Valentine’s Heart Sugar Cookies
Celebrate love with buttery, golden Valentine's Heart Sugar Cookies, beautifully decorated for the sweetest holiday!
Servings: 35 cookies (varries depending on what cookie cutters you use)
Calories: 103kcal
Ingredients
Heart Sugar Cookies
- 1 cup sugar
- 1 cup cold butter cut into pieces
- 1 egg
- ¼ teaspoon vanilla extract or any other extract you want!
- 2 ½ cups all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
Buttercream Frosting
- 1 cup Butter softened to room temperature
- 5 cups Powdered Sugar
- 5 tablespoon Heavy Cream
- 1 tablespoon Vanilla or Almond Extract
- Pinch Salt
- Food Color Gel Pink and Red
- Candies and Sprinkles
- Piping Bag and a few writing tips to use for decorating
Instructions
- If using a food processor, add sugar and processor, process sugar for 30-45 seconds to make superfine sugar (not powdered!)*.1 cup sugar
- Add in cold butter pieces and process for another 30-45 seconds. Until the butter and sugar are just1 cup cold butter cut into pieces
- Add in egg and vanilla extract. Process/mix 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.1 egg, ¼ teaspoon vanilla extract or any other extract you want!, 2 ½ cups all-purpose flour, ¼ teaspoon baking soda, ¼ teaspoon baking powder
- 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 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.
- While the cookies are cooling, make the buttercream frosting. Whip butter on high in a stand mixer unitl fluffly.Alternate between adding in heavy cream and powdered sugar unti you get the desired piping consistency. Then mix in the extract and salt. Divid frosting into separate portions, adding pink coloring to one, red to antoehr, and leave some of the frosting white.1 cup Butter, 5 cups Powdered Sugar, 5 tablespoon Heavy Cream, 1 tablespoon Vanilla or Almond Extract, Pinch Salt, Food Color Gel
- Decorate cookies with different pipng tips, colored frosting, and Valentine candies.Candies and Sprinkles, Piping Bag and a few writing tips to use for decorating
Notes
Tips and Tricks
- 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 the cookie and parchment directly on the 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!
- Store cookies in an airtight container in the refrigerator. Best eaten within 3-5 days.
- Nutrition calculations are based on just the cookies without frosting or sprinles and candies.
Nutrition
Calories: 103kcal | Carbohydrates: 13g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 56mg | Potassium: 16mg | Fiber: 1g | Sugar: 6g | Vitamin A: 169IU | Calcium: 5mg | Iron: 1mg