Heart Shaped Sugar Cookies (Print View)
Buttery heart-shaped sugar cookies decorated with sweet royal icing, perfect for celebrations and gifts.
# Ingredient List:
→ Cookie Dough
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 3/4 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 1 large egg
07 - 2 teaspoons pure vanilla extract
→ Royal Icing
08 - 2 cups powdered sugar, sifted
09 - 1 1/2 tablespoons meringue powder
10 - 3-4 tablespoons warm water
11 - Gel food coloring (optional)
# How to Make:
01 - Whisk together flour, baking powder, and salt in a medium bowl. Set aside for later use.
02 - Beat softened butter and granulated sugar in a large bowl until light and fluffy, approximately 2-3 minutes.
03 - Mix in egg and vanilla extract until fully incorporated into the butter mixture.
04 - Gradually add dry ingredients to wet mixture, beating on low speed until dough forms.
05 - Divide dough in half, flatten into discs, wrap in plastic, and refrigerate for minimum 1 hour.
06 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
07 - On floured surface, roll dough to 1/4 inch thickness. Cut heart shapes and place 1 inch apart on prepared sheets.
08 - Bake for 8-10 minutes until edges begin turning golden. Cool on sheet 5 minutes, then transfer to wire rack.
09 - Combine powdered sugar and meringue powder. Add 3 tablespoons water and beat on low until stiff peaks form, about 5 minutes. Adjust consistency with additional water if needed.
10 - Divide icing and tint with gel food coloring. Transfer to piping bags and decorate cooled cookies. Let set at room temperature until dry, approximately 1 hour.
# Expert Advice:
01 -
- The dough is incredibly forgiving and rolls out smoothly without sticking
- Royal icing creates that perfect professional looking finish that makes people think you spent hours on them
02 -
- Chilling the dough is what keeps those heart shapes crisp and recognizable after baking
- Royal icing consistency should be thick enough to hold its shape but thin enough to flow smoothly
03 -
- Freeze undecorated baked cookies between layers of wax paper for up to three months
- Let your decorated cookies dry overnight before stacking them to prevent smudges