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How-to Make Soft

(and Snazzy) Sugar Cookies


for Valentine’s Day

Valentine’s Day is right around the corner and what better sweet treat to
make for your special someone than cookies? Follow these step-by-step in-
structions for the softest and snazziest sugar cookies you’ve ever tasted!

Ingredients: Supplies:
Dough Oven
3 cups all-purpose flour Electric mixer, bowl, and paddle
2 teaspoons baking powder attachment
1 teaspoon baking soda 1 Medium bowl
1 teaspoon salt 2 small bowls
½ cup shortening Spatula
1 cup sugar Fork
2 large eggs Heart-shaped cookie dough cutters
1 cup sour cream Cookie sheet
1 teaspoon vanilla extract Parchment paper
Rolling pin
Icing Wax paper
1/2 cup solid vegetable shortening Cooling rack
1/2 cup (1 stick) softened butter or Icing bag and accompanying tips
margarine Butter knife
1 teaspoon clear vanilla extract
4 cups sifted confectioners’ sugar
2 tablespoons milk
Pink and red food coloring
Cookie Dough Rolling out the Dough
First, we’ll start by making the cookie dough! After the dough has chilled, the rest is about technique. Follow these steps (and
1. In your medium bowl, combine the flour, baking tips) closely to make sure your cookies come out PERFECT!
powder, baking soda and salt. Be sure to stir well with 1. Heat your oven to 350 degrees F.
a fork so the ingredients are completely mixed. 2. Line your cookie sheet with parchment paper.
2. In the bowl of an electric mixer fitted with a paddle 3. Divide the cookie dough into two portions, leaving one half in the fridge
attachment, beat the shortening and sugar together while you work with first half. Roll out one section at a time. It’s easier to work
on medium-high speed until soft and fluffy. This with a smaller piece.
should take about five minutes. 4. Tape down two large sections of wax paper to your table or flat surface. This
3. Beat in the eggs one at a time, mixing well (for is where you’ll be rolling out the dough.
about 1 minute) after each addition. Scrape down the 5. Cover the wax paper with a generous amount of flour. You want to make
sides of the mixer with your spatula after each egg. sure there’s enough to cover the entire ball of dough as you roll it out to avoid
4. Add in the sour cream and vanilla and blend to- sticking issues.
gether until creamy. This should take around 6. Place the cookie dough ball in the middle of your flour-covered wax paper
2 minutes. and start to roll it out with your rolling pin. Tip: make sure you flour your roll-
5. With the mixer on low speed, add in the dry ingre- ing pin as well. Be careful not to roll the dough too thin. I shoot for just a little
dients (I add it ⅓ at a time) mixing just until incorpo- over ¼” thick. Also, don’t work the dough TOO much or it will get tough!
rated and evenly mixed. 7. Flour your heart-shaped cookie cutters and cut out as many as you can with
6. You will have a very sticky dough at this point so it the dough you’ve rolled out.
is very important to CHILL THE DOUGH FOR AT 8. Once you have cut out as many shapes as will fit, scoop them off the board
LEAST 1-2 HOURS. This is the hardest part because with a spatula and transfer to your cookie sheet lined with parchment paper.
who wants to wait! Transfer your dough to the medi- Tip: it helps if you nudge a little bit of flour under the cookie as you lift it off the
um bowl (to free up the bowl for the electric mixer), board.
cover with saran wrap, and place in the fridge. Set a 9. Bake the cookies for between 10 and 12 minutes. Timing is CRUCIAL, so
timer for an hour and a half and the time will pass keep an eye on them! You are shooting for cookies that are just BARELY, BARE-
fast because now it’s time to start on the icing! LY starting to brown on the edges.
10. Once you remove the cookies from the oven, carefully transfer them to a
cooling rack with your spatula. If you don’t have a cooling rack, spread wax

Icing
paper or parchment paper out on a flat surface and transfer your cookies there.
11. Allow the cookies to cool completely before frosting!

1. In your bowl of the electric mixer fitted with the


paddle attachment, beat shortening and butter until
light and fluffy. I usually beat for around 5 minutes Frosting the Cookies
just to make sure the mixture is as fluffy and airy as
possible! Now that you already have your icing made and separated into different colors,
2. Beat in vanilla. you’re ready to start the frosting process!
3. Gradually add sugar, one cup at a time, beating well 1. First, take your pastry bag, fit it with a coupler, and firmly screw on the icing
on medium speed. Scrape sides and bottom of bowl tip you want your piping to be.
with your spatula often. When all sugar has been 2. Fold down the sides of your bag.
mixed in, your icing will appear dry. 3. Decide which color icing you want to use to write on your cookies with.
4. Gradually add milk, beating on medium speed 4. Using a spatula, scoop the icing into the bag, gently pushing the icing down
until light and fluffy. to the bottom, or tip, of the bag. Fill the bag a little over halfway, leaving room
5. Beat for two minutes to make sure all ingredients at the top for your hand to hold it as you ice the cookies.
are mixed well. 5. Twist the bag at the top (as shown in picture) and firmly squeeze a test-drop
6. Divide your icing into three different bowls. Put of icing out of the bag (onto a plate or piece of wax paper) to ensure you’ve got-
1-2 drops of red food coloring into one bowl and stir ten the air bubble out of the bag. Now your bag is ready to use!
with a spoon until the coloring is well mixed. Put 1-2 6. You will use your two remaining icing colors to ice the cookies. Simply ice
drops of pink food coloring into another bowl and them with a butter knife by taking a small amount and spreading it onto your
repeat. Leave one bowl plain white. cookies. Add sprinkles for extra decoration!
7. Cover your bowls of icing with foil, saran wrap, or 7. Pipe the icing onto your cookies however you want and HAVE FUN!! (And
even a tea towel to keep it moist while you roll out try not to eat all of the icing before it makes it onto the cookies!)
8. ENJOY!! And Happy Valentine’s Day!
your cookies!