The most popular type of dessert in this house is by far cookies. It seems we have tried every type of chocolate chip cookie and frosted sugar cookie there is. I am always saving the latest and greatest recipes I find. While I was thinking about what I was going to make for Valentine’s Day, I knew that a soft fluffy cut-out sugar cookie with buttercream frosting was in order. Last years cutout sugar cookies with buttercream frosting were such a hit that I thought soft heart cookies would be worth a try. I made soft sugar cookies with buttercream frosting a couple years ago for a bake sale and they were heavenly. My mom made them for Christmas this year and between my boyfriend and I we ate at least half the batch! These heart shaped soft sugars are right up there with the my other two favorite recipes!
I divided the original recipe in half because it made 6 dozen cookies. Since there is only the two of us in my house and we are both on Weight Watchers, we really did not need 6 dozen cookies!
After decorating these cookies with pink frosting and Valentine’s Day sprinkles, I realized how similar these looked to last year’s cookies! I should have tried to make red or purple frosting, but oh well! They were delicious anyways.
Happy Valentine’s Day!
- 3 cups of All Purpose Flour
- ½ tsp. baking soda
- ½ tsp. baking powder
- ¼ tsp. salt
- ½ cup unsalted butter (1 stick), at room temperature
- 1 cup granulated sugar
- 2 small eggs or 1 and ½ large eggs
- 1 tsp. vanilla extract
- ¾ cup sour cream or light sour cream
- ½ cup unsalted butter (1 stick), at room temperature
- ½ tsp. vanilla extract
- 2 cups confectioners' sugar
- Smidgen of salt
- 3 tbsp. heavy cream
- food coloring, optional
- sprinkles, optional
- In the bowl of your stand mixer, mix the butter and sugar together until light and fluffy. Add in egg and mix until combined. Add in vanilla extract and sour cream and stir until everything is incorporated.
- In a separate medium-sized bowl, whisk together the flour, baking soda, baking powder, and salt.
- Slowly mix dry ingredients into the butter mixture, with your mixer on low and making sure to scrape down the sides. Once all combined, divide dough into two. The dough will be sticky so you may want to lightly oil or flour your hands to prevent sticking. Place each dough half on a piece of plastic wrap and flatten to about 1 ½ inches thickness. Wrap completely, repeat for second half, and chill both halves for at least 2 hours.
- Preheat oven to 425 degrees. Line two baking sheets with parchment paper or silicone baking mats.
- Flour countertops and roll out the first dough slab to about a ¼th inch thickness. You may need to flour the top of a dough a little too if it gets too sticky. Lightly flour your cookie cutter and cut out your shapes, place each cookie on prepared baking sheet and leave about 2 inches between each cookie. Repeat until you use up all the dough. This recipe should make about 3 dozen but that all depends on the size of your cookie cutter (mine was about a 3 inch heart.)
- Bake for 7-8 minutes until cookies start to turn golden on the edges. Using a spatula, gently move your cookies over to a cooling rack.
- Cream together butter and vanilla extract in the bowl of you stand mixer set at a low speed. Slowly add confectioners’ sugar and a smidgen of salt (half a pinch) until smooth. Add in heavy cream a tablespoon at a time and continue to beat on medium for 1-2 minutes until the frosting has a light and fluffy consistency. Add your desired food coloring and mix in.
- Once the cookies are cool, frost them with 1-2 tsp. of frosting with a offset spatula or a butter knife. If desired, add sprinkles to frosting right after before it begins to set. Enjoy!
Source- Adapted from Two Peas and Their Pod
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) . Hope you get your power back to so you can get your house heated up and make these cookies, exactly in that order.
