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–+ servings
A plate of Valentine's Day-decorated cut out sugar cookies.
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5 from 1 vote

Valentine's Day Cut Out Cookies

These soft and chewy Valentine's Day Cut Out Cookies are a great way to show you care! Decorate with royal icing and sprinkles for a sweet display of love.
Prep Time20 minutes
Cook Time7 minutes
Course: Dessert
Cuisine: American
Servings: 45 cookies
Calories: 91kcal
Author: Shani W.

Equipment

  • Stand Mixer with paddle attachment
  • 2 Mixing Bowls
  • Silicone Spatula
  • Parchment Paper
  • Rolling Pin if possible, with thickness rings
  • Cookie Cutters Valentine's Day themed
  • Cookie Sheet
  • Spatula

Ingredients
  

  • 1 cup unsalted butter softened, but still cool
  • 1 cup sugar 200g
  • 1 count egg room temperature
  • 1 ½ tablespoons vanilla extract
  • ½ tablespoon almond extract
  • 3 cups all-purpose flour 420g
  • ½ cup cornstarch 80g
  • ½ teaspoon baking powder
  • ½ teaspoon salt

Instructions

  • Using a stand mixer with a paddle attachment, cream the butter and sugar on medium speed for about 2 minutes.
    Stop halfway and scrape down the sides if needed.
    Don't over-whip; that incorporates too much air and the cookies will spread in the oven.
  • Add in the egg, vanilla extract, and almond extract. Mix until just combined, and scrape down the sides of the bowl.
  • In a separate bowl, mix together the flour, cornstarch, baking powder, and salt.
  • Pour half of the dry ingredients into the creamed butter bowl and mix on low speed. Then, add the remainder of the dry ingredients and mix until a soft dough forms.
  • Preheat your oven to 350℉.
  • Divide the dough in half.
    Using a rolling pin, roll the dough between two sheets of parchment paper until it's ¼-inch thick.
  • Cut out shapes of cookies using a cookie cutter, then add to a cookie sheet sprayed with non-stick spray.
    Because we aren't chilling the dough, it will be really soft. Once you cut the shapes out, use a spatula to gently transfer them from the parchment paper to the cookie sheet.
  • Bake for 6-8 minutes. (The magic number for my stove is 7!) The cookies will be pale and slightly puffy, but set.
    Remove the pan and let the cookies cool on the pan for another 4-5 minutes. Finally, transfer to a cooling rack and let them cool completely before decorating.
  • Decorate with royal icing. You can serve immediately after the icing dries, or freeze (see notes below.) Enjoy!

Notes

Troubleshooting: 
For dough that is a little crumbly - squeeze it together, using a gloved hand, to form a ball. Then roll it out between two sheets of parchment paper. The dough manipulation will help everything come together.
Decorating Ideas:
You can decorate with royal icing or buttercream. These cookies also taste great plain.
Freezing Sugar Cookie Dough Before Rolling
  1. After mixing the dough together (Step 4 above), transfer it to a sheet of parchment paper and roll it into a ball.
  2. Flatten the ball into a 1.5-inch disc. Wrap thoroughly in plastic wrap.
  3. Place the wrapped disc into a freezer bag, remove the air, and seal.
  4. Store in the freezer for up to 3 months.
  5. When you're ready to roll, thaw the disc in the refrigerator overnight, let it come to room temperature, then roll out using a rolling pin and cut into shapes before baking (Step 6 above).
Freezing Sugar Cookie Dough After Cutting (Bake and Go!)
  1. Roll and cut your dough into shapes (Step 7 above).
  2. Place the shapes on a parchment-lined baking sheet.
  3. Set the baking sheet into the freezer for 2-3 hours, until shapes are fully frozen.
  4. Line a freezer-safe food storage container with parchment paper, then add the cookie dough shapes 1 layer at a time, with sheets of parchment paper in between. Cover the last layer with plastic wrap as well.
  5. Remove any excess air, seal the container, and store in the freezer for up to 3 months.
  6. When you're ready to eat, thaw the shapes in the refrigerator overnight, let them come to room temperature, then bake according to the recipe instructions.
Freezing Baked, Unfrosted Sugar Cookies
  1. Line a freezer-safe food storage container with parchment paper, then add the baked cookies 1 layer at a time, with sheets of parchment paper in between. Cover the last layer with plastic wrap as well.
  2. Remove any excess air, seal the container, and store in the freezer for up to 3 months.
  3. When you're ready to decorate, thaw to room temperature either in the refrigerator or on the counter.
  4. If there's any moisture on the cookies, gently pat with a paper towel before adding icing.
Freezing Baked, Royal Icing-Frosted Sugar Cookies
  1. Let the icing set and dry completely!
  2. Line a freezer-safe food storage container with parchment paper, then add the cookies 1 layer at a time, with sheets of parchment paper in between. Cover the last layer with plastic wrap as well.
  3. Remove any excess air, seal the container, and store in the freezer for up to 3 months.
  4. When you're ready to eat, thaw to room temperature on the counter. 

Nutrition

Calories: 91kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 32mg | Potassium: 11mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 126IU | Calcium: 5mg | Iron: 0.4mg