







These cookies...





I'm going to attempt to say this as modestly as possible...





...Nope. It can't be done.





These are the BEST, the softest, the most delicious sugar cookies I have ever had the pleasure of devouring... and I have tried my hand at a lot of sugar cookie recipes.





They will absolutely melt in your mouth! The only trouble I have with them is that it takes an enormous amount of will-power to limit myself.





Who am I kidding? When it comes to these cookies, I don't have any such will-power.





Seriously.





Imagine cookie monster with dark brown hair and only slightly less crazy eyes.





Here's the plain and simple truth: We made these last weekend. It made something like 3 1/2 dozen cookies.





They were gone in three days.





I ate 10 of them. (Good thing I have the whole "baby weight" excuse working in my favor right now.)





Generally, I make these cookies with my family for three special occasions each year:





1.) Halloween





2.) Christmas





and 3.)...





VALENTINE'S DAY!!









Not to get all cheesy and mushy, but... tis the season.





I am honestly so thankful for you, my readers, and want to wish you a very happy Valentine's day! You guys are the best, and I LOVE reading your emails, and comments, and interacting with you. I hope that this Valentine's day is filled with love for each of you. {End cheesiness and mushiness.}





In the past, many of you have emailed me requesting a stellar sugar cookie recipe, which I promised to post here.





Well, this is the one.





And now, I'm going to give you the four "commandments" for making the perfect sugar cookies:





1. Thou shalt not skip the chilling phase.

2. Thou shalt not roll them too thin. I go about 1/4 inch thick. (Check out the photo below.)

3. Thou shalt not over bake. There should be little, to no browning going on.

4. Thou shalt not skimp on the frosting.









These cookies are so fun to make and share with those you care about! My children LOVE using the cookie cutters to cut them out, and they get so excited and creative when it's time to decorate them...





Well, sometimes they get a little too creative... and we end up with several cookies that look like a candy-sprinkle factory exploded on top of them. My 5 year-old is an absolute pro at the candy-sprinkle explosion thing.





If you are looking for a way to make this Valentine's Day extra special, these cookies are perfect to make and share with those you love.





From the bottom of my heart, I hope you have the bestest, happiest, love-filled, huggy-kissy, ooey-gooey, sweet, tender, wonderful Valentine's Day ever!





{I lied. More cheesiness. Also, I love you guys!}









Softest Sugar Cookies





1 C. unsalted butter (at room temp.)1 C. sugar1/2 C. sour cream2 eggs1 tsp. vanilla3 C. all-purpose flour1/2 tsp. baking soda1 tsp. baking powder1/2 tsp. salt1/2 C. unsalted butter (at room temp.)1 lb. powdered sugar1 tsp. vanilla5-7 Tbsp. milkCream together butter, sugar, sour cream, eggs, and vanilla. Sift the dry ingredients together, then add to the creamed mixture. Cover, and chill dough at least 1 hour (the longer it chills, the easier it is to work with).Preheat an oven to 350 degrees.On a floured surface, roll out the dough to 1/4 inch thickness and cut into desired shapes. (For a thinner cookie, roll the dough to 1/8 inch thickness.)Place on un-greased cookie sheets. Bake for 8-10 minutes. Do NOT over-bake! Remove the cookies from the oven just before the edges turn golden. Allow cookies to cool completely.While cookies are cooling, use a hand mixer to mix the frosting. Start with 5 Tbsp. milk, and add more ONLY if needed. (I prefer my cookie frosting fairly stiff... not runny.)Frost cookies and decorate as desired.