I mentioned the other day that I reconnected with roll-out sugar cookies over Christmas. Our son had a lot of fun making them so we vowed to do it again for other holidays this year. No reason sugar cookies can only be made at Christmas right?
I think with a cookie like this, it’s best to keep it simple. I like to use Betty Crocker’s sugar cookie recipe from my big red cook book. The recipe is also posted online:
Sugar Cookies @ Betty Croker
We made two different sizes of heart cookies and then frosted them with either red, pink or white basic buttercream and topped them with a variety of sprinkles.
We don’t get fancy around here. It’s all about taste for me and homemade frosting is where it’s at.
Benzo did get a little fancy with this cookie:
It was his idea to cut the smaller heart out of the bigger heart. I knew that cookie would be difficult to frost so I pressed the sprinkles into the dough before baking. I like the way it turned out. This is also a way to keep sugar cookies a little lighter. No frosting saves a ton of calories. I have seen a couple of recipes for a “healthier” sugar cookie that I might try in the future.
This recipe makes a ton of cookies. It’s always a lot more than I think it will be at the beginning. We are planning to share with family members. Happy Valentine’s Day!