Here ya go! The perfect treat for your sweetie next week! These adorbs valentine heart sugar cookies are decorated with royal icing, sprinkles, and love. Bake up a batch for someone you love – or horde them for yourself.
No judging here.
Some holidays are just meant for sugar cookies with royal icing. Christmas and Valentine’s Day are my favorite holidays to make sugar cookies to suite the season.
I’m not going to say this is the “best” sugar cookie recipe, because that’s subjective and people have their own ideas of what makes something the best. So don’t listen to anyone who tells you that. Whatever works for your needs, is what’s best.
These valentine sugar cookies are great because they retain their shape (if you follow the directions!) for frosting with royal icing. Crisp edges are best when using royal icing so it doesn’t fall off the edge of the cookie or leave too much cookie exposed after icing them. Here’s the rolling pin I use for making these sugar cookies. The rolling pin has adjustable rings for getting several different thicknesses. These cookies were made using the 1/4″ ring and they are the perfect thickness for decorating.
I’m working on another recipe for chocolate sugar cookies that I hope to post soon. I love Valentine heart cookies that are made from chocolate and are decorated with reds and pinks to contrast the darker cookie.
You can easily double this recipe – although this makes quite a bit on its own. But you could freeze the baked cookies and then decorate when you need them. Now go make these and let me know how they turned out! Post your pics on insta and tag @fig_and_fork so I can see your creations!
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For the cookies:
- 1 1/4 cups unsalted butter, room temperature
- 1 cup | 7 ounces granulated sugar
- 1 large egg, room temperature
- 1 1/2 teaspoons vanilla extract
- 2 1/2 cups | 12.5 ounces all-purpose flour
- 1/2 teaspoon baking powder
- pinch salt
For the royal icing:
- 3/4 cup warm water
- 5 tablespoons meringue powder
- 1 teaspoon cream of tartar
- 2 pounds of powdered sugar
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar until fully combined. Scrape down the mixture, add the egg and vanilla and stir until just combined. Overmixing causes too much air in the dough and the cookies will spread.
- Sift together the flour, baking powder, and salt in a medium bowl. Add flour mixture to mixing bowl and cover with a small towel to prevent flour from escaping. Again it’s important not to overmix. The dough should just come together and stick to the paddle.
- Roll dough between two sheets of parchment paper that’s been lightly dusted with flour. Chill for 45-60 minutes and then roll dough to 1/4″. Cut out shapes and place on parchment lined baking sheet. Reroll scraps and repeat process, adding a little flour if dough becomes sticky.
- Place cut cookies back into freezer while the oven preheats to 350. Bake for 9-12 minutes until edges are lightly browned. Cool for five minutes on pan and then move to wire rack to cool completely.
- Decorate cooled cookies with royal icing.
For the royal icing:
- In a stand mixer pour the warm water and meringue powder. Whisk it by hand 30 seconds until frothy.
- Add the cream of tartar and mix another 30 seconds.
- Add all of the powdered sugar and mix on low for 10 minutes. Icing will get thick and creamy.
- Tint desired amounts of icing with food coloring. Add small amounts of water to reach desired consistency for piping and flooding.
- Store at room temperature covered up to two days.
Chilling the dough is essential to cookies staying intact during baking. If butter is too warm, cookies will spread during baking. If this doesn’t bother you, then skipping the second chill is fine. But it will make the edges not as crisp and more difficult to frost with royal icing.
Baked and undecorated cookies can be frozen up to three months. No need to thaw them when you’re ready to decorate.