HEART SHAPED SUGAR COOKIES PERFECT

Imagine biting into a delicately sweet, buttery cookie, perfectly shaped like a heart and adorned with vibrant icing – a treat that whispers “I love you” with every crumb. These aren’t just any cookies; these are *Heart Shaped Sugar Cookies*, made with love and ready to be the star of your Valentine’s Day, anniversary, or any day you want to spread a little sweetness, and I promise you, they’re easier to make than you think!

Ingredients

For the Sugar Cookies:

• 1 cup (2 sticks) unsalted butter, softened
• 1 ½ cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt

For the Royal Icing:

• 4 cups powdered sugar
• 3 tablespoons meringue powder
• ½ cup warm water
• Gel food coloring (various colors)

Essential Tools You’ll Need

Before we dive into the recipe, let’s make sure you have everything you need. Having the right tools makes the whole process smoother and more enjoyable!

• Mixing bowls (large and medium)
• Electric mixer (stand or hand mixer)
• Measuring cups and spoons
• Rolling pin
• Heart-shaped cookie cutters (various sizes are fun!)
• Baking sheets
• Parchment paper or silicone baking mats
• Spatula
• Piping bags or squeeze bottles
• Toothpicks (for fine details)

Making the Cookie Dough: The Foundation of Deliciousness

This is where the magic begins! Don’t worry, it’s a simple dough to make, and I’ll walk you through each step.

Creaming the Butter and Sugar:

1. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Don’t rush this step; it’s important for a tender cookie!

Adding the Wet Ingredients:

2. Beat in the eggs one at a time, then stir in the vanilla extract. Make sure everything is well combined.

Incorporating the Dry Ingredients:

3. In a separate bowl, whisk together the flour, baking powder, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough! Overmixing can lead to tough cookies.

Chilling the Dough:

5. Divide the dough in half, flatten each half into a disc, and wrap them in plastic wrap.
6. Refrigerate the dough for at least 1 hour, or preferably 2 hours. This is crucial! Chilling the dough prevents the cookies from spreading too much in the oven.

Cutting and Baking: Turning Dough into Hearts

Now for the fun part: shaping our cookies!

Rolling Out the Dough:

1. Preheat your oven to 375°F (190°C).
2. Line baking sheets with parchment paper or silicone baking mats.
3. On a lightly floured surface, roll out one disc of dough to about ¼ inch thickness. Keep the other disc chilling in the refrigerator.

Cutting Out the Shapes:

4. Use your heart-shaped cookie cutters to cut out cookies. Re-roll scraps of dough to cut out more cookies.
5. Carefully transfer the cookies to the prepared baking sheets, leaving about 1 inch between each cookie.

Baking to Perfection:

6. Bake for 8-10 minutes, or until the edges are lightly golden brown. Keep a close eye on them, as baking times can vary depending on your oven.
7. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Royal Icing Magic: Creating Stunning Designs

Royal icing is the classic choice for decorating sugar cookies, and it’s easier to work with than you might think! We are aiming for a medium consistency that is good for outlining and flooding. The best part is that you can make these Sugar Cookie Recipe to go with your royal icing!

Making the Icing:

1. In a large mixing bowl, combine the powdered sugar and meringue powder.
2. Add the warm water and mix on low speed until smooth.
3. Increase the speed to medium-high and beat for 5-7 minutes, or until the icing is stiff and glossy.

Coloring the Icing:

4. Divide the icing into separate bowls and add gel food coloring to each bowl, stirring until you achieve your desired colors. Remember, a little goes a long way with gel food coloring!

Adjusting the Consistency:

5. This is the trickiest part! You’ll need two consistencies: one for outlining (slightly thicker) and one for flooding (slightly thinner).
6. For outlining consistency: add a few drops of water at a time to the already colored icing until it reaches a slightly thicker consistency. When you lift a spoonful of icing, it should hold a peak that slowly softens.
7. For flooding consistency: add a few more drops of water to the remaining colored icing, one drop at a time, until it reaches a thinner consistency. When you lift a spoonful of icing, it should smooth back into the bowl in about 10-15 seconds (this is often called the “10-second rule”).

Preparing Piping Bags:

6. Transfer each color of icing to a piping bag fitted with a small round tip (for outlining) or a squeeze bottle (for flooding).

Decorating Your Heart Shaped Sugar Cookies: Unleash Your Inner Artist!

This is where your creativity can shine! Don’t be afraid to experiment with different designs. These would also look beautiful with the recipe for Soft Cut Out Sugar Cookies!

Outlining:

1. Use the outlining consistency icing to create a border around the edge of each cookie. This will act as a dam to hold in the flooding icing.

Flooding:

2. Immediately after outlining, use the flooding consistency icing to fill in the center of each cookie.
3. Use a toothpick to gently spread the icing and pop any air bubbles.

Adding Details:

3. While the icing is still wet, you can add sprinkles, edible glitter, or create other designs using different colors of icing. Get creative!

Drying the Icing:

4. Let the iced cookies dry completely at room temperature for at least 6-8 hours, or preferably overnight. This is important to prevent the icing from smudging.

Tips for Success: Avoiding Common Pitfalls

Even the best bakers run into snags sometimes! Here are a few tips to help you avoid common problems.

