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Heart Shaped Sugar Cookies

Heart shaped sugar cookies with creamy royal icing on a bright plate.
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These classic sugar cookies are slightly crisp on the outside with a soft, tender center. The key is thoroughly chilling the dough to ensure the hearts hold their beautiful, sharp-edged shape. They are a perfect blank canvas for royal icing or sprinkles, ideal for a Valentine's dessert table.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract
  • 3 cups all-purpose flour, plus more for dusting
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 cups powdered sugar, sifted (for icing)
  • 3 tablespoons meringue powder (for icing)
  • 5-6 tablespoons warm water (for icing)
  • 1 teaspoon pure vanilla or almond extract, optional (for icing)
  • Gel food coloring (for icing)
  • Sprinkles or sanding sugar (for decorating)

Instructions

  1. Cream butter and sugar in a large bowl with a mixer on medium speed for 2-3 minutes until pale and fluffy.
  2. Scrape down bowl. Add egg and vanilla extract. Beat on medium until combined, about 1 minute.
  3. In a separate bowl, whisk together flour, baking powder, and salt.
  4. With mixer on low, gradually add dry ingredients to wet. Mix just until a soft dough forms.
  5. Divide dough in half, flatten into 1-inch thick discs, and wrap tightly in plastic wrap. Refrigerate for at least 2 hours.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. On a lightly floured surface, roll one dough disc to 1/4-inch thickness. Use a floured heart-shaped cutter to cut out shapes, placing them 1 inch apart on prepared sheets.
  8. Bake for 8-10 minutes, rotating sheet halfway, until edges are just barely golden. Centers should look set.
  9. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. For icing, beat sifted powdered sugar, meringue powder, 5 tbsp water, and extract (if using) on low, then high speed for 2-3 minutes until stiff peaks form. Add more water if needed. Color as desired.
  11. Outline each cookie with icing, then flood the center. Add sprinkles immediately. Let icing dry completely, about 4-6 hours, before stacking.

Notes

Chilling the dough is non-negotiable for preventing spread. For a shortcut, freeze cut-out cookies on the sheet for 15 minutes before baking. Do not ice cookies until they are completely cool. Dough can be made ahead and refrigerated for up to 3 days or frozen for 3 months.

Nutrition

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