Best Valentine’s Cut-Out Sugar Cookies

Cream the Butter: In a large bowl, cream together the softened salted butter and sugar until light and fluffy.
Add Flavorings: Stir in the vanilla and almond extracts until well combined.
Mix Dry Ingredients: Gradually add the flour and baking powder, mixing until a soft dough forms.
Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour. Chilling is essential to prevent the cookies from spreading in the oven.
Cut and Bake: Roll the dough to 1/4-inch thickness on a floured surface. Use heart-shaped cutters to create your cookies. Bake at 350°F (177°C) for 8–10 minutes or until the edges are just barely golden.
Decorate: Once completely cooled, flood the cookies with icing and add sprinkles while the glaze is still wet.

Chocolate Sugar Cookies: Replace 1/4 cup of flour with high-quality cocoa powder for a rich, dark chocolate version.
Lemon Poppy Seed: Add 1 tablespoon of lemon zest and 1 teaspoon of poppy seeds to the dough for a bright, citrusy twist.
Linzer Style: Cut a smaller heart out of the center of half the cookies and sandwich them together with raspberry jam.

Service: Serve on a white platter to make the vibrant red and pink icing “pop”. They pair perfectly with a glass of milk or a hot hibiscus tea.
Storage: Store in an airtight container at room temperature for up to 1 week. If you need to stack them, wait 24 hours for the icing to fully harden.
Freezing: Un-iced baked cookies can be frozen for up to 3 months. Thaw at room temperature before decorating.

Measure Flour Accurately: Use the “spoon and level” method for your flour to ensure the cookies aren’t too dry or crumbly.
Extract Quality: Since this recipe relies heavily on vanilla and almond, use pure extracts rather than imitation for the best depth of flavor.
Maintain Shape: If the dough becomes too soft while cutting, pop it back into the freezer for 5 minutes. Cold dough equals sharp, defined heart shapes.