Flower-shaped cookies are a lovely alternative to a pricey bouquet for your sweetie on Valentine’s Day and are elegant after-dinner sweets. The versatile dough can be rolled out and cut into any desired shape. You can also omit the sugar topping and decorate them with the icing of your choice.–Tracey Zabar
LC How Sweet! Note
Few flowers, even a bouquet of stunning long stems, can stand up to the splendor and thoughtfulness contained in a batch of these tender, subtly sweet somethings known as Valentine’s sugar cookies. (They elicit the same effect any time of year, though.) It’s the difference between “Oh, how sweet, but you shouldn’t have!” and “Oh, how sweet, and I’m ridiculously giddy that you did!”
Special Equipment: Flower-shaped cookie cutter (or a different shape, if you prefer)
Valentine's Sugar Cookie Recipe
- Quick Glance
- 15 M
- 30 M
- Makes about 60 small cookies
- 8 ounces (2 sticks) unsalted butter, at room temperature
- 1 3/4 cups granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 2 3/4 cups flour
- Coarse sugar, for sprinkling, whether sanding or pearl or raw
- 1. Preheat the oven to 350°F (176°C). Line a couple of baking sheets with parchment paper.
- 2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar until light and irresistibly fluffy. Add the egg and vanilla and mix until combined. Gently fold in the salt and flour just until combined.
- 3. Roll out the dough between a couple large-ish pieces of parchment paper until it’s about 1/2-inch thick.
- 4. Remove the top piece of parchment and, using a 1 1/2-inch flower cookie cutter (or whatever shape you prefer), cut out cookies and place them on the prepared sheets, spacing them about 2 inches apart. (If you find the dough too soft to cut with a cookie cutter, transfer the dough, still sandwiched between the parchment paper, to the refrigerator for at least 30 minutes. Then try again.) Sprinkle the cookies with coarse sugar.
- 5. Bake for 10 to 13 minutes, until the edges of the cookies just begin to brown. Let the cookies cool completely on wire racks before showering them upon your sweetie.
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Testers ChoiceTesters Choice
Feb 10, 2012
I made these today with my three-year old. What a easy, simple recipe to follow for someone like myself who does not have the talent for sweets. The end result was absolutely amazing. Tasty, sweet, but not overly soft in the middle and a little crisp on the edges. The only problem I had was cutting them with cookie cutters. The dough spread between two sheets of parchment paper very well. They did spread quite a bit during baking, although the end result was fantastic.
Feb 10, 2012
What tends to keep me from baking sugar cookies is that most recipes do not allow you just to make them. You’re supposed to make the dough, refrigerate it, roll it out (which is messy), and then bake. No longer will I go through all that trouble. These are truly stress-free sugar cookies. No refrigeration, no messy rolling (the parchment paper works like a charm), and no waiting. Just make the dough and bake. The resulting cookie is crunchy with a chewy center, buttery and sweet. No baking soda or baking powder give the cookie a clean finish with no aftertaste. I baked mine about an inch apart, as they did spread a bit. This is a great go-to cookie recipe.
Feb 10, 2012
This is a fantastic, easy sugar cookie recipe. The cookies end up with a delightful crunch around the edges but have a soft center, and they aren’t too crumbly, as is the case with some sugar cookies. It takes a while to mix in all of the flour to the dough, so be patient. Additionally, the cookies should be placed at least 1 1/2 inches apart on the pan to avoid running together. Be careful to watch them, as the edges brown quickly.
Feb 10, 2012
I've been searching for a quick, easy, tasty sugar cookie recipe, and voila! Here it is! The dough doesn't need to be prepared and chilled overnight. It doesn't contain baking soda or powder. All you're tasting and eating is flour, butter, sugar, eggs, and vanilla. The texture is wonderful as well—crunchy on the edges and delightfully chewy in the center. I wanted to see if this dough would work with our cookie cutters, so I rolled it to 1/4 inch thickness and cut shapes from a 3-inch and a 2 1/4-inch cookie cutter. They cooked to perfection in a convection oven on 350°F for 8 and 7 minutes, respectively.
Valentine's Sugar Cookie Recipe © 2011 Tracey Zabar. Photo © 2011 Ellen Silverman. All rights reserved.