Heart Shaped Sugar Cookies (Printer-Friendly)
Buttery sugar cookies shaped like hearts, decorated with smooth royal icing, perfect for festive occasions.
# What You'll Need:
→ 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
→ 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 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
02 - In a large bowl, beat the butter and sugar until light and fluffy, about 2–3 minutes.
03 - Add the egg and vanilla extract; beat until well combined.
04 - Gradually mix in the dry ingredients until a soft dough forms.
05 - Divide dough in half, shape into discs, wrap in plastic wrap, and chill for at least 1 hour.
06 - Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
07 - On a lightly floured surface, roll out dough to 1/4-inch thickness. Cut out heart shapes with cookie cutters.
08 - Place cookies 1 inch apart on prepared baking sheets. Bake 8–10 minutes, or until edges are just turning golden. Cool completely on wire racks.
09 - In a bowl, beat powdered sugar, meringue powder, and 3 tablespoons water until stiff peaks form. Add more water a few drops at a time for piping or flooding consistency.
10 - Tint icing with gel food coloring as desired. Decorate cooled cookies with royal icing. Let icing set completely before serving or packaging.
# Expert Advice:
01 -
- The dough is incredibly forgiving and smells like heaven while mixing
- Royal icing dries with that gorgeous professional bakery finish
- These cookies somehow taste better after sitting overnight
02 -
- Chilling the dough is nonnegotiable or your hearts will spread into unrecognizable blobs
- Royal icing consistency changes everything, thicker for piping, thinner for flooding
- These cookies must be completely cool before icing or the design will melt into sadness
03 -
- Rotate your baking sheets halfway through for even browning
- If dough gets too soft while rolling, pop it back in the fridge for 10 minutes