First off, I want to say thank you to all of you who offered your congratulations on my last post, and your tips for stress relief on the post before that. When you take time out of your day to leave me a comment, it is so heartwarming. This blogging community is a pretty special one.
February is right around the corner, and with February comes Valentine’s Day. What’s your verdict on this Hallmark holiday? I used to be the Valentine’s Day grinch and thought the whole holiday was stupid, stupid, stupid. Even though there are singles events abound on V-day, it’s definitely a holiday geared towards couples and can be pretty exclusive for someone who might not fall into that category. I’ve spent many Valentine’s Days happily single, but unhappily feeling left out of the holiday itself.
I’m not going to give you the whole “Valentine’s Day is for every kind of love including friend love!” schpeel, but I will tell you that heart-shaped sprinkles come to life when they’re sprinkled on pink buttercream icing. So whatever your plans are, or aren’t, for the day, I hope they include some sugar. Because a Valentine’s Day baking session requires only one person, and that’s the most important person in your life: YOU.
The Recipe:
These Valentine’s Day sugar and spice cookies are adapted from one of the first recipes on this site. A classic recipe from Mom, they always turn out perfect. The sugar cookie is of the firm, crunchy variety, and the spices add some deep wintery tones. Use a knife or a small offset spatula to ice the cookies, and decorate them with the most fun sprinkles you can find. Enjoy 
- ½ cup softened butter
- 1 cup packed brown sugar
- 1 large egg
- 1 tsp vanilla
- 1¾ cup flour
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp freshly grated nutmeg
- ½ cup softened butter
- 3 cups powdered sugar
- 1 tsp vanilla
- 3 TB milk
- 3 drops pink food colouring (optional)
- sprinkles (optional)
- In a large mixing bowl, cream the butter and brown sugar until light and fluffy. Add the egg and vanilla and mix on medium to combine.
- In a separate, smaller bowl, sift together the flour, baking powder, cinnamon, and nutmeg. Stir (or mix on low) the dry ingredients into the butter mixture until blended. Flatten the dough into a disc and wrap with plastic wrap. Place in the fridge for 30 minutes to chill.
- Preheat the oven to 350 and line two baking sheets with parchment paper. On a well-floured surface, roll out the dough to ⅛ inch thick. Cut out shapes with cookie cutters and place them on the baking sheet. Gather together the leftover doll and continue rolling and cutting. Bake the cookies for 10 minutes or until the edges are slightly golden.
- To make the frosting, add the butter, powdered sugar, vanilla, milk, and optional food colouring to a large mixing bowl. Mix on low, increasing to medium, until light and fluffy. Use a knife to spread the frosting on top of the cookies and top with optional sprinkles. Store in an airtight container.
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