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Heart-Shaped Sugar Cookies Recipe
Ash Tyrrell

Heart-Shaped Sugar Cookies Recipe

I have to admit, there’s something magical about making heart-shaped sugar cookies. I love rolling out the dough, cutting cute little hearts, and seeing them transform in the oven. Every bite is soft, buttery, and just sweet enough to satisfy your cravings.
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Prep Time 20 minutes
Cook Time 10 minutes
Ingredients Method Notes

Ingredients
  

  • All-purpose flour – 2 ¾ cups: Using fresh flour gives the cookies a light texture.
  • Baking powder – 1 teaspoon: Helps the cookies rise slightly and stay soft.
  • Salt – ½ teaspoon: Enhances the flavors and balances the sweetness.
  • Unsalted butter – 1 cup softened: I always use room-temperature butter for creamy dough.
  • Granulated sugar – 1 ¼ cups: Provides sweetness and helps the cookies spread evenly.
  • Large egg – 1: Makes the dough soft and binds ingredients together.
  • Vanilla extract – 2 teaspoons: Gives a warm classic flavor that pairs perfectly with sugar.
  • Almond extract – ½ teaspoon optional: Adds a subtle nutty aroma if you want extra flavor.

Method
 

  1. First, I mix the softened butter with sugar until creamy. Then, I add the egg and vanilla, blending until smooth. Dry ingredients go in last, forming a soft dough ready to chill.
  2. I wrap the dough in plastic and chill it for at least an hour. This keeps the cookies from spreading too much in the oven. It also makes rolling easier.
  3. I lightly flour my counter and roll the dough to about ¼ inch thick. Then, I press my heart-shaped cookie cutters and place the cookies on a parchment-lined sheet.
  4. I preheat the oven to 350°F (175°C) and bake for 8–10 minutes. The edges should just start to turn golden. I let them cool on the sheet for a few minutes before transferring to a wire rack.
  5. Once cooled, I like to get creative with icing, sprinkles, or even a dusting of powdered sugar. It’s fun to make each cookie unique!

Notes

  • I always sift flour to avoid lumps and get a smoother dough.
  • Rolling the dough between parchment sheets keeps it from sticking and makes cleanup easy.
  • I use a toothpick to smooth out icing details instead of a knife.
  • For soft cookies, I never overbake. I take them out when the edges are lightly golden.