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Valentine’s Heart Sugar Cookies With Royal Icing

by 21 Comments

What’s Valentine’s Day without some delicious sweet treats? Pretty boring that’s what! Chocolate, I love it; those little conversation hearts, I may have a sweet spot for those too; but my favorite thing ever? Yup you guessed it! Cookies!!! I especially love a deliciously iced sugar cookie and the designs for Valentine’s Day, well they almost make you feel guilty for eating them…almost. Now I’ll be the first to admit I’m not the best baker in town, but I do try and although these are pretty simple in comparison to some of the stuff that’s out there, I think they’ll do the trick.

 

Heart Cookies wRoyal icing

 

Cookie Ingredients

5 C flour
2 tsp baking powder
1 tsp salt
1 1/2 C soft unsalted butter
2 C granulated sugar
4 eggs

 

Cookie Cutter

Medium size heart cookie cutter

 

Icing Ingredients

2 egg whites
1 C powder sugar
1/2 tsp cream of tartar
Pink gel food coloring

 

Cookie Directions

 Cream the soft butter with the sugar until the combination is smooth not grainy to the touch in a mixing bowl.
Add all 4 eggs at one time.Continue to mix.
Add the vanilla.Continue mixing.
Sift the four, baking powder, and salt together. Add the dry mixture to the wet mixture.
Continue mixing to make sure all ingredients are thoroughly blended.
Make the dough into a ball, wrap it in cling wrap completely covering the entire dough ball.
Put in the refrigerator for about 6 hours or overnight. Check to see if the dough is firm.

Preheat oven to 325 degrees.
Pull the cookie dough out of the refrigerator and sit it out to soften up a bit.
Put flour out on the cutting board, rub flour on the rolling pin, and (if needed) work some flour into the batter.
Roll the dough out on the cutting board and using the cookie cutter begin to make your cookies.
Line the cookie sheet with parchment paper.
Using a metal spatula move the cut cookies to the parchment lined cookie sheet. Bake for 8 -10 minutes.
Take the cookies off of the cookie sheet and put on a wire rack to cool completely.

 

Icing Directions

Combine all ingredients in a mixing bowl mixing on medium speed for 4 minutes. (except your food coloring)
If icing is not stiff enough add 1/4 C powder sugar. When this sugar is added stir to mix well.
Divide the icing into two bowls. The first bowl of icing stays white.
The second bowl of icing add several drops of pink food coloring mixing well to make sure the color is blended throughout the entire bowl of icing.
Spoon each color of icing into individual frosting bags with a #5 tips. Twist the open end of the bag to push the icing to the tip.
Outline each of the cookies with the matching colors.
Outline the white iced cookie with the white icing then fill it in. Pink cookie outlined in pink.

Allow this to dry for 30 seconds before filling in the body with the* thinner icing.
* Squeeze the majority of each of the icings into separate bowls then add 1 tsp of water to each of them and mix it in.

Leave a small amount of each of the icing in the frosting bag for use on the cookie for decoration.
Following the designs on the cookies use the opposite color of the bagged icing to add the decoration. I.E. The pink heart outline the cookie in white adding dots and twists.

 

heart in

Use your imagination to add decoration to each cookie. Allow for the cookies to dry for 5-10 hours.

 

Heart sugar cookie 2

 

Valentine’s Heart Sugar Cookies With Royal Icing
Recipe Type: Cookie
Author: Alison Freisz-Steward
Prep time:
Cook time:
Total time:
Serves: 24
Delicious homemade sugar cookies with easy Royal Icing
Ingredients
  • [b]Cookie Ingredients[/b]
  • 5 C flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 1/2 C soft unsalted butter
  • 2 C granulated sugar
  • 4 eggs[br]
  • [b]Cookie Cutter[/b]
  • Medium size heart cookie cutter[br]
  • [b]Icing Ingredients[/b]
  • 2 egg whites
  • 1 C powder sugar
  • 1/2 tsp cream of tartar
  • Pink gel food coloring
Instructions
  1. [b]Cookie Directions[/b]
  2. Cream the soft butter with the sugar until the combination is smooth not grainy to the touch in a mixing bowl.
  3. Add all 4 eggs at one time.Continue to mix.
  4. Add the vanilla.Continue mixing.
  5. Sift the four, baking powder, and salt together. Add the dry mixture to the wet mixture.
  6. Continue mixing to make sure all ingredients are thoroughly blended.
  7. Make the dough into a ball, wrap it in cling wrap completely covering the entire dough ball.
  8. Put in the refrigerator for about 6 hours or overnight. Check to see if the dough is firm.
  9. Preheat oven to 325 degrees.
  10. Pull the cookie dough out of the refrigerator and sit it out to soften up a bit.
  11. Put flour out on the cutting board, rub flour on the rolling pin, and (if needed) work some flour into the batter.
  12. Roll the dough out on the cutting board and using the cookie cutter begin to make your cookies.
  13. Line the cookie sheet with parchment paper.
  14. Using a metal spatula move the cut cookies to the parchment lined cookie sheet. Bake for 8 -10 minutes.
  15. Take the cookies off of the cookie sheet and put on a wire rack to cool completely.[br]
  16. [b]Icing Directions[/b]
  17. Combine all ingredients in a mixing bowl mixing on medium speed for 4 minutes. (except your food coloring)
  18. If icing is not stiff enough add 1/4 C powder sugar. When this sugar is added stir to mix well.
  19. Divide the icing into two bowls. The first bowl of icing stays white.
  20. The second bowl of icing add several drops of pink food coloring mixing well to make sure the color is blended throughout the entire bowl of icing.
  21. Spoon each color of icing into individual frosting bags with a #5 tips. Twist the open end of the bag to push the icing to the tip.
  22. Outline each of the cookies with the matching colors.
  23. Outline the white iced cookie with the white icing then fill it in. Pink cookie outlined in pink.
  24. Allow this to dry for 30 seconds before filling in the body with the* thinner icing.
  25. * Squeeze the majority of each of the icings into separate bowls then add 1 tsp of water to each of them and mix it in.
  26. Leave a small amount of each of the icing in the frosting bag for use on the cookie for decoration.
  27. Following the designs on the cookies use the opposite color of the bagged icing to add the decoration. I.E. The pink heart outline the cookie in white adding dots and twists.
  28. Use your imagination to add decoration to each cookie. Allow for the cookies to dry for 5-10 hours.

Comments

  21. I am just loving these cute looking cookies with simple yet beautiful colors. I can see it is a lot of work that needs patience, but the end result is mind blowing. My kids would love it right away.

    Reply

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