Ingredients
Equipment
Method
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.3 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt
- In a large bowl, using an electric mixer, beat the softened unsalted butter and granulated sugar together on medium speed until light and fluffy, about 3-5 minutes. This crucial step incorporates air, leading to a tender cookie.1 cup unsalted butter, 1 1/2 cups granulated sugar
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.2 large eggs, 1 teaspoon pure vanilla extract
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in tough cookies. The dough will be crumbly.3 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 cup unsalted butter, 1 1/2 cups granulated sugar, 2 large eggs, 1 teaspoon pure vanilla extract
- Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, or until firm enough to roll. Chilling is essential for easy handling and to prevent the cookies from spreading too much during baking.
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll out one disc of dough to about 1/4-inch thickness. Use heart-shaped cookie cutters of various sizes to cut out shapes. Carefully transfer the cut cookies to the prepared baking sheets, leaving about 1 inch between them. Reroll scraps as needed.3 cups all-purpose flour
- Bake for 10-12 minutes, or until the edges are lightly golden. The centers should still look slightly pale.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Ensure they are fully cooled before frosting.
- While the cookies are cooling, prepare the frosting. In a medium bowl, cream together the softened butter and powdered sugar until smooth. Add the milk or cream and vanilla extract, beating until the frosting is light and fluffy. If using, divide the frosting into separate bowls and tint with food coloring as desired.1/4 cup unsalted butter, 3 cups powdered sugar, 2 tablespoons milk or cream, 1 teaspoon pure vanilla extract, Optional: Food coloring
- Once the cookies are entirely cool, use a spatula or piping bag to spread or pipe the frosting onto the cookies. Get creative with designs! Add sprinkles, edible glitter, or candies immediately after frosting so they adhere. Allow the frosting to set completely before stacking or serving.Optional: Sprinkles, edible glitter, or decorative candies for topping
Notes
Store frosted cookies in an airtight container at room temperature with parchment paper between layers. For longer storage, freeze completely dried and frosted cookies for up to 2-3 months. Thaw at room temperature.
