Happy Valentine’s Day! I’ve got cookies, sugar!
Chris and I don’t actually celebrate Valentine’s Day because we’re curmudgeons. But we have kids so we celebrate holidays to the extreme for their sake. Decorations and songs and special treats commemorating the day. We’re on day three of Snowmageddon: Snowed-In Bugaloo. The kids won’t be able to give out their homemade valentines to their friends at school and play dates are out of the question since I do not drive in the snow if I can avoid it. And I can always avoid it.
Luckily, I had time to go to the grocery store the morning before the storm hit. It was pure pandemonium. An older woman with a walker nearly ran me down. But we have plenty of supplies. Good thing too because the kids are not fans of being outdoors in the cold. Since we’re stuck inside till The Thawing, I’m cooking all kinds of comfort food. Soups and stews galore!
But also cookies. Valentine cookies. “With sprinkles! And pink frosting!” as requested by Thalia, because sometimes she acts like the precociously cute kids in commercials. I really don’t like making cookies in shapes. Yes, they’re adorable. But they’re also more work. We did the whole chill, roll and cut dough thing with the Christmas cookies and the kids just do not handle thin rolled out, uncooked cookie dough all that well. It was an exercise in frustration for us all.
Enter sugar cookie bars! Make the dough then just press it into a pan and cut the shapes AFTER it’s already baked. Much easier and less frustrating for us all. These cookies are nice and easy and soft and delicious and you should make them whether you’re snowed in or not.
Valentine Sugar Cookies
Recipe adapted from Life in the Lofthouse
2 1/2 Cups AP flour
1/2 tsp baking powder
1/2 tsp salt
8 tbsp butter, softened
1 cup granulated sugar
1 tbsp sour cream
4 tsp vanilla extract
2 cups confectioners sugar
2-3 tbsp warm water
1 tbsp corn syrup
A few drops food coloring
Preheat oven to 375. Grease 9X13 inch pan. Line with parchment paper.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, cream butter and sugar until light and fluffy. Add the egg, stirring until well combined. Add vanilla and sour cream.
Add half the flour mixture to the butter, sugar egg mix. Stir until combined. Add the rest of the flour until a dough forms.
Press dough into pan.
Bake for 20 minutes or until the edges start to brown a little.
Allow to cool in the pan then using the parchment paper, lift the cookie out the pan and cut out using cookie cutters. Or eat a giant cookie without cutting it.
Mix confectioners sugar, warm water, corn syrup and food coloring together in a bowl until well mixed and not lumpy. Frosting will set after a while so use right away