Valentine’s Day frosted sugar cookies

Ingredients

• 2 1/2 cups All-Purpose Flour (sifted)
• 1 cup Unsalted Butter (softened, cut into cubes)
• 1/2 cup Brown Sugar (packed)
• 1/2 cup Granulated Sugar
• 1 large Egg (room temperature)
• 1 tsp Vanilla Extract (pure)
• 1 tsp Baking Powder
• 1/2 tsp Salt (kosher)
• 2 cups Powdered Sugar (for frosting)
• 1/2 cup Unsalted Butter (softened, for frosting)
• 1-2 drops Pink Food Coloring (gel type for vibrant color)

Instructions

1. Gather Ingredients

   Measure out all ingredients and have them within arm’s reach.

   Time: PT5M

2. Cream Butter and Sugars

   In the mixing bowl, beat the softened butter, brown sugar, and granulated sugar together on medium speed until the mixture is light, fluffy, and pale in color.

   Time: PT8M

3. Add Egg and Vanilla

   Add the egg and vanilla extract to the creamed mixture and beat for another 2 minutes until fully incorporated.

   Time: PT2M

4. Combine Dry Ingredients

   In a separate bowl whisk together the sifted flour, baking powder, and salt.

   Time: PT3M

5. Form the Dough

   Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms.

   Time: PT2M

6. Chill the Dough

   Wrap the dough in plastic wrap and refrigerate for 30 minutes to firm up.

   Time: PT30M

7. Preheat Oven

   Preheat the oven to 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

8. Shape Cookies

   On a lightly floured surface, roll the dough to about ¼‑inch thickness. Use a round cookie cutter (≈2‑inch) to cut shapes and place them on a parchment‑lined baking sheet.

   Time: PT10M

9. Bake Cookies

   Bake the cookies for 10 minutes, or until the edges are just set and the tops are lightly golden.

   Time: PT10M

   Temperature: 350°F

10. Cool Cookies

    Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

    Time: PT10M

11. Make Pink Frosting

    In a clean bowl, beat ½ cup softened butter until creamy. Gradually add 2 cups powdered sugar, beating on low. Add pink food coloring and a splash of milk if needed to reach a spreadable consistency.

    Time: PT5M

12. Frost Cookies

    Using a piping bag or a small spatula, spread or pipe the pink frosting onto each cooled cookie. Let the frosting set for a few minutes before serving.

    Time: PT10M

Nutrition Facts

Calories

120

Protein

1 g

Carbohydrates

20 g

Fat

5 g

Fiber

0 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Gluten‑Free All‑Purpose Flour
• Instead of Unsalted Butter: Margarine
• Instead of Brown Sugar: Coconut Sugar
• Instead of Granulated Sugar: Cane Sugar
• Instead of Egg: Flax Egg (1 tbsp ground flax + 3 tbsp water)
• Instead of Vanilla Extract: Vanilla Bean (1/2 bean, scraped)
• Instead of Baking Powder: Baking Soda + Cream of Tartar (1/4 tsp + 1/2 tsp)
• Instead of Salt: Sea Salt
• Instead of Powdered Sugar: Confectioners' Sugar
• Instead of Unsalted Butter: Margarine
• Instead of Pink Food Coloring: Beet Juice (natural)

Equipment Needed

• Mixing Bowl
• Electric Mixer
• Measuring Cups
• Measuring Spoons
• Spatula
• Baking Sheet
• Parchment Paper
• Cooling Rack
• Piping Bag (optional)

Critical Steps — Do Not Skip

• Cream butter and sugars until light and fluffy
• Chill the dough before rolling
• Bake cookies for the correct time to avoid over‑browning
• Frost only after cookies are completely cooled

Chef Tips from the Video

• For extra pink intensity, add a pinch of beet powder to the frosting.
• Roll the dough between two sheets of parchment to prevent sticking and achieve uniform thickness.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 1 week.

Freezer: Freeze baked cookies (unfrosted) for up to 3 months; thaw at room temperature before frosting.

Room temperature: Keep unfrosted cookies in a sealed tin for up to 3 days.

Make-Ahead Tips

• Freeze the rolled dough in a single layer on a parchment sheet; transfer to a freezer bag once solid.
• Frosted cookies can be stored in the refrigerator for up to 5 days.

Frequently Asked Questions