Heart Shaped Cookies with Royal Icing Recipe

It’s still Valentine’s Week so I needed to post this.  My little and I have spent so much time in the kitchen this week. Yesterday we made these heart shaped cookies with royal icing to share with her little friends and teachers at dance (well…Mommy and Me class but she dances so it’s dance for short).

I had missed her in the kitchen with me so it was fun to actually allow her back in since the sickness was gone. On to the cookies – you’re here for that and not my rambling.

It’s time to make the dough.  Find the recipe at the bottom.  It’s important that after the dough is finished that you cover with wax or parchment paper or saran wrap and refrigerate for about 30 min-1 hr.  This recipe makes about 36 cookies so if you don’t need to make them all, you can also freeze for up to a month.

You want your cookies to be a thicker size (see the picture above).  I’m telling you, it’s worth it for the cookies to be that thick.

Now bake the cookies and allow them to cool completely before adding any icing.

Making the royal icing is quite easy but it’s completely about finding the right consistency.  I feel it’s also important to sift your powdered sugar to ensure there are no lumps. You want these cookies flawless.  Well as flawless as you can. I am by NO means an expert so I have to work and work until get the consistency I like.

I use bottles like this to put the icing on my cookies. It makes the job sooooo much easier.

And tinting the icing. I recommend the gel. You can find this at any big-box store or a fabric store.

Print Recipe

Heart Shaped Cookies with Royal Icing Recipe

Servings

dozen

Ingredients

Sugar Cookie Recipe

• 2 cups unsalted butter (4 sticks) room temperature
• 2 cup sugar
• 3 tsp vanilla extract
• 2 large egg
• 5 cups all-purpose flour
• 1 tsp salt

Royal Icing

• 3 TBS Meringue Powder (such as Wilton)
• 4 cups powdered sugar
• 7 TBS water or more for consistency needed)

Servings dozen Ingredients Sugar Cookie Recipe 2 cups unsalted butter (4 sticks) room temperature 2 cup sugar 3 tsp vanilla extract 2 large egg 5 cups all-purpose flour 1 tsp salt Royal Icing 3 TBS Meringue Powder (such as Wilton) 4 cups powdered sugar 7 TBS water or more for consistency needed)

Instructions

Sugar Cookies

1. Preheat oven to 350°F.
2. In a mixer, beat together sugar and room temperature butter for at least 2 minutes.
3. Once incorporated, add in eggs, one at a time. Mix. Stop and scrape down sides of bowl and mix again.
4. Add vanilla extract and mix again.
5. Sift dry ingredients (flour and salt). Add dough and slowly mix the wet and dry ingredients. Be sure not to over mix at this point.
6. Roll the dough out between 2 large pieces of parchment paper or wax paper. Put into the fridge for a minimum of 1 hour.
7. Roll out the dough further if you need to, and cut out cookie shapes. Place on parchment paper-lined baking sheet. Re-roll scraps and repeat.
8. Bake cookies for 8-10 minutes.The baking time will depend on the size of your cookie.
9. Allow cookies to cool to room temperature before decorating.

Royal Icing

1. Sift powdered sugar in to mixing bowl.
2. In stand mixer, use paddle attachment and all ingredients to bowl. Mix at medium speed for about 7-8 minutes.
3. You will need to add more water until it reaches the squeezable consistency desired.

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