Cupid’s Favorite Sugar Cookies

Yield: Approximately 24–30 cookies, depending on cutter size

Soft, buttery sugar cookies flavored with Nielsen-Massey Vanilla Extract make the perfect canvas for festive Valentine’s decorating. With clean edges and a tender bite, these classic cut-out cookies pair beautifully with royal icing for gifting, celebrations, or a sweet baking project with loved ones.

Ingredients

For the Cookies

  • 3 cups all-purpose flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon Nielsen-Massey Vanilla Extract
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg, beaten
  • 1 tablespoon milk
  • Powdered sugar, for rolling out dough

For the Royal Icing

  • 4 cups powdered sugar, sifted
  • 6 tablespoons water
  • 3 tablespoons meringue powder
  • Food coloring, as desired
  • Piping bags

Directions

Cookies

  1. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar until light in color and fluffy. Add egg, milk, and Nielsen-Massey Vanilla Extract; beat until fully combined.
  3. With mixer on low speed, gradually add flour mixture, beating until dough pulls away from the sides of the bowl.
  4. Divide dough in half, wrap each portion in waxed paper, and refrigerate for at least 2 hours.
  5. Preheat oven to 375°F.
  6. Lightly dust a work surface with powdered sugar. Remove one portion of dough from refrigerator at a time. Dust rolling pin with powdered sugar and roll dough to ¼-inch thickness, checking frequently to ensure dough is not sticking. If dough becomes too warm, place a cold baking sheet on top for 10 minutes to chill.
  7. Cut dough into desired shapes and place cookies at least 1 inch apart on a greased baking sheet, parchment paper, or silicone baking mat.
  8. Bake for 7 to 9 minutes, or until cookies are just beginning to turn lightly golden around the edges.
  9. Remove from oven and allow cookies to rest on baking sheet for 2 minutes. For a flatter decorating surface, carefully flip cookies over while still warm and allow to cool completely.

Royal Icing & Decorating

  1. In a large bowl, combine powdered sugar, water, and meringue powder. Mix gently with a fork or rubber spatula until smooth, avoiding air bubbles. Add food coloring as desired. This is the flood icing.
  2. To prepare thicker icing for outlining and details, add additional powdered sugar until desired consistency is reached. Tint as desired.
  3. Using outline icing, pipe a border around the edge of each cookie. Let icing set for several minutes until slightly firm.
  4. Fill the outlined area with flood icing and allow to dry for 1 to 2 hours, or overnight.
  5. Add decorative details using outline icing once the flood icing has set.
  6. Lay cookies flat on cool baking sheets and cover loosely with parchment paper. Allow cookies to dry for at least 24 hours before packaging or serving.

For the Cookies

  • 3 cups all-purpose flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon Nielsen-Massey Vanilla Extract
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg, beaten
  • 1 tablespoon milk
  • Powdered sugar, for rolling out dough

For the Royal Icing

  • 4 cups powdered sugar, sifted
  • 6 tablespoons water
  • 3 tablespoons meringue powder
  • Food coloring, as desired
  • Piping bags

Directions

Cookies

  1. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar until light in color and fluffy. Add egg, milk, and Nielsen-Massey Vanilla Extract; beat until fully combined.
  3. With mixer on low speed, gradually add flour mixture, beating until dough pulls away from the sides of the bowl.
  4. Divide dough in half, wrap each portion in waxed paper, and refrigerate for at least 2 hours.
  5. Preheat oven to 375°F.
  6. Lightly dust a work surface with powdered sugar. Remove one portion of dough from refrigerator at a time. Dust rolling pin with powdered sugar and roll dough to ¼-inch thickness, checking frequently to ensure dough is not sticking. If dough becomes too warm, place a cold baking sheet on top for 10 minutes to chill.
  7. Cut dough into desired shapes and place cookies at least 1 inch apart on a greased baking sheet, parchment paper, or silicone baking mat.
  8. Bake for 7 to 9 minutes, or until cookies are just beginning to turn lightly golden around the edges.
  9. Remove from oven and allow cookies to rest on baking sheet for 2 minutes. For a flatter decorating surface, carefully flip cookies over while still warm and allow to cool completely.

Royal Icing & Decorating

  1. In a large bowl, combine powdered sugar, water, and meringue powder. Mix gently with a fork or rubber spatula until smooth, avoiding air bubbles. Add food coloring as desired. This is the flood icing.
  2. To prepare thicker icing for outlining and details, add additional powdered sugar until desired consistency is reached. Tint as desired.
  3. Using outline icing, pipe a border around the edge of each cookie. Let icing set for several minutes until slightly firm.
  4. Fill the outlined area with flood icing and allow to dry for 1 to 2 hours, or overnight.
  5. Add decorative details using outline icing once the flood icing has set.
  6. Lay cookies flat on cool baking sheets and cover loosely with parchment paper. Allow cookies to dry for at least 24 hours before packaging or serving.

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