Soft Sugar Cookies
Valentine’s Day and sugar cookies are pretty much synonymous for me. I’m not usually a big sugar cookie fan, as the sweet on sweet combo is often toothachingly overpowering, but this is one of the few times each year I make them. They’re so fun to decorate, especially with kids, and bring back many fun memories from my own childhood. This year, I tried out my grandma, Linda Beck Bullough’s recipe for soft sugar cookies. These cookies are soft and tall, with rounded edges, so the heart shape works well, but a more intricate shape may not. They’re slightly cake-like and not too sweet (they’re meant to be paired with frosting for a perfect balance). They’re also addicting, so plan ahead to share the love, or you might be in trouble.
My grandma Linda takes holidays and family traditions seriously, and Valentine’s Day is no exception. In fact, it was often one of the most memorable family parties of the year. Linda would decorate her home with fun Valentine’s cards and decor, and buy little treats and toys for everyone, which she would hide beneath our overturned plates. Then, when we all sat down to begin the meal, we got to lift our plates to see what treasures were hiding inside. Some years she had sugar cookies as well, while others she would buy little cakes or cookies from the store. Either way, the little treats, treasures, and decor cast a magical, whimsical light to the holiday, almost like an Alice in Wonderland tea party, and I always looked forward to it each year. For us, the holiday wasn’t so much about romance as it was about celebrating family, friendship, and fun times together. But speaking of romance, my grandparents are one of the cutest couples I know, and definitely taught by example what it means to love.
Here’s the recipe. My adaptation was to add a hint of lemon to the cookies to give them more depth of flavor. I also used half butter when I made them, instead of all shortening.
Soft Sugar Cookies
1 cup shortening (or butter), room temperature
1 cup sugar
3/4 cup powdered sugar
1 tsp vanilla
1 tsp lemon extract (optional)
2 eggs, room temperature
1 lemon, zested
1 cup buttermilk, room temperature (Tip: To make buttermilk, put 1-2 Tbsp lemon juice in a cup then fill the rest of the way with milk, and let sit for a few minutes to curdle.)
4 cups flour
½ tsp salt
1 tsp baking soda
1 tsp baking powder
Cream together shortening/butter and sugars until light. Add vanilla and eggs and beat until very light and fluffy, scraping down the sides and bottom of bowl to ensure everything is incorporated.
Add vanilla and lemon extract, if using. Mix well, then add the zest from the lemon to the batter.
Mix lemon juice and milk in a cup to make buttermilk. Let stand for at least one minute before beating into the batter.
Sift in dry ingredients, mixing just until combined. The dough will be quite soft. Wrap the dough in lightly greased plastic wrap and chill for at least 2 hours to make it easier to work with. (It’s a great make-ahead dough if you want to prep a day in advance.)
Roll out on a well-floured surface to about 3/4-inch thick and cut out shapes. (Don’t roll the dough too thin–you want thick, fluffy cookies.) You can knead any dough scraps together and repeat the process a couple of times as needed. Bake cookies at 375 degrees for 9-10 minutes.
(Note: These do puff up a bit in the oven, so you may want to use a medium-small-sized cookie cutter, rather than a large one, for better heart definition. A round cutter would also be great.)
Let cool 5 minutes on pan, then transfer to a wire rack to cool completely. Frost and decorate as desired. (See frosting recipe below.) Makes 2-3 dozen.
Cookies may be stored at room temperature in an airtight container for a couple of days.
Cream Cheese Frosting
4 oz (1/2 package) cream cheese, room temperature
5 Tbsp butter, room temperature
1 tsp vanilla (or substitute 1 tsp lemon or almond extract)
1 Tbsp lemon juice
4 cups powdered sugar
Red food coloring, optional
With a beater, cream together cream cheese and butter, then whip in vanilla and milk. Gradually add powdered sugar until incorporated, beating until light and fluffy. Add food coloring, if using, in small amounts until the desired color is reached. This was the perfect level of spreadability for me, but if you want to adjust the frosting consistency, add a little milk or powdered sugar as needed.
Frost cooled cookies and top with sprinkles, etc, immediately, before the frosting sets. Refrigerate any leftover frosting in an airtight container for up to one week.
(I was pretty generous with the frosting on these, and ran out with four small cookies left over. So I dunked them in melted dark chocolate instead. Now I wish I’d done a few more this way…)
Happy Valentine’s Day! Here’s to making SWEET memories of your own!
3 Comments
Erin
I am so excited to try these out. I’ve been looking for a good sugar cookie recipe for a long time.
Brinn
They’re so fun and easy to make!
Sheryl Hoyt
Mmmmmm. Good memories with this recipe. Love all that you shared.