Valentine Sugar Cookies
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Cake and all-purpose flours teamed up with baking powder and cream of tartar to get that right crumb. Butter and a mix of shortening for texture, plus vanilla and eggs for richness. Chill that dough overnight or close. Roll, cut, bake at a hotter temp than usual, edges firm but no brown. Quick frosting heat, dip, sprinkle, dry about an hour before stacking. A classic twist with a subtle substitute keeps it interesting.
Prep:
60 min
Cook:
25 min
Total:
Servings:
12 servings
#baking
#cookies
#valentines
#dessert
#holiday treats
#butter shortening
#cake flour
Flour mix for structure – cake flour soft, all-purpose holds form. Tried just all-purpose; cookies felt gritty, lost tender crumb. Shifting to partial cake flour made a difference—edge lift, crumb soft but not crumbly. Butter + shortening combo? Butter gives flavor, shortening holds shape. Too much butter leads to spreading, too much shortening, dry mouthfeel. Vanilla’s obvious but critical. Eggs split into whole + white? Adds moisture layers, subtle chewiness. Chilling dough overnight is not just a suggestion; tried short rest, cookies ran and lost shape. Rolling thickness key. Too thick? Raw centers. Too thin? Too crisp, thin and breakable. Oven temp tweaked up a bit to eliminate under-baking center. Frosting warming is tricky—too hot? Breaks down. Too cool? Thick globs that won’t coat. Slow careful warming wins. Dipping while icing’s temperate keeps smooth, even surfaces. Sprinkles gotta go on right after dipping; dry frosting won’t hold them. Drying for an hour seals the surface, makes stacking possible without ruining tops. The whole process isn’t complicated but has a rhythm—I learned patience pays off. Final cookies look clean, keep that faint cake crumb texture with satisfying snap.
Ingredients
- 1 cup cake flour
- 1 ⅓ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp cream of tartar
- ¾ cup granulated sugar
- ½ cup unsalted butter softened
- ⅓ cup vegetable shortening
- 1 tsp vanilla extract
- 1 large whole egg
- 1 large egg white (save yolk for glaze or discard)
- For frosting: store-bought tub frosting (vanilla or almond)
About the ingredients
Cake flour important here—if unavailable, substitute with all-purpose flour minus 2 tablespoons per cup, replaced by cornstarch to keep softness. Shortening provides structure; don’t skip, but can try half coconut oil for a subtle twist and subtle tropical aroma. Vanilla extract can be swapped with almond extract for different note—frosting flavor varies then too. Eggs split means moisture layering; skip the egg white, cookies dry out faster. Sugar ratio is a balance: cut it by 10% if you want less sweet; though frosting will offset sweetness. If dough feels sticky before chilling, add a tablespoon more flour, but don’t overdo or cookies get dense. Flour cookie cutters liberally; dough sticks fast especially in warm kitchens. Store frosting at room temp for easy dipping—cold frosting resists coating.
Method
Cookies
- Combine cake and all-purpose flours with baking powder and cream of tartar. Whisk thoroughly, no lumps. Set aside. Texture here matters; too coarse dough ruins cut shapes.
- In a large bowl, beat sugar, butter, and shortening until pale and fluffy. Use a hand mixer on medium. The sound changes as air whips in – listen for that lightness. Add vanilla, whole egg. Beat until mixed. Then add egg white, beat again to blend. Pause. Scrape sides with spatula to avoid dry pockets.
- On low, add dry mixture gradually. Mix until flour vanishes into wet. No raw flakes hiding or you’ll get patchy spots after baking.
- Cover with plastic wrap, chill refrigerated overnight or at least 7 hours. Dough firms and flavors meld. Trying to skip this? Expect spreading cookies.
Baking
- Heat oven to 380°F (up by 5 degrees for a bit more crisp edges). Line two trays with parchment. Roll chilled dough on a lightly floured surface about ½ inch thick. Floured cutters necessary–flour them well. Shapes pop out clean.
- Place 6 cookies per sheet; space well or edges merge. Bake one sheet at a time for 9 to 13 mins. Edges should feel firm, center slightly soft, no browning. Listen for quiet crackles from the oven—that’s your cue to check.
