Now I’ve said it once and I’ll say it again, I’m not much of a baker. Breaking out measuring cups and tablespoons and teaspoons is so extra and I’m really more of a “little bit of this, little bit of that” kinda girl. However, in the spirit of holidays/special occasions I always push myself to be the cake boss that I am not and produce some sort of treats for family, friends, and coworkers.
Over the past few years and many Pinterest recipe fails, I’ve finally compiled my favorite soft sugar cookie recipe and it’s so easy even I can handle it. My secret to these cookies actually happened by accident. A few years ago I was following a recipe I found that called for half n’ half. It was a spur of the moment cookie day and all I had on hand was my french vanilla coffee creamer (International Delight, to be exact.) I used this in replacement of the regular half n’ half and cut my vanilla extract in half. WOW, let me tell ya. The most perfect creamy, vanilla-y flavor you could ask for in a cookie. This particular day I also couldn’t find my rolling pin, so I used a wine bottle. Ah, the memories…
This homemade buttercream icing is even easier than the cookies. I found this to be the perfect amount for icing cookies, but would most definitely double, if not triple it, when icing a cake.
Aren’t they beautiful!? There’s something so cute and cozy to me about Valentine’s Day and all the pinks we’re surrounded by. I can’t wait to be able to share these moments in the kitchen with Emma and secretly go behind her and fix the icing on every single cookie #OCD #HelicopterMom
Soft Sugar Cookies
- 1 cup butter softened
- 1 cup granulated sugar
- 2 eggs
- 4 tbsp french vanilla creamer such as International Delight or Coffee Mate
- 1/4 tsp vanilla extract
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- Using either a stand or hand mixer, cream together your butter and sugar. Slowly mix in your eggs, french vanilla creamer, and vanilla extract.
- Carefully mix in your dry ingredients: flour, baking powder and baking soda, just until incorporated.
- Cover and refrigerate for 3 hours or overnight.
- Preheat oven to 350. On a lightly floured surface, roll out your dough to 1/4″ thickness and cut into desired shapes using cookie cutters.
- On a cookie sheet lined with parchment paper, place your cookies 1-2″ inches apart (about 6 cookies per sheet.) Bake for 5-7 minutes and transfer directly from oven to cooling rack. Allow cookies to cool completely before icing.
I hope these cookies are the perfect addition to your Valentine’s Day and spread a little love wherever or whomever you decide to share them with. I would love to see your twist on them and how your little ones decorate them for all their special occasions, so be sure to tag me @jaclyndrift on Instagram.
Love to you all,