• Cookie Spreading: If your cookies are spreading too much in the oven, make sure your butter is not *too* soft and that you’ve chilled the dough for long enough.
• Icing Consistency: Getting the right icing consistency is key. If your icing is too thick, it will be hard to spread. If it’s too thin, it will run off the edges of the cookie. Experiment with adding water, one drop at a time, until you reach the desired consistency.
• Air Bubbles: Air bubbles in the icing can be frustrating. Use a toothpick to gently pop them while the icing is still wet.
• Drying Time: Be patient! Letting the icing dry completely is crucial for preventing smudging.

Storing Your Masterpieces: Keeping Them Fresh

If you’re not planning on devouring all your cookies immediately (though I wouldn’t blame you!), here’s how to store them properly.

• Store the completely dried cookies in an airtight container at room temperature. They will stay fresh for up to a week.
• For longer storage, you can freeze the undecorated cookies for up to 2 months. Thaw them completely before decorating.

Beyond the Basics: Variations and Ideas

Want to take your heart-shaped sugar cookies to the next level? Here are a few ideas to spark your imagination!

• Flavor Variations: Add a teaspoon of lemon zest or almond extract to the cookie dough for a different flavor profile.
• Chocolate Dipped: Dip the baked and cooled cookies in melted chocolate for an extra decadent treat.
• Sandwich Cookies: Fill two heart-shaped cookies with buttercream frosting or jam to create a sandwich cookie.
• Consider trying to make Chocolate Peanut Butter Valentine’s Hearts or even try your hand at making some Cherry Cordials!

More Heart-Shaped Treats to Love

Why stop at cookies? Spread the love with these other heart-shaped recipes!

• Heart-shaped Waffles: Start your loved one’s day with a special breakfast.
• Chocolate Pretzel Hearts: A sweet and salty treat that’s perfect for snacking.

Share the Love (and the Cookies!)

These Heart Shaped Sugar Cookies are more than just a dessert; they’re a symbol of love and affection. Whether you’re baking them for Valentine’s Day, an anniversary, or just because, I hope this recipe helps you create something truly special. Happy baking, my friend!

Heart Shaped Sugar Cookies

These heart-shaped sugar cookies are a delightful treat perfect for Valentine’s Day, anniversaries, or any occasion to spread love. This recipe guides you through creating delicious, buttery cookies adorned with vibrant royal icing for a personalized touch.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 10 minutes mins

Total Time 55 minutes mins

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 4 cups powdered sugar
• 3 tablespoons meringue powder
• 1/2 cup warm water
• Gel food coloring various colors

Equipment

• Mixing bowls (large and medium)
• Electric mixer (stand or hand mixer)
• Measuring cups and spoons
• Rolling Pin
• Heart-shaped cookie cutters (various sizes)
• Baking sheets
• Parchment paper or silicone baking mats
• Spatula
• Piping bags or squeeze bottles
• Toothpicks
• Whisk
• Wire rack

Method

 

1. Cream together the softened butter and granulated sugar in a large mixing bowl until light and fluffy (3-5 minutes).
2. Beat in the eggs one at a time, then stir in the vanilla extract until well combined.
3. In a separate bowl, whisk together the flour, baking powder, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
5. Divide the dough in half, flatten each half into a disc, and wrap them in plastic wrap.
6. Refrigerate the dough for at least 1 hour, or preferably 2 hours.
7. Preheat oven to 375°F (190°C).
8. Line baking sheets with parchment paper or silicone baking mats.
9. On a lightly floured surface, roll out one disc of dough to about ¼ inch thickness. Keep the other disc chilling in the refrigerator.
10. Use heart-shaped cookie cutters to cut out cookies. Re-roll scraps of dough to cut out more cookies.
11. Carefully transfer the cookies to the prepared baking sheets, leaving about 1 inch between each cookie.
12. Bake for 8-10 minutes, or until the edges are lightly golden brown.
13. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
14. In a large mixing bowl, combine the powdered sugar and meringue powder.
15. Add the warm water and mix on low speed until smooth.
16. Increase the speed to medium-high and beat for 5-7 minutes, or until the icing is stiff and glossy.
17. Divide the icing into separate bowls and add gel food coloring to each bowl, stirring until you achieve your desired colors.
18. Adjust the icing consistency to outlining and flooding consistencies by adding water, a few drops at a time, to each bowl.
19. Transfer each color of icing to a piping bag fitted with a small round tip (for outlining) or a squeeze bottle (for flooding).
20. Use the outlining consistency icing to create a border around the edge of each cookie.
21. Immediately after outlining, use the flooding consistency icing to fill in the center of each cookie.
22. Use a toothpick to gently spread the icing and pop any air bubbles.
23. While the icing is still wet, add sprinkles, edible glitter, or create other designs using different colors of icing.
24. Let the iced cookies dry completely at room temperature for at least 6-8 hours, or preferably overnight.

Notes

To prevent cookie spreading, ensure butter is not too soft and dough is sufficiently chilled. Adjust icing consistency carefully for smooth application. Pop air bubbles with a toothpick while icing is wet. Store completely dried cookies in an airtight container at room temperature for up to a week. For longer storage, freeze undecorated cookies for up to 2 months and thaw before decorating. Add lemon zest or almond extract to the dough for flavor variations. Dip baked cookies in melted chocolate or fill two cookies with buttercream for a sandwich cookie.