Heart Sugar Cookies with Buttercream Icing

5 from 3 votes

Easy cookie and icing recipe to make for a great Valentine's Day treat.

Prep Time15

Total Bake Time24

Chill30

Total Time1 9

Course: Cookies

Cuisine: American

Difficulty: Easy

Servings: cookies

Calories: 208kcal

Weigh or measure your sugar into a bowl and set it aside. Next, weigh or measure the flour, salt, baking powder into a bowl and run a whisk through to blend.
Cream the butter and sugar together till light and fluffy, about 2 to 3 minutes. Next, add the vanilla extract and the egg. Now add 2 drops of coloring gel and mix till incorporated. Finally, add your dry ingredients and mix until combined.
Place the dough on a pastry sheet and divide it in half. Flatten each cookie dough half before wrapping it in plastic wrap, then refrigerate for 30 minutes.
Now, please take one of the chilled cookie disks out and place it onto a lightly floured pastry mat. I made my cookies about ⅛" thick. There are bands on the ends of my rolling pin so that you can roll out the dough evenly. If you roll out your dough thicker, you may need to add a minute or two to the time. Next, cut out 8 pink hearts and place them on a parchment-lined sheet pan. They are ready for the oven.
Bake at 350°F (175°C or 180°C) for 7-9 minutes. After baking, leave the cookies on the pan for a minute before moving them to a cooling rack.

In a mixer, cream the butter till smooth, Add the powdered sugar, and on the LOWEST mix the butter and powdered sugar together. Once most of the sugar is incorporated, gradually increase the mixer speed. Mix for a couple of minutes. Then, stop and scrape down the sides and add the vanilla extract and the milk. Turn the mixer to medium to medium-high speed and beat for about 5 minutes. You want a fluffy and smooth texture for the icing.
Ensure the heart sugar cookies are completely cooled before putting the icing on the top. This buttercream icing is white, so you can put anything on top to make them your own. Enjoy!