Today I have to share my Valentine’s Day, or any day, Sugar Cookie Recipe! For someone with a sweet tooth like me, it’s so natural to have the words “sugar” and “cookie” paired together.
I’m not sure I’ve ever met someone who doesn’t like cookies, so this recipe should be a hit with any crowd. I’ve been wanting to make this recipe for weeks now, and with Valentine’s Day just around the corner, today seemed like the perfect day.
This is my small batch sugar cookie recipe. Sometimes I just want a cookie, or two. But I don’t want to make a huge batch since our family now is much smaller.
This makes 12 yummy cookies, depending on how thick you roll the dough. In case you missed this other sugar cookie recipe, Valentine’s Day Sour Cream Sugar Cookie Recipe
These Cookies Are Thick And Chewy
I like a thick and chewy soft sugar cookie. I frost these with cream cheese frosting, and if the grandkids are here we will decorate them with “sprinkles.” These cookies are perfect for Valentine’s Day, or any holiday for that matter, just change the cookie-cutter shape.
If you prefer crispier sugar cookies, roll them thinner and watch the pan in the oven to see when the edges are a little darker, not too much, just a little. They’ll cook in less time because they are thinner.
I’m going to double the recipe today because we have company coming tonight! Life is good with some cute cookies in heart shapes, right?
As you know I’m building a small home and all of my kitchen “stuff,” or the majority, is packed up. I ordered some new Valentine Heart shape cookie cutters.
Well, the cute hot pink cutter looked great, and it is, but the cookies are larger than I had pictured. Yes, the cookie-cutter size said 4 inches, and that was the only one available with the soft cushion top.
When my grandkids come over they’ll love to frost some BIG heart-shaped cookies, such is life. Plus, they taste delicious, so it’s all good. They taste good frosted or unfrosted! And yes, warm sugar cookies taste fabulous!
Kitchen Items You May Need:
- Cookie Sheets I use “Half Sheets” (approx. 18 x 13 x 1 inches)
- Parchment Paper
- Cookie Spatula
- Cooling Rack
- Hand Mixer or Stand Mixer
- Mixing Bowls
- Measuring Cups
- Measuring Spoons
- Valentine Heart Shape Cooker Cutter
Sugar Cookie Recipe
Gather your ingredients so you’re ready to make the recipe. Preheat the oven to (350°F) = (176°C). Grease your cookie sheets or place parchment paper on them. Set them aside.
Combine the sugar, sour cream, butter, eggs, vanilla or almond extract, cream until smooth.
Add the baking soda and salt.
Gradually add the flour and mix until smooth.
Don’t mix the dough too long, but it does need to thicken so you can roll it out.
If you want to roll out the cookies later, place the dough in plastic wrap and put it in the refrigerator.
When ready to cut out the cookies, place the dough onto a floured countertop. Please flour your rolling pin as well.
I like my cookies about 1/4 inch thick when I roll out the dough. I prefer a thicker softer cookie.
A thin cookie won’t be as soft, so you decide how you like your cookies. Use your cookie cutter(s) and cut the dough in the desired shapes.
Place the cookies on the cookie sheets. Bake for 10-15 minutes at (350°F) = (176°C). Depending on the size and thickness of your cookies you may need to adjust the time. My 1/4 inch cookies need 15 minutes to bake.
Let them cool on the cookie sheet before removing them to be frosted. Sprinkle with the desired amount of “sprinkles.”
Be sure and put a cookies sheet below the cookies you want to put the sprinkles on or you’ll end up with them all over your counter space.
