Magical Heart-Shaped Sugar Cookies with Pink Icing for 2

Valentine’s Day just isn’t complete without a batch of these heart-shaped sugar cookies with pink icing, trust me, I’ve made them every year since I was old enough to hold a rolling pin! There’s something magical about turning simple ingredients into little edible hugs, especially when they’re shaped like hearts and covered in the prettiest pink glaze. My mom used to let me sneak bites of raw dough while we cut out the shapes, and now I do the same with my niece. These cookies are foolproof, festive, and packed with love, just like the holiday deserves.

Why You’ll Love These Heart-Shaped Sugar Cookies with Pink Icing

These cookies aren’t just adorable, they’re downright irresistible. Here’s why they’ve been my Valentine’s Day staple for years:

• Effortless fun: The dough comes together in minutes, and even kids can help with the heart-shaped cutting (licking the icing spoon is optional but highly encouraged).
• Instant cheer: That vibrant pink icing? It’s like edible confetti, guaranteed to make anyone smile.
• Nostalgia in every bite: The buttery vanilla base with a hint of almond in the icing tastes like childhood happiness.
• Secretly sturdy: They hold their shape beautifully, so you can stack them in gift boxes without disaster (a miracle with cutout cookies!).

Seriously, these are the cookies people remember, and ask you to bring every year.

Magical Heart-Shaped Sugar Cookies with Pink Icing for 2

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• Author: EditorVictoria
• Total Time: 30 minutes
• Yield: 24 cookies 1x
• Diet: Vegetarian

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Description

Delicate heart-shaped sugar cookies with pink icing, perfect for Valentine’s Day celebrations.

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Ingredients

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• 2 1/2 cups all-purpose flour
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt
• 2 cups powdered sugar
• 2–3 tbsp milk
• 1/2 tsp almond extract
• Red food coloring (for pink icing)

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Instructions

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a bowl, mix flour, baking powder, and salt.
3. Cream butter and sugar until fluffy. Beat in egg and vanilla.
4. Gradually add dry ingredients to the wet mix. Form a dough.
5. Roll dough to 1/4-inch thickness. Cut into heart shapes.
6. Bake for 8-10 minutes until edges are lightly golden. Cool completely.
7. For icing, whisk powdered sugar, milk, and almond extract. Add food coloring.
8. Decorate cooled cookies with pink icing. Let set before serving.

Notes

• Chill dough for 30 minutes for easier handling.
• Store cookies in an airtight container for up to 5 days.
• Adjust icing consistency with more milk or sugar as needed.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 150
• Sugar: 12g
• Sodium: 35mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 0.5g
• Protein: 1.5g
• Cholesterol: 20mg

Ingredients for Heart-Shaped Sugar Cookies with Pink Icing

Gathering the right ingredients is half the battle with these cookies, but don’t worry, everything’s probably already in your pantry! I’ve learned through trial and error (and many crumbly disasters) that quality matters here. No fancy ingredients, just good basics handled with care. For more ideas on festive treats, check out these mini Valentine’s Day cheesecake bites.

For the Cookies

These measurements are my gold standard after tweaking Grandma’s original recipe for years:

• 2 1/2 cups all-purpose flour, Spoon it into the measuring cup, don’t scoop! Packed flour makes tough cookies.
• 1 cup unsalted butter, softened, Leave it out for 30 minutes until it gives slightly when pressed. Microwave ruins the texture!
• 1 cup granulated sugar, Regular white sugar gives that classic crisp edge.
• 1 large egg, Room temperature blends better, I crack mine first thing when prepping.
• 1 tsp vanilla extract, The good stuff, not imitation. It makes all the difference.
• 1/2 tsp baking powder, Just enough lift without puffing up the hearts.
• 1/4 tsp salt, Balances the sweetness perfectly.

For the Pink Icing

This simple glaze is what makes them Valentine’s-ready:

• 2 cups powdered sugar, Sift it first unless you enjoy lump-hunting!
• 2-3 tbsp milk, Start with 2, add more slowly until it ribbons off the spoon.
• 1/2 tsp almond extract, My secret weapon, pairs magically with vanilla.
• Red food coloring, Gel works best for vibrant pink without thinning the icing. A toothpick dip goes far!

Pro tip: Double the icing if you’re the type who likes thick swirls (no judgment, I’ve been there!).

Equipment You’ll Need

You probably have most of this already, but here’s my go-to list for perfect heart-shaped cookies every time:

• Rolling pin (or an empty wine bottle in a pinch, I won’t tell!)
• Heart-shaped cookie cutter (2-3 inch size is ideal for bite-sized love)
• Parchment paper (saves you from scrubbing baking sheets later)
• Mixing bowls (one for dry, one for wet, Grandma’s rule)
• Wire cooling rack (so your pink icing doesn’t slide off warm cookies)

How to Make Heart-Shaped Sugar Cookies with Pink Icing

Don’t let the cute shapes fool you, these cookies are a breeze to make! I’ve baked hundreds of batches over the years, and this foolproof method never fails me. Just follow these simple steps, and you’ll have picture-perfect Valentine’s treats in no time.

