Description
These heart-shaped cut out sugar cookies are perfect for any occasion where you want to show a little love. Delicately flavored with vanilla and sweetened with confectioners’ sugar, they bake to tender perfection. Decorated with vibrant royal icing in charming pink and red hues, these cookies not only taste delightful but also make an impressive presentation. Ideal for holidays, special events, or just a sweet treat, these cookies are sure to win hearts.
Ingredients
Scale
Cut Out Sugar Cookies
- 2 ½ cups (312 g) all-purpose flour, plus more for dusting work surface
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 1 cup (226 g) unsalted butter, room temperature
- 1 ½ cup (180 g) confectioners’ sugar
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
Royal Icing
- 2 Tablespoons meringue powder
- 5-6 Tablespoons warm water
- 1 teaspoon pure vanilla extract
- 2 ⅔ cups (320 g) confectioners’ sugar, sifted
- Pink food gel
- Red food gel
Instructions
- Preheat and Prepare: Preheat your oven to 400° F (204° C). Line baking sheets with parchment paper to prevent sticking and set them aside while you prepare the dough.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of leavening and seasoning in the dough. Set this mixture aside.
- Cream Butter and Sugar: In a large mixing bowl, use a hand mixer to combine the softened unsalted butter and confectioners’ sugar. Beat for 1 to 2 minutes until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Egg and Vanilla: Beat in the large egg and pure vanilla extract until they are thoroughly incorporated, about 30 seconds. Scrape down the sides of the bowl as needed to ensure everything is mixed evenly.
- Incorporate Dry Ingredients: With the mixer on low speed, gradually add the flour mixture to the wet ingredients. Mix just until most of the flour sticks to the paddle and the dough has a slight give when touched but does not stick to your fingers. If the dough is too sticky, add more flour, one tablespoon at a time.
- Roll and Cut Dough: Lightly flour your work surface and roll the dough out to approximately ¼ inch thickness, dusting with flour as needed to prevent sticking. Use a 2 ½ to 3-inch heart-shaped cookie cutter to cut out cookies, placing them on the prepared baking sheets. Gather scraps, re-roll, and repeat until all dough is used. If you are in a warmer climate or the dough feels soft, chill the cut cookies for 20 minutes before baking to maintain shape.
- Bake Cookies: Bake the cookies in the preheated oven for 7 to 8 minutes, rotating the baking sheets halfway through to ensure even baking. Once done, let the cookies cool on the baking sheets for 2 minutes, then transfer them to a wire rack to cool completely before decorating.
- Prepare Royal Icing: In a large mixing bowl, combine 2 tablespoons meringue powder with 5 tablespoons warm water. Whisk with a whisk attachment until foamy, about 3 minutes. Add 1 teaspoon vanilla extract and sifted confectioners’ sugar, then whip on medium speed until the icing is thick and holds a medium-soft peak, about 3 minutes. If the icing is too thick, add more water a few drops at a time to reach desired consistency.
- Color Icing: Divide the royal icing into two bowls. Tint one bowl with red food gel and the other with pink food gel. Transfer each colored icing into separate piping bags fitted with a small round tip, such as Wilton #2.
- Decorate Cookies: Outline half of the cooled heart cookies with the pink icing and flood the inside with the same color. Let the icing dry completely. Repeat the process with the red icing on the remaining cookies. Allow a couple of hours for the icing to harden thoroughly.
- Add Designs: Use any remaining icing to pipe additional decorative designs on top of the dried icing. Let the cookies dry fully before serving or storing.
Notes
- Meringue powder can be purchased at local chef supply stores or online retailers specializing in baking ingredients.
- Store these cookies in an airtight container at room temperature to keep them fresh for up to one week.
- You can freeze baked cookies or the dough for up to three months; be sure to wrap them tightly in plastic wrap to prevent freezer burn.
Nutrition
- Serving Size: 1 cookie
- Calories: 175
- Sugar: 13g
- Sodium: 78mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.4g
- Trans Fat: 0.3g
- Carbohydrates: 32g
- Fiber: 0.4g
- Protein: 2g
- Cholesterol: 27mg
