Happy Valentine’s Day! Or Singles Awareness Day, as I used to call it in college. 🙂
I tried to think of a healthyish Valentine recipe to share with you this week. I really did. As I looked through my favorite recipes, though, this wonderfully soft sugar cookie recipe was the one that really spoke to me. And you know, sometimes we all need a little something sweet in our lives.
I discovered this recipe a few years ago, when I was on a quest for the perfect sugar cookie recipe. I found a few likely prospects on Pinterest, then my kids and I gave this one a test drive. The result was absolute, vanilla-infused, soft sugar cookie nirvana. We never even bothered to try the other cookie recipes. When you hit the jackpot on the first try, why waste money on a second raffle ticket?
If you’re a fan of soft sugar cookies like we are, you’ll want to make sure to roll this dough out nice and thick. Like 1/3″ to 3/8″ thick. Thin dough = crunchy cookies.
Another important step toward soft cookie perfection is not overbaking. You want your cookies to be cooked through, but take them out of the oven BEFORE they start to turn golden on the edges. I’ve even heard of one cook who bakes a single cookie first, just to make sure she doesn’t over- or underbake the other batches. Some people take their cookies very seriously. If you’re one of those people, I salute you. Personally, I make my best guess with the first batch, then adjust the time for future batches as needed.
One last pro tip: It’s a good idea to swirl your cookie cutter in flour every now and then while cutting out your cookies. That helps the cookie dough release easily when you cut it.
Of course, frosting makes these cookies prettier (and it’s kind of essential if you’re a fan of sprinkles), but it’s not absolutely necessary. If you don’t want to bother with frosting, or you’re just not a fan of it (like my oldest daughter), these cookies will still taste great unadorned. Simplicity is the ultimate sophistication, and all that.
I hope you and yours have a wonderful Valentine’s Day. Here’s to love, friendship, and soft sugar cookie bliss. 🙂
- ½ cup butter (1 stick), softened
- 1 cup sugar
- 1 egg
- 1 ½ teaspoons vanilla
- ½ cup sour cream or plain yogurt
- ½ teaspoon salt
- 1 teaspoon baking soda
- 2¾ cups flour
- Buttercream Frosting (see recipe below)
- Sprinkles (if desired)
- In a stand mixer, cream butter and sugar for about 1 minute, then add egg and vanilla. Stir in sour cream or plain yogurt. Combine salt, baking soda, and flour, then stir into dough just until combined.
- Roll dough out on lightly floured surface to about ⅓-inch thick. Cut out cookies in desired shapes, then carefully slide a spatula under each cookie and place on cookie sheets about 2 inches apart.
- Bake at 375F degrees for 7-8 minutes (they should be cooked through, but not browning on the edges yet). Allow to cool about 5 minutes, then transfer to a cooling rack. Cool completely, then frost with Buttercream Frosting (see below). If you’re adding sprinkles, put them on right after you frost each cookie.
1/4 cup butter, softened
2 cups powdered sugar
1 tsp vanilla extract
2-3 T milk
a few drops of food coloring (optional)
In a mixing bowl, cream butter. Beat in sugar and vanilla until crumbly. Gradually add milk until frosting reaches desired consistency. Add any desired food coloring.
Want more sweets for your sweetheart?
