Item# WLPROJ-8839
Valentine's Day Heart Sugar Cookies
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Valentine's Day Heart Sugar Cookies
- Amount
- 12 cookies
- Prep Time
- 1 hr 30
- Skill Level
- None
- Total Time
- 10 hr 45 min
Celebrate someone special by baking up a batch of these delicious Valentine's Day Heart Sugar Cookies. They’re covered in white royal icing and then finished with a personalized swirl of either red or rose pink food coloring. Perfect for sharing or for dropping off!
Ingredients
PrintRoll-Out Sugar Cookie Dough Ingredients
List of ingredients that you can add to your cart by selecting and then choosing "Add Selected to Cart"
- 1 cup granulated sugar
- 1 cup (2 sticks) butter, softened
- 1 egg
- 2 teaspoons vanilla extract (pure or imitation)
- 2 teaspoons almond extract (pure or imitation)
- 3 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Royal Icing Ingredients
List of ingredients that you can add to your cart by selecting and then choosing "Add Selected to Cart"
- 4 cups (about 1 lb.) confectioners’ sugar (powdered sugar)
- 5 tablespoons warm water
- 3 tablespoons meringue powder
Decorating Ingredients
List of ingredients that you can add to your cart by selecting and then choosing "Add Selected to Cart"
- Rose food coloring
- Red food coloring
Tools
List of ingredients that you can add to your cart by selecting and then choosing "Add Selected to Cart"
- Mixing bowls
- Electric stand mixer or hand mixer
- Spatula
- Ruler
-
French rolling pin
French Rolling Pin$15.59
- Small smooth heart cookie cutter
- Cookie sheet or pan
- Cooling grid or wire rack
- Disposable decorating or piping bags
- Toothpicks
Instructions
PrintClick To Mark Complete
Notes:
Tips for making roll out cookie dough:
Make sure your butter is at room temperature so it can easily combine with the sugar. As you scrape down the bowl, don’t forget to scrape the bottom of the bowl, as dry ingredients can sometimes get trapped there. Be careful not to overmix your dough! As soon as your dough starts to clump together, you’re ready to roll (literally and figuratively!)
Tips when making and using royal icing:
Keep all icing utensils and bowls completely grease-free for proper icing consistency and to ensure the icing properly sets. When not using your bag and tip, cover the tip with a warm, damp towel to prevent the royal icing from drying.
Hints for coloring royal icing:
Dip a toothpick into the color and swipe against the icing. Always use a fresh toothpick to add more color to avoid contaminating the icing color. A little goes a long way. Try adding only a little at a time and mix to check whether you’ve achieved the right shade.
How to store leftover royal icing:
Place leftover icing in zip-top freezer bags and freeze for up to 2 months. When you're ready to use it again, thaw your royal icing for at least 12 hours in the fridge. Before reusing, re-whip using a paddle attachment on low speed until it's back to the correct consistency.
How To
33 Valentine’s Day Cookies
Nothing says ‘I love you’ quite like a batch of homemade cookies. This year, skip the store-bought stuff and bake up a batch of Valentine cookies your sweetheart will love.
67 Best Valentine’s Day Desserts for Sharing with Your Sweetheart
Nothing says “I Love You!” quite like a freshly baked Valentine’s Day treat. So this year, skip the store bought bakes and try one of these quick and easy Valentine’s Day desserts instead!
How to Make Sugar Cookies from Scratch
Learn how to make sugar cookies from scratch. This buttery and sweet sugar cookie recipe is just the thing to satisfy your sweet tooth. These cookies are easy to decorate but delicious on their own, too. This recipe makes about 18 cookies and is a fun project to do with the kids.
How to Make Royal Icing with Meringue Powder
Using only three ingredients, this royal icing recipe is great for decorating cookies, gingerbread houses and piping flowers. It dries hard, with a shiny smear-proof finish, and is easy to customize with color and flavor. This recipe makes 3 cups of icing and uses meringue powder rather than egg whites as the base
