Top down view of 4 cut out sugar cookies on a plate.
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Valentine's Day Cut Out Sugar Cookie Recipe

This cut out sugar cookie recipe is easy to make and makes a soft, flavorful cookie perfect for decorating.
Prep Time2 hrs 30 mins
Cook Time10 mins
Total Time2 hrs 40 mins
Course: Dessert
Cuisine: American
Keyword: sugar cookies, buttercream frosting, cut out sugar cookies, Valentine's Day, holiday cookies
Servings: 9 Servings
Calories: 728kcal
Author: Berly's Kitchen

Ingredients

Cookies

  • 2 1/2 Cups All-Purpose Flour
  • 1 Cup Butter (2 Sticks, softened)
  • 1 Cup Granulated Sugar
  • 2 Teaspoons Vanilla
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Salt

Frosting

  • 3/4 Cup Butter (1 1/2 Sticks, softened)
  • 3 1/2 Cups Powdered Sugar
  • 1/2 Cup Maraschino Cherries (finely chopped)
  • 2 Tablespoons Heavy Cream
  • 2 Tablespoons Maraschino Cherry Juice
  • 1 Teaspoon Vanilla

Instructions

Cookies

  • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  • Place the butter and sugar into a separate large bowl. Use an electric mixer (stand or handheld) to cream the ingredients together on low speed until light and fluffy (about 3-5 minutes).
  • Next, add the egg and vanilla. Continue to beat on low speed until just combined.
  • Pour in the dry ingredients, and mix on low speed until a soft dough begins to form. The dough will be sticky and tacky but should hold it’s shape when pressed together.
  • Form the dough into disc shape and wrap with plastic wrap. Refrigerate the dough for at least 1-2 hours or overnight before making cookies.
  • When you’re ready to begin rolling out the cookie dough, line a cookie sheet with parchment paper, and preheat the oven to 350°. 
  • Remove the dough from the refrigerator and place on a lightly floured surface. If the dough is firm and cracks around the edges as it’s being rolled, allow it to rest for 10-15 minutes. This will bring the temperature of the dough up enough to be handled with ease.
  • Continue rolling the dough until it reaches ¼ inch thick (⅛ inch for crispier cookies). Use a metal cookie cutter to press shapes into the dough and jiggle slightly to ensure the cutout is free on all sides. 
  • Carefully place the cookie cutout onto the cookie sheet. Repeat until all the dough has been used. I was able to get 18 cookies that were ¼ inch thick and 3 inches in length. However, the size and thickness of the cookies will determine how many this dough makes.
  • Place the cookie sheet in the oven, and bake for 8-10 minutes or until the edges of the cookies begin to brown slightly.
  • Remove the cookies from the oven and transfer to a cooling rack. While the cookies cool, make the buttercream frosting.

Frosting

  • Place the butter, powdered sugar, heavy cream, Maraschino cherry juice, and vanilla into a large bowl. Use either a hand mixer or stand mixer to combine the ingredients until they are smooth.
  • Next, add the chopped Maraschino cherries. Continue to mix on low speed until the cherries are well mixed.
  • Apply the frosting to the cooled cookies. Serve immediately or store leftovers in the refrigerator for up to 3 days.

Notes

*The calories listed are an approximate, and the information is to be used as a guideline only. A serving size is based on 2, 2-inch cookies.
*This recipe makes approximately 18-20, 3-inch cookies. The amount of cookies will vary depending on size.
*Please see tips and additional information in the post regarding refrigerating and freezing dough, storage, and other best practices.
*The cherries and cherry juice is optional and can be omitted. Simply replace the cherry juice with equal parts heavy cream.
*The long prep time takes into account the chill time for the dough, the time it takes to roll out the cookies and make the frosting.

Nutrition

Serving: 2Cookies | Calories: 728kcal | Carbohydrates: 96g | Protein: 4g | Fat: 37g | Saturated Fat: 23g | Cholesterol: 99mg | Sodium: 577mg | Potassium: 98mg | Fiber: 0g | Sugar: 68g | Vitamin A: 1150IU | Calcium: 37mg | Iron: 1.7mg
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