover with plastic and refrigerate 2 hours or over night.
  8. When ready to bake, preheat oven to 400 F degrees and line a cookie sheet with parchment paper.
  9. On a floured counter, knead the dough 2-3 times until smooth. Roll out cookie dough to about 1/8" thick. Cut out 3" circles with a cutter and place on the cookie sheet 1" apart. Repeat until all the dough has been used.
  10. Bake for 6-7 minutes or until the edges are SLIGHTLY brown. DO NOT OVER BAKE!!
  11. Allow to cool on the pan for 1-2 minutes before removing to a wire rack to cool completely.

Buttercream

  1. In the bowl of a stand mixer, cream the butter.
  2. Add the powdered sugar and mix on high until smooth.
  3. Mix in the vanilla and salt. Scrape the sides of the bowl.
  4. Add up to 1/2 cup of heavy whipping cream until you reach your desired consistency. If you like it thicker, add less cream. If you want it thinner, add more cream.
  5. Whip on high for 2 minutes.
  6. Separate frosting into two bowls. Color one with red and another with green gel coloring.

Assembly & Storage

  1. Frost half the cookies with red and the other half with green.
  2. Sprinkle sugar pears on top of the frosting.
  3. Store in an air tight container for up to a week.

Want more cookies?

Check out the main page for the 12 Days of Cookies and you’ll find the links to all the recipes! Next cookie will be posted on Black Friday!

12 Days of Cookies - Day 1 | JavaCupcake.com

 

 

White Chocolate Molasses Cookies - thin and chewy molasses cookies topped with white chocolate | JavaCupcake.com

White Chocolate Molasses Cookies

A perfect Fall treat, these molasses cookies are topped with a thin layer of white chocolate and are thin, chewy and oh so delicious!

White Chocolate Molasses Cookies - thin and chewy molasses cookies topped with white chocolate | JavaCupcake.com

My parents were creatures of habit.  In their pantry they had stocked the same cookies all the time.  My dad loved Fig Newtons and my Mom loved Archway brand cookies.  I remember because I used to sneak into the cookies at night and enjoy one (or three) myself.

My favorites were always the molasses cookies.  Sometimes, my parents would buy the iced cookies and sometimes they would bring home the molasses cookies that were covered in sugar.  Either way, they were both super delicious.  They were chewy, full of flavor and so good with a big glass of milk.

I wanted to recreate those cookies at home but knew I probably couldn’t get them exactly the same as I remembered, so I thought I’d try for something similar .

These White Chocolate Molasses Cookies came pretty close to being just as good as the Archway ones.  My version is made with pumpkin pie spice and lots of sweet molasses and then they are topped with a thin layer of melted white chocolate.

White Chocolate Molasses Cookies - thin and chewy molasses cookies topped with white chocolate | JavaCupcake.com

Now, I don’t remember the Archway cookies being iced with white chocolate, but my version of the cookies are going to make my husband happy when he gets them in Afghanistan.  He loves white chocolate… so you can say I iced them in white chocolate for him.  🙂

If you’re looking for more molasses flavored cookies, try my White Chocolate Gingerbread Blossoms.  They’re a small, round cookie topped with a dollop of white chocolate… similar to these cookies, but bite size and so good!

If you want a taste of your childhood – if it was anything like mine – then you’ll love these White Chocolate Molasses Cookies.

Enjoy!

UPDATE:  I sent my husband in Afghanistan a box of cookies for Christmas and he couldn’t stop raving about these cookies.  They were his favorite out of the entire box!  I guess if the hubby likes them… they’re definitely a winner!

