Remember when you were a kid, and your mom baked you cookies? Well, today, I’m baking up something tasty and delicious just for you. And, it’s a perfect treat with your favorite cup of coffee. As promised in my newsletter, Coffee With Lorelai, here is a fantastic Sugar Cookie Recipe.
Valentine’s Day Sugar Cookie Recipe
A Delicious Heart-Shaped Treat
This recipe is so simple and can be used whether you are rolling out your sugar cookie dough, or pressing it into a cookie mold. For these heart-shaped sweeties, I used a beautiful cookie mold pan.
This pan is always fun to use any time of year, but for obvious reasons, it is especially nice at Valentine’s Day.
Here are a few TIPS for using a non-stick Cookie Mold Pan:
- Do not over bake the cookies. The raised edges around the cookies will hold in heat while they cool.
- Let the cookies cool in the pan for at least 15 minutes on a cooling rack. Then, turn the pan over and give the bottom of each shape a gentle, yet forceful, smack to release the cookies.
- Remember that the cookies will raise a little during baking. You can adjust the thickness of the final bake by adding more or less dough to the mold.
Sugar Cookie Recipe
Here’s What You Need:
Butter, Sugar, Salt, Eggs, Vanilla extract, Almond extract, and Flour. Optional: Frosting or Cookie Glaze.
How-To:
- Pre-heat oven to 375° F
- Cream softened Butter, Sugar, and Salt until light and fluffy. (I use my new KitchenAid mixer on medium speed).
- Add one Egg Yolk, beat slightly
- Add one Whole Egg, Vanilla extract, and Almond extract, beat slightly. (If you don’t have almond extract, Rum extract is very tasty).
- Add Flour, and beat on low until well mixed. Do not over beat. The dough will be sticky-ish.
- Press dough into ungreased cookie molds. Fill each shape about half way.
- Bake for 8 to 10 minutes, until edges are slightly browned
- Let cool in pan for 15 minutes
- Remove cookies from pan, and finish cooling on wire racks
- When cookies are room temperature, you can Frost or Glaze.
If you are Rolling your Sugar Cookie Dough to use Cookie Cutters:
- Wait to pre-heat your oven
- Once Dough is mixed, Divide in half and wrap in plastic wrap.
- Refrigerate for at least one hour, or over night
- Take sugar cookie dough out of freezer, and allow to sit at room temperature for at least 10 minutes
- Pre-heat oven to 375° F
- Knead dough until smooth
- Sprinkle work surface and rolling pin with flour
- Roll dough to 1/4 inch thickness for best results
- Sprinkle flour as needed to prevent dough from sticking
- Use Cookie Cutters to stamp out desired shapes
- Place cookies on baking sheets covered in Parchment Paper
- You can bake your cookies and they will hold their shape, but if you need them to be absolutely perfect, place prepared cookie sheets in the freezer for exactly 10 minutes to re-chill
- Once re-chilled, take out of freezer and bake for 8 to 10 minutes
- These cookies should not have browned edges
- Now, you have the perfect Sugar Cookie
These cookies are great for sharing. We put a special package together to take to Luke’s dad for his 85th birthday this past week. He loved them!
The wrapping was simple. All it took was some wax paper and ribbon. I placed the cookies pretty side down on the wax paper, and folded the wax paper around the sugar cookies. Then, I turned the package over so the pretty side of the cookies were up, and tied my ribbon around the wax paper to hold it closed. It was a perfect old-fashioned wrapping for an old-fashioned style sugar cookie.
Now, I mentioned above that these incredible sugar cookies would be fantastic with your coffee. So, I want to know…
What is YOUR Favorite Coffee Drink?
Click this Tweet, replace the blank with your favorite coffee drink, and Click-To-Tweet.
Then, sign-up for the newsletter to get in on the fantastic contest/giveaway we are holding in Coffee With Lorelai.
Want a Printable Recipe? Well, here you go:
- 1 Cup - Salted Butter (softened)
- 1 Cup - Sugar
- 1/2 teaspoon - Salt
- 1 Egg Yolk
- 1 large Whole Egg
- 1/2 teaspoon - Vanilla extract
- 1/2 teaspoon - Almond extract
- 2-1/2 Cups - All Purpose Flour
Optional: Frosting or Cookie Glaze.
- Pre-heat oven to 375° F
- Cream softened Butter, Sugar, and Salt until light and fluffy. (I use my new KitchenAid mixer on medium speed).
- Add one Egg Yolk, beat slightly
- Add one Whole Egg, Vanilla extract, and Almond extract, beat slightly. (If you don't have almond extract, Rum extract is very tasty).
- Add Flour, and beat on low until well mixed. Do not over beat. The dough will be sticky-ish.
- Press dough into ungreased cookie molds. Fill each shape about half way.
- Bake for 8 to 10 minutes, until edges are slightly browned
- Let cool in pan for 15 minutes
- Remove cookies from pan, and finish cooling on wire racks
- When cookies are room temperature, you can Frost or Glaze.
If you are Rolling your Sugar Cookie Dough to use Cookie Cutters: - Wait to pre-heat your oven
- Once Dough is mixed, Divide in half and wrap in plastic wrap.
- Refrigerate for at least one hour, or over night
- Take sugar cookie dough out of freezer, and allow to sit at room temperature for at least 10 minutes
- Pre-heat oven to 375° F
- Knead dough until smooth
- Sprinkle work surface and rolling pin with flour
- Roll dough to 1/4 inch thickness for best results
- Sprinkle flour as needed to prevent dough from sticking
- Use Cookie Cutters to stamp out desired shapes
- Place cookies on baking sheets covered in Parchment Paper
- You can bake your cookies and they will hold their shape, but if you need them to be absolutely perfect, place prepared cookie sheets in the freezer for exactly 10 minutes to re-chill
- Once re-chilled, take out of freezer and bake for 8 to 10 minutes
- These cookies should not have browned edges
I know your family and friends will love these adorable heart-shaped cookies. Share the Sugar Cookie recipe with everyone!
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Leave me a comment… I’d love to hear from you!
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~Lorelai
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Contact Lorelai at Lorelai@LifeWithLorelai.com
