I spent the afternoon making heart shaped cookies with my little love. It was a perfect end to the weekend. We used Martha’s classic sugar cookie recipe. I’m sure it comes as no surprise that the sprinkling was the best part.
Prep Time: 1 hour Cooking Time: 10 to 12 mins
2 sticks unsalted butter (at room temp)
1 1/2 cups granulated sugar
1/2 teaspoon salt
2 large egg
1 teaspoon pure vanilla extract
3 cups all purpose flour (plus some for rolling)
1/2 teaspoon baking powder
3 cups confectioners sugar
1/4 cup lemon juice or milk
In a large bowl combine flour, baking powder and salt. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed until light and fluffy, about 5 minutes. Add eggs, vanilla. Mix on medium-high speed until combined. With mixer on low speed, add flour in two batches, mixing until just incorporated. Turn out dough onto a clean work surface. Divide in half, and pat into flattened rectangles; wrap each in plastic. Refrigerate for at least 2 hours.
Preheat oven to 350 degrees. Line large baking sheets with parchment paper or a Silpat. On a lightly floured work surface, roll out one rectangle of dough to ¼-inch thickness. Using cookie cutters, cut out shapes. Using a small offset spatula, transfer shapes to prepared sheets, placing about 2 inches apart. Bake in oven 10 to 12 minutes or until edges are just starting to brown. Let cool before frosting.
For frosting, stir together confectioners’ sugar and juice until icing is spreadable (add more juice if you need to). Spread glaze onto cookies and add sprinkles.