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These adorable heart-shape sugar cookies are the perfect treat for Valentine's Day. Show friends and family you care by baking up a batch, or use them to top off a magnificent Valentine's Day cake.

Source: Better Homes and Gardens

Gallery

Credit: Blaine Moats

Recipe Summary

total:
1 hr 25 mins
hands-on:
45 mins
Servings:
66
Yield:
66 2 1/2-inch cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Line two baking sheets with parchment paper; set aside.

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  • In a medium bowl whisk together flour, baking soda, baking powder, and salt. In a large bowl beat together butter and granulated sugar with a mixer on medium-high 3 to 4 minutes until pale and fluffy.

  • Reduce speed to medium. Add vanilla, almond extract, and egg; mix to combine. Reduce speed to low. Gradually add dry ingredients; mix until combined. Transfer dough to a work surface. Knead to form a ball. Divide dough in half. If desired, cover with plastic wrap and chill until ready to use.

  • Dust work surface and a rolling pin with powdered sugar. Roll dough to 1/4-inch thickness. Using 1 1/4- to 3-inch heart-shape cutters, cut out shapes. Place 1 inch apart on baking sheet. Reroll scraps; repeat. Bake 8 to 10 minutes until bottoms are lightly browned. Let cool 5 minutes. Transfer to a rack to cool. Decorate with Cookie Glaze and sprinkles. Store in an airtight container up to 3 days. Makes about sixty-six 2- to 3-inch cookies.

Make Cookie Glaze

In a bowl whisk together 4 cups powdered sugar, 1/4 cup corn syrup, 5 Tbsp. milk, 1 tsp. vanilla, 1/2 tsp. almond extract, and a pinch of salt until smooth. Add paste food coloring to tint.

Nutrition Facts

59 calories; fat 3g; cholesterol 10mg; saturated fat 2g; carbohydrates 8g; mono fat 1g; sugars 3g; protein 1g; vitamin a 90.1IU; niacin equivalents 0.3mg; folate 10.9mcg; sodium 29mg; potassium 8mg; calcium 5mg; iron 0.3mg.
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