Growing up, we didn’t have a set tradition of baking specific cookies for Santa. We usually left Santa whatever cookies we had baked last because at Christmas the cookie jar was never left empty. Rarely did we bake sugar cookies though, because most of my family, myself included, did not have the patience to chill, cut, and ice sugar cookies. While this recipe for sugar cookies does require an hour of chilling, it is otherwise relatively quick to bake. The dough is easy to mix and cut, and topping with colored sugar significantly cut down the time from measuring to eating. Enjoy! xoxo

Images via Alex Phillips.

Print Sugar Cookie recipe.

1/2 cup unsalted butter, room temperature

1 cup sugar

1 egg, room temperature

1 1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

1/2 teaspoon salt

1 3/4 cups all-purpose flour

Valentine’s Day is tomorrow! If you have a sweet tooth like me, these peanut butter heart cookies are the perfect way to celebrate. I love the peanut butter and chocolate combo and these Hershey’s hearts will literally melt in your mouth. You may have seen a similar version of these cookies with a Hershey’s Kiss, but with the hearts, you get some chocolate in every bite. These cookies are great for a girl’s night, to take to the office, or as a sweet treat after dinner. Enjoy and Happy Valentine’s Day! xoxo

Print Peanut Butter Heart Cookies Recipe

1/2 cup sugar

1/2 brown sugar

1/2 cup butter, softened

1/2 cup peanut butter

1 large egg

1 teaspoon vanilla extract

1/4 teaspoon salt

1 3/4 cups all-purpose flour

1 teaspoon baking soda

1/4 cup sugar

1 bag of heart chocolates

Cream 1/2 cup sugar, brown sugar, butter, and peanut butter until fluffy. Add egg, vanilla, and salt, and mix well. Add flour and baking soda until thoroughly combined.

Roll dough into 1-inch balls and dip in 1/4 cup sugar. Place 2 inches apart on a parchment-lined cookie sheet.

Bake 8-10 minutes at 375 degrees. Remove from the oven and immediately press chocolate heart in the center of each cookie.

Images via Alex Phillips.