Happy Valentine’s Day!

There is no better holiday (completely commercialized or not) than Valentine’s Day to bust out a delicious sugar cookie, and that is exactly what I did this year for my co-workers. My family has been using this sugar cookie recipe since I was a little girl and it is still my go to when I want something easy, delicious and cute.

My favourite use of the cookies so far was for my sister’s wedding shower a few years ago when we gave them as favours. My mom and I found a wedding cake cookie cutter and I hand iced each one. I wouldn’t recommend using the star method if you are worried about time, but I think it turned out beautifully so if you have time, go for it!


For today’s cookies, I used a heart shaped cookie cutter, a relatively liquid icing and pink and red sparkles to create a Valentine’s theme. Are they my most attractive cookies? No. But when you are awake on a Thursday icing cookies at midnight, they tend to go a little wayward. Plus, I think they have charm! Right…?


Sugar Cookies

6 tbsp butter
½ cup sugar
1 egg
½ tsp vanilla
1 ¼ cup flour
¾ tsp baking powder
¼ tsp salt

Preheat oven to 350 degrees.

Beat the butter, sugar, egg and vanilla on medium speed until smooth.

Add flour, baking powder and salt. Beat on lowest speed until moist.

Chill in fridge for 2 hours or overnight.

Roll the dough to 1/8 of an inch (or 1/4 of an inch if you prefer a thicker cookie). Bake for 8-10 minutes.

Recipe makes 18 heart shaped cookies (2 inch width).


Icing sugar
Vanilla extract

This icing is all about personal preference. I never use measurements for this particular recipe, so just mix to your hearts content!

I would start by mixing about 1/2 cup of icing sugar with 1/2 tbsp milk and a teensy splash of vanilla extract. Mix thoroughly and go from there.

Once cookies are cooled, use an icing bag or spoon to decorate the cookies as you would like (or just dunk them top down into the bowl of icing if you’re a little bit lazy like me!)

Maybe Martha’s notes

When checking to see if the cookies are done, the edges should just be browning. If you have good bakers instinct and can take them out just before that point, even better! But don’t wait until the entire bottom is brown.

The thicker the icing, the more flavour it will add to the cookie. If you’re adding sugar crystals or any kind of sprinkles, you may want a thinner icing that acts more like a glue (this is what I did above)  but if the icing is going to be the star of the show, add some dye and make it thicker!

Be sure the icing is thoroughly mixed before adding any more ingredients. A couple of times last night, I had my hand on the icing sugar to thicken up the icing but with a few more “stirs” it ended up much thicker than I originally thought it would be.

Do NOT purchase those overpriced containers of sprinkles at the grocery store or Michael’s. Bulk Barn has a great array of decorations for very good prices and you only have to buy as much as you need. It is my number one baking and cooking supply store these days!

Happy Valentine’s Day!