White Chocolate Molasses Cookies

White Chocolate Molasses Cookies

Yield: 3 dozen cookies
Prep Time: 15 minutes
Cook Time: 9 minutes
Total Time: 24 minutes

Ingredients

  • 3/4 cup unsalted butter, room temperature
  • 2 cups sugar
  • 2 eggs, large
  • 1/2 cup molasses
  • 2 tsp vinegar
  • 1 Tbsp pumpkin pie spice
  • 3 3/4 cups all-purpose flour
  • 1 1/2 tsps baking soda
  • 1/2 tsp salt
  • 12oz bag of white chocolate chips

Instructions

  1. Preheat the oven to 325 F degrees. Line cookie sheet with parchment paper.
  2. In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Scrape the sides of the bowl with a rubber spatula to ensure everything has been combined.
  3. One at a time, add the eggs and mix for 1 minute on high. Again, scrape the sides of the bowl.
  4. Add the molasses and vinegar and mix until combined.
  5. In another bowl, whisk together the flour, baking soda, salt and pumpkin pie spice.
  6. Add the flour mixture to the wet mixture and mix until it all comes together. Scrape the bottom of the bowl and mix again.
  7. Roll 2 Tbsp of dough into a ball and place 2" apart on your prepared cookie sheet.
  8. Bake 8-10 minutes.
  9. Cool on the pan for 3-5 minutes them remove to a wire rack to cool completely.
  10. Melt the white chocolate.
  11. Spread a thin layer of white chocolate onto each cooled cookie. Allow the chocolate to harden before serving or storing.
  12. Store cookies in an air tight container for up to 10 days.
Candy Corn Mummy Sugar Cookies | JavaCupcake.com

Candy Corn Mummy Sugar Cookies

Celebrate Halloween with these super cute and very simple Candy Corn Mummy Sugar Cookies! They are sure to please even the scariest of little monsters this Halloween!

Candy Corn Mummy Sugar Cookies | JavaCupcake.com

I love sugar cookies frosted with buttercream.  Seriously.  I am in love.  I have made them for Valentine’s Day, Spring (this one too), Easter, Halloween and Christmas every year for the past 30 years probably.  All thanks to Betty Crocker.

Candy-Corn-Mummy-Sugar-Cookies-121

If you’ve clicked through on any of those links above, you’ll see that the recipe is the same.  I have been using the same Betty Crocker sugar cookie recipe for as long as I can remember.   I actually own two copies of the Cooky Book it came from.  One copy belonged to my mother and one to my grandmother.  I hope some day to give one of those to my daughter so that she can teach her daughter the same recipe.

Candy Corn Mummy Sugar Cookies | JavaCupcake.com

These sugar cookies are thick, fluffy, soft, moist and so full of delicious flavor.  They’d be great without frosting, dunked in coffee or even with a side of sliced berries.  They are really THE BEST sugar cookie recipe ever.

The dough is incredibly forgiving also.  It’s not one of those doughs that lose their texture or flavor if you work them too much.  You can roll, cut, reroll and cut again with this dough and you’ll have perfect cookies every time.

Candy Corn Mummy Sugar Cookies | JavaCupcake.com

This year, I was inspired to make these cookies when I saw them on With Sprinkles on Top.  I thought WOW, those are so cute, so simple, I could totally make them with the Betty Crocker recipe!  So, that’s what I did.  But instead of using the oval, egg shaped cookie cutter… I rolled out the dough and hand cut candy corn shapes.

Candy Corn Mummy Sugar Cookies | JavaCupcake.com

I actually really like how they aren’t all perfectly the same size and shape.  Because really, there are no two candy corns that are exactly the same size or shape either.  Heck, most of the time the white tip of the candy has broken off!

Oh, and did I mention the buttercream icing yet?  I used my favorite buttercream recipe and added a bit more heavy cream to make it super smooth and spreadable.  It’s got great vanilla flavor and perfectly compliments the soft sugar cookie underneath!

Candy Corn Mummy Sugar Cookies | JavaCupcake.com

So, if you’re looking for a cute, simple and delicious Halloween cookie for your kids classroom for or for a party, these are the cookies for you!

Enjoy!

