Valentine Sugar Cookies

Valentine Sugar Cookies
Sugar cookies are something that I don’t make too frequently around here. I only make them for special occasions. First, they take some time, and second, they are just too yummy to have only a few so I end up eating way more than my share. These Valentine Sugar Cookies are the best!
 
I hadn’t even thought about sugar cookies this Valentine’s and my daughter mentioned yesterday that “we need to make sugar cookies”. What a great idea!
This recipe is a long time family favorite recipe from my sister Bonnie. It has sour cream in it, yes sour cream.  A yummy moist, flaky sugar cookie.

Bonnie’s Valentine Sugar Cookies

Ingredients

  • 1 cup shortening or butter
  • 2 cups sugar
  • 2 eggs
  • 1 cup sour cream (or plain yogurt can be used)
  • 1/2 tsp. baking soda
  • 1 tsp. vanilla
  • 4 tsp. baking powder
  • 4 1/2 cup flour
  • 1/2 tsp. salt

Frosting

  • 1/3 cup salted butter, at room temperature
  • 2 1/2 cups powdered sugar
  • 1/2 tsp vanilla or almond extract
  • 2 1/2 – 3 Tbsp milk
  • food coloring, optional

Instructions

  • Preheat your oven to 350 degrees.
  • In a bowl combine the dry ingredients and set aside.
  • In another mixing bowl add butter, sugar, eggs (mixing after each egg), soda and vanilla.
  • Cream together until fluffy, about 3 minutes. Add sour cream and mix well. 
  • Add the flour mixture slowly.
  • Blend until all of the flour is incorporated and the dough begins to pull away from the sides of the bowl. The dough will be sticky.
  • Cover the bowl with plastic wrap and refrigerate for a few hours or chill in the freezer for 5-10 minutes. (Don’t forget about it in the freezer or you will have dough too stiff to roll out).
  • Take 1/2 of the dough out of the bowl and place it on a piece of parchment paper. Put the other half back in the fridge.
  • Lightly flour the surface and roll out the dough to about 1/3 inch in thickness. Of course you can use a regular rolling pin, but this rolling pin is the coolest. It has these rings that you can remove or add to get a set thickness of whatever you are rolling out. Works so well on cookie and pie dough!!!!! 
  • Cut out desired shapes using a cookie cutter, and carefully place on a parchment lined cookie sheet.
  • Place the cookie sheet in the freezer for about 2-4 minutes depending on the size. This really helps the cookies keep their shape.
  • Once they have chilled for a few minutes, pop them in the oven.

Baking the cookies

Baking times really depend on the size of the cookie.
  • Simply turn your oven light on and start the timer for eight minutes. Check them then and add a minute or two as needed. I like my cookies to be really soft so I pull them about just when I notice the “moist” look of the dough is gone on top or if I notice any bit of golden on the bottom.
  • After removing them from the oven, let them sit on the warm pan for a minute or two. This gives them a minute to firm up and bakes just a bit more.
  • Carefully grab the edges of the parchment paper and slide them off, parchment paper and all, onto wire cooling racks. Using a spatula often squishes them, or even breaks them.
  • Once the cookies are cool, use a spatula and gently stack them.
  • Mix the frosting and have fun decorating!
 
TIPS:
  • The cookies taste better the next day, or even several days later.  Store in airtight containers and enjoy!
  • For a great tip on getting all your cookies a consistent thickness, check out this blog post.

You may be interested in the Italian Dressing Recipe.

Valentine Sugar Cookies

Valentine Sugar Cookies

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This recipe is a long time family favorite recipe from my sister Bonnie. It has sour cream in it, yes sour cream.  A yummy moist, flaky sugar cookie.
  • Prep Time15 min
  • Cook Time23 min
  • Total Time38 min
  • Course
    • Dessert
[MEDIAVINE EXAMPLE AD SPACE 1]

INGREDIENTS

    • 1 cup shortening or butter
    • 2 cups sugar
    • 2 eggs
    • 1 cup sour cream (or plain yogurt can be used)
    • 1/2 tsp. baking soda
    • 1 tsp. vanilla
    • 4 tsp. baking powder
    • 4 1/2 cup flour
    • 1/2 tsp. salt

Frosting

    • 1/3 cup salted butter, at room temperature
    • 2 1/2 cups powdered sugar
    • 1/2 tsp vanilla or almond extract
    • 2 1/2 – 3 Tbsp milk
    • food coloring, optional
[MEDIAVINE EXAMPLE AD SPACE 2]

INSTUCTIONS

1

Preheat your oven to 350 degrees.

 
2

In a bowl combine the dry ingredients and set aside.

3

In another mixing bowl add butter, sugar, eggs (mixing after each egg), soda and vanilla.

4

Cream together until fluffy, about 3 minutes. Add sour cream and mix well. 

5

Add the flour mixture slowly.

6

Blend until all of the flour is incorporated and the dough begins to pull away from the sides of the bowl. The dough will be sticky.

7

Cover the bowl with plastic wrap and refrigerate for a few hours or chill in the freezer for 5-10 minutes. (Don’t forget about it in the freezer or you will have dough too stiff to roll out).

8

Take 1/2 of the dough out of the bowl and place it on a piece of parchment paper. Put the other half back in the fridge.

9

Lightly flour the surface and roll out the dough to about 1/3 inch in thickness. Of course you can use a regular rolling pin, but this rolling pin is the coolest. It has these rings that you can remove or add to get a set thickness of whatever you are rolling out. Works so well on cookie and pie dough!!!!! 

[MEDIAVINE EXAMPLE AD SPACE 3]

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