Decorated Heart Sugar Cookies
Make these adorable Heart Decorated Sugar Cookies using simple ingredients and a cookie cutter. The best rolled sugar cookies recipe.
Servings 24 cookies
Rolled Sugar Cookie Dough
- 1 ½ cups butter softened
- 2 cups granulated sugar
- 4 large eggs room temperature
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract
- 5 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 4 cups powdered sugar
- 3 tablespoons meringue powder
- 5 tablespoons water
Rolled Sugar Cookies
In a large mixing bowl, using a stand mixer, cream together the butter and sugar until smooth and fluffy.
Beat in the eggs, vanilla, and almond extract. Stir in the flour, baking powder, and salt. Mix until combined thoroughly. Scrape the sides and bottom of the bowl with a rubber spatula occasionally.
Place the cookie dough into a large zip-style bag and chill in the refrigerator for 1 hour or overnight.
Preheat the oven to 400 degrees F. Roll out the dough on a lightly floured work surface to about ½-inch thick. Cut into shapes with cookie cutters. Place the cookies carefully onto parchment lined half sheet pans, leaving a little space for them to expand.
Bake for 12-14 minutes or until lightly golden brown. Cool completely before decorating.
During the baking process, rotate your baking pans.
In a large mixing bowl of a stand mixer, beat all ingredients at medium speed until icing forms peaks and loses its sheen, 7-10 minutes.
If peaks are not forming, increase the mixer speed and continue to beat. To prevent drying, cover the bowl with a damp cloth while working with icing.
TIP: For royal icing you need to make certain your mixing bowl and spatula are clean and free of any grease. If not, the icing will not set correctly. To thin out royal icing, beat egg whites with a few teaspoons of water. Gradually add to your individual bowls of icing to get different consistencies of icing. Be sure and cover icing bowls with damp cloths or it will harden!
Be sure and rotate your sheet pans during the baking process. Both from top to bottom rack and vice versa as well as the sheet pan itself.
Calories: 352kcal | Carbohydrates: 57g | Protein: 4g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 58mg | Sodium: 217mg | Potassium: 81mg | Fiber: 1g | Sugar: 36g | Vitamin A: 394IU | Calcium: 26mg | Iron: 1mg