Pink Heart Sugar Cookies

Ah sugar cookies...they are so beautiful with their royal icing and pretty shapes. Too bad most sugar cookies taste like cardboard. I am horrible with frosting. Horrible. But I love Martha Stewart's sugar cookie recipe. My friend Sarah shared it with me back when her son Ryan turned one, she had the best tasting cookie favors. He is nearly 4 years old now! Time sure does fly. I decided to adapt the recipe a bit to make them pretty enough to eat without me trying to frost them. The gel food coloring worked like a dream and made perfect pink hearts without any frosting fuss.

Pink Heart Sugar Cookies

2 cups all-purpose flour
¼ teaspoon salt
½ teaspoon baking powder
½ cup unsalted butter
1 cup sugar
1 large egg, lightly beaten
2 tablespoons milk
½ teaspoon pure vanilla extract
Red gel food coloring

Whisk together flour, salt, and baking powder in a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar; mix until light and fluffy. With mixer running, add egg, brandy, and vanilla; mix until well combined. With the mixer on low, slowly add reserved flour mixture. Mix until just combined. Add gel food coloring a drop at a time until pink coloring is achieved. Transfer dough to a work surface. Shape into 2 discs, cover with plastic wrap, and refrigerate for at least 1 hour.

Preheat oven to 350 degrees. Line baking sheets with nonstick baking mats or parchment paper; set aside. On a lightly floured work surface, roll out dough to 1/8-inch thickness. Cut into desired shapes, and transfer to prepared baking sheets, leaving an inch in between. Leftover dough can be rolled and cut once more. Bake until lightly golden, about 10 minutes; do not allow to brown. Transfer to wire racks to cool.

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