Valentine Sugar Cookies
These cookies have a light, airy sweet taste and can be decorated to your liking. They are easy to make, decorate, and of course… eat. With a soft center and a crispy outside, you and your Valentine will swoon over these buttery sugar cookies.
- 2 cup cake flour
- 1/2 cup all-purpose flour
- 1 cup sugar
- 1/2 cup salted butter softened
- 1 whole egg
- 1 egg white
- 1/4 cup butter flavored shortening softened
- 1 1/2 tsp baking powder
- 1/4 tsp cream of tartar
- 3 tsp vanilla extract
- 1/3 cup sugar for dusting the top of the cookies after they bake
- 16 oz tub white frosting vanilla will be a cream color, so be sure to use white if you want a pure white frosting
- 16 oz tub pink frosting strawberry
- sprinkles and nonpareils
FOR THE COOKIES
In a large mixing bowl add the cake flour, all-purpose flour, baking powder, and cream of tartar. Whisk together then set aside.
In a large mixing bowl add the sugar, butter, and shortening. Use a hand mixer to beat together until light and fluffy. Add vanilla extract and the whole egg. Beat together until combined. Add egg white and continue beating until well combined. Turn off the mixer and use a rubber spatula to scrape the sides of the mixing bowl.
Turn the hand mixer on low and gradually add dry ingredients to wet ingredients. Mix until no flour pockets remain. Cover the mixing bowl with saran wrap and place in the refrigerator overnight.
Preheat the oven to 375 degrees and line 2 baking sheets with parchment paper. Set aside.
Remove cookie dough from the refrigerator and roll the dough out on a flat surface to about 1/2 inch thick. Cut out desired shapes with floured cookie cutters. Place 6 cookies on one baking sheet, and 6 on another.
Place one cookie sheet in the oven at a time and cook for 10 to 12 minutes. You want the edges to be firm without turning brown. Let the cookies cool for 2 to 3 minutes on the baking sheet. Place the other baking sheet in the oven and cook.
In a medium mixing bowl, beat together 1 cup butter and 4 cups powdered sugar. With the beater turned on, drizzle heavy cream into butter/sugar mixture and beat until fluffy. Add more cream to thin out frosting to a desired spreadable consistency.
Spread frosting onto cooled cookies and decorate with sprinkles.
FOR THE FROSTING
Remove lid and foil wrapper from the tub of frosting. Transfer to a microwave-safe container if desired. I microwave in the packaging since it’s for less than a minute, but some people may be concerned with that.
Heat frosting for 30 seconds in the microwave and stir. Heat for an additional 15 seconds at a time JUST until frosting is pourable. Do not overheat as the frosting will separate and become unusable. You just want it warm enough that a drizzle smooths back into a flat surface.
Pour a 3/4 to 1 inch thick layer of frosting into a shallow bowl. Holding on to the sides of the cookie, dip the top face of the cookie straight down into the liquid frosting, being sure to coat the entire top of the cookie. Lift the cookie back up, allowing excess frosting to drip off, and then flip the cookie face up and place it on a sheet of parchment paper.
Top with sprinkles and leave to dry.
Continue dipping remaining cookies, reheating/adding frosting as needed to ensure smooth dipping.
Allow the cookies to dry for about 1 hour before stacking.
Calories: 612kcalCarbohydrates: 93gProtein: 4gFat: 25gSaturated Fat: 8gTrans Fat: 1gCholesterol: 34mgSodium: 217mgPotassium: 126mgFiber: 1gSugar: 70gVitamin A: 257IUCalcium: 33mgIron: 1mg