Description
Delicious Valentine Heart Sugar Cookies, perfect for celebrating love with a sweet treat.
Ingredients
Scale
- 2 1/4 cups (281g) all-purpose flour, fresh
- 1/2 teaspoon baking powder, fresh
- 1/4 teaspoon salt
- 3/4 cup (170g) unsalted butter, chilled
- 3/4 cup (150g) granulated sugar
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- 1/4 to 1/2 teaspoon almond extract, optional
- Royal icing (for decoration): confectioners’ sugar, meringue powder, and water (quantities as needed for decorating)
Instructions
- Step 1: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. This distributes the leavening evenly for proper rising.
- Step 2: In a large bowl, beat the unsalted butter and granulated sugar together until smooth and fluffy, approximately 3 minutes. The mixture should lighten in color and achieve a soft, creamy texture.
- Step 3: Beat in the large egg, pure vanilla extract, and almond extract until fully incorporated. The batter will become smooth and moist.
- Step 4: Gradually add the flour mixture to the wet ingredients on low speed, mixing until just combined. Avoid overmixing to prevent tough cookies; the dough should be soft and hold together without being overworked.
- Step 5: Divide the dough and roll it out on a lightly floured surface to your desired thickness. Flour your rolling pin and work surface to prevent sticking. Chill the rolled dough in the refrigerator for at least 2 hours or up to 2 days to firm the butter and maintain shape during baking.
- Step 6: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Check the oven for heat hot spots to ensure even baking.
- Step 7: Use a 3.5-inch heart-shaped cookie cutter to cut shapes from the chilled dough. Arrange cookies on baking sheets, leaving space between each to allow for slight spreading. For best shape retention, if cookies spread excessively, chill cut shapes for 15 minutes before baking. Bake for 12 minutes until edges show a crisp but centers remain soft.
- Step 8: Transfer baked cookies to a wire rack and let cool completely before icing. For royal icing decoration, thin the icing with water by the teaspoon to desired consistency for piping. Use a toothpick to release surface bubbles after icing application for a smooth finish.
Notes
- Room Temperature: Store cooled cookies in an airtight container for up to 2 days to preserve texture.
- Refrigeration: Place cookies in an airtight container and refrigerate up to 7 days. Bring to room temperature before serving to soften.
- Freezing: Wrap cookies in plastic wrap and place in a freezer-safe container. Freeze for up to 3 months. Thaw at room temperature before serving.
- If dough feels sticky, chill an additional 30 minutes before rolling for easier handling.
- Avoid overmixing when incorporating dry ingredients to prevent tough cookies.
- If royal icing is too thick for decorating, add water gradually by teaspoon until workable.
- For spreading issues, chill cut-out cookies 15 minutes before baking to help maintain shape.
- Use a toothpick to pop bubbles in royal icing right after application for a smooth finish.
Nutrition
- Serving Size: 1 cookie
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg