My Aunt Debbie makes the best sugar cookies. It’s no competition, really. Unfortunately, Aunt Debbie also keeps her sugar cookie recipe under lock and key. I’ve made many poor attempts to recreate her famous cookies, but I think I’ve finally gotten there, or close anyway.
I was feeling festive last Saturday and with a yoga teacher training reunion to go to, I decided to give her sugar cookies another go.
Here’s what you need:
- 2 sticks unsalted butter (room temp)
- ½ cup sugar
- 1 egg (room temp)
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 2¼ cup flour
- ½ cup powdered sugar
- 1 tsp baking powder
- 6 Tbsp unsalted butter
- 1 cup powdered sugar
- 1/4 cup milk
- food coloring
In a large bowl whisk together flour, powdered sugar, and baking powder. Set to side.
In the bowl of a stand mixer or large bowl, beat butter and sugar until light and fluffy. Add egg and vanilla and almond extract to butter mixture, and beat until combined. Slowly add flour mixture to wet ingredients and mix until combined.
Remove dough from bowl and wrap it in plastic wrap. Place in the refrigerator for at least an hour. I left mine overnight.
Preheat oven to 375. Line two baking sheets with parchment paper.
Remove dough from the refrigerator and roll it out on a floured surface. You want your dough about ¼” thick. Use a heart shaped cookie cutter and get to cuttin’. If you’re really feeling sweet, add a sprinkle of powdered sugar to the top of your cookies before baking.
Bake at 375 for 8-10 minutes. I find 8 minutes is perfect for cut out cookies.
While the cookies are cooling, make the butter glaze. Melt butter in a microwave safe bowl. Gradually add powdered sugar and mix until combined. Your glaze will be more of a paste at this point. If it’s still runny, add in more powdered sugar. Slowly add milk to mixture and continue to mix (use a fork or small whisk) until smooth. Color glaze as desired.
When cookies are cool, use a small spoon to slowly add glaze to top of cookie. Smooth it out with the back of your spoon. If the glaze sets while you’re still decorating, pop it back in the microwave for a few seconds.
And it’s perfectly acceptable to eat them as you go.
This recipe made 30-35 heart cookies. When glaze is set, store them in an airtight container until you’re ready to serve.
If you’re looking for other Valentine’s ideas, check out my red velvet whoopie pies.
Happy Heart Day!