Valentine’s Day Cookies
These quick and nostalgic sugar cookies are perfect for decorating with kids or as a last-minute treat for someone special, featuring vanilla and almond flavors with a classic touch of colored sugar.
Ingredients
Cookie Ingredients
- 2 3/4 cups all-purpose flour Spoon into the cup and level for accuracy
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened Room temperature
- 1 1/2 cups white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract Optional but adds a lovely aroma
- 1/4 cup colored sugar or icing for decoration
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Line cookie sheets with parchment or use ungreased sheets.
- In a small bowl, whisk together the flour, baking soda, and salt until uniform.
- In a large bowl, beat the softened butter and sugar until smooth and slightly fluffy — about 1–2 minutes with a hand mixer.
- Add the egg, vanilla, and almond extract; beat until combined.
- Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Don’t overmix.
- Roll rounded teaspoonfuls of dough into balls and arrange them on the prepared cookie sheets about 2 inches apart.
- Flatten each ball gently with the bottom of a glass (dip the glass in sugar first to prevent sticking), then sprinkle each cookie with colored sugar.
Baking
- Bake for 8–10 minutes, or until the edges begin to turn a light golden brown.
- Let cookies cool on the baking sheet for 2–3 minutes, then transfer them to a wire rack to cool completely.
- Once cool, decorate further with icing, sprinkles, or sandwich two together with jam if desired.
Notes
Store cookies in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months. Use room-temperature ingredients for better texture.