Sweets for Your Sweets: My Sugar Cookie Recipe

I love Valentine’s Day. The overpriced flowers, cheesy cards and obligatory dates. I love LOVE. I’m a hopeless romantic and am happy to have an excuse to show PDA, make treats, and force my husband to watch a romantic comedy.

Now that I’m a Mama, one of my favorite things to do is bake with my boys. People think I’m crazy baking with a baby and a three year old. When I show up to a party with homemade treats, I’m often asked how I can find the time to bake up goodies with little ones running around…or crawling.


The answer is simple. I don’t. Instead I make my oldest my sous chef and my youngest my accessory. I wear baby Tate and pull up a step stool for Tucker. Since Tucker was about two, he’s been helping me bake. Candies, cookies, pies, all kinds of yummy treats. The kitchen is my happy place so why wouldn’t I want to share it with my boys?

As a Valentine’s Treat, pun intended, I thought I’d share an easy sugar cookie recipe that you can enjoy with the ones you love. Give it a try and let me know what you think.



Sugar Cookie Ingredients

  • 1 Cup Salted Butter (Room Temperer)
  • 1 Cup Granulated White Sugar
  • 1 Teaspoon Vanilla
  • 1/2 Teaspoon Almond Extract
  • 2 Eggs
  • 3 1/2 Cups Flour
  • *Extra flour to dust dough for rolling

Icing Ingredients

  • 6 Cups Powdered Sugar
  • 1/4-1/2 Cup Whole Milk or Almond Milk
  • 1/4 Cup Light Corn Syrup
  • 2 Teaspoons Almond Extract
  • Food Coloring *Optional

Sugar Cookie Directions:

  • Preheat Oven to 350
  • In an electric mixer or with a handheld mixer, blend sugar and butter on medium speed for 3 minutes until light and fluffy.
  • Add eggs, vanilla and almond extract until combined and blended.
  • Slowly add flour while mixing until you have smooth dough. If it is sticky to the touch, add more flour.
  • Separate dough into two large balls.
  • Wrap the dough in seran wrap and chill in the refrigerator for one hour.
  • Remove from the refrigerator and unwrap the dough and roll it out with a roller until it is flat and about 1/4 inch tall.
  • Use whatever cookie cutters tickle your fancy and cut out your cookie shapes.
  • Place cookie dough on lightly greased baking sheet and place in the oven for 6-9 minutes.
  • Remove from the oven and allow cookies to cool completely before decorating.

Icing Directions:

  • In an electric mixer or with a handheld mixer, combine powdered sugar and milk until smooth (slowly adding extra milk 1 tablespoon at a time to reach desired consistency).
  • Add corn syrup and almond extract.
  • Blend until smooth (I like the consistency to be somewhere between toothpaste and corn syrup consistency.)
  • Separate into bowls, add desired food colors to your icing, and mix the icing and food color.

    PRO TIP: When icing cookies, I suggest piping edges of the cookie first and then flooding the inside to create a nice even surface.

Let your imagination run free and decorate your little heart out. Let me know how your cookies turn out and if you have any tips, tricks or suggestions.