Heart Shaped Sugar Cookies
If you don’t already have a favorite sugar cookie recipe then keep this one handy! I dug this recipe out of my recipe box over Christmas break and to my surprise I fell in love with sugar cookies again. This recipe comes from my old friend, Jody Eldridge, who lives in a little town in western Pennsylvania. Every Christmas season she’d get a group of us kids together to bake and decorate cookies in her kitchen.
The beauty of sugar cookies is that they can be tailored to fit any occasion and be as simple or as intricate as we want. This recipe makes a huge batch and can be halved easily.
Sugar Cookie Recipe
2 Cups Butter
3 Cups Sugar
6 Eggs
2 tsp Vanilla
7 Cups Four
4 tsp Cream of Tartar
1 tsp Salt
Instructions:
Mix, roll, cut. It’s that easy. If you’re like me and want more in depth instructions then follow this:
Heat oven to 350 degrees Fahrenheit . Beat butter and sugar on medium high speed in a stand mixer until fluffy. Add eggs and vanilla.
Mix dry ingredients in a large bowl and then slowly add dry ingredients to wet ingredients mixing well.
Turn dough out onto a well-floured surface. Use a rolling pin to roll dough out into a rectangle about 1/4”thick. Add flour as needed as the dough can be sticky.
Cut shapes using cookie cutters and place on a lightly greased cookie sheet and pop in the oven. If you like soft cookies pull them out of the oven before the edges start to turn brown. For crunchy cookies, roll thinner and let brown lightly in the oven.
Use your favorite frosting recipe or use my vanilla buttercream recipe below:
Vanilla Buttercream:
1 Cup Butter, softened
3 Cups Powdered Sugar
2 Tablespoons Heavy Whipping Cream
1 tsp Vanilla
Optional: Food coloring
Instructions:
Beat butter and then slowly add powdered sugar until fluffy. Scrape the sides of the bowl several times. Add vanilla and heavy whipping cream and scrape down the bowl again to make sure ingredients combine. Mix until white and fluffy.
