I’m a little early, but one of my favorite holidays is Valentine’s Day and I love all of the sweet treats involved. If you have been following my website for a while now, you know I absolutely love sugar cookies, and for some reason I think they taste better in the shape of hearts. Perfectly frosted with pink and white buttercream icing, these heart shaped cookies are so adorable and pretty, you won’t want to eat them!
This sugar cookie recipe is super-simple to bake and decorate in a big batch (because we know you’ve got a lot of love to give). The same three components — sugar-cookie hearts, buttercream icing, and food coloring — produce wildly different results depending on the decorating method you choose. Each is easy enough for a kid making treats for the class, and all create one-of-a-kind artworks.
No one makes a better sugar cookie than my Grandma Hayes, so I continue to use her famous recipe time after time. Even though I make these often, I still haven’t figured out how to not get frosting and sprinkles all over the kitchen! Piping on the frosting makes these cookies extra special and your Valentine will feel loved and admired when they see your sweet creation. As I’ve said in my previous sugar cookie posts, when adding sprinkles to the cookie do it over the sink… it helps decrease the chances of finding sprinkles in crazy places!
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough
4 cups confectioners’ sugar
1/2 cup shortening
5 tablespoons milk
1 teaspoon vanilla extract