Ah, sugar cookies—the ultimate holiday MVP. Whether it’s Valentine’s Day, Halloween, or Christmas, these cookies are a must in our house. Soft, delicious, and perfect for decorating, they’ve become a family tradition passed down from my childhood to my four kids (ages 11, 9, 7, and 5). And honestly, they’re so good that I’ve caught myself making them “just because.”
Sugar Cookies for Every Occasion (But Especially Valentine’s Day!)
Sugar cookies are great for any holiday or celebration, but there’s something about Valentine’s Day that makes them extra special. Maybe it’s the heart-shaped cookies, the pink frosting, or the excuse to eat way too many of them. Whatever the reason, they’re the perfect way to say, “I love you”—or at least, “I love cookies.”
In our family, sugar cookies are non-negotiable for three holidays: Valentine’s Day, Halloween, and Christmas. The kids love “painting” their cookies with frosting and going wild with sprinkles. Sure, it gets messy, but seeing their creative (and sometimes hilariously weird) designs makes it worth the cleanup. Plus, they’re always a hit at gatherings, and let’s be honest—everyone leaves happier with a sugary treat in hand.
Prep Ahead, Stress Less
Here’s the beauty of this recipe: the dough can be made ahead of time. If you’ve got a busy day or, like me, just want to save yourself some chaos, whip up the dough the night before and roll it out when you’re ready. Trust me, you’ll thank yourself later.
One batch makes about three dozen cookies, which might sound like a lot—until you realize how fast they disappear. Planning to share? Just double the recipe. More cookies = more joy.
Ingredients
- 1 cup butter
- 1 1/2 cup sugar
- 2 eggs
- 3 tablespoons sour cream
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 1/4 cups flour
Instructions
- Cream butter and sugar. Add eggs, sour cream, almond extract and vanilla and mix well. Add soda, salt and flour and mix on low just until combined.
- Roll dough into a ball, wrap in plastic wrap and refrigerate 3-4 hours.
- Roll out on floured surface and cut into shapes.
- Bake on un-greased cookie sheets at 375 degrees for 6 to 8 minutes. (These cookies don't brown.)
- Cool on racks, then frost and decorate!
Pro Tip: Don’t Overbake
Here’s where you need to pay attention: these cookies don’t brown like your average baked goods. They come out soft and stay soft, which is exactly what you want. Overbaking them will ruin that magical texture, so keep an eye on them. Once they’re cooled, it’s decorating time. And if your kids are anything like mine, the frosting-to-cookie ratio might be a little… uneven.
Our Go-To Frosting Recipe
