Heart Shaped Sugar Cookies (Print View)
Buttery cookies cut into hearts, finished with glossy royal icing for charming treats.
# Ingredient List:
→ For the Sugar Cookies
01 - 2 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 3/4 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 2 teaspoons pure vanilla extract
→ For the Royal Icing
08 - 2 cups powdered sugar, sifted
09 - 1 1/2 tablespoons meringue powder
10 - 3-4 tablespoons water, plus more as needed
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 - Add egg and vanilla extract to the butter mixture. Beat until thoroughly combined.
04 - Gradually mix in dry ingredients until a soft dough forms. Be careful not to overmix.
05 - Divide dough in half and shape into discs. Wrap in plastic wrap and refrigerate for at least 1 hour.
06 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
07 - On a lightly floured surface, roll dough to 1/4-inch thickness. Cut heart shapes using cookie cutters.
08 - Place cut cookies 1 inch apart on prepared baking sheets.
09 - Bake for 8-10 minutes, or until edges begin to turn golden. Transfer to wire racks and cool completely.
10 - Beat powdered sugar, meringue powder, and 3 tablespoons water until stiff peaks form. Adjust consistency by adding water a few drops at a time.
11 - Tint royal icing with gel food coloring as desired.
12 - Decorate completely cooled cookies with royal icing. Allow icing to set completely before serving or packaging.
# Expert Advice:
01 -
- The dough practically bakes itself tender and buttery every single time
- Royal icing dries into that gorgeous professional finish that makes people think you spent hours
02 -
- Chilling the dough is non negotiable if you want those crisp edges and clean heart shapes
- Royal icing consistency matters more than you think, too thick and it will not spread, too thin and it will run off the cookies
03 -
- Room temperature ingredients mix together more evenly and prevent the dough from separating
- Gel food coloring is worth the extra cost because liquid coloring can change your icing consistency