Heart Sugar Cookies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: cookie
Serves: 24 cookies
Ingredients
  • 3 c. all purpose flour
  • 2 t. baking powder
  • 1 c. (2 sticks) unsalted butter, softened
  • 1 c. sugar
  • 1 large egg
  • 2 t. vanilla extract
  • Simple icing:
  • 2 c. powdered sugar
  • 1-2 T. milk or more to reach desired consistency
  • 1 T. corn syrup
  • ½ t. almond extract
  • food color of choice
Instructions
  1. In a medium bowl, whisk together flour and baking powder. Set aside.
  2. In a large bowl, using an electric mixer with paddle attachment, beat together butter and sugar on medium speed - until smooth and fluffy. Beat in egg and vanilla until well combined.
  3. Turn the mixer on low, and slowly add the flour mixture a little at a time. Once incorporated, and no longer sticking to the edges of the bowl, the dough is ready to refrigerate. Wrap the dough in a ball in plastic wrap to form a 1-inch disk. Refrigerate for at least 10 minutes or up to 7 days.
  4. Preheat oven to 375 degrees.
  5. Roll out the dough on a floured surface to approximately ¼ inch thickness. Cut out desired shapes and transfer to non-stick cookie sheet.
  6. Bake for 7-8 minutes. Allow cookies to cool on cookie sheet for 2 minutes before transferring to wire rack
  7. For the icing:
  8. In a small bowl, mix together the powdered sugar and milk, until smooth. Add in the corn syrup, and almond extract until smooth and glossy. Separate into bowls and add desired colors. Use a knife, spoon, or paintbrush to frost cookies.
Recipe by The Gingham Apron at https://www.theginghamapron.com/heart-sugar-cookies/