Print

Heart-Shaped Sugar Cookies with Easy Royal Icing

heart-shaped sugar cookies - featured image
Print Recipe

These heart-shaped sugar cookies are buttery, tender, and hold their shape perfectly, making them ideal for parties and celebrations. Decorated with glossy royal icing, they’re easy to make, fun to customize, and always a crowd-pleaser.

Ingredients

Scale
  • 2 3/4 cups all-purpose flour, sifted
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon almond extract (optional)
  • 3 cups powdered sugar, sifted
  • 2 large egg whites or 4 tablespoons meringue powder + 1/4 cup water
  • 1/2 teaspoon vanilla extract
  • Gel food coloring
  • Sprinkles and edible glitter (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large mixing bowl, beat butter and granulated sugar until light and fluffy, about 2-3 minutes.
  3. Beat in egg, vanilla extract, and almond extract (if using). Scrape down sides as needed.
  4. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to wet ingredients, mixing on low until just combined. If dough is crumbly, add a teaspoon of milk.
  5. Dust work surface and rolling pin with flour. Roll dough to 1/4 inch thickness.
  6. Cut out heart shapes using cookie cutter, re-rolling scraps as needed. Place cookies 1 inch apart on prepared baking sheets.
  7. Bake for 8-10 minutes, until edges are just turning golden. Cool on baking sheet for 5 minutes, then transfer to wire rack.
  8. For royal icing: In a clean bowl, beat powdered sugar with egg whites (or meringue powder + water) and vanilla extract on high for 5-7 minutes until stiff peaks form. For flooding, add water a teaspoon at a time until icing flows in thick ribbons.
  9. Divide icing into bowls and tint with gel food coloring. Fill piping bags fitted with small round tip.
  10. Outline each cookie with icing, then fill the center. Use a toothpick to pop air bubbles and nudge icing into corners. Add sprinkles before icing sets.
  11. Let cookies dry at room temperature for at least 4 hours (overnight is best) before stacking or packaging.

Notes

No chilling required for the dough, but chilling cut cookies for 15 minutes before baking can help maintain sharp edges. For gluten-free or dairy-free adaptations, use 1:1 gluten-free flour and vegan butter. Royal icing can be made with aquafaba for egg-free needs. Let icing dry completely before stacking. Cookies are even better the next day as flavors deepen.

Nutrition

Keywords: sugar cookies, heart-shaped cookies, royal icing, party cookies, Valentine's Day, easy sugar cookies, decorated cookies, kid-friendly baking, holiday cookies

Find it online: https://katedishes.com/heart-shaped-sugar-cookies-recipe-easy-royal-icing-for-parties/