With the crummy weather dumping buckets of snow (or ice!) in a large part of the country, there has never been a better excuse for a Valentines Day baking project. I made these conversation heart sugar cookies last year (recipe courtesy of my friend Erin!) to occupy myself during a snowstorm that left me homebound and they were a huge success. Other than being completely adorable, they are so delicious. This is an excellent soft sugar cookie recipe that I got my hands on last year (thanks Erin!) and it is definitely my kind of cookie recipe. I always prefer soft over crispy.
I’m usually an anti-gimmicky kitchen gadget kind of girl, but this Message in a Cookie set had me swooning at Williams – Sonoma last year. It’s taking up valuable kitchen storage space (yes, every little bit counts), but it’s well worth it and you get a variety of shapes for other special occasions throughout the year. It’s like letterpress for a cookie!
After making the dough and achieving perfect conversation heart colors with food coloring, I let the dough rest overnight before beginning the project. While this dough results in a perfectly soft & cake-y consistency, it can be a bit finicky and it’s important that the dough is chilled when you work with it. In fact, after my dough had chilled in the fridge all night, I still stuck it in the freezer just before rolling it out so that it would be a bit easier to work with. After rolling out the dough (on a very well floured surface) I started pressing away. It took me a minute to get the hang of it, but I soon figured it out and starting plugging in my own Valentines messages. There is plenty of time to get your hands on this cookie cutter set and have a love-ly day of baking before the holiday arrives. I would gladly take sugar cookies over roses any day.
Although not every cookie came out perfect, I think it was a successful baking day here in the Egan home. I ate a pink “I love you” cookie after lunch and it was divine. Great recipe Erin!
Super Soft sugar Cookies:
Yield: 2 dozen
1 cup butter, softened
2 cups + 2 tablespoons powdered sugar
8 ounces sour cream
1 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon baking soda
4 teaspoons baking powder
4 1/2 cups of flour
Preheat oven to 350 degrees F. Cream together butter and sugar. Add remaining wet ingredients; eggs, sour cream, & vanilla. In a separate medium bowl combine salt, baking soda & baking powder. Slowly mix into wet ingredients until combined. Add flour slowly, adding more or less if needed. Finally, use food coloring to achieve the perfect colors (I bought my food coloring at Williams Sonoma.)
Let the dough chill for at least an hour, although longer is preferable. I strongly suggest sticking it in the freezer for 5 minutes before rolling it out. Roll out dough on a well floured surface and cut into shapes.
Bake for 8-10 minutes, depending on size.
*Keys to these cookies: Chill the dough (and put it in the freezer for 5 minutes before rolling out), roll the dough at least 1/4 inch, and don’t overbake!
I bought my conversation stamp at Williams Sonoma, but I believe it has been discontinued. If you’d like to purchase a stamp, here is a good option.