You’re About to Meet My Favorite Sugar Cookie
Okay, true confession time: The first time I tried making these heart-shaped sugar cookies, I totally got distracted (I think The Great British Bake Off was on) and completely forgot to chill the dough. What a mess. They still tasted okay, but let's just say, the hearts looked more like abstract art. These days, though, I've got it down – probably made this recipe 40 times, mostly for Valentine's, sometimes just because someone in my family begs for them (or, let’s be real, I crave them on a random Tuesday). Anyway, if you’re looking for a sugar cookie that tastes buttery, holds up to decorating, and won’t make you cry halfway through, you are absolutely in the right place.
Why Folks Rave About It (And Why I Keep Baking It)
I whip up a couple batches whenever my nieces are over, which is part madness, part tradition – they basically leap off the couch if I even hint at heart cookies. Honestly, I think it’s the combo of vanilla and that soft center. You know how some sugar cookies snap like stale toast? Not these! Oh, and if you’re into icing, these are just begging to be decorated for, well, literally any holiday. (Last year I went way overboard with sprinkles for Valentine’s, but no regrets; they disappeared before breakfast.)
Alright, Here’s What You Need (And What You Can Swap)
- 2 ¾ cups all-purpose flour (sometimes if I’m out, I use half whole-wheat, it’s a tad nuttier, not everyone’s thing)
- 1 teaspoon baking powder (my grandma swore by the Clabber Girl one, but store brand is 100% fine)
- ½ teaspoon salt
- 1 cup (225g) unsalted butter, softened (I promise, margarine technically works, but the flavor is a bit meh)
- 1 ¼ cups sugar (I once used raw sugar — it’s ok, but kinda crunchy)
- 1 egg, room temp (sometimes I forget and use it cold. Haven’t noticed a difference, honestly – but the internet says otherwise)
- 2 teaspoons vanilla extract (sometimes I add almond extract too if I’m feeling fancy, about ½ teaspoon)
- Optional: Sprinkles, colored sugar, or basically anything you want to throw on top
Here’s How I Make Them (Warts and All)
- First, whisk the flour, baking powder, and salt together in a biggish bowl. I sometimes just fork them together (whisk is lost in the dishwasher half the time!).
- In a separate bowl, beat the softened butter and sugar until it’s light and fluffy – 3 minutes with an electric mixer if you remember where it is, otherwise lots of elbow grease does the trick. Don't forget to scrape the bowl. This is where I sneak a taste, and, oops, forget to stop sometimes.
- Crack in the egg and pour in the vanilla extract. Beat again until it’s all blended. It might look a bit weird or curdled; that’s totally normal. I once panicked at this step – don't.
- Add your dry mixture in about three parts. Go slow or you’ll look like it snowed in your kitchen. Mix until just combined – over-mixing makes tough cookies (learned that the hard way, trust me).
- Now, here’s the bit I used to skip but shouldn’t: Gather the dough into a sort of lumpy ball, wrap it up in cling film, and chill for at least an hour. (Once, I put it in the freezer for 20 minutes; it... kind of worked, but rolling it was a pain.)
- Preheat your oven to 350°F (175°C) and line your baking trays. Roll the dough out on a well-floured surface – about ¼ inch thick – and cut into hearts. If the dough is sticky, flour everything again. Or – if you lost your heart cutter, just use a glass or cut out rough hearts. They’ll still taste ace.
- Arrange cookies a couple inches apart. Bake for 8 to 10 minutes, just until the edges are barely golden. The longer you bake, the crispier they get. I like mine softish. (Once I forgot a tray in, basically sugar crackers – the dog liked them though.)
- Let them sit on the tray a couple minutes before moving to a wire rack. Or, honestly, grab one now while it’s still warm – you deserve it.
Things I’ve Learned (Mostly the Hard Way)
- Too much flour makes these a bit brick-like; I spoon and level my flour now, ever since that one batch I could’ve built a wall with.
- Don’t freak out if your butter isn’t perfectly soft – you can microwave it for 5 seconds at a time, but do not melt it. Trust me, melted butter = sad, greasy dough.
- If you want super-sharp cookie edges, chill the dough again after cutting shapes, for 10 minutes right on the tray. Worth it for picture-perfect hearts!
Variations I’ve Tried (Good or Not So Good)
- Chocolate: I swapped ⅓ cup of the flour for cocoa powder. Weirdly, I didn’t love it – kind of dry? Maybe more sugar next time.
- Glaze: Sometimes I do a simple icing from Sally’s Baking Addiction – you only need sugar, water, and food dye, and it’s basically foolproof.
- Jam thumbprint: A friend suggested poking a dent and adding jam before baking. It’s excellent, except be careful, jam gets hotter than the sun (I learned the hard way…blister city!).
Honestly, You Don’t Need Fancy Gadgets
If you have a rolling pin, great. If not, a wine bottle (clean, please) does the trick. Heart cutters are fun, but a knife or glass works. Seriously, don’t let kitchen kit stop you.
How To Store Them (Though They Never Last Here)
Supposedly, they keep 4-5 days in an airtight tub, layers of parchment in between. But in my place, it's rare if they see sunset on day two. You can also freeze the dough (I smoosh it flat for easy thawing) or the cookies themselves – King Arthur has a guide that’s saved me more than once.
Serving Them Up (Our Family Style)
I put out bowls of sprinkles and icing, and let people go wild. At Valentine's, the kitchen looks like a unicorn exploded, and that's exactly how we like it. Sometimes we eat them with mugs of cocoa or, on a hot day, dunk in cold milk. There’s no wrong way, really.
Stuff I Wish I’d Known (Let My Trials Save You)
- I once rushed chilling and the cookies became blobs in the oven. Your patience is rewarded here, promise.
- Dough too hard out of the fridge? Let it sit 10 minutes before rolling. I used to arm wrestle mine while cursing. Not fun (or productive).
- If you’re decorating, make sure cookies are completely cool. Otherwise, the icing just runs away, and you wonder why you bothered.
Real-Life Questions (Because I Get Asked These… A Lot!)
- Can I make the dough ahead of time?
- Yep! I do it all the time. Even 48 hours ahead, then just let it soften a bit on the counter.
- Can I double the recipe?
- For sure, though your mixer might huff and puff. Or just do two batches. Less drama!
- What’s the best way to decorate them?
- Honestly, I’m a big fan of the super easy royal icing – but any buttercream or just colored sugar works. Get silly!
- Why are my cookies spreading?
- Aha, usually it’s warm dough or too much butter. Try an extra chill before baking. Or just call them ‘blobs of love’ – sounds more intentional than ‘mishap’!
- Can kids help with these?
- Absolutely. In fact, they’re better with a bit of help from little hands; just expect a mess (and probably some dough vanished from the bowl!)
So that’s my totally not-perfect, sometimes wonky—but always tasty—heart sugar cookie recipe. Message me if you bake these; I love seeing different icing disasters… I mean, masterpieces. Enjoy!
Ingredients
- 2 ¾ cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- ½ teaspoon baking powder
- ¼ teaspoon salt
Instructions
-
1Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
-
2In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
-
3Add the egg, vanilla extract, and almond extract. Mix until well combined.
-
4In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
-
5On a lightly floured surface, roll out the dough to about ¼-inch thickness. Use a heart-shaped cookie cutter to cut out cookies and place them on the prepared baking sheets.
-
6Bake for 10-12 minutes, or until the edges are just lightly golden. Let the cookies cool on a wire rack before decorating as desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!