Today, I’m sharing the recipe for some delicious Valentine’s Day Sugar Cookies. Valentine’s Day is one of my absolute favorite holidays. You wouldn’t ever guess it by my wardrobe, (black and gray with a splash of white if I’m feeling crazy) but I adore all things pink, girly and sparkly. Call me basic, but I really don’t care. I love making and sharing treats for my friends and favorites on Valentine’s Day, and this sugar recipe couldn’t be easier. As in this was my first time making sugar cookies in YEARS, and I think they turned out pretty darn cute if I do say so myself.
When I share posts on my blog, I like to share things that are actually attainable. From fashion to food posts, I’m often experimenting and learning right along with you. I’ll only share things I truly love or I believe in. I try to take all of the guess work out of it, especially when it comes to making these Valentine’s Day Sugar Cookies. I am no way an exceptional cookie decorator, which means that if I can do it, you can definitely do it.
Almost every holiday, my mother-in-law makes the BEST sugar cookies. They are melt-in-your-mouth, to-die-for sugar cookies. Even though her recipe isn’t for cut-outs, I thought I would try my luck with some Valentine’s cookies. The recipe below is adapted from hers, but I did add some extra flour for rolling. (You can find links to my favorite rolling pin and pastry board below.) I also added splash of almond extract because my friend and I were arguing over if vanilla or almond is better, so I thought why not do both? (For you, Melissa.)
Through this process, I learned the key to making your sugar cookies look as good as they taste is all in the frosting. I tried a recipe royal icing for icing for the first time, and I’ll never go back. After completing my fair share of Pinterest-ing and reading about royal icing, I went with an easy to use recipe from Follow the Ruels. (Who am I to argue with 30 thousand other pinners?) The most important thing about frosting these Valentine’s Day Sugar Cookies is to mix up two consistencies of icing: one for outlining and one for flooding. In case you didn’t know (because I definitely didn’t), flooding is when you mix a really thin icing and it essentially “floods” smoothly and perfectly onto the cookie. I won’t go into all of the steps and details because Lindsey at Follow the Ruels goes into all of that on her blog. She breaks down all of the steps you need for finding the right consistency. I will share that I did end up adding quite a bit more water for my flood consistency.
- 1 cup Unsalted Butter
- 1 cup Vegetable Oil
- 1 cup Powdered Sugar
- 2 Eggs
- 1 tsp. Salt
- 1 tsp. Baking Soda
- 5 cups Flour
- 1 tsp. Cream of Tartar
- 1 tsp. Vanilla
- 1 tsp. Almond Extract
- 2 tbsp Meringue Powder
- 1/4 cup Water (plus more for thinning)
- 4 cups Powdered Sugar
- 1 tsp Vanilla
- Cream butter, oil, white sugar and powdered sugar until fluffy.
- Add both eggs and mix.
- Add soda, salt, cream of tartar, vanilla and mix.
- Add flour, 2 cups at a time.
- Refrigerate for one hour.
- Preheat oven to 350 degrees.
- Roll cookie dough out on a floured surface, about 1/4 inch thick. Using cookie cutters, cut into your favorite festive shapes.
- Place on an uncreased cookie shoot, and bake for 10 minutes.
- In the bowl of a stand mixer, whisk together meringue powder and water until a slight foam forms. Add in powdered sugar and vanilla and mix until icing becomes light and airy, about 2 minutes. If the mixture is too thick and not mixing well, add more water, 1 tbsp at a time.
- If using right away, separate into bowls and add coloring. Thin the icing using a spray bottle until it has reached the desired consistency.
- Royal Icing Recipe by Follow the Ruels: http://followtheruels.com/2016/02/the-best-royal-icing-for-decorating-cookies/