Valentine’s Day Sugar Cookies
The yield depends on the size of the cookie cutter used to make the shapes.
Source: Martha Stewart Living, February 2005
- 2 cups all-purpose flour, plus more for dusting
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 stick (8 tablespoons) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- Sanding sugar, for sprinkling
Sift flour, salt, and baking powder together into a bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Mix in egg and vanilla. Reduce speed to low; gradually mix in flour mixture. Wrap dough in plastic wrap. Refrigerate 1 hour.
Preheat oven to 325 degrees. Let dough stand at room temperature 10 minutes. Generously flour a large sheet of parchment paper. Roll out dough on parchment to a scant 1/4-inch thickness, stopping often to run an offset spatula under dough and to dust with flour as necessary. Transfer dough on parchment to freezer, and chill 15 minutes.
Using a 2- to 3-inch X- or O-shaped cookie cutter or a template and a knife, quickly cut out shapes from dough. (If dough begins to soften, chill it in freezer 3 to 5 minutes.) Reroll and cut scraps.
Transfer shapes to baking sheets lined with parchment, spacing them 2 inches apart. Chill in freezer 15 minutes.
Sprinkle shapes with sanding sugar. Bake until edges are just golden, 15 to 18 minutes. Let cool completely on sheets on wire racks.