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Heart Shaped Sugar Cookies

Pink and white heart shaped sugar cookies with glossy royal icing
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A classic, tender sugar cookie dough that holds its shape perfectly when baked. The dough can be made ahead and frozen, allowing you to slice and bake fresh, warm cookies anytime for a spontaneous sweet treat.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract
  • 3 cups all-purpose flour, spooned and leveled
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt

Instructions

  1. In a large bowl, use a mixer to beat the softened butter and granulated sugar on medium-high speed for 2-3 minutes until light and fluffy.
  2. Beat in the egg and vanilla extract until just combined, scraping down the sides of the bowl as needed.
  3. In a separate bowl, whisk together the flour, baking powder, and salt.
  4. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix just until no dry streaks of flour remain.
  5. Divide the dough in half, shape each half into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least 1-2 hours.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. On a lightly floured surface, roll one disc of dough to about ¼-inch thickness. Use a heart-shaped cutter to stamp out cookies, dipping it in flour between cuts.
  8. Place cookies on the prepared sheets about 1 inch apart. Re-roll scraps and repeat.
  9. Bake for 8-10 minutes, just until the edges are set and very lightly golden. The centers will look soft.
  10. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely before decorating.

Notes

Chilling the dough is essential for cookies that hold their shape. Do not overmix after adding flour to keep cookies tender. For decorating, a simple glaze can be made with 1 ½ cups powdered sugar, 2-3 tablespoons milk, and a drop of vanilla. Dough can be frozen for up to 3 months.

Nutrition

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