Happy Valentine’s Day!
So the truth is that I usually don’t celebrate Valentine’s Day (feels a little too commercial).
I just spent the last hour looking at cute, pink, Valentine’s every thing on Pinterest. Seriously, guys, it’s killing me. Some people are so incredibly crafty. There were these pictures of bananas with “I’m bananas over you” written on them. Would it be super cheesy to leave one in my handsome man’s work bag tomorrow morning? Umm ya, I think so. And I think I’ll do it anyway. I’m feeling a little embarrassed for myself already.
And there were these super adorable heart-shaped cutouts with ‘arrow’ pencils through them that said, “You’re all write!” and decorated mason jars filled with red and pink candy and so many seriously cute and distracting photos. It’s almost too much for me to handle.
Fueled with Pinterest inspiration and armed with a rolling pin and a heart shaped cookie cutter my Valentine’s Day started to look a lot more whimsical. A lot more Pinterest-y. A lot sweeter.
I owe a great big giant THANK YOU to Shelly from Cookies and Cups and her trick to pour the icing over the cookies. It saved me hours of fussy decorating and made me feel like I *might* be able to hold my own next to those crafty Pinterest goddesses of Valentine’s cuteness.
If you make these Valentine’s Day Sugar Cookies, make sure to snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create.
- ¾ cups butter, softened
- 1 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 2 egg whites*
- 1 teaspoon lemon juice
- 3 cups powdered sugar
- A few drops of red and pink food colour
- Optional: cinnamon flavouring, sprinkles
- In a large bowl, cream together the butter, sugar, eggs and vanilla using an electric mixer. In a medium bowl whisk together the flour, baking flour and salt. Slowly add the dry ingredients to the wet ingredients and mix till combined.
- Make a ball out of the dough, wrap in plastic and store in your fridge for at least 1 hour or overnight.
- Preheat oven to 400 degrees. Line 2 baking trays with parchment paper. Roll out half the dough to ½ inch between 2 pieces of parchment paper. Cut out heart shapes and transfer the cookies to the prepared baking sheet.
- Bake on cookie sheets for 8-10 minutes, or until lightly browned on the bottom. Remove from oven and cool completely.
- In a medium sized bowl whisk together the egg whites* and lemon juice. Add the powdered sugar, one cup at a time, until the icing pourable but thick enough to coat the back of a spoon (or a cookie!)
- Divide the icing between 3 small bowls. Add a few drops of red to one bowl, a few drops of pink to another and leave the third white. Add the optional flavouring here.
- Set a bowl under a cooling rack. Working with one cookie at a time, pour the icing over the cookie and let the extra catch in the bowl below the cooling rack. Let the cookie set for about 1 minute before you decorate it with sprinkles.
- Let the cookies dry completely before storing them in an airtight container.