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Valentines Sugar Cookies on white ceramic plate
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Valentine's Day Frosted Sugar Cookie

Valentine's Day Frosted Sugar Cookies are an easy roll-out and cut sugar cookie. Top with already made frosting & sprinkles and the sweets in your life will love them.
Keyword: cookies, cut out cookies, sugar cookies, Valentine's Day, Valentine's Day Sugar Cookies

Ingredients

  • 3 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 1 cup sugar
  • 1 egg
  • 1/2 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 3 tubs store-bought frosting in red, pink, and white
  • various sprinkles
  • cookie cutters

Instructions

  • Use the store bought frosting tip for royal icing hack, if desired. Or, use an offset spatula (or butter knife) to spread the frosting onto the cooled cookies. Add sprinkles and enjoy. Allow icing to dry before storing in an airtight container between layers of parchment paper.
  • In a medium bowl, whisk together dry ingredients: flour, baking powder, and salt. Set aside.
  • In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add egg, almond extract, and vanilla extract. Mix well. Then, slowly add dry ingredients and mix until combined. Dough may be a little crumbly.
  • Turn out the dough onto a surface sprinkled with flour. Press into a ball and then roll out to ΒΌ inch thickness. Use cookie cutters to create shapes. Carefully lift shaped cookies to the baking sheet. Using a flat spatula helps to remove cookies maintain their shape.
  • Bake cookies for 7 to 9 minutes. Do not overbake the cookies. Allow cookies to cool for at least 10 minutes on the baking sheet before carefully removing to a cooling rack.
  • Use the store bought frosting tip for royal icing hack, if desired. Or, use an offset spatula (or butter knife) to spread the frosting onto the cooled cookies. Add sprinkles and enjoy. Allow icing to dry before storing in an airtight container between layers of parchment paper

Notes

Tips, Tricks, and FAQs

  • Roll dough out to 1/4 inch thick for soft and thick cookies.
  • Chill dough between batches if dough gets too soft and warm.
  • Use store bought frosting if desired.
  • Make sugar cookie dough in advance (no more than 3 days) and wrap in plastic wrap, store in refrigerator.
  • When cutting cookies out, make sure to keep your cuts as close together to get as many cookies out of your dough as possible. 
  • Don't overbake the cookies.
  • You can freeze frosted cookies: be sure frosting is dry first. Plain or decorated sugar cookies freeze well up to 3 months. Wait for the icing to set completely before layering between sheets of parchment paper in a freezer-friendly container.
  • To thaw: thaw in the refrigerator or at room temperature. 
  • You can also freeze the sugar cookie dough: divide in half, flatten both halves into a disk, wrap each in plastic wrap, then freeze. To thaw, thaw the disks in the refrigerator, then bring to room temperature for about 1 hour. 
  • This is a great recipe to get the kids involved with.