Valentine's Day Heart Cut-Out Sugar Cookies

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When I think of holidays, I think of baking sugar cookies and Valentine's Day is the perfect excuse to get out the rolling pin and have some fun.  

I think baking sugar cookies is a right of passage everyone should get to experience.  When I taught Family and Consumer Science, we always baked cut-out sugar cookies for Valentine's Day.  Now, my own children get to enjoy the experience at home.  

These cookies are not only delicious, they are also fun to make.  See the golden cookies with small red hearts on them.  I made the Sacred Heart of Jesus cookies for my PSR (Parish School of Religion) students by placing a small heart cut-out on top of a larger heart cut-out and baking them together, then frosting them to look like the Sacred Heart of Jesus. 

​Cookie baking and decorating is really an art form that anyone can have fun with.  I watched my 11 year old rolling out dough and shaping it without using any cookie cutters.  He was singing to himself, enjoying shaping the dough on his own and creating.  

I have been using this sugar cookie dough for years and years.  At Christmas, I usually add nutmeg, but not for Valentine's Day.  This dough makes wonderfully crisp cookies and when you add buttercream frosting on top the cookies are perfection.  

These cookies bake for 10-12 minutes, but you can bake them a couple of more minutes to get them extra crispy if you like.  

Watch Robert and I baking cookies to see how we make and frost these yummy Valentine cut-out sugar cookies.  While you are there, you can subscribe to my YouTube channel too.  

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Sugar Cookies

½ cup butter (1 stick)                          ¼ tsp. salt
¾ cup sugar                                               2 cups flour
1 egg                                                             1 tsp. vanilla extract
1 Tbsp. milk                                          

In electric mixer (amazon link), cream butter and sugar together.  Beat in egg, then milk and vanilla.  Blend salt into flour.  Gradually mix the flour mixture into the dough.  Put in ziploc bag and refrigerate for about an hour or overnight if you want to bake later.  If you don't have a good stand mixer, mix everything by hand and then knead dough on a lightly floured surface a few times before refrigerating.  

Roll out dough onto lightly floured surface and press with cookie cutters.  I roll it out about 1/4 inch thick.  Bake at 350 degrees for 10 to 12 minutes.  Cool on wire rack. 

I always double this recipe since I have four little helpers who like to help eat them too:)

Make frosting below.  

Butter-cream Frosting:

1 cup butter (2 sticks real butter not margarine)

1 tsp. vanilla extract

4 cups sifted powdered sugar

2 Tbsp. milk

In electric mixer, cream butter, shortening and vanilla.  Add sifted powdered sugar and milk. Continue to mix at high speed until icing is blended.  Tint with icing color if desired.  If you want the icing to be stiffer, you can always add more powdered sugar.  

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