Candy Corn Mummy Sugar Cookies | JavaCupcake.com

Candy Corn Mummy Sugar Cookies

Candy Corn Mummy Sugar Cookies

Yield: 4 dozen cookies
Prep Time: 2 hours 20 minutes
Cook Time: 6 minutes
Total Time: 2 hours 26 minutes

Ingredients

Candy Corn Mummy Sugar Cookies

  • 1 cup unsalted butter, room temperature
  • 1/2 cup shortening
  • 2 cups sugar
  • 4 eggs
  • 2 Tbsp vanilla extract
  • 5 cups all-purpose flour
  • 2 tsp baking powder
  • 2 tsp salt

Buttercream Frosting

  • 3/4 cup unsalted butter, room temperature
  • 1lb powdered sugar
  • 1 Tbsp vanilla
  • pinch of salt
  • up to 1/2 cup heavy cream
  • orange & yellow Wilton food coloring gel
  • disposable piping bag & Wilton tip #47 (flat tip)
  • Wilton googly eyes

Instructions

Candy Corn Mummy Sugar Cookies

  1. In the bowl of your stand mixer, cream the butter and shortening together until smooth. Scrape the sides of the bowl.
  2. Add the sugar and beat on high until incorporated.
  3. One at a time, add the eggs and beat well after each addition. Mix on high for 1 minute until pale yellow and fluffy.
  4. Mix in the vanilla.
  5. In another bowl, whisk together the flour, baking powder and salt.
  6. Add this mixture to the butter and sugar and mix until just combined.
  7. Cover with plastic and refrigerate 2 hours or over night.
  8. When ready to bake, preheat oven to 400 F degrees and line a cookie sheet with parchment paper.
  9. On a floured counter, knead the dough 2-3 times until smooth. Roll out cookie dough to about 1/8" thick. Cut out triangle shapes with a knife and place cookies on the cookie sheet 1" apart. Repeat until all the dough has been used.
  10. Bake for 6-7 minutes or until the edges are SLIGHTLY brown. DO NOT OVER BAKE!!
  11. Allow to cool on the pan for 1-2 minutes before removing to a wire rack to cool completely.

Buttercream

  1. In the bowl of a stand mixer, cream the butter.
  2. Add the powdered sugar and mix on high until smooth.
  3. Mix in the vanilla and salt. Scrape the sides of the bowl.
  4. Add up to 1/2 cup of heavy whipping cream until you reach your desired consistency. If you like it thicker, add less cream. If you want it thinner, add more cream.
  5. Whip on high for 2 minutes.
  6. Separate frosting into three bowls. Color one with yellow and another with orange.

Assembly

  1. Once the cookies have cooled completely, fill a piping bag fitted with a Wilton #47 or any flat opening top with white frosting.
  2. Pipe lines of frosting across the top third of the cookie, like how mummy bandages would look. Repeat on all the cookies with the white frosting.
  3. Fill another bag with orange frosting and repeat piping mummy bandages on the 2nd their of the cookie.
  4. Finally, fill one last bag with the yellow frosting and pipe mummy bandages on the remaining section of the cookie.
  5. Gently press two googly eyes on the cookie just at the bottom of the white section.

Buttercream Rose Sugar Cookies

Buttercream Rose Sugar Cookies by JavaCupcake

I had never intended for these Buttercream Rose Sugar Cookies to be their own post…  But, after I piped on the roses I just thought they were too pretty not to share!

The cookie is a basic sugar cookie… the recipe comes from the Betty Crocker Cooky Book that I’ve been using for 30 years.  This is the recipe that my Mom used and that her Mom used.  The cookies come out perfect every time.  You could use any shape cookie cutter you wanted, as long as the general shape was round.  I like the scalloped edges the best.

The frosting is a basic buttercream and I tinted it green.  Really, you could color it several different shades of pretty pastel colors and it would be so super cute for a Spring party!

Enjoy!

Buttercream Rose Sugar Cookies by JavaCupcake

Buttercream Rose Sugar Cookies

Yield: 2 dozen cookies

Ingredients

Sugar Cookies

  • 1/2 cup shortening
  • 1/4 cup unsalted butter, room temperature
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla or almond extract
  • 2 ½ cups flour
  • 1 tsp baking powder
  • 1 tsp salt

Buttercream

  • 1/2 cup unsalted butter, room temperature
  • 1 lb powdered sugar, sifted
  • 1/3 cup heavy cream
  • 1 tsp vanilla
  • pinch of salt
  • Wilton Leaf Green food coloring gel
  • Wilton 1M closed star tip
  • Disposable piping bag

