Iced Sugar Cookies

 Happy Valentines Day

Oh my goodness these are the best sugar cookies ever!  I swear I could eat everyone of them myself although there would probably be a fight if I did as Bill also thinks they are pretty tasty.

Again for 2022 I am participating in the Good Cookie Food Bloggers’ Valentine’s Event.  Food bloggers have helped raised over $100,000 for this Event over the last 6 years.

This is the Sixth year for our event and we want to continue to make a difference in the fight against pediatric cancer. Cancer is the #1 cause of death of children by disease in the U.S.  There are 40,000 U.S. children actively battling cancer right now.  And with the ongoing pandemic, children are still being diagnosed with cancer. It’s imperative that we raise awareness and continue to raise funds to fund the ongoing pediatric cancer research! Help us make a difference by donating to 2022 Good Cookies Food Bloggers’ Valentine’s Event.   Our goal is to raise at least $3000. Because these three companies:  OXO, Mediavine and Dixie Crystals have each pledged to match our donations raised through this campaign up to $3000! That means when we raise $1, it turns into $4! Thank you to so many of you who have already donated, please help us reach our goal so we can get the full matching donations and help us make an even huger difference!  Thank you to the following sponsors

To ice my cookies I used Wilton tip 199 for the pink cookies and Wilton tip 32 for the white cookies.

My goal was to make them look “Lacey”  I did this same technique at Christmas with Christmas Tree sugar cookies and they were absolutely adorable (picture below). By putting dots on the cookies and then taking a leveler (it came with my measuring spoons) or a popsicle  stick and pulling the icing dot down towards the bottom shown in the picture above and add a few sprinkles. You’ll have a cute iced cookie for Valentine’s Day… or Christmas if you do the trees :) 

The Icing could not be any easier, I was in a hurry at Christmas and instead of making buttercream icing I thought I would try can icing and see how it would do being piped onto sugar cookies.  Not only did it do good, this is the best sugar cookie icing I have ever had.  I kid you not these taste just like Lofthouse cookies.

I used Pillsbury Fluffy Frost and the flavor is Vanilla Marshmallow.  The icing is white and I left one batch white but I used pink food coloring and tinted the other batch a pretty pink color.  Also in the picture above is my new favorite rolling pin!  I love that you place a ring on the end for how thick you want your dough rolled out… maybe I have been living under a rock but I had no idea there was such a thing.  This makes your cookies a perfect thickness.  I rolled mine out to 1/4 inch.  The recipe made 31 but I probably could have squeezed out a few more but I LOVE cookie dough!  I know they always say not to eat raw cookie dough but I live on the edge lol.  

Be sure to go and checkout all the other wonderful blog posts from these Amazing Bloggers who joined me in raising money and awareness for Cookies for Kids’ Cancer …. C4KC 

Heart Shaped Thumbprint Cookies from Julie of The Little Kitchen
Red Velvet Cheesecake Swirl Brownies from Melissa of Persnickety Plates
Little Debbie Strawberry Shortcake Rolls Ice Cream from Rose of Rose Bakes
Salted Dark Chocolate Pistachio Cookie Bars from Jessica of A Kitchen Addiction
Red Velvet Swirl Cheesecake Brownies from Julie of Back To My Southern Roots
Dark Chocolate Covered Strawberry Latte from Lisa of Taste Cook Sip
Chocolate Valentine's Day Cake for Two from Faith of An Edible Mosaic
Chocolate Petit Fours from Carlee of Cooking With Carlee
Iced Sugar Cookies from Nina of Crazy for Cookies and More
Valentine's Fudge from Raquel of Organized Island
Pink Gin Fizz from Caroline of Caroline's Cooking
Cherry Chocolate Chip Cake from Stefanie of Stef's Eats and Sweets
Flourless Chunky Peanut Butter Blossoms from Colleen of Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Valentine's Day Oatmeal M&M Cookies from Kelly of Kelly Lynn's Sweets and Treats
Gluten free peanut butter cookies from Holly of A Baker's House
Gluten Free Vanilla Cake with Pink Buttercream Frosting from Elaine of Small Farm Big Life
Small Batch Chocolate Chip Cookies from Courtney of Courtney's Sweets
Small Batch Chocolate Cupcakes from Lisa of Blogghetti
Valentine's Day M&M Cookie Bars from Jaclyn of Crayons & Cravings
Red Velvet Baked Doughnuts from Sue of It's Okay to Eat the Cupcake
Soft Iced Pumpkin Cookies from Laura of Untwisted Vintage
Guava Pink Peppercorn Margaritas from Courtney of Cook Like a Champion
Sugar Cookie Cups from Kelsey of Dance Around the Kitchen
Chewy Buckwheat Chocolate Chunk Cookies with Sea Salt from Lisa of Garlic & zest
Shortbread Hearts of Love from TammyJo of The Chocolate Cult
Valentine Sugar Cookies from Gwynn of Swirls of Flavor
Rhubarb Raspberry Tart from Betsy of The JavaCupcake Blog
Sugar Cookie Cups from Kelsey of Dance Around the Kitchen
Best Stout Beer Tiramisu from Linda of Ketchup with Linda
Creamed Chipped Beef from Rebekah of Kitchen Gidget
Bakery Style Peanut Butter Cookies from Becca of The Salted Cookie
Candy Trains from Sarah of Sarah Cooks the Books
Star Wars Grogu Heart Cookies to Support Cookies for Kids Cancer from Jenn of justJENN recipes
Peanut Butter Buckeyes from Nicole of For the Love of Food

Sugar Cookies

3 cups flour

2 teaspoons baking powder

1 cup sugar

1 cup butter, softened

2 eggs

1 teaspoon almond extract

1 teaspoon vanilla extract 

Preheat oven to 350 degrees.  Line cookie sheets with parchment paper and set aside.

Cream butter and sugar until light and fluffy.  Add the eggs, almond extract and vanilla extract.

Sift together the flour and baking powder and slowly add it to the wet mixture

Roll dough in a ball and wrap in plastic wrap.  Place in refrigerator for 10 minutes.

Cut dough ball in half and cover the remaining half over with the plastic wrap to keep it from drying out.  Roll dough out on a floured surface to 1/4 inch thickness and cut with cookie cutters.  Place on cookie sheet covered with parchment paper.  Keep rolling the dough out until you cannot get anymore cookies cut from the dough.  Repeat with the second half of the dough.

Place cookie sheet of cookies in freezer for 8 minutes before baking.  This will help the cookies keep their shape while baking.  Remove from freezer and bake for 8 minutes.  Cool slightly on the cookie sheets and transfer cookies to a cooling rack and cool completely before icing.  

Ice cooled cookies with your favorite icing or my favorite Pillsbury Vanilla Marshmallow.