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Perfect Heart-Shaped Sugar Cookies for Mom Easy Decorated Recipe

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These heart-shaped sugar cookies are easy to make, decorated with royal icing, and perfect for celebrations like Mother’s Day. They are crisp at the edges, soft in the center, and decorated with just enough icing to feel special without being fussy.

Ingredients

Scale
  • 2 ½ cups (312 grams) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (226 grams) unsalted butter, softened
  • 1 cup (200 grams) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon almond extract (optional)
  • Royal icing ingredients:
  • 2 cups (240 grams) powdered sugar
  • 2 tablespoons meringue powder
  • about ⅓ cup (80 ml) water
  • Gel food coloring (optional)

Instructions

  1. Mix dry ingredients: In a medium bowl, whisk together 2 ½ cups (312 g) of all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt. Set aside.
  2. Cream butter and sugar: In a large bowl, use an electric mixer to beat 1 cup (226 g) softened unsalted butter with 1 cup (200 g) granulated sugar until light and fluffy, about 3-4 minutes.
  3. Add egg and extracts: Mix in 1 large egg, 1 teaspoon pure vanilla extract, and ½ teaspoon almond extract (if using) until combined.
  4. Incorporate dry ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed just until a dough forms. If too sticky, sprinkle a little extra flour.
  5. Chill the dough: Divide the dough into two disks, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
  6. Preheat oven: Set oven to 350°F (175°C) and line baking sheets with parchment paper.
  7. Roll and cut: On a lightly floured surface, roll one dough disk to about ¼ inch (6 mm) thickness. Use heart-shaped cookie cutter to cut shapes and transfer to baking sheets. Re-roll scraps and repeat.
  8. Bake: Bake for 8-10 minutes, or until edges just begin to turn golden. Centers will look soft but will firm as they cool.
  9. Cool completely: Transfer cookies to a wire rack and let cool fully before decorating.
  10. Prepare royal icing: In a clean bowl, combine 2 cups (240 g) powdered sugar, 2 tablespoons meringue powder, and about ⅓ cup (80 ml) water. Beat on high until stiff peaks form, adding water gradually to reach pipeable consistency.
  11. Color and decorate: Divide icing into small bowls and tint with gel food coloring. Using piping bags with small round tips, outline and flood cookies. Let each layer dry 15-30 minutes before adding details.
  12. Dry completely: Allow decorated cookies to air dry for several hours or overnight before storing or gifting.

Notes

Chill dough for at least 1 hour to prevent spreading and maintain shape. Use gel food coloring for vibrant royal icing without thinning. Practice piping on parchment paper before decorating cookies. Keep icing covered with a damp cloth when not in use to prevent crusting. Let cookies cool completely before icing to avoid melting. If dough feels too warm while rolling, chill again for 10 minutes. Baking a test cookie first helps adjust baking time for your oven.

Nutrition

Keywords: heart-shaped sugar cookies, decorated sugar cookies, easy sugar cookies, Mother's Day cookies, royal icing cookies, homemade sugar cookies

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