I have to tell you guys, Valentine’s Day has ALWAYS been my all-time favorite holiday! It’s all about pink, hearts, love, candy, and fun! I’ve been known to surprise all the favorite girls in my life with Valentine’s cards and candy in the mail. Anyone else do that too? It feels so great to spread joy straight from the heart! It’s such a happy and wonderful day and the perfect excuse to tell those you love that you really care and you are thinking of them! ;)

This year I decided to kick my traditional pink heart cookies up a notch by making them glamorous hearts and adding some lashes! These actually turned out even more fun than I had expected! Fun fact: I actually made these for my Christmas photoshoot for Pottery Barn Kids! Anyone else remember this?

If you’re looking for a sugar cookie recipe that does not loose it’s shape, this one is it! And let’s talk about flavor! It tastes just like a sugar cookie from a bakery – soooo good! This one is definitely a keeper that you will not want to miss!

I hope you all have the most wonderful Valentine’s Day ever! You deserve to feel loved and appreciated! If you decide to make these bad girls, please share your cookie recipes on Instagram by using the #SoBestFriendsForFrosting hashtag! How did we get almost nearly 60K shares on this one?! Can’t wait to see your heart cookie creations girlfriends! XO

SUGAR COOKIE DOUGH + ROYAL ICING RECIPES

Ingredients

SUGAR COOKIE DOUGH
1 1/2 cups butter softened
1 1/2 cups sugar
3 eggs
1 teaspoon vanilla
1 teaspoon salt
2 teaspoons baking powder
4 1/2 cups flour

ROYAL ICING:

3 cups powdered sugar
1 teaspoon vanilla
4 1/2 ounces egg whites roughly 9 tablespoons
food gel if desired

Instructions

To make the sugar cookie dough, first add salt, baking powder, and flour to a medium sized bowl and whisk together; set aside.
In a stand mixer with a paddle attachment, cream together butter and sugar on high speed until fluffy and light in color.
Add eggs and vanilla to mixer, only mixing until combined.
Add in dry ingredients in two parts; adding half of the mixture at a time.
Wrap dough in two packs using plastic wrap and chill for 1 hour to overnight.
When ready to roll out, pull one sugar pack out at a time from the fridge and sprinkle flour on your work bench as needed while rolling to help with stickiness. Roll dough to about 1/4 inch thick and use any cookie cutters you’d like!
Once cookies are cut into shapes, let chill in fridge for at least 1 hour (I froze mine overnight).
Bake at 325 degrees for 12-17 minutes, depending on the size of your cookies; you’ll want them slightly golden brown around the edges.
Next, to make the royal icing, in a stand mixer with paddle attachment, add powdered sugar, vanilla, and egg whites and beat on low until incorporated, then increase speed to high for 3-5 minutes.
Add food gel if desired for different colors.
Decorate cookies as you please!