Heart Shaped Sugar Cookies

The February my daughter turned six, she requested heart cookies for her class party. I'd never attempted royal icing before, staying awake until midnight the night before, piping and flooding tiny hearts while snow fell quietly outside my kitchen window. By morning, they were glossy and perfect, each one a little edible valentine. Now they are her most requested treat every year.

My sister called me in a panic before her wedding anniversary, needing something heartfelt but manageable for a small celebration. We made these together in her tiny apartment kitchen, flour dusting everything, laughing as we tried to make the hearts uniform. Her husband said they were better than anything from a bakery.

Ingredients

• 2 1/2 cups all-purpose flour: The foundation for roll-out cookies that hold their shape beautifully
• 1/2 teaspoon baking powder: Gives just enough lift without spreading too much
• 1/4 teaspoon salt: Balances sweetness and enhances vanilla flavor
• 3/4 cup unsalted butter, softened: Cold butter equals tender cookies, room temperature equals perfect creaming
• 1 cup granulated sugar: Creates that classic crisp-edged sugar cookie texture
• 1 large egg: Adds structure and richness to the dough
• 2 teaspoons pure vanilla extract: Do not skip or substitute, this is the soul of the cookie
• 2 cups powdered sugar, sifted: Sifting prevents lumps that clog piping tips
• 1 1/2 tablespoons meringue powder: The secret to royal icing that sets hard and glossy
• 3 to 4 tablespoons water: Start with less, add drop by drop for your perfect consistency
• Gel food coloring: Use gel instead of liquid to avoid thinning your icing

Instructions

Whisk the dry foundation:

Combine flour, baking powder, and salt in a medium bowl until evenly distributed

Cream butter and sugar:

Beat softened butter and granulated sugar for 2 to 3 minutes until the mixture looks pale and fluffy

Add egg and vanilla:

Pour in the egg and vanilla extract, beating until the mixture is silky smooth

Bring dough together:

Gradually mix in dry ingredients on low speed until a soft dough forms

Chill for success:

Divide dough in half, shape into discs, wrap tightly, and refrigerate for at least one hour

Prepare your workspace:

Preheat oven to 350 degrees Fahrenheit and line baking sheets with parchment paper

Roll and cut:

Roll chilled dough to 1/4 inch thickness on a floured surface and cut out heart shapes

Arrange and bake:

Place cookies one inch apart on prepared sheets and bake for 8 to 10 minutes until edges are barely golden

Cool completely:

Let cookies rest on baking sheets for 2 minutes before transferring to wire racks

Make royal icing:

Beat powdered sugar, meringue powder, and 3 tablespoons water until stiff peaks form, adjusting with water drop by drop

Color and decorate:

Tint icing with gel food coloring as desired and pipe onto completely cooled cookies

Set and serve:

Let icing dry uncovered at room temperature for several hours until firm to the touch

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Last Valentine's Day, my normally skeptical husband admitted these are his favorite thing I bake. He carefully selects the best decorated ones from the batch, saving them like little treasures. It has become our sweet tradition.

Getting The Icing Right

I learned the hard way that royal icing consistency makes or breaks your decorating experience. Too thick and it drags, too thin and it runs off the edges. Test a small amount on a plate first and adjust before committing to your cookies.

Making Them Ahead

The dough freezes beautifully for up to two months, so I often double the batch and save half for another occasion. Bake the frozen shapes without thawing, adding just one or two extra minutes to the baking time.

Decorating Like A Pro

Start with an outline around the edge of each cookie, then immediately fill the center with slightly thinned icing. Use a toothpick to guide the icing into corners and pop any bubbles that appear. Work quickly but calmly.

• Add sprinkles while the icing is still wet so they adhere properly
• Keep decorated cookies in a single layer until the icing is completely set
• Store in an airtight container once fully dry for up to one week

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These cookies have a way of making any day feel like a celebration worth sharing.