Valentine’s Day Heart Shaped Sugar Cookies Recipe
Nothing makes Valentine’s Day sweeter than a batch of heart-shaped sugar cookies baked with love. We’re not quite at the stage where we’re bringing treats to class but that doesn’t mean we can’t prepare. Besides, nowadays they don’t even let you bring homemade goods to classes, which I completely understand. So I don’t mind eating all these cookies at home.
If you’re looking for a sweet treat to make this Valentine’s Day even sweeter, check out the recipe for these delicious heart-shaped sugar cookies. Can you believe they only took ten minutes to bake?
|Prep Time||30 min|
|Cook Time||10 min|
- 2 cups all-purpose flour
- 10 tablespoons salted butter
- 3/4 cup white sugar
- 4 teaspoons milk
- 1-1/2 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon orange zest (grated)
- 1/4 teaspoon salt
- 1 egg
- 4 egg whites
- 4 cups powdered sugar
- 1 drop red food dye
- In a mixer, cream butter and sugar.
- Add vanilla extract, orange zest, egg, and milk to butter and sugar mixture and mix on medium speed.
- Pour in flour, salt, and baking powder and continue mixing.
- Continue to mix until dough forms together.
- Remove the dough from the mixer and separate into halves. Flatten each half with your hands into a disc shape.
- Place the first disc onto a parchment paper-lined baking sheet. Add another sheet of parchment paper on top and place the second disc on the paper. Place in freezer for 20 minutes.
- Preheat oven to 375°F.
- Dust your work surface and rolling pin with flour.
- Once dough has chilled, remove from freezer and roll out the first disc into 1/4-inch thickness. Cut out the cookies using a heart-shaped cookie cutter. (I didn't realize I didn't have one until it was too late so I used a Christmas candy cane cookie cutter and a skewer to trace it. It turned out pretty good.)
- Place the cookies on a parchment paper-lined baking sheet and bake in the oven for about 10 minutes or until the edges of the cookies are slightly golden.
- Let the cookies rest on the baking sheet before moving them to a cooling rack.
- In a mixer, beat egg whites on high speed until they are frothy and no longer yellow.
- Add in the powdered sugar and continue to mix until the mixture is thick with soft white peaks.
- Add in one drop of red food dye and mix until the icing is slightly pink.
- Use a pastry bag to apply icing onto the cookies, leaving the edges bare and smoothing out with a skewer/toothpick if needed. Let cookies dry before serving.
Servings will vary depending on the size of your cookie cutter. I was able to make 10, three-inch cookies.
Share this Recipe