Heart Shaped Sugar Cookies (Printable Version)
Classic buttery sugar cookies shaped like hearts, topped with crisp royal icing for celebrations.
# What You Need:
→ Sugar Cookie Dough
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
→ 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 It:
01 - Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
02 - Beat butter and granulated sugar in a large bowl until light and fluffy, approximately 2-3 minutes.
03 - Add egg and vanilla extract to butter mixture. Beat until thoroughly combined.
04 - Gradually mix dry ingredients into wet mixture until soft dough forms.
05 - Divide dough in half, shape into discs, wrap in plastic wrap, and refrigerate for minimum 1 hour.
06 - Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
07 - Roll dough on lightly floured surface to 1/4-inch thickness. Cut heart shapes with cookie cutters.
08 - Place cookies 1 inch apart on prepared baking sheets.
09 - Bake for 8-10 minutes until edges are just turning golden. Cool completely on wire racks.
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 for piping or flooding.
11 - Tint royal icing with gel food coloring as desired.
12 - Decorate cooled cookies with royal icing. Allow icing to set completely at room temperature for several hours before serving or packaging.
# Expert Tips:
01 -
- The buttery dough stays tender even after cutting out endless shapes
- Royal icing dries smooth and firm, making them perfect for stacking and gifting
02 -
- Dough that becomes too warm while rolling will stick to everything and lose its shape in the oven
- Royal icing consistency should be like toothpaste for outlining and slightly thinner for flooding
03 -
- Chill your rolling pin in the freezer for 10 minutes to prevent sticking
- Rotate baking sheets halfway through for even browning