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Irresistible Pink Sugar Cookie Cutout Board Easy Galentine’s Day Treats

pink sugar cookie cutout board - featured image
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Soft, buttery sugar cookies with a hint of vanilla and almond, decorated with smooth pink buttercream frosting. Perfect for festive Galentine’s Day celebrations and easy enough for beginners.

Ingredients

Scale
  • 2 ¾ cups (345 grams) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (227 grams) unsalted butter, softened
  • 1 ¼ cups (250 grams) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon almond extract (optional)
  • ½ cup (113 grams) unsalted butter, softened (for frosting)
  • 3 cups (360 grams) powdered sugar, sifted
  • 2–3 tablespoons whole milk or heavy cream
  • 1 teaspoon pure vanilla extract (for frosting)
  • Pink gel food coloring

Instructions

  1. Take the butter and eggs out of the fridge about 30 minutes before starting so they reach room temperature. Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper.
  2. In a large bowl, whisk together 2 ¾ cups (345 g) all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt. Set aside.
  3. Using an electric mixer, beat 1 cup (227 g) softened unsalted butter with 1 ¼ cups (250 g) granulated sugar on medium speed for about 3-4 minutes until pale and fluffy.
  4. Beat in 2 large eggs, one at a time, mixing well after each addition. Then add 2 teaspoons vanilla extract and ½ teaspoon almond extract (if using), mixing until combined.
  5. Gradually add the dry ingredient mixture into the wet ingredients, mixing on low speed until dough comes together. Avoid overmixing.
  6. Divide the dough into two discs, wrap each in plastic wrap, and chill for at least 1 hour.
  7. Lightly flour your surface and rolling pin. Roll out one dough disc to about ¼ inch (6 mm) thickness. Use cookie cutters to cut shapes and place them on prepared baking sheets, spacing about 1 inch (2.5 cm) apart.
  8. Bake cookies for 8-10 minutes or until edges just begin to turn golden. Centers should still look soft. Let cookies cool on baking sheet for 5 minutes before transferring to wire racks to cool completely.
  9. To make the pink buttercream, beat ½ cup (113 g) softened butter until creamy. Gradually add 3 cups (360 g) powdered sugar, alternating with 2-3 tablespoons milk or cream, until smooth and spreadable.
  10. Stir in 1 teaspoon vanilla extract and a few drops of pink gel food coloring until desired shade is reached.
  11. Once cookies are fully cool, spread or pipe the frosting on top. Let frosting set for at least 30 minutes before serving.

Notes

Chill dough well to prevent spreading and maintain shape. Use gel food coloring for vibrant frosting without thinning. Underbake slightly for soft centers. Store frosted cookies in fridge up to 5 days; unfrosted cookies freeze well up to 3 months.

Nutrition

Keywords: sugar cookies, pink sugar cookies, cutout cookies, Galentine’s Day treats, buttercream frosting, festive cookies, easy sugar cookies

Find it online: https://tessierecipes.com/irresistible-pink-sugar-cookie-cutout-board-easy-galentines-day-treats/