Sugar Cookie Recipe
- 1 cup granulated white sugar
- 1/2 cup sour cream
- 1/2 cup butter (softened)
- 1 egg
- 1/2 teaspoon vanilla or almond extract (I use vanilla)
- 3/8 teaspoon baking soda
- 1/2 teaspoon salt
- 2-3/4 cups white flour (I use bread flour)
- 1/4 cup butter (softened)
- 4 ounces cream cheese (softened)
- 1-1/2 to 1 3/4 cups powdered sugar
- 1/2 teaspoon vanilla extract
- "Sprinkles" to decorate the cookies
Preheat the oven to (350°F) = (176°C). Combine the sugar, sour cream, butter, eggs, vanilla, or almond extract, cream until smooth. Add the baking soda and salt. Gradually add the flour and mix until smooth. If you want to roll out the cookies later, place the dough in plastic wrap and place it in the refrigerator. When ready to cut out the cookies, place the dough onto a floured countertop. Please flour your rolling pin as well. Grease your cookie sheets or place parchment paper on them. I like my cookies about 1/4 inch thick when I roll out the dough. I prefer a thicker softer cookie. A thin cookie will not be as soft so you decide how you like your cookies. Use your cookie cutters and cut the dough in the desired shapes. Place the cookies on the cookie sheets. Bake for 10-15 minutes depending on the size and thickness of your cookies. My 1/4 inch cookies need 15 minutes to bake. Let them cool on the cookie sheet before removing them to frost. Sprinkle with "Sprinkles" if desired.
Cream the butter and cream cheese in a medium-sized bowl. Add the powdered sugar and vanilla. Mix until it's creamy and fluffy. Frost the cookies. Place the uneaten cookies in the refrigerator because they have cream cheese on them.
How should I store my sugar cookies?
The answer to that question is determined by how long you plan to keep them around before they disappear due to hungry family members. If you think they’ll be eaten in the next two or three days, I’d put them on a plate and cover them with plastic wrap. If you put them in a sealed airtight container you can probably expect they’ll last up to a week or more.
Be sure to keep them away from a heat source or they’ll tend to dry out and be more crunchy.
Can I freeze these sugar cookies?
If you plan to freeze them, put them in a sealed container or some freezer bags. You can expect them to be fine for about six months. We’ve let them thaw out before eating them but have also eaten them right out of the freezer. If they didn’t get any moisture in them they can actually taste refreshing that way.
Will it be ok if I freeze the dough and then make the cookies later?
Sure, making the dough today and cooking it later after a few days in the freezer is fine. Sometimes I’ll make larger batches with the idea of putting some of the dough in the freezer for a batch of cookies later. That approach helps minimize the kitchen cleanup. I’d forgotten the dough and left it in the freezer for longer than six months, things worked out ok after that long too.
Can I use food coloring to make the cookies a different color based on the holiday or event?
Making the cookies a different color can be a fun way to add adventure to your kitchen efforts. We’ve made the cookies pink for Valentine’s Day or a baby shower. We’ve used green coloring for St. Patrick’s Day. It can be a challenge, but you can make them multicolored with red, white, and blue for the July 4th celebrations.
Is it ok to add nuts to these cookies to generate a different flavor and texture?
I love nuts as add ons to all sorts of baked goods, including cookies. If your family members don’t have an allergy to nuts, give the following nuts a try:
Other things to consider as add ons to the cookies might be granola muesli that certainly changes the flavor and texture. You can also scatter some oatmeal in the batter too, but your friends may suggest a different name for the cookies if you do that. LOL
Besides the sprinkles, have you used other goodies for your toppings?
I enjoy various topping choices, including little “red hots” cinnamon candies. They aren’t Mark’s favorite, but I enjoy cinnamon from time to time.
Please let me know if you have a sugar cookie similar to this one, I love to hear about your recipes!
Mark tells me his mom spoiled her kids a lot. A few days a week she would have cookies and milk waiting for them on the kitchen counter when they got home from school. I think she had a sweet tooth like me.
I think he told that story in hopes I’d pick up on the idea and spoil him when he got home from work. I will say our girls always loved it when I had sugar cookies, or any other dessert, waiting for them.
I love to share my easy-to-make recipes with my readers. This sugar cookie recipe falls into that category. You should have all the ingredients available in your kitchen or pantry.
Give this recipe a try, you’ll enjoy the time in the kitchen, and your family will love the results. May God bless this world. Linda