A February Rudolph Day

Quiet Winter Baking and a Touch of Valentine’s Day.

Valentine's bedroom tree

Even though the bright lights and bustle of December have passed, some small pieces of the season stay with us. Here in our home, our narrow Christmas tree remains in the bedroom through February, quietly sharing a bit of warmth and light. It is usually dressed with red ribbons and heart-shaped ornaments, but this month I’m leaving the more obvious Christmas decorations aside. It’s a gentle nod to the spirit of the holidays, softening the winter days and reminding us that the feeling of Christmas can live in little ways all year long.

February is a perfect time for cozy kitchen projects, and this month I wanted to share a favorite sugar cookie recipe. The dough is easy to make, freezes beautifully, and can be rolled out and decorated for any special day — not just Christmas or Valentine’s. I’ve made heart-shaped cookies for Valentine’s, but the same dough could become stars, flowers, or any shape you like for birthdays, anniversaries, or just because. Decorating them is part of the fun, and it’s a quiet way to bring joy into ordinary days.

Keeping a small piece of Christmas light in our home this way — in a tree, a ribbon, or a sweet treat — reminds me that the heart of the season doesn’t need a calendar. It lives in little rituals, shared moments, and the joy of creativity. February can be dark and cold, but a bit of warmth, a bit of sweetness, and a bit of light go a long way.

Glass heart filled with
red garland 

In the cold, quiet days of winter, baking something familiar feels especially comforting.

This sugar cookie dough has become one of those reliable recipes I return to again and again. It freezes well, rolls easily, and adapts to whatever season we’re in. In February, that means heart-shaped cookies and soft pink icing, but the same dough works just as beautifully for Christmas, birthdays, and everyday baking. It’s a small way to keep familiar traditions close, even as the calendar changes.

Freezable Sugar Cookies

A versatile dough for holidays, celebrations, and everyday baking

These sugar cookies are soft, easy to work with, and ideal for making ahead. The dough freezes beautifully and can be adapted for any season simply by changing the shapes and decorations.

Ingredients

• ½ cup shortening (about 95 g)

• ¼ cup butter, softened (about 57 g)

• 1 cup granulated sugar (about 200 g)

• 2 large eggs

• 1 teaspoon vanilla extract (5 ml)

• 1 teaspoon baking powder (5 ml / approx. 4 g)

• 2 cups all-purpose flour (about 240 g)

Instructions

1. Preheat the oven to 350°F (175°C).

2. In a large bowl, cream together the shortening, butter, and sugar until light and smooth.

3. Beat in the eggs one at a time, then add the vanilla extract.

4. Stir in the baking powder, followed by the flour, mixing until a soft dough forms.

5. Chill the dough for at least 1 hour and up to 3 days in the refrigerator before rolling and cutting.

Freezing the Dough (Optional)

• If freezing, form the dough into a round about 1 inch (2.5 cm) thick.

• Wrap tightly in plastic wrap, then place in a freezer-safe zip-top bag.

• Freeze for up to 6 months.

• Thaw overnight in the refrigerator before rolling.

Rolling & Baking

1. Turn the chilled dough out onto a lightly floured surface and roll to about ⅛ inch (3 mm) thick.

2. Lightly flour cookie cutters and cut into desired shapes.

3. Place cookies on parchment-lined baking sheets.

4. Bake for 8 minutes, or until the edges are just lightly browned.

5. Allow cookies to cool completely before frosting or storing.

Notes

• This dough works well for Christmas cookies, Valentine hearts, and any themed baking throughout the year.

• Baked cookies freeze well once cooled and unfrosted.

• Decorate simply or dress them up — they’re sturdy enough to handle both.

Basic Powdered Sugar Icing

A simple icing for decorating and freezing

This icing dries softly, is easy to tint, and works well for spreading or piping. It can be made thicker or thinner depending on how you plan to decorate.

Ingredients

• 2 cups powdered (icing) sugar (about 240 g)

• 2–3 tablespoons milk or water (30–45 ml)

• ½ teaspoon vanilla extract (2.5 ml)

Instructions

1. In a medium bowl, whisk together the powdered sugar, vanilla, and 2 tablespoons of the liquid.

2. Add more liquid a little at a time until the icing reaches your desired consistency:

• Thicker for piping

• Thinner for spreading or dipping

3. Tint with food colouring if desired.

4. Use immediately, or cover tightly until ready to decorate.

Make-Ahead & Storage Notes

• Icing can be made ahead and stored in an airtight container in the refrigerator for up to 3 days.

• Stir well before using.

• Decorated cookies should be allowed to dry completely before stacking or freezing.

• Once dry, iced cookies can be frozen in airtight containers for up to 1 month.

Small lights, sweet treats, and quiet moments — that feels like February to me.