1 1/2cupssugar, you can add 1/4-1/2 cup additional sugar for cookies not being topped with icing but I personally don't think it's necessary
1 1/2teaspoonsvanilla extract
5 1/4cups all-purpose flour
Preheat oven to 375°F.
Cream together butter, sugar, and salt in a stand mixer with paddle attachment.
Mix in the eggs and vanilla extract.
Add flour, cornstarch, and nutmeg. Mix on low until fully incorporated.
Stir in the sour cream.
Mix cookie dough into separate bowls. Color each bowl with the color you desire. We did pink and red and left a bowl as is.
Add dollops of colored sugar cookie dough next to each other and roll out as you would normally. Don’t over roll or your cookie dough colors will begin to blend too much. *if cookie dough is too soft place in refrigerator for 30 minutes.
Use your cookie cutters to cut out heart shapes. Place on a baking sheet covered with parchment paper or silpat.
Bake for 10 minutes or until edges are lightly browned. Do not overbake. Remove from oven. Allow to cool completely
If adding glaze: microwave store bought icing container until the frosting is pourable but not melted. Place in a ziploc bag and snip the corner. Drizzle warm frosting over cookies and allow frosting to set.
If decorating right away, allow cookies to cool completely before icing. If storing, place them in an airtight container for up to 2 weeks or in the freezer for a few months.