The Perfect Valentine’s Day Sugar Cookie
Celebrate Valentine’s Day with these soft, buttery sugar cookies made with Early Bird Farm & Mill’s Organic All-Purpose Flour. Perfectly sweet and easy to make, this beginner-friendly recipe includes tips for creating heart-shaped cookies that are as delightful to look at as they are to eat.
Equipment
- Mixing Bowl
- Hand Mixer or Stand Mixer
- Rolling Pin
- Parchment Paper
- Baking Sheet
Ingredients
For the Cookies
- 2 3/4 cups Organic All-Purpose Flour From Early Bird Farm & Mill
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 1/2 tsp vanilla extract
- 1/2 tsp almond extract optional, for added flavor
For the Royal Icing (Optional)
- 2 cups powdered sugar
- 1 1/2 tbsp meringue powder
- 3 tbsp water plus more as needed
- food coloring red, pink, or your choice
Instructions
- In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the softened butter and granulated sugar with a hand or stand mixer until light and fluffy, about 2 minutes.
- Beat in the egg, vanilla extract, and almond extract (if using) until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
- Divide the dough into two portions, flatten each into a disk, and wrap in plastic wrap. Refrigerate for at least 1 hour or up to overnight.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- On a lightly floured surface, roll out one disk of dough to 1/4-inch thickness.
- Use heart-shaped cookie cutters to cut out cookies, transferring them to the prepared baking sheets about 1 inch apart.
- Bake in the preheated oven for 8-10 minutes, or until the edges are just starting to turn golden. Do not overbake.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- In a medium bowl, whisk together powdered sugar, meringue powder, and water until smooth and pipeable. Adjust the consistency with more water or powdered sugar as needed.
- Divide the icing into separate bowls and mix with desired food coloring.
- Use piping bags or a spoon to decorate the cooled cookies. Let the icing set for 1-2 hours before serving or storing.
Notes
For even rolling, use rolling pin guides or stack two rulers on either side of the dough as you roll it out. Store baked cookies in an airtight container at room temperature for up to 1 week or freeze for up to 3 months. Get creative with decorations! Add sprinkles, edible glitter, or write sweet messages on the cookies.
Tried this recipe?Let us know how it was!