Heart-Shaped Sugar Cookies

These heart-shaped sugar cookies are soft, buttery, and hold their shape perfectly. Decorated with vanilla frosting in classic conversation heart colors, they’re a fun and easy Valentine’s Day treat.

Course Dessert

Cuisine American

Keyword Heart Shaped Sugar Cookies

Prep Time 20

Cook Time 10

Chilling 1

Total Time 1 30

Servings cookies

Calories 134kcal

Author Cathy Pollak

Equipment

measuring cups and spoons For accurate measuring.
mixing bowls For mixing together ingredients and making frosting.
baking sheet To bake the sugar cookies.
parchment paper So cookies do not stick to the baking sheet.
Stand Mixer or hand mixer. For making the dough.
rolling pin For rolling out sugar cookie dough.
heart shaped cookie cutter (Used the largest heart from this set, 3.15"). For cutting out hearts in the dough.
piping bag with small round tip To pipe words onto the heart cookies.

Ingredients

Cookies:

3/4 cup butter softened
1 cup granulated sugar
1 large egg
1 tsp. vanilla extract
3 cups all-purpose flour more for flouring
1 tsp. baking powder
1/2 tsp. table salt

Frosting:

1 can vanilla frosting
red and pink food coloring (used red and pink from this set)

Instructions

In the bowl of a stand mixer, cream the butter and sugar until light and fluffy. Beat in the egg and vanilla until fully incorporated.
3/4 cup butter, 1 cup granulated sugar, 1 large egg, 1 tsp. vanilla extract
Add the flour, baking powder, and salt to the bowl. Beat on low speed at first, then increase as needed, until the dough is well combined. The dough will be soft and sticky.
3 cups all-purpose flour, 1 tsp. baking powder, 1/2 tsp. table salt
Chill the dough in the fridge for at least one hour. Longer is fine.
Preheat the oven to 350℉ and line a cookie sheet with parchment paper or a silicone mat.
Flour the surface where you'll be rolling out the dough. Using a rolling pin, roll the dough to about ¼ inch thick, then cut out hearts with a heart-shaped cookie cutter. Place them on the prepared cookie sheets 1 to 2 inches apart; they won’t spread much. I used a 3.15-inch heart-shaped cookie cutter, which is linked above in the recipe card.
Bake for 10 to 12 minutes, until the bottoms are just starting to turn lightly golden but the cookies remain mostly white. Immediately transfer them from the hot cookie sheet to a cooling rack.
Once the cookies have cooled, divide the frosting into three bowls. Add pink food coloring to one, red to another, and leave the last one white. Stir the colored frostings until evenly mixed.
1 can vanilla frosting, red and pink food coloring
Frost the cookies with a knife, then use a piping bag to write cute sayings on them if desired.

Notes

For optimal outcomes when making these heart-shaped sugar cookies, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

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Nutrition