Heart Sugar Cookies
Soft, buttery sugar cookies cut into sweet heart shapes and decorated with smooth royal icing—perfect for celebrating or gifting!
Equipment
- Mixing bowls
- Hand mixer
- Measuring cups and spoons
- Rolling Pin
- Heart-shaped cookie cutter
- Baking sheets
- Parchment paper
- Wire cooling rack
- Piping bags and small round tips
Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- Royal icing store-bought or homemade, tinted with food coloring of your choice
Instructions
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar with a hand mixer until light and fluffy—about 2–3 minutes.
- Add in the egg, vanilla extract, and almond extract, mixing until fully incorporated.
- Slowly add the dry ingredients to the wet mixture, mixing just until a soft dough forms.
- Divide the dough into two portions, flatten into discs, wrap in plastic wrap, and chill for at least 1 hour.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll dough to about 1/4 inch thickness. Use a heart-shaped cookie cutter to cut out cookies.
- Place cookies on prepared baking sheets about 2 inches apart.
- Bake for 8–10 minutes, or until edges are lightly golden.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, decorate with royal icing and allow to set completely before serving or storing.
Notes
- Be sure to chill the dough for clean edges.
- Royal icing can be made ahead and stored in the fridge in airtight piping bags.
- You can use store-bought icing if you’re short on time!