The Best Valentine Sugar Cookies
Light and buttery Valentine’s cookies that hold their shape. The combination of butter and shortening and the addition of cornstarch make all the difference.
Servings 36
Calories 190kcal
Ingredients
- 1 c butter softened
- 1/2 c shortening
- 1 1/2 c sugar
- 1 egg
- 1 1/2 tsp vanilla
- 2 tsp almond extract
- 4 c flour
- 1/2 c corn starch
- 2 tsp baking powder
Instructions
- In a large mixing bowl combine butter, shortening and sugar. Beat until fluffy. Turn mixer down and add egg, vanilla and almond extract. Add baking powder. Sift in and flour and cornstarch until mixed thoroughly (1-2 minutes).
- Lightly flour your working surface and shape dough into a large ball.
- No refrigeration necessary.
- Roll dough out to desired thickness (I usually do 1/4- 3/8″) and cut into shapes. Add flour to dough if it feels too sticky but a nice soft dough is what you want. Carefully transfer cut out cookie shapes with a spatula to a baking sheet. Bake baking sheets at 325 degrees for 10-12 minutes. Cookies will be soft. Let sit on baking sheet for 5 minutes before carefully moving to a cooling rack. Cool completely before frosting.
Notes
It's best to put uncooked cookies on cold baking sheets before baking to keep the dough firm. I like to roll out and cut all of my cookies and place them on baking sheets in the refrigerator while the other batches cook. This keeps the pans and dough chilled instead of waiting on the counter (at room temperature) to be cooked.
Nutrition
Calories: 190kcal