sweetheart sugar cookies

Valentine's Day is just around the corner and I've starting getting ready by making cookies to send to my grandparents and sister in BC.  I picked up the little Valentine's take-out boxes at Michael's to send them in.  

I decided to try out a new sugar cookie recipe from the Hummingbird Bakery Cookbook I got for Christmas.  I loved the way these cookies turned out.  They're nice and crisp with a sweet, buttery taste, without being oily.  I also really liked that they didn't spread out, so my hearts, X's and O's stayed exactly the same as when I cut them out.  The dough was easy to work with and roll out.  This sugar cookie recipe is definitely a 'keeper' for cut-out cookies. 

The sugar cookie recipe was the first one I tried from this book, but it looks like there's lots of other great recipes too.  I'm eyeing up the recipes for lavender cupcakes, green tea cupcakes, brooklyn blackout cake and key lime pie.  It's such a cute little book, with pretty pictures; it would make a great gift for a friend who likes baking. 

Sugar Cookies

  • 1 3/4 cups butter, softened
  • 2 2/3 cups sugar
  • 1/2 tsp vanilla extract
  • 2 eggs
  • 6 cups flour
  • 1/2 tsp salt
  • 1 tsp cream of tartar

Preheat the oven to 350 F.  Cream the butter, sugar and vanilla in the bowl of the stand mixer using the paddle attachment until it's light and fluffy.  Add the eggs and mix well, scraping down the sides of the bowl with a spatula.

Stir the flour, salt and cream of tartar together in a large bowl.  Add half of the dry ingredients to the butter mixture and mix on low until just combined.  Add the remaining ingredients and mix on medium-low until the dough just comes together.  Don't overmix the dough.

Turn the dough out onto a lightly floured countertop and work it into a ball.  Roll out the dough with a rolling pin to about 1/4" thick.  Cut out cookies with your favourite heart-shaped cookie cutters and place them on a baking pan lined with parchment paper.  Bake the cookies for 10-12 minutes on until the edges are lightly browned.

Allow the cookies to cool completely on a wire rack before decorating with your favourite icing and sprinkles.

Recipe adapted from The Hummingbird Bakery Cookbook