Heart Shaped Sugar Cookies

The kitchen was already dusted in flour when my little sister bounded in with that heart shaped cutter she found at the back of the cupboard. She wanted to make something for Valentines Day, something that felt like a real bakery treat. We ended up making these sugar cookies three times that weekend until the royal icing was just right.

Last year I made six dozen for my daughters class party, and I ended up staying up way too late decorating each one with little icing dots and squiggles. The teacher sent me a photo afterward showing the kids holding up their cookies like little prizes.

Ingredients

• All purpose flour: Provides structure and keeps the cookies tender without being too cakey
• Baking powder: Just a touch helps them puff slightly while maintaining that crisp sugar cookie texture
• Unsalted butter: Softened to room temperature so it creams properly with the sugar for that melt in your mouth quality
• Granulated sugar: Creates the classic crunch on the edges while keeping centers soft
• Pure vanilla extract: Dont skimp here, real vanilla makes all the difference in the final flavor
• Meringue powder: The secret to royal icing that dries hard and glossy without raw egg whites

Instructions

Whisk the dry ingredients together:

Combine flour, baking powder, and salt in a medium bowl, whisking until theyre evenly blended and no lumps remain.

Cream the butter and sugar:

Beat softened butter and sugar until the mixture looks pale and fluffy, about 2 to 3 minutes, scraping down the bowl once halfway through.

Add the egg and vanilla:

Crack in the egg and pour in the vanilla, then beat again until everything is completely incorporated and the mixture looks smooth.

Mix in the flour:

Gradually add the dry ingredients on low speed, mixing just until a soft dough forms and you can no longer see streaks of flour.

Chill the dough:

Divide dough in half, shape each portion into a flat disc, wrap tightly in plastic, and refrigerate for at least one hour so its easier to roll.

Roll and cut:

On a lightly floured surface, roll dough to 1/4 inch thickness and cut out heart shapes, gathering and rerolling scraps only once to prevent tough cookies.

Bake to golden perfection:

Arrange cookies one inch apart on parchment lined sheets and bake at 350 degrees for 8 to 10 minutes until edges are barely golden.

Prepare the royal icing:

Beat powdered sugar, meringue powder, and water until stiff peaks form, then adjust consistency with tiny drops of water until its right for your decorating style.

Decorate and set:

Tint icing with gel coloring if desired, pipe onto cooled cookies, and let them sit uncovered at room temperature until the icing is completely dry and firm.

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My friend asked me to teach her how to decorate cookies like a bakery, and we spent an entire Sunday afternoon practicing different icing techniques. By the end she had created these tiny masterpiece hearts and refused to give any of them away.

Getting The Right Icing Consistency

For outlining cookies you want thick icing that holds its shape, but flooding requires thinner consistency that spreads smoothly to the edges. I keep two small bowls going, one of each, and add water just a few drops at a time until a ribbon of icing disappears back into the bowl in about 10 seconds.

Preventing Cookie Spread

The chilling step is not optional here, because warm dough spreads in the oven and you lose those crisp heart shapes. I actually like to roll and cut my cookies, then freeze the cutouts on the baking sheet for 10 minutes before they go into the oven.

Decorating Like A Pro

Start with an outline around the edge of each cookie, then immediately fill in the center with thinner icing and gently guide it to the edges with a toothpick if needed. Add sprinkles or edible pearls right away while the icing is still wet so they stick.

• Use gel food coloring instead of liquid to avoid thinning your icing
• Let each layer of icing dry completely before adding details on top
• Store decorated cookies in a single layer to prevent smudging

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These cookies have become my go to for every celebration now, and watching people light up when they see them might be better than eating them. Almost.

Recipe FAQs

→ What makes the cookies tender?

Using softened unsalted butter and limiting baking time helps achieve a soft, tender texture.

→ How is the royal icing prepared?

Royal icing is made by beating powdered sugar, meringue powder, and water until stiff peaks form, then tinted if desired.

→ Can these cookies be decorated ahead of time?

Yes, decorate once cooled and allow the icing to set uncovered at room temperature for best results.

→ How should the dough be handled before baking?

The dough should be chilled for at least one hour to firm up, making it easier to roll and cut shapes cleanly.

→ What is the ideal baking temperature and time?

Bake at 350°F (175°C) for 8-10 minutes until edges are lightly golden, ensuring a tender center.