Cookies. Delicious Sugar Cookies. My dad’s favorite. A Valentine’s staple. And that’s why today I’m sharing a Sugar Cookie Recipe with Draper James (Reese Witherspoon’s Blog & Brand) and Best Friends for Frosting’s Melissa Johnson – two ladies I absolutely admire! This Valentine’s Day, why not make your sweetie some delicious Gingham Sugar Cookies? I mean, come on. Who doesn’t love a nicely decorated cookie? We’ve got the best Sugar Cookie Recipe with Draper James and BFFF below!
melissa’s sugar cookie recipe
1 1/2 cups butter, softened
1 1/2 cups sugar
1 teaspoon vanilla
1 teaspoon salt
2 teaspoons baking powder
4 1/2 cups flour
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.
how to add the gingham
I love how the fondant gives each cookie a clean & smooth look. If you’re not a fondant fan, you can always use your favorite icing recipe. Happy baking!
Heart shaped cookies (store bought) or homemade
Heart shaped cookie cutter
Edible pink food color spray
Card stock paper
First you will need a batch of cookies, store bought or homemade.
Roll out your fondant, using your heart shaped cookie cutter cut out your hearts.
Place your fondant hearts on top of your cookie.
You can use frosting from the grocery store or homemade to make sure the fondant adheres successfully to each cookie.
Make a stencil using thick card stock paper, an X-ACTO knife, and a ruler.
Cut out 6 strips that are 1/2 inch wide and at least an inch longer than the width of the cookie. This will be your stencil.
Place the stencil over your cookie and very lightly spray your color over the entire cookie creating stripes; let dry.
Place your stencil at a diagonal across the cookie and spray lightly with color. This will create your gingham pattern.
Don’t forget to eat the crumbs!