Making the Cookie Dough

This is where the magic starts, trust me, the smell alone is worth it!

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. (Do this first, I’ve forgotten too many times!)
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream the butter and sugar until light and fluffy, about 2 minutes with a mixer. Scrape down the sides!
4. Beat in the egg and vanilla until fully incorporated. The mixture should look smooth and slightly glossy.
5. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Don’t overmix, we want tender cookies!
6. Chill the dough for 30 minutes wrapped in plastic. (This step is crucial for clean-cut hearts!)

Shaping and Baking

Now for the fun part, making those perfect little hearts!

1. On a lightly floured surface, roll out the dough to 1/4-inch thickness. (Too thin = crispy, too thick = doughy!)
2. Using your heart-shaped cutter, press straight down without twisting. Twisting seals the edges and prevents rising.
3. Transfer cookies to prepared baking sheets, spacing them about 1 inch apart.
4. Bake for 8-10 minutes until the edges just start turning golden. They’ll look underdone, that’s perfect! They firm up as they cool.
5. Cool completely on wire racks before icing. (Hot cookies melt icing, learned this the hard way!)

Preparing the Pink Icing

This simple glaze transforms plain cookies into Valentine’s masterpieces!

1. In a medium bowl, sift the powdered sugar to remove any lumps.
2. Whisk in milk 1 tablespoon at a time until smooth but still thick. It should ribbon off the spoon.
3. Add almond extract and a tiny drop of red food coloring. (Gel color gives the prettiest pink!)
4. Adjust consistency with more milk or sugar as needed. Thicker icing = neater edges.

Decorating the Cookies

Time to make these cookies Instagram-worthy!

1. Using a spoon or piping bag, spread icing over completely cooled cookies.
2. Let dry for at least 1 hour before stacking. (Resist the urge to taste-test immediately!)
3. For extra flair, sprinkle with sanding sugar while the icing is still wet.
4. Package with love, these make the sweetest homemade gifts! For more giftable dessert ideas, see these mini raspberry chocolate cheesecake cups.

Pro tip: Double the batch, these disappear faster than you can say “Valentine’s Day”!

Tips for Perfect Heart-Shaped Sugar Cookies with Pink Icing

After years of baking (and yes, a few cookie catastrophes), I’ve picked up some game-changing tricks that’ll make your Valentine’s treats foolproof. Here’s what I wish I’d known when I started:

• Chill like you mean it: That 30-minute dough rest isn’t optional, cold dough holds sharp heart edges and prevents spreading. If it gets too soft while rolling, pop it back in the fridge.
• Flour with finesse: Dust your rolling pin and surface lightly, too much flour makes dry cookies. I tap off excess with my fingers before cutting.
• Gel food coloring wins: Liquid dyes water down icing. A toothpick dip of gel color gives vibrant pink without changing consistency. Start small, you can always add more!
• The icing sweet spot: Aim for a “ribbon” consistency that slowly disappears when drizzled back onto itself. Too thin? Add sugar spoon by spoon. Too thick? Drops of milk save the day.
• Bake smart: Rotate pans halfway for even browning. They’re done when edges barely tan, centers will set as they cool. Overbaked cookies won’t accept icing gracefully.
• Decorate strategically: Pipe icing outlines first, then flood the centers for pro-level results. No piping bag? A zip-top bag with a snipped corner works wonders.

My biggest lesson? Embrace imperfections, those slightly lopsided hearts? They just prove they’re made with real love (and probably little helpers). If you are looking for other great recipes, visit familytastes.com for inspiration.

Variations for Heart-Shaped Sugar Cookies with Pink Icing

One of my favorite things about this recipe is how easily you can tweak it to match your mood, or whatever ingredients you’ve got on hand. Here are some playful twists I’ve tried over the years that still keep that Valentine’s spirit alive:

Icing Flavor Swaps

That almond extract is delicious, but sometimes I like to mix it up:

• Lemon zest + vanilla: A teaspoon of fresh lemon zest in the icing brightens everything up, perfect for spring bridal showers.
• Orange blossom water: Just 1/4 teaspoon gives the icing this delicate floral note that pairs beautifully with the vanilla cookies.
• Peppermint extract: For winter weddings, swap the almond for a tiny drop of peppermint, it’s unexpectedly festive!

Colorful Twists

Who says hearts have to be pink? (Well, my niece insists they do, but we can rebel sometimes):

• Ombre effect: Divide icing into three bowls, dark pink, light pink, white. Pipe concentric hearts for a gradient look.
• Two-tone: Use white icing first, then drizzle melted dark chocolate in heart patterns, my husband’s favorite.
• Confetti sprinkles: Mix rainbow nonpareils right into the icing before spreading, instant party vibes!

Dough Add-Ins

For those who like surprises in every bite:

• Citrus zest: A tablespoon of orange or lemon zest kneaded into the dough adds sunny freshness.
• Spice it up: 1/4 teaspoon cardamom or cinnamon gives warm depth, great for grown-up Valentines.
• Mini chocolate chips: Fold in 1/4 cup right before rolling, the chocolate flecks peek through cutouts adorably.