Instructions

Sugar Cookies

  1. Line cookie sheets with parchment paper.
  2. In the bowl of your stand mixer, cream butter, shortening and sugar together until light and fluffy.
  3. Add the eggs and flavoring and mix on high for 2 minutes.
  4. Sift flour, baking powder and salt together. Add it to the creamed mixture and blend on medium speed until all has been incorporated. Chill at least 1 hour.
  5. Pre-heat oven to 400 F degrees. Roll dough ¼ inch thick on lightly floured board. Cut with 3” scalloped cookie cutter and place on prepared baking sheet.
  6. Bake 6 to 8 minutes or until cookies are a delicate golden color.
  7. Allow to cool on cookie sheet 3-4 minutes before removing to a wire rack to cool completely.

Buttercream

  1. Cream together the butter and sugar until smooth.
  2. Add the vanilla, salt and heavy cream. Beat on high for 4-5 minutes or until light and fluffy. NOTE: This frosting will be softer than my standard buttercream - I like it softer for spreading on cookies.
  3. Using a toothpick, add a small dollop of gel and mix until the color is uniform.

Assembly

  1. Fit your piping bag with the Wilton 1M closed star tip.
  2. Starting in the center of the cookie, pipe the frosting around the cookie until you reach the edge. For a more detailed description on how to make the rose, watch this video .

 

Lemon Blackberry Shortbread Cookies

Every holiday season I’m always on the lookout for a great new cookie to add to my recipe box.  Last week, more than 500 cookie recipes were posted in the Great Food Blogger Cookie Swap including my recipe for Candy Cane Crinkle Blossoms.

Lemon Blackberry Shortbread Cookies by JavaCupcake

While browsing through all the fantastic cookies, I came across these beautiful raspberry almond thumbprint cookies by Saving Room for Dessert.  Tricia’s recipe is so simple that I couldn’t resist trying them myself!

In my cabinet I have this beautiful jar of handmade Blackberry jam made by a local German couple.  I have tried 5-6 different flavors of their jams and they are THE BEST I’ve ever tasted.  I am definitely spoiled being able to have access to such quality, homemade foods here in Germany!  So, I decided to use this jam for these cookies and flavor the dough with lemon instead of almond.  Lemon and blackberry make an amazing combination, so I’m sure these cookies will be a hit!

PS…. If I were to make these again, I’d make them more like thumbprint cookies and make the hole for the jam bigger… more jam the merrier!

Enjoy!

 

Lemon Blackberry Shortbread Cookies

Yield: 3 dozen cookies
Prep Time: 1 hour 15 minutes
Cook Time: 14 minutes
Total Time: 1 hour 29 minutes

Ingredients

Cookies

  • 1 cup unsalted butter, room temperature
  • 2/3 cup sugar
  • 1 tsp lemon extract
  • 2 cups flour
  • Blackberry jam

Lemon Glaze

  • 1 cup powdered sugar
  • 3-4 Tbsp heavy cream
  • 1 tsp lemon extract

Instructions

  1. In a medium bowl, cream the butter and sugar together. I used a hand mixer, but you can use your stand mixer if that's easier for you.
  2. Add the lemon extract and mix until combined.
  3. With the mixer on low, blend in the flour. The dough will be clumpy.
  4. In the bowl, knead the dough 8-10 times or until it's come together to form a ball.
  5. Wrap dough ball in plastic and chill for 1 hour.
  6. Preheat oven to 350 F degrees. Line cookie sheet with parchment paper.
  7. Shape 1 inch balls of dough and place 2 inches apart on cookie sheet.
  8. Using the tip of a wooden spoon, press a hole into the center of each cookie at least 1/2 way down.
  9. Fill each hole with blackberry jam. (I used a piping bag with the jam in it to squeeze into each hole.)
  10. Bake for 13-14 minutes or until golden brown. Let cookies stand for 1 minute before removing to a wire rack to cool completely.
  11. Once cool, mix the powdered sugar, cream and lemon extract. Drizzle over each cookie. (Again, I filled a piping bag filled with the glaze to drizzle over each cookie.)
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