Who doesn’t love sugar cookies on Valentine’s Day? I know if someone baked me these types of cookies, I would give them social distance hugs for days!
My homemade heart-shaped sugars are chewy, dense, with a crispy edge and gooey center AKA the best cut out sugar cookies of all time. To make it even better, they are topped with different flavors of Buttercream Frosting. I even made h arrows cookies on the side topped with Royal Icing.
My sugar cookies remind me of those tasty soft sugar cookies you would find at your local grocery store. By the way, I been making the recipe for about 10 years now! SO GOOD!
What are the Buttercream Frosting Flavors?
You can find the full recipe below. In addition to the recipe, divide frosting into five small bowls. Then add a few drops of food coloring or gel to the desire color your desire. Then add 1/1- 1 tsp of extract flavors below.
- Red- Strawberry
- Blue- Blueberry
- Purple- Lavender
- White- Vanilla
- Pink- Bubblegum
Full recipe on for Buttercream Recipe
Note: Recipe for Royal Icing can be found in the recipe below.
Tips for the perfect dough…
Don’t over mix the dough! Simply beat the dough together until it’s just combined or your cookies will end up dry and tough. Also, make sure you use room temperature butter.
Having the perfect cookie cut outs….
- Don’t skip out on chilling the dough or your cookies will spread too much. I recommend chilling for at least an hour or overnight. If you do chill the dough overnight, set it out on the counter for a half hour so that it’s easier to roll out!
- Heavily flour your surface or roll out the dough on a piece of plastic wrap to make sure that the dough doesn’t stick!
- Dip your cookie cutter in flour between cutting out cookies to make sure the dough doesn’t stick to the cutter.
- Since in my recipe, I made intricate heart shapes, I recommend to pop the cookie sheet in the freezer for 20 minutes before baking to help the sugar cookies to retain their shape.
Let’s get started….
Prep Time: 10 MINUTES
Cook Time: 10 MINUTES
Total Time: 20 MINUTES
Makes: 18-20 Cookies
- 1/2 cup unsalted butter, room temperature or Sunflower Spread
- 1 cup white or pure cane sugar
- 1 egg, room temperature
- 2 teaspoon pure vanilla extract
- 1/2 teaspoon salt or sea salt
- 1 3/4 cup all purpose flour
- 1/4 tsp baking powder
Butter Cream Frosting:
Royal Icing [optional for arrow cookies]
- 1 cups confectioners’ sugar, sifted
- 1 Tablespoons meringue powder
- 2 1/4-3 1/4 Tablespoons room temperature water
Gather all ingredients.
- Using a stand mixer fixed with the paddle attachment, beat the butter or spread and sugar together until just combined. Add in the egg, and vanilla extract and beat well.
- Using a rubber spatula, scrape down the sides of the bowl. Then add the salt and flour, beating for about 1 minute.
- Using your cleans hands, form a flat, oval disk and wrap in plastic wrap. Refrigerate for at least an hour or overnight.
- Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
- On a floured surface, roll out the cookie dough with a rolling pin to 1/4 inch thickness. Cut out heart and or arrow shapes and carefully transfer to the prepared baking sheets.
- Depending on the size of your cookies, bake for 8 to 12 minutes or until the edges are just golden brown. It totally depends on the size of your cookies–for mini cookies usually about 8 minutes, for medium size about 10 and for larger cookies about 12. For me 10 minutes worked perfectly.
7. Allow cookies to cool before transferring to a wire rack. Allow to cool completely before frosting.
8. Add each frosting on a Zip Lock or piping bag with any end tip your desire. Frost cookies in any design or enjoy plain.
Example of Simple Designs
I used the royal icing on my arrow sugar cookie. It’s totally optional to make on the side for extra cuteness.
- Pour confectioners’ sugar, meringue powder, and 2 tablespoons water into a large bowl.
- Using a hand mixer or a stand mixer fitted with a whisk attachment, beat icing ingredients together on high speed for 1.5 – 2 minutes.
- When lifting the whisk up off the icing, the icing should drizzle down and smooth out within 5-10 seconds. If it’s too thick, beat in more water 1 Tablespoon at a time.
Note: Keep in mind that the longer you beat the royal icing, the thicker it becomes. If your royal icing is too thin, just keep beating it to introduce more air OR you can add more confectioners’ sugar.
Devour & Share.
Did you make this?
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