Sugar Cookies

Bruce has always made these sugar cookies. Undoubtably, it is a favorite of our boys, our friends and our neighbors. Besides being tasty, they just look so dang cute, with the fluffy frosting and sprinkles.

We bake these sugar cookies, and frost them with love. Without a doubt, these bring smiles to all that we gift them to. Above all, be sure to share these with all that you love! And, do your self a favor, and make a DOUBLE BATCH of these.



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Heart shaped sugar cookies with pin frosting and sprinkles

Sugar Cookies


Units Scale
  • 1 cup sugar
  • 1 cup butter
  • 1 egg
  • 1 tsp vanilla
  • 2 cups flour
  • 1/2 tsp cream of tartar
  • 1/2 tsp soda
  • 1/2 tsp salt


For decorating:


Prepare and refrigerate cookie dough:

Cream the butter and sugar.  Add vanilla and egg, mix. Mix in the  dry ingredients.

Form into 2 balls. Wrap in plastic wrap, and refrigerate at least 2 hours, or overnight. If planning on slicing cookies for rounds, roll into a tube, and wrap in waxed paper.


Cut out cookies:

Pre-heat oven to 350.

Remove one ball of dough at a time, and place dough between 2 pieces of parchment. Roll out to about 1/8 thick. Gently remove top piece of parchment.

Using a floured heart shape cookie cutter, cut out shapes, and transfer to a cookie sheet, leaving at least 2 inches between shapes, as cookies will spread when they bake.


Bake Cookies:

Bake at 350 degrees for 6 minutes, then turn, and bake for another 6 minutes.

Ovens vary, watch for light brown. Pull cookies out, and put next pan in. When your turn the 2nd set of cookies, at half way point, remove first set with spatula to cooling rack. Repeat this process with 2nd ball of dough. If cookie dough gets too soft, while cutting out cookies, place in freezer or fridge for a few minutes to help dough stiffen up.

Be sure cookies are completely cool before frosting.


Frost cookies:

Add 2 drops of rose icing color into the container of vanilla frosting.

Stir frosting with a slim spatula or a butter knife, making sure to mix color completely in. I don’t put into a bowl, but you can if you want to.

Frost cookies, leaving an edge. Using striping motion, make diagonal stripes with the colored sugar. Cover cookies with layers of the sprinkles to create designs.



Frost cookies when cool. Allow to set up for at least 1 hour before putting into storage containers. Use parchment sheets or wax paper between cookies in order to keep them from sticking.

  • Prep Time: 2 Hours
  • Cook Time: 30 Minutes
  • Category: cookies
  • Cuisine: american
Dina and Bruce at the Golden Gate Bridge

Hi, we are Bruce and Dina Miller. We love to cook every night. We enjoy making a few healthy dishes, and also comfort food. We love crafting cocktails too! Come take a look, we would love to share our recipes with you.


  1. Marla Dawn Lambert

    Sorry, U forgot to include amount of butter. Thank you.
    Sidebar – Tried your slow cook pot roast w/taco spices…delicious, definitely a keeper.

    • Dina and Bruce at the Golden Gate Bridge


      Oh, thank you! Let me fix that tonight! So glad you tried the pot roast! We appreciate your comments!!


      Dina and Bruce

      • Dina and Bruce at the Golden Gate Bridge


        It is updated now!

        Thank you again!

  2. Elaine

    Definitely making a double batch this week, they are adorable!

    • Dina and Bruce at the Golden Gate Bridge

      Bruce and Dina Miller


      You are as sweet as these cookies! Thank you so much! Happy Valentines Week!!

      Dina and Bruce

Comments are closed.