Ingredients
3/4 cup (150g) granulated sugar
1 cup (226g) unsalted butter, softened
1 large egg
1 1/2 tsp vanilla xtract
2 1/2 cups (315g) all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
Instructions
Cream butter and sugar until light and fluffy.
Add egg and vanilla, mixing until fully combined.
In a separate bowl, whisk flour, baking powder, and salt. Gradually mix into the wet ingredients.
Chill dough for 30 minutes to make rolling easier.
Preheat oven to 350°F (175°C) and line baking sheets with parchment.
Roll dough to ¼-inch thickness, cut into heart shapes, and place on baking sheets.
Bake 8–10 minutes, just until edges are set (do not brown).
Cool completely before decorating.
Notes
Cooking Tips
-
Chill the dough again if it gets too soft while rolling.
-
For perfectly smooth cookies, roll dough between two sheets of parchment.
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Let cookies cool fully before icing to prevent melting or smearing.
Variations
-
Vanilla Almond: Replace ½ tsp vanilla with almond extract.
-
Lemon Sugar Cookies: Add 1 tsp lemon zest and a splash of lemon juice.
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Decorated Cookies: Top with royal icing, buttercream, or sprinkle sugar before baking.
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Chocolate Version: Replace ¼ cup flour with cocoa powder for chocolate hearts.
- Prep Time: 20 minutes
- Cook Time: 8–10 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 135
- Sugar: 8g
- Sodium: 45mg
- Fat: 7g
- Carbohydrates: 17g
- Protein: 1.5g