Description
Tender and lightly crisp heart-shaped sugar cookies perfect for decorating with royal icing or simple sprinkles.
Ingredients
Scale
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional)
- Icing or royal icing (for decoration)
- Sprinkles or edible decorations (optional)
Instructions
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl or stand mixer fitted with the paddle, cream the softened butter and granulated sugar together until light and fluffy, about 2–3 minutes.
- Beat in the egg, then add vanilla extract and almond extract (if using), mixing until combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low until a smooth dough forms. Avoid overmixing—stop as soon as the flour is incorporated.
- Divide the dough in half, flatten each half into a disk, wrap in plastic, and chill for at least 1 hour.
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll one disk to about 1/4-inch thickness. Using a heart-shaped cookie cutter, cut out cookies and place them about 1 inch apart on prepared sheets.
- Bake for 8–10 minutes, or until the edges begin to turn very light golden.
- Let cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely before decorating.
- Once cooled, decorate with royal icing, buttercream, or a simple glaze and add sprinkles while icing is wet.
Notes
If dough becomes sticky while rolling, chill it briefly. For consistent thickness and bake time, use a rolling pin guide.
- Prep Time: 80 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 9g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 1.7g
- Cholesterol: 30mg