Pro tip: Whatever variation you choose, always make one batch classic first, these cookies have a way of disappearing before you can experiment! If you want to try a no-bake option, consider this no-bake strawberry heart cheesecake recipe.

Storing and Serving Heart-Shaped Sugar Cookies with Pink Icing

Here’s the thing about these cookies, they rarely last long enough to need storing! But when they do (or if you’re the ultra-prepared type who bakes ahead), here’s how to keep them fresh and pretty:

Keeping Them Crisp and Colorful

I learned this the hard way after a batch of sad, soggy cookies, proper storage makes all the difference:

• Airtight is everything: Tuck cooled cookies in a container with a tight seal. My grandma’s old biscuit tins work perfectly, but even a zip-top bag does the trick.
• Parchment between layers: If stacking, place sheets of parchment between cookies, that gorgeous pink icing won’t stick to its neighbors. (Bonus: no fingerprints ruining your designs!)
• Room temp rules: They’ll stay fresh for up to 5 days on the counter. Fridge humidity makes them weep, trust me, nobody wants teary-eyed hearts.

Freezing for Future Love

Yes, you can freeze them! Here’s how I do it:

• Un-iced cookies: Freeze baked cookies in a single layer first, then transfer to bags. They’ll keep for 3 months, just thaw and ice when needed.
• Dough magic: Rolled-out dough freezes beautifully between parchment sheets. Cut hearts straight from frozen, just add 1-2 minutes to bake time.
• Icing separately: Store leftover icing in a jar for up to a week. Give it a stir and it’s ready to revive tired cookies.

Serving with Style

Presentation turns these from snacks into love letters:

• Cellophane bags + ribbon: Tie bundles with baker’s twine for charming favors. (My mail carrier gets these every February!)
• Tiered stands: Alternate cookie layers with doilies for old-school romance.
• With coffee or champagne: The buttery cookies pair perfectly with both, breakfast of champions on Valentine’s morning!

One last tip? Always save a few undecorated cookies in the freezer, you never know when a last-minute “I need Valentine’s cookies!” emergency will strike! For another festive dessert, check out these mini heart-shaped cheesecakes.

Nutritional Information

Okay, let’s be real, we’re not eating these adorable heart cookies for their health benefits! But since some folks like to know (or need to track), here’s the scoop on what’s in each sweet little bite. Just remember, these numbers are estimates based on standard ingredients. Your exact batch might vary depending on brands or how generously you ice them!

Per cookie (based on 24 cookies per batch):

• Calories: 150 (Worth every one when shared with someone special!)
• Sugar: 12g (It’s Valentine’s Day, live a little!)
• Sodium: 35mg (Practically a health food compared to store-bought treats)
• Fat: 7g (That’s the butter talking, and we love it)
• Saturated Fat: 4g (Real butter makes real flavor)
• Carbohydrates: 20g (Perfect with afternoon tea or coffee)
• Protein: 1.5g (Hey, there’s egg in there, that counts, right?)

Pro tip: If you’re watching sugar, try reducing the icing by half, the cookies are delicious plain too! (But where’s the pink Valentine fun in that?)

Frequently Asked Questions

Over the years, I’ve gotten so many questions about these heart-shaped sugar cookies, some from panicked bakers mid-recipe (been there!). Here are the answers to the ones I hear most often:

Q1. Can I freeze the cookie dough for later?
Absolutely! This dough freezes like a dream. Roll it out between parchment sheets, stack them flat in a freezer bag, and freeze for up to 3 months. When ready, just cut frozen hearts, they might need an extra minute in the oven. Thawed dough works too, but frozen holds those crisp heart edges better.

Q2. How can I make the pink icing thicker for piping details?
Easy fix! Start with less milk (just 1 tablespoon), then add powdered sugar until it’s pipeable. If it’s already too thin, let it sit uncovered for 30 minutes, the air thickens it naturally. For serious decorating, royal icing holds shapes best but tastes sweeter.

Q3. Why did my hearts lose their shape while baking?
Two likely culprits: dough wasn’t chilled enough (that 30-minute rest is non-negotiable!), or your butter was too soft. Next time, try popping the cut-out cookies on the tray in the fridge for 10 minutes before baking. Also, always use cool baking sheets, hot ones melt the butter before the cookies set.

Q4. Can I make these without almond extract?
Of course, just swap in more vanilla extract. But honestly? The almond gives that special “what’s in this?” flavor. If allergies are a concern, try 1/4 teaspoon of lemon zest instead for brightness.

Q5. How do I get that perfect pastel pink color?
Less is more with food coloring! Dip a toothpick into gel coloring, then swirl just the tip into your icing. Mix well before adding more. For natural pink, a tiny bit of beet powder works (though the color fades faster). My secret? Add coloring while the icing’s still thick, it intensifies as you thin it.

Still stumped? Shoot me a message, I’ve probably made every mistake possible with these cookies and lived to tell the tale!

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