Heart cookies!
Save these for Valentine’s Day! 💌✨
These heart shaped sugar cookies came out so delicious! It was the definition of trust the process because the recipe called for 5 1/2 cups of flour and the dough was looking a bit scary but it was worth it in the end when they came out better than I expected 😃
I found this recipe on Facebook- here it is ⬇️
1 cup butter (at room temperature)
1¾ cups granulated sugar
2 eggs (at room temperature)
1 teaspoon vanilla extract
¼ teaspoon lemon or almond extract (whichever flavor you prefer)
1 cup sour cream
5 ½ cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon baking powder
For the Buttercream Frosting:
¾ cup butter
3 ½ cups powdered sugar
3-4 Tablespoons heavy cream
1 teaspoon vanilla extract
Instructions:
Cookies:
In a large bowl, cream together the butter and sugar until it’s nice and creamy. Add in the eggs, vanilla, lemon (or almond) extract, and sour cream. Mix until well combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Divide the dough into two portions and flatten each into a disc using plastic wrap. Refrigerate the dough for 1-2 hours.
After chilling, preheat your oven to 350°F. Roll out the dough on a baking mat to about 1/4” thickness. If the dough is still sticky, you can add up to another 1/4 cup of flour. Cut out your desired shapes with floured cookie cutters.
Bake for 8-9 minutes until the edges turn slightly golden. Allow the cookies to cool on the pan for 2 minutes, then transfer them to a cooling rack.
Frosting:
In a medium-sized bowl, combine all the listed buttercream ingredients. You can also add food coloring for extra flair.
Use an electric mixer to blend the ingredients until smooth.
Frost the cooled cookies with your homemade buttercream and serve.
So, you've got the recipe for these amazing homemade heart-shaped sugar cookies, and I'm so excited for you to try it! When I first started making these, I learned a few extra tricks that really make a difference, especially if you're aiming for that perfect Valentine's Day treat. It’s all about refining the process to get those bakery-worthy HOMEMADE SUGAR COOKIES right in your own kitchen. First off, let’s talk about the dough. The recipe mentions the dough looking a bit "scary" with 5 1/2 cups of flour, and it's true, it gets quite firm! This is actually a good thing for sugar cookies that hold their shape. The chilling step for 1-2 hours isn't just a suggestion; it's essential. Cold dough is much easier to roll out without sticking to your counter or rolling pin. If you find your dough is still too sticky after chilling, resist the urge to add a lot more flour directly into the dough while mixing, as this can make your cookies tough. Instead, generously flour your work surface and rolling pin. You can also roll the dough between two sheets of parchment paper – this is a game-changer for sticky dough and makes cleanup a breeze! Aim for an even 1/4-inch thickness; consistency here means your cookies will bake uniformly. When it comes to baking, keep a close eye on them. Eight to nine minutes is usually perfect for my oven, but every oven is different. You're looking for just a hint of golden around the edges, not a deep brown. Over-baking is the quickest way to end up with hard, brittle cookies instead of tender ones. Once they're out, let them cool on the baking sheet for a couple of minutes – they're delicate when hot – then carefully transfer them to a wire rack to cool completely. This prevents them from sweating on the bottom and getting soggy. Trust me, patience during cooling pays off for perfectly structured HOMEMADE SUGAR COOKIES. Now for the fun part: frosting! The buttercream recipe provided is fantastic, and I love how versatile it is. For an extra smooth buttercream, I always sift my powdered sugar before adding it – no one wants lumpy frosting! You can experiment with adding a tiny bit of almond extract to the frosting for a different flavor profile, or even a dash of cream cheese to make a cream cheese buttercream (just reduce the butter slightly if doing this). Don't be shy with food coloring; pastel pinks and reds are classic for heart cookies. If you want to get a little fancy without diving into royal icing, try outlining your hearts with a piping bag fitted with a small round tip, then flooding the center with a thinner consistency of buttercream (add a tiny bit more heavy cream). A sprinkle of edible glitter or classic nonpareils before the frosting sets completely adds that extra touch of sparkle. Finally, storage and sharing! These HOMEMADE SUGAR COOKIES are best stored in an airtight container at room temperature for up to 3-5 days. If you’ve frosted them, a single layer or layers separated by parchment paper will keep them from sticking. You can also freeze the unbaked dough discs for up to a month – just thaw them in the fridge overnight before rolling. Baked and unfrosted cookies can also be frozen for a few weeks; simply thaw at room temperature and then frost. They make wonderful gifts for Valentine's Day; stack them in pretty boxes or bags tied with a ribbon. It’s such a thoughtful, homemade gesture that truly comes from the heart. I hope these extra tips help you create the most beautiful and delicious heart-shaped sugar cookies. Happy baking!
Looks yummy