Go Back
–+ servings
image of all purpose flour granulated sugar unsalted butter eggs baking powder salt vanilla extract sour cream half and half almond extract powdered sugar meringue powder water light corn syrup gel food coloring sprinkles chocolate hearts
C. Motter Cindy

Valentines Decorated Sugar Cookies

These heart-shaped sugar cookies, adorned with royal icing, capture the sweetness of Valentine's Day, perfect for family decoration sessions and gifting.
Print Recipe Pin Recipe
Prep Time 1 hour 25 minutes
Cook Time 10 minutes
Total Time 1 hour 35 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cookie Dough
  • 2 1/2 cups All Purpose Flour sifted
  • 1 cup Unsalted Butter room temperature
  • 3/4 cup Granulated Sugar
  • 1 large Egg
  • 1 tsp Vanilla Extract or almond extract for variation
  • 1/2 cup Sour Cream or half and half
  • 1 tsp Baking Powder
  • 1/4 tsp Salt omit if using salted butter
Royal Icing
  • 4 cups Powdered Sugar
  • 2 tbsp Meringue Powder
  • 1/4 cup Water adjust for consistency
  • 2 tbsp Light Corn Syrup
  • Gel Food Coloring red and pink for Valentine's

Equipment

  • Stand Mixer
  • Rolling Pin
  • Heart Cake Cutter
  • Piping bags
  • Wire rack
  • - Measuring cups and spoons
  • Bowls

Method
 

Make the Dough
  1. In a stand mixer, beat room temperature unsalted butter and granulated sugar on medium speed until light and fluffy, about 3 minutes.
  2. Add the egg, vanilla extract, and sour cream. Mix until well combined, scraping down sides as needed.
  3. In a separate bowl, whisk together flour, baking powder, and salt. Add to wet mixture on low speed until just combined.
  4. Wrap dough in plastic and chill in refrigerator for at least 1 hour to prevent spreading.
Bake Cookies
  1. Preheat oven to 350°F. Roll chilled dough to 1/4-inch thickness on floured surface. Cut heart shapes.
  2. Place on parchment-lined sheet. Bake 8-10 minutes until set and matte. Cool on wire rack.
Prepare Icing
  1. Whisk powdered sugar, meringue powder, water, and corn syrup until thick and glossy, about 5 minutes.
  2. Divide into bowls, add gel coloring. Thin some with water for flooding (15-second consistency).
Decorate Cookies
  1. Outline heart edges with thicker icing. Fill centers with thinner icing, using toothpick to pop bubbles.
  2. Create designs like swirled hearts by piping colored dots and dragging toothpick through wet icing. Let dry completely, 6-12 hours.

Nutrition

Calories: 120kcalCarbohydrates: 18gProtein: 2gFat: 5g

Notes

These cookies hold their shape thanks to sour cream. For a tender crumb, do not overwork dough. Royal icing dries hard for stacking and gifting. If icing is too thick, add water; if too thin, add powdered sugar. Store decorated cookies in airtight container at room temperature up to 1 week or freeze up to 3 months. Vegan: use vegan butter and flax egg; gluten-free: substitute 1:1 baking flour.
Tried this recipe?Let us know how it was!
QR Code linking back to recipe