Heart Shaped Sugar Cookies Royal Icing (Printable)

Classic buttery sugar cookies cut into charming heart shapes and topped with crisp, beautiful royal icing.

# What You Need:

→ Sugar Cookies

01 - 2 3/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 1 large egg
07 - 2 teaspoons pure vanilla extract

→ Royal Icing

08 - 3 cups powdered sugar, sifted
09 - 2 tablespoons meringue powder
10 - 4 to 6 tablespoons warm water
11 - Gel food coloring, optional

# Steps:

01 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
02 - In a large bowl, beat the softened butter and sugar until light and fluffy, approximately 2 to 3 minutes.
03 - Add the egg and vanilla extract; beat until fully combined.
04 - Gradually add the dry ingredients to the wet mixture; mix until a smooth dough forms.
05 - Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
06 - Preheat oven to 350°F. Line baking sheets with parchment paper.
07 - On a lightly floured surface, roll out dough to 1/4 inch thickness.
08 - Cut out heart shapes with a cookie cutter. Place cookies 1 inch apart on prepared baking sheets.
09 - Bake for 8 to 10 minutes, or until edges are just beginning to turn golden. Cool completely on a wire rack.
10 - In a large bowl, combine powdered sugar and meringue powder. Add 4 tablespoons warm water.
11 - Beat with an electric mixer on low speed, then high speed, until stiff peaks form, approximately 4 to 5 minutes.
12 - Adjust consistency with additional water, a few drops at a time, for flooding or piping as desired.
13 - Divide icing into bowls and tint with gel food coloring if desired.
14 - Decorate cooled cookies with the royal icing. Allow to set completely before stacking or serving.

# Expert Advice:

01 -
  • The dough handles like a dream and doesnt spread during baking, meaning your hearts actually stay heart-shaped through the entire process.
  • You can make these cookies days in advance of decorating them, which means less stress when preparing for special occasions or Valentine gatherings.
02 -
  • Room temperature ingredients are non-negotiable, as cold eggs or butter will create a lumpy dough that rolls poorly and bakes unevenly.
  • If your royal icing develops a crust while working, cover it with a damp paper towel or plastic wrap touching the surface to prevent it from hardening prematurely.
03 -
  • If your royal icing develops air bubbles, gently tap the decorated cookie on your work surface a few times immediately after piping to help bubbles rise to the surface where you can pop them with a toothpick.
  • When youre ready to flood a section, pipe icing around the border first, then immediately fill the center before the border has time to dry, creating a seamless reservoir that contains the flood icing perfectly.

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