You know what I dread? Buying Valentine’s for class parties. The kids usually base their choice off what candy comes with the cards. So many schools are now sugar free (or at least in California) and request either no sugar or something small. This year we created our own printable’s and are offering them to you for free to print off and use in your classrooms! They are all linked HERE in our Valentine PINTEREST board. Not only are the cards there for you to print, we also linked the toys/treats to go with each printable for you to order. I think these are far better than any store bought card and beyond simple to create!
FROSTED SUGAR COOKIES RECIPE
Now onto some Valentine sugar…I love frosted sugar cookies! My favorite are from Swig, so last year I set out to make the best Swig Cookie recipe I could find. Let me also say I am not a baker. I love to cook, but baking is not my thing. That being said, these sugar cookies were simple to make and taste incredible! My girls love to help make them Also, if you are unfamiliar with Swig, it’s a soda/cookie shop that originated in Utah, famous for their icebox cold frosted sugar cookies. Yum!
6 cups flour
1 teaspoon salt
½ teaspoon baking soda
½ teaspoon cream of tarter
2 sticks (salted) butter at room temperature
¾ cup vegetable oil
1¼ cup sugar
1 cup powdered sugar
2 tablespoons water
2 eggs at room temperature
1 teaspoon VANILLA
1 stick (salted) butter at room temperature
⅓ cup sour cream (I used reduced fat)
pinch of salt
2-3 tablespoons milk (I used 1%)
4 cups powdered sugar
¼ teaspoon VANILLA (the only kind I’ll use)
1 – 2 drops red or pink food coloring
Preheat oven to 350 degrees F.
In a mixing bowl with a metal whisk, mix together flour, salt, baking soda, and cream of tarter. Set aside. In the bowl of a MIXER, cream together the butter and sugars for 2 minutes.
Slowly stream in the oil while beating. Add the water and vanilla and then beat the eggs in one at a time until combined. Now add the dry ingredients to the wet ingredients a little at a time, mixing until combined (scrape down the sides of the bowl as needed).
Form dough into 2 inch balls and place on a cookie sheet lined with parchment paper.
Place a few tablespoons sugar on a plate. Take a drinking glass or something about 2 inches in diameter and lightly spray the bottom with a non stick cooking spray (you’ll only need to do that once) Then dip it into the sugar.
Press the glass into the cookie dough balls to form a jagged edge around the cookie. Don’t press too hard, making the center of your cookies thin. The dough will spill past the edge of the glass. Repeat this process of dipping the glass into the sugar and pressing it into each scoop of sugar cookie dough.
Bake the cookies for only 9 minutes. You don’t want to over bake. You can either let them cool right on the pan (I did this), or you can gently move the cookies onto a cooling rack and let them cool completely this way.
Cream the butter, sour cream, and salt together. Add powdered sugar a little at a time. Alternate with adding the milk. Add extra milk or powdered sugar if needed to reach your desired consistency.
Add food coloring and vanilla and mix until combined. Using a rubber spatular add a big dollop of icing onto each cookie. With the backside of a spoon, spread the icing over the center circle of the cookie.
Let the icing dry and set to the touch and then store in an air-tight container in the fridge. I used a 9×13 glass pyrex dish with plastic wrap over the top and parchment sheets between the stacked cookies, and it worked great.
These cookies are served chilled because of the sour cream in the pink frosting.