Description

These Heart-Shaped Sugar Cookies are a delightful treat perfect for every occasion, from Valentine’s Day to birthday parties. Featuring a tender, buttery base with a hint of vanilla and optional almond extract, these cookies are easy to cut into charming heart shapes and decorated with icing and sprinkles to add a festive touch. The recipe balances simplicity with the freedom to get creative with decorations, making it ideal for bakers of any skill level.

Ingredients

Scale

Dry Ingredients

2 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt

Wet Ingredients

1 cup unsalted butter, softened
1 ½ cups granulated sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon almond extract (optional)

Decoration

Icing or royal icing (for decoration)
Sprinkles or edible decorations (optional)

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Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside to incorporate.
Cream Butter and Sugar: Using a stand or hand mixer, cream the softened unsalted butter with granulated sugar until the mixture is light and fluffy, about 3-4 minutes. This will help create a tender cookie texture.
Add Egg and Extracts: Beat in the egg, vanilla extract, and almond extract (if using) until fully combined, ensuring the mixture is smooth and homogeneous.
Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, mixing on low speed until a soft dough forms. Avoid overmixing to keep the cookies tender.
Shape the Cookies: Roll out the dough on a lightly floured surface to about ¼ inch thickness. Use a heart-shaped cookie cutter to cut out cookies and place them about 1 inch apart on the prepared baking sheets.
Bake: Bake in the preheated oven for 8-10 minutes, or until the edges just begin to turn golden but the centers remain pale. Overbaking will dry out the cookies.
Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This prevents breakage and allows them to set properly.
Decorate: Once cooled, decorate with icing or royal icing and add sprinkles or other edible decorations as desired. Allow the icing to set before serving or storing.

Notes

For softer cookies, slightly underbake and let them rest on the baking sheet after removing from oven.
Chill the dough for 30 minutes before rolling to reduce spreading during baking.
If you don’t have almond extract, you can omit it or substitute with an equal amount of additional vanilla extract.
Store cookies in an airtight container at room temperature for up to one week.
The dough can be frozen, wrapped tightly, for up to 3 months; thaw in the refrigerator before rolling out.