Heart Shaped Sugar Cookies (Print Version)

Buttery heart-shaped cookies topped with crisp, glossy royal icing, ideal for any special occasion.

# 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)

# 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. Beat until thoroughly combined.
04 - Gradually mix in dry ingredients until a soft dough forms. Be careful not to overmix.
05 - Divide dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
06 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
07 - On a lightly floured surface, roll dough to 1/4-inch thickness. Cut out heart shapes using cookie cutters.
08 - Place cookies 1 inch apart on prepared baking sheets. Bake for 8-10 minutes until edges are just turning golden.
09 - Transfer cookies to wire racks and allow to cool completely before decorating.
10 - Beat powdered sugar, meringue powder, and 3 tablespoons water until stiff peaks form. Adjust consistency with additional water as needed.
11 - Tint royal icing with gel food coloring if desired. Separate into different bowls for multiple colors.
12 - Decorate cooled cookies with royal icing using piping bags. Allow icing to set completely at room temperature before serving or packaging.

# Expert Tips:

01 -
  • The dough practically begs to be rolled out, no fighting with sticking or tearing
  • Royal icing dries into this gorgeous professional finish that makes everyone think you ordered them from a bakery
  • These cookies stay soft for days, assuming they last that long
02 -
  • Overbaked sugar cookies never bounce back, pull them out when the edges just start to color
  • Royal icing consistency changes with humidity, you might need slightly more water on dry days and less when it is raining
  • Let decorated cookies dry uncovered, stacking them too early will leave marks in the icing
03 -
  • Chill your rolling pin in the freezer for 10 minutes, it keeps the dough from sticking and warming up too fast
  • Use a kitchen scale to measure flour, volume measurements vary wildly and can make or break texture

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