Valentines Sugar Cookies
Valentines Sugar Cookies – Soft and fluffy cookies finished with a sweet delicious creamy frosting! These sugar cookies are likely to become a new favorite!
I worked hard at perfecting this recipe, so now not only do I thoroughly love these however I totally appreciate them as well. They are delicate (thanks to the cake flour, cornstarch, & shortening), perfectly fluffy and thick, with just the perfect amount of flavor no bland sugar cookies here.
Note: if you would like you can also add a bit of the almond extract into the frosting as well. It is basically one of the best flavors of all time, so why not?).
I wanted to mention this cookie base is better to use with less detailed cookie cutters and I would stick with basic shapes for these. When you get into more detailed cookie cutters I’d recommend this recipe here, as it is one that retains it’s shaped better and does not puff much since it contains no baking powder.
This recipe will always be one of my favorite cookie recipes (not to mention they far outdo the store bought Lofthouse kind) and I also hope they become one of your favorites too. Enjoy!
Valentines Sugar Cookies
Soft and fluffy cookies finished with a sweet delicious creamy frosting! These cookies are likely to become a new favorite!
Prep Time: 25 minutes
Total Time: 2 hours 35 minutes
Keyword: sugar cookies
Recipe: Cooking classy
2 1/2 cups cake flour, and more for dusting work surface
2 tsp cornstarch
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup salted butter, at room temperature
1/4 cup all vegetable shortening (unflavored), at room temperature
1 cup granulated sugar
1 large egg
1 large egg white
2 tsp vanilla extract
1/2 tsp almond extract
6 Tbsp salted butter, at room temperature
3 cups powdered sugar
3/4 tsp vanilla extract
3 1/2 Tbsp half-and-half
food coloring, optional (I did use Wilton red gel – for the red, and McCormick red liquid for the pink)
1. Sift flour, cornstarch, baking powder then salt into a large bowl, and whisk it just a few times, set aside.
2. In the bowl of an electric stand mixer, on medium speed, whip together butter, shortening and sugar till very pale and fluffy, for 4 minutes, scraping down the sides of the bowl as needed.
3. Add in egg and mix until combined, and add egg white, vanilla and almond extract then mix until combined. With the mixer running, slowly add in dry ingredients then mix just until combined.
4. Shape dough into a ball and transfer to an airtight container then refrigerate 1 1/2 – 2 hours. Preheat oven to 375 during the last TEN minutes of refrigeration.
5. Remove dough from refrigerator and sprinkle a clean work surface than the top of dough lightly with cake flour.
6. Evenly roll dough out to 1/3-inch thickness (or up to 1/2-inch for thicker cookies, and you just won’t get as many).
7. Cut into desired shapes (I did use a medium heart cookie cutter and got 20 cookies).
8. Transfer to Silpat or parchment paper lined baking sheets. And Bake in preheated oven 10 minutes (cookies should NOT brown, they must remain a pale color).
9. Remove from oven then allow to cool on baking sheet several minutes before transferring to wire rack to cool.
10. Cool completely and frost with Vanilla Frosting then add sprinkles if desired (immediately after frosting each cookie so the sprinkles will stick before the frosting sets).
11. Store in an airtight container at room temperature.
Combine all ingredients in a large mixing bowl, and using an electric hand mixer, whip mixture on low speed until combine, then increase mixer to medium-high speed and whip until frosting is pale, smooth and fluffy.