For your Valentine: Homemade Sugar Cookies

Now, if you’re anything like me you always prefer the softer side of things (I’m talking about dessert, when am I not talking about dessert?) I’ve always preferred soft cookies, chewy brownies and soft sugar cookies. I never understood the appeal of a hard sugar cookie. Chewing is exhausting! It’s all just a subconscious ploy to eat as many cookies as I can, however…

So! Since it’s still Valentine’s week, I thought we should share a recipe for the most perfect homemade sugar cookies.

Ingredients

For the Cookies:

• 6 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter (room temperature)
• 2 cups granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 1½ cups sour cream

For the Buttercream Frosting:

• 1 cup unsalted butter, room temperature
• 1 teaspoon vanilla extract
• 4 cups powdered sugar
• Pinch of salt
• 6 tablespoons heavy cream
• Optional: Food coloring, Sprinkles

1. In a large bowl whisk together the flour, baking soda, baking powder and salt and set aside.
2. In the bowl of a stand mixer, cream together the butter and sugar together at medium speed until the consistency is light and fluffy. Add the eggs, one at a time, beating until each is incorporated.
3. Add the vanilla extract and sour cream and beat at low speed until combined.
4. Add the dry ingredients and beat at low speed until just combined, scraping down the bowl as needed. The dough will be a little sticky and that is ok.
5. Divide the dough into two sections. Flatten into rectangles about 1½ inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight or for at least two hours.
6. Preheat the oven to 425 degrees F.
7. Line large baking sheets with parchment paper or Silpats and set aside.
8. Lightly flour the countertop and the top of the dough.
9. Using a rolling pin, roll the dough out to ¼-inch thickness.
10. Using heart shaped cookie cutters (or cookie cutter of your choice…) cut out the cookies and place on prepared baking sheets.
11. Bake for 7 minutes, until the cookies are slightly golden around the edges. Immediately transfer cookies to a wire rack to cool.
12. Make sure the cookies are completely cooled before frosting.

For the Buttercream Frosting:

1. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and vanilla extract. Slowly beat in the powdered sugar and a pinch of salt.
2. Once the mixture is smooth and creamy, add in heavy cream, 1 tablespoon at a time, then beat at medium-high speed for a minute or two until light and fluffy.
3. If you ‘re using food coloring add it not and beat the icing until you the color has been incorporated. Tip: It’s a cute idea ombre the frosting. Start with a very pale pink for a few cookies and end with red, just adding a few dots of red at a time and mixing the frosting throughly, seperate each shade into a different bowl. It’s an extra step but they’ll turn out beautifully.
4. Once cookies have cooled completely, frost and add sprinkles, if desired. Allow frosting to set, then store in an air-tight container.