Heart Shaped Sugar Cookies
These cookies are more than just a festive snack—they’re a way to show love in a deliciously tangible form.
Equipment
- Mixing Bowls
- Hand mixer or stand mixer
- Measuring Cups & Spoons
- Rolling Pin
- Heart-shaped cookie cutters
- Baking sheets
- Cooling Rack
- Spatula
- Piping bags or zip-top bags
Ingredients
For the Cookies:
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract optional, but adds a nice depth!
For Decorating:
- 2 cups powdered sugar
- 2 –3 tablespoons milk
- 1 teaspoon vanilla extract
- Food coloring pink, red, or any fun Valentine’s shades
- Sprinkles or edible glitter optional, but always makes them festive!
Instructions
Prepare the Dry Ingredients
- In a medium bowl, whisk together flour, baking powder, and salt.
- Make sure everything is well combined to ensure even texture in your cookies.
- Pro tip: Sifting the flour before mixing helps prevent any lumps and makes rolling the dough smoother.
Cream the Butter and Sugar
- In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter and granulated sugar together until light and fluffy—about 2–3 minutes.
- Scrape down the sides of the bowl occasionally to make sure everything gets mixed evenly.
- Pro tip: Don’t rush this step! Creaming properly is what gives your heart shaped cookies that soft, tender texture.
Add the Egg and Extracts
- Beat in one large egg, vanilla extract, and optional almond extract until fully incorporated.
- Mix on medium speed until the mixture is smooth and slightly glossy.
Combine Wet and Dry Ingredients
- Gradually add the flour mixture to the butter mixture. Mix on low speed until just combined.
- Pro tip: Avoid overmixing here—overworked dough can make your cookies tough instead of soft and tender.
Chill the Dough
- Divide the dough into two disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Chilling helps the dough firm up, making it easier to roll out and cut into clean heart shapes.
Roll Out the Dough
- Lightly flour your countertop and rolling pin. Roll one disk of dough to about ¼ inch thickness.
- Keep the other disk in the fridge until ready to roll.
- Pro tip: Rotate the dough occasionally while rolling to prevent sticking and ensure even thickness.
Cut Out Heart Shapes
- Use your heart-shaped cookie cutters to cut shapes from the dough. Place them on a parchment-lined baking sheet.
- Gather the scraps, re-roll, and cut more cookies until all dough is used.
Bake the Cookies
- Bake at 350°F (175°C) for 8–10 minutes, or until edges are just starting to turn golden.
- Let cookies cool on the baking sheet for a few minutes before transferring to a cooling rack.
- Pro tip: Watch closely near the end—overbaked cookies lose that soft, melt-in-your-mouth texture.
Prepare the Icing
- In a medium bowl, mix powdered sugar, milk, and vanilla extract until smooth. Adjust thickness with more milk or powdered sugar as needed.
- Divide into smaller bowls and add food coloring if desired.
Decorate Your Heart Cookies
- Use piping bags or snipped zip-top bags to pipe icing onto cookies. Add sprinkles or edible glitter while icing is still wet.
- Let decorated cookies dry completely before stacking or gifting.
- Pro tip: For clean edges, start piping from the center of the cookie and work your way out in smooth, controlled motions.
Notes
Nutritional Value (per cookie, approx.):
- Calories: 150–170 kcal
- Carbohydrates: 22 g
- Sugar: 12 g
- Fat: 7 g
- Saturated Fat: 4 g
- Protein: 1 g
- Fiber: 0.5 g
- Sodium: 70 mg