Sweetheart Sugar Cookies 💖
Equipment
- Mixing Bowl
- Heart-shaped cookie cutter
- Parchment Paper
- Baking Sheets
- Wire Rack
- Mesh Strainer
Ingredients
- 1 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar plus extra for dusting
- 2 eggs large
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- 3 cups all-purpose flour or gluten-free flour blend
- 1 1/4 tsp xanthan gum (OPTIONAL - only if using gluten-free flour blend without it)
- 1 tsp baking powder
- 3/4 tsp salt
Instructions
- In a large mixing bowl, beat the softened butter and both types of sugar together for about two minutes until light and fluffy.
- Add the eggs one at a time, mixing well after each addition until fully combined.
- Stir in the vanilla extract (and almond extract if you're using it) until blended.
- In a separate bowl, whisk together the flour (or gluten-free blend), baking powder, and salt. If using a gluten-free blend that doesn't include xanthan gum, add it here too.
- Gradually add the dry ingredients to the wet ingredients, a cup at a time, mixing until just combined and a dough starts to form.
- For a festive touch, add 1-3 drops of food coloring (pink or red works great!) and mix until the color is evenly blended into the dough.
- Divide the dough into two equal balls. Gently knead each ball until smooth and the color is consistent.
- Roll out one ball of dough on a piece of parchment paper, a baking mat, or a lightly floured surface. Aim for a thickness of 1/4 to 1/3 inch.
- Use a lightly greased heart-shaped cookie cutter to cut out your shapes. Carefully transfer the cut-out hearts onto parchment-lined cookie sheets.
- Pop the cookie sheets with the cut dough into the fridge for 10-15 minutes to chill. This helps them keep their shape beautifully!
- While chilling, preheat your oven to 350°F (175°C).
- Bake the chilled cookies for 6-9 minutes, depending on their size and thickness. Keep a close eye on them! You want to remove them from the oven when the centers look firm and the edges are just barely starting to turn golden, not brown.
- Let the cookies cool on the baking sheet for 3-5 minutes. They'll continue to set and firm up during this time.
- Gently transfer the slightly cooled cookies to a wire rack to cool completely.
- Once fully cool, grab a mesh strainer and dust the cookies generously with extra powdered sugar for a quick and lovely decoration. No fancy icing needed!
Notes
Once fully cool, grab a mesh strainer and dust the cookies generously with extra powdered sugar for a quick and lovely decoration. No fancy icing needed!
Nutrition Information (per cookie):
- Calories: 157 kcal
- Total Carbs: 19g
- Net Carbs: 18g
- Fats: 8g
- Protein: 2g
