Recipes and Cooking Heart Cookies 4.0 (1) Add your rating & review 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 9, 2019 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Hands On Time: 45 mins Total Time: 1 hrs 25 mins Servings: 66 Yield: 66 2 1/2-inch cookies Jump to Nutrition Facts Ingredients 3 cup all-purpose flour ½ teaspoon baking soda ¾ teaspoon baking powder ¾ teaspoon kosher salt 1 cup unsalted butter, softened 1 cup granulated sugar 1 ½ teaspoon vanilla ½ teaspoon almond extract 1 large egg Cookie Glaze Assorted sprinkles Directions Preheat oven to 350°F. Line two baking sheets with parchment paper; set aside. 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. Rate it Print Nutrition Facts (per serving) 59 Calories 3g Fat 8g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 66 Calories 59 % Daily Value * Total Fat 3g 4% Saturated Fat 2g 10% Cholesterol 10mg 3% Sodium 29mg 1% Total Carbohydrate 8g 3% Total Sugars 3g Protein 1g Calcium 5mg 0% Iron 0.3mg 2% Potassium 8mg 0% Folate, total 10.9mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.