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Heart Shaped Sugar Cookies Recipe

This Heart Shaped Sugar Cookies Recipe is the ultimate treat for Valentine’s Day! These soft, buttery cookies are the perfect small-batch option, yielding five perfectly-sized sugar cookies with a delicate hint of almond and vanilla
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Servings 5 cookies

Ingredients
  

Sugar Cookie Dough

  • 1 cup all-purpose flour (120 grams)
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 14 cup granulated sugar (50 grams)
  • 1/4 cup + 1 tablespoon unsalted butter (72 grams)
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon almond extract

Sugar Cookie Glaze

  • 1/2 cup icing sugar, sifted
  • 2 teaspoons corn syrup
  • 1/8 teaspoon vanilla extract
  • 1 tablespoon whole milk
  • 1 drop pink food coloring

Instructions
 

Sugar Cookie Dough

  • Whisk together the flour, baking powder, and salt in a bowl, then set aside. With a stand mixer or handheld mixer, beat the butter and sugar until light and creamy. Scrape down the sides of the bowl, then mix in the egg yolk, vanilla, and almond extract on low to medium speed until well combined.
    1 cup all-purpose flour (120 grams), 1/4 teaspoon baking powder, 1/4 teaspoon kosher salt, 14 cup granulated sugar (50 grams), 1/4 cup + 1 tablespoon unsalted butter (72 grams), 1 teaspoon vanilla extract, 1/8 teaspoon almond extract
  • Add the flour mixture and mix on low speed until just combined. The dough might look slightly crumbly but that’s okay. Transfer it onto a piece of plastic wrap, press it together into a disk, and wrap it tightly. Refrigerate for 45 minutes.
  • Preheat the oven to 350°F and line a baking sheet with parchment paper. Place the dough on a silicone mat or parchment paper, then cover it with another sheet of parchment. Roll the dough to about 1/2 or 1/4 inch thick (thicker cookies are softer and thinner cookies are crispier). Peel off the top parchment, cut out your cookies, and use a knife or spatula to transfer them to the baking sheet. Bake for 8 to 10 minutes. Let the cookies cool completely before icing.

Sugar Cookie Glaze

  • In a bowl, combine the icing sugar, corn syrup, vanilla extract, and milk. Whisk until smooth, adding more icing sugar or milk as needed to achieve your desired consistency (I recommend a slightly thick glaze). Add a drop or two of gel food coloring using a toothpick, then whisk again until evenly blended.
    1/2 cup icing sugar,, 2 teaspoons corn syrup, 1/8 teaspoon vanilla extract, 1 tablespoon whole milk, 1 drop pink food coloring
  • Using a spoon, carefully pour the glaze onto each sugar cookie, leaving a small border to prevent it from running off the edges (or you can pour the glaze into a shallow bowl and dip each cookie directly into it for a smooth, even coating). Finish by topping the cookies with sprinkles, and let them set for about an hour to dry completely.