Piping Bag and a few writing tips to use for decorating
How to make heart sugar cookies:
In a food processor, process sugar for 30-45 seconds to make superfine sugar (not powdered!)*
Add in cold butter pieces and process for another 30-45 seconds. Until the butter and sugar are just combined.
Add in egg and vanilla extract. Process until just combined. You may need to scrape down the sides at least once. Then add in the flour, baking soda and baking powder. Process until combined.
Divide dough in half. Take half of dough and place in-between two large pieces of parchment paper. Roll dough into a flat layer about an ⅛th inch think. Do the same with the other half. Refrigerate the flattened dough for at least 1.5 hours.
Preheat oven to Preheat oven to 300°F and line several baking sheets* with parchment paper.
Cut out heart cookie shape and place prepared baking sheet. Any scraps of dough leftover can be rerolled and refrigerated while the other cookies are baking. Try to use a cold baking sheet for every new batch.
Bake for 20 minutes, on the second to lowest rack, or until edges just start to turn golden.
I used almond extract instead of vanilla in this batch of frosting, but you can use whatever extract you want.
Processing the sugar in the food processor isn’t an absolute requirement but it sure does make a huge difference in texture- so if you skip this step the cookies will still taste delicious.
Depending on how cold the dough is, it might be hard to lift it off the parchment paper. If that’s the case just use scissors to cut parchment paper around the cookie and place cookie and parchment directly on baking sheet.
If you have a baking sheet without edges use it! It will allow the air to circulate better.
I recommend using gel food coloring to dye your frosting
*Use a few different piping tips, piping bags, and piping couplers (to switch out your tips easily), plus sprinkles and candies!