Heart Shaped Valentine Sugar Cookies
Photography by Angie Norwood Browne
2 cups sifted flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) softened unsalted butter
1 cup sugar
1 large egg
1 1/2 teaspoon vanilla extract
Whisk together the dry ingredients (flour, baking powder, salt) in a bowl, set aside.
In an electric mixer with a paddle attachment, cream the butter and sugar together until fluffy and smooth. Beat in the egg and vanilla until combined, and the mix looks “creamed” again. Reduce the speed to low and gradually add the flour mixture to the butter mixture until JUST combined. (do not over mix). Divide into two disk of dough.
Preheat oven to 325 deg F
Let one disk sit out at room temperature until soft enough to roll (10 min or so).
On a lightly floured surface, roll dough to 1/4″ thick.
Cut out shapes and place on a parchment-lined sheet pan.
Repeat with second disc of dough.
Freeze cookies 5 minutes before baking (freeze until firm).
Bake cookies 2 pans at a time for 15 min, rotating rack position halfway through. Remove when the edges of the cookies start to turn golden brown.
Let cool on sheets on racks.
Frost when they have cooled to room temperature.
4 cups powdered sugar, sifted (plus more if needed)
1/4 cup + 1 Tablespoon butter
1/2 cup of water (plus more if needed)
In an electric mixer with the whisk attachment, beat all the ingredients together on low speed for about 7 minutes, or until smooth. If the icing is too thick, add more water, if too thin, beat 2-3 more minutes or add more sugar. Use immediately or store in an airtight container at room temp up to 2 days.
Food Styling and Recipe by Emily Browne