- Cool cookies 3 to 4 minutes on tray before transferring. Too soon breaks tops; too late, sticky bottoms.
Frosting
- Peel lid and foil off frosting tube. Put in microwave-safe dish if you want better control. Heat 25 seconds, stir. Repeat in 15-second bursts until pourable but not runny. Overheated splits or separates; you’ll smell it and see oily spots.
- Pour about ¾ inch layer in shallow bowl. Hold cookie by edges, dip top side straight down in glaze. Lift; let drips roll off. Flip face up on parchment. Don’t swirl dipped cookie on paper or messy spots.
- Sprinkle immediately; frosting dries quickly. If frosting thickens, reheat carefully. Repeat dipping till done.
- Dry at room temp about 1 hour before stacking to avoid smudges.
- Store cooled, frosted cookies in airtight container between parchment sheets.
Cooking tips
Flour mixture sets the cookie stage; whisk until perfectly blended—prep bowls and utensils first for flow. Cream butter, shortening, and sugar until visibly pale—takes longer than recipes say; listen for less resistance in beaters. Adding eggs in two parts gives more control over texture—beat fully to avoid curdling. When blending in flour, use low speed to catch no stray lumps or pockets—dough should look uniform. Refrigerate thoroughly; cold dough rolls clean and cuts sharp shapes. Oven heat adjusted up helps edges firm before centers overcook. Baking sheets location matters; center rack best for even airflow. Don’t crowd trays or edges fuse. Timing is flexible; watch edges feel firm, centers spring slightly when touched. Overbaking browns and ruins delicate flavors. Frosting must be warm enough to coat but not so hot it melts quickly or clumps. Dip gently but decisively—denting cookies leads to frosting sinking. Sprinkles pressed on immediately stick better without sinking. Dry in a cool, dry spot; high humidity slows setting. Store properly between baking sheets layered with parchment or wax paper. Learned the hard way—stack too soon and strawberries turn into a sticky mess. Efficiency tip: heat frosting in short bursts, stir every time. Keeps texture uniform and avoids overheat.
Chef's notes
- 💡 Chill dough minimum 7 hours; skipped? Cookies spread, lose shape. Texture shifts noticeably if dough too warm. Cold dough rolls cleaner; cutters pop shapes better. Use plastic wrap tight or dough dries edges.
- 💡 Butter plus shortening beat till pale, fluffy; longer mix than expected. Listen to mixer's sound shift—denser to lighter. Adds air for texture layers. Eggs split into whole plus white; moisture control, chew control, helps crumb.
- 💡 Heat frosting short intervals max 25 sec first, then 15 sec bursts. Too hot melts structure; oily spots signal split. Reheat gently if thickens mid-process. Dip only top; avoid swirling on parchment to prevent messy spots.
- 💡 Set oven to 380°F, about 5°F higher than usual. Warms edges firm, no brown. Watch quiet crackles—signs ready. Bake one sheet at a time for even heat, six cookies spaced avoid merging. Cool few minutes on tray; tops fragile still.
- 💡 Flour cookie cutters well, keep surface lightly floured, but not too much or dough sticks. If dough feels sticky before chilling, add tablespoon more flour cautiously; too much stiffens dough. Use cornstarch substitute if lacking cake flour, swap 2 tbsp per cup.
Common questions
Why split eggs whole plus white?
Moisture layering helps texture. Whole eggs add fat, egg whites bring chewiness. Skip white, cookies dry faster. Balancing act; chewy but tender.
What if dough spreads too much?
Usually dough too warm or butter ratio off. Shortening holds shape. Check chilling time. Oven temp matters too. Try less butter or add cornstarch for firmness.
How to tell cookies done?
Edges firm, no brown. Centers slightly soft, springy. Listen for soft crackles from oven. Overbaking browns surfaces, dulls flavor. Remove early better than late.
Best storage method?
Airtight container. Layer with parchment between cookies prevents sticking. Store at room temp. Refrigerate if humid but can dry cookie edges. Freeze dough if needed; thaw overnight.
