This is the best sugar cookie recipe- easy to make, cookies keep their shape when baked, soft and flavorful, perfect for decorating and for Valentine’s Day!
Valentine’s Day is almost here. I truly believe that Valentine’s Day it’s a perfect opportunity to make a fun family dinner or festive treats together. I’m team homemade and baking makes me so happy. And baking with my kids help, makes me even happier.
I have these heart-shaped sugar cookies as a suggestion for you… I’ve been dreaming of making them for a while. So Valentine’s Day it’s a perfect excuse to make them. It´s an easy and simple recipe that you can make with your children. If they are like mines they are going to make to put their hands in this cookie dough because it’s just like play-doh!
This sugar cookie recipe is soft yet can have a bit of crunch (with longer oven time), and it’s not too sweet. These cookies keep its cookie cutter shape in the oven. I love this recipe because it doesn’t require any crazy ingredients, and it’s easy and approachable for everyone.
I’m so excited to share this recipe with you! Let’s get down to it. The recipe? It’s not complicated!
What do you need to make Heart-Shaped Cookies?
Cream Cheese
Unsalted Butter, at room temperature
All-purpose flour
Vanilla Extract
Egg
Semi-sweet chocolate
How to make these heart-shaped cookies?
Start with the right consistency of unsalted butter. This is so important! Butter must be softened, but not melty in the slightest. You should be able to press your finger into the stick of butter and make an indent easily, without your finger sliding anywhere. Firm, but not cold. Lightly softened is what you should go for.
When I’m baking, I always start with preheating my oven. Preheating your oven and allowing it time to reach the correct temperature before you put anything in it is possibly the single most important thing you can do when you are baking. If you don’t preheat your oven the temperature won’t be hot enough and the end result may be a heavy, undercooked mess – obviously a great reason to turn on your oven as early as possible! So don’t forget this tip every time, you’re baking…
My stand mixer got broken. So I had to use my oldest stand mixer and at the end of the recipe, I mix the flour with my hands.
1- In the bowl of a stand mixer with the paddle attachment, add your cream cheese and unsalted butter. Then add sugar and salt.
2- Turn your mixer on the lowest speed available. We don’t want to incorporate any air into the dough. Air will cause spreading! We only want to mix this until it starts to incorporate. Scrape down the bottom and sides of the bowl.
3- Add the egg and vanilla extract. Again, turn your mixer on to the lowest speed and mix just until the egg and vanilla have incorporated into the other ingredients. Scrape down the bottom and sides of your bowl. If you need to, mix for a few more seconds. You will see small pieces of butter and that’s okay!
4- Lastly, the flour. Once more, turn your mixer on to the lowest setting, and mix until it all comes together. Turn the mixer off and touch the dough. If you can leave an imprint with your finger without the dough sticking to it, its ready. I compare it to the consistency of play-doh.
5- You will need to dust your cutting board with flour, as well as the top of the dough before rolling. Using a rolling pin, roll your dough out and cut into the heart-shaped.
6- Place your cut dough onto your parchment paper and bake in your preheated oven for 12-14 minutes depending on the size of your cookies. You don’t want your cookies to brown.
7- After removing from the oven, let the cookies set on the cooling rack until it’s completely cold.
8- Melt Chocolate and dip half of the cookie, place on a parchment lined cookie sheet and refrigerate for 15 minutes to harden chocolate. Dust with sprinkles if desired.
This cookies recipe is amazing because it holds its shape very well, they are so soft, and have amazing flavor. Definitely a keeper for any Holiday!
Now let’s enjoy these heart-shaped cookies!
| Prep Time | 25 minutes |
| Cook Time | 12-14 minutes |
| Servings |
cookies
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- 250 g Cream Cheese
- 250 g Unsalted Butter at room temperature
- 1 cup sugar
- 1/2 tsp Sea Salt
- 1 tsp Vanilla Extract
- 1 egg
- 4 cup all-purpose flour
Ingredients
|
|
- Preheat oven to 350ºF / 175ºC. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer with the paddle attachment, add your cream cheese and unsalted butter.
- Add sugar, salt, vanilla extract, and egg. Turn your mixer on the lowest speed available. We don't want to incorporate any air into the dough. Air will cause spreading! Scrape down the bottom and sides of the bowl.
- Add the flour. Mix until it all comes together. It will to gather onto the paddle. It doesn't take long, so don't walk away from it. Turn the mixer off and touch the dough. If you can leave an imprint with your finger without the dough sticking to it, its ready.
- On a lightly floured surface roll out the dough. Cut into heart shapes using a floured cookie cutter.
- Place on the baking sheets and bake them for 12-14 minutes. Cool on rack.
- Melt Chocolate and dip half of the cookie. Place on a parchment lined cookie sheet and refrigerate for 15 minutes to harden chocolate. Dust with sprinkles if desired.
