Hello and welcome to my second ever Valentine’s Day post!! Inspired as I always am by Molly Yeh, I have been making variations on these cookies ever since I came across the original recipe. They are versatile and greatly exceed any other sugar cookie you will ever make with the addition of lemon zest and almond extract, and that’s not even the HALF of it. These babies aren’t complete without a mirror-shiny glaze and a bit of buttercream on top, and the best part is you can do as little or as much as you want!
So because I have too much time on my hands and I’ve been trying to improve my piping skills, I set out to cover these cookies in some good old fashioned buttercream roses. I wore my comfiest clothes, put on my headphones and got to work. And, 2 hours later, I couldn’t flex my right hand out of piping position, but I ended up with some GOOD rose cookies and I was very satisfied. They were almost too pretty to eat….almost.
I’ll be honest, Valentine’s Day is not really my ~thing~, and although I can always count on a mini box of chocolates from my mom (LOVE YOU MOM!!), it’s easy to feel sad or simply indifferent on a day focused so much on love and relationships. My solution? Bake it out! Whether or not you have a Valentine to share the day with (@Harry Styles, call me), why not make the day that much cuter! (P.S. you can see last year’s version here, slightly different, just as cute!)
Before we bake, here are 5 things to be happy about today:
ONE. A rainbow of ribbons.
TWO. Chocolate covered cherries.
THREE. White on the evergreens.
FOUR. Breaking out of an old routine.
FIVE. Bacon frying in cast iron skillets.
MAKES: About 3 dozen cookies
PREP TIME: 1 hour + decorating to your heart’s desire
BAKE TIME: 10 minutes
SUGAR COOKIE INGREDIENTS
4 cups all purpose flour
1 tsp baking powder
¾ tsp salt
1 cup unsalted butter, softened
2/3 cup granulated sugar
2/3 cup confectioner’s sugar
zest from ½ a lemon
2 tsp vanilla extract
1 tsp almond extract
SUGAR COOKIE STEPS
ONE. In a medium bowl, mix together the flour, baking powder, and salt. In the bowl of a stand mixer, beat together the butter and the sugars until the butter is pale and fluffy, about 5 minutes. Add the lemon zest and mix to combine, then the vanilla and almond extracts. Add the eggs, one at a time, and mix between each. Finally, add the flour mixture and mix until combined.
TWO. Turn the mixture out onto a large sheet of plastic wrap and form a disc of dough. Tightly wrap the disc and refrigerate for at least 1 hour before proceeding. When you are ready to bake, preheat the oven to 375ºF and line two baking sheets with parchment paper.
THREE. Cut the disc of dough in half (it’s easier to work with a smaller batch at a time), and roll out on a lightly floured surface until about a quarter to a half inch thick. Cut out your desired shapes and lay them on your prepared cookie sheets about 1 inch apart.
FOUR. Bake the cookies for 10 minutes, until they’re just turning brown, and cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
4 cups confectioners sugar
¼ cup corn syrup
5 Tbsp whole milk
½ tsp vanilla extract
¼ tsp almond extract
pinch of salt
1 tsp maraschino cherry liquid or food coloring (optional)
ONE. Mix all the ingredients together in a large bowl until thoroughly combined and smooth. If the mixture is too thick, add a little more milk at a time, if it’s too thin, add a little more powdered sugar.
TWO, Once the cookies are cooled, carefully dip each cookie face down in the glaze, making sure the whole surface is coated, and then allow the excess to drip back into the bowl before placing the cookie back on a wire rack over a sheet of parchment paper (this will catch the drips and make cleanup soooo much easier). If you’re continuing with buttercream on top, let the cookies dry slightly, but if you’re just adding sprinkles, add them now before the glaze dries and you’re all set!
3¾ cups confectioner’s sugar
½ cup (1 stick) butter, softened
3-4 Tbsp whole milk
1 tsp vanilla extract
ONE. In the bowl of a stand mixer, beat the softened butter and confectioners sugar together until incorporated- you may want to drape a dish towel over the bowl at the beginning, the mixer tends to throw a lot of loose sugar.
TWO. Add the milk a tablespoon at a time until the desired spreadable consistency is reached, keeping in mind that a slightly softer frosting will be easier to pipe with. Add the vanilla and food coloring (if using) and mix until thoroughly incorporated.
THREE. Fill a piping bag fitted with a coupler and decorating tip (the coupler allows you to switch tips without using multiple piping bags) and decorate away!! (Read here for some buttercream rose tips!)
Happy Valentine’s Day!! xoxoxoxoD