heart shaped sugar cookies (Print Version)

Buttery sugar cookies cut into heart shapes, topped with sweet royal icing for special moments.

# What You’ll Need:

→ For the Sugar Cookies

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 3/4 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 1 large egg
07 - 2 teaspoons pure vanilla extract

→ For the Royal Icing

08 - 2 cups powdered sugar, sifted
09 - 1 1/2 tablespoons meringue powder
10 - 3-4 tablespoons warm water
11 - Gel food coloring (optional)

# Steps:

01 - Whisk together flour, baking powder, and salt in a medium bowl. Set aside for later use.
02 - Beat softened butter and granulated sugar in a large bowl until light and fluffy, approximately 2-3 minutes.
03 - Add egg and vanilla extract to the butter mixture, mixing until fully combined.
04 - Gradually incorporate dry ingredients into wet mixture, beating on low speed until dough forms.
05 - Divide dough in half, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour.
06 - Preheat oven to 350°F and line two baking sheets with parchment paper.
07 - Roll one dough disc to 1/4 inch thickness on floured surface. Cut heart shapes and place 1 inch apart on prepared baking sheets.
08 - Bake for 8-10 minutes until edges are lightly golden. Cool on sheet for 5 minutes, then transfer to wire rack.
09 - Combine powdered sugar and meringue powder. Add 3 tablespoons warm water and beat on low speed until stiff peaks form, about 5 minutes. Adjust consistency with additional water if needed.
10 - Divide icing and tint with gel food coloring as desired. Transfer to piping bags for decoration.
11 - Decorate cooled cookies with royal icing. Allow to set at room temperature until completely dry, approximately 1 hour.

# Expert Tips:

01 -
  • The dough handles like a dream and doesn't stick to your counter, making rolling actually relaxing instead of frustrating
  • Royal icing creates that gorgeous professional finish while still being totally approachable for beginners
  • These cookies stay tender for days, so you can bake ahead and actually enjoy your own party
02 -
  • Cooling cookies completely before icing is absolutely non-negotiable, or your royal icing will melt into a disappointing puddle
  • Rolling pin guides or even two wooden rulers on either side of your dough will ensure uniform thickness, which means even baking
  • Let royal icing sit for ten minutes after mixing before using, which allows air bubbles to rise to the surface and escape
03 -
  • Rotate your baking sheets halfway through baking time if your oven has hot spots, which prevents some cookies from spreading more than others
  • Use a toothpick to nudge royal icing into the corners of your heart shapes instead of trying to pipe perfectly, which gives you those crisp professional edges

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