Heart Cookies with Pink Frosting (Printer-friendly)
Buttery heart-shaped cookies with creamy pink frosting—ideal for Valentine's Day and special celebrations.
# What You'll Need:
→ For the Cookies
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 3/4 cup unsalted butter, room temperature
05 - 3/4 cup granulated sugar
06 - 1 large egg
07 - 2 teaspoons vanilla extract
→ For the Pink Frosting
08 - 2 cups powdered sugar, sifted
09 - 2 to 3 tablespoons milk
10 - 2 tablespoons unsalted butter, softened
11 - 1/2 teaspoon vanilla extract
12 - A few drops pink or red food coloring
# How to Prepare:
01 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
02 - In a large bowl, cream together the butter and sugar until light and fluffy, about 2 to 3 minutes.
03 - Add the egg and vanilla extract to the butter mixture, mixing until combined.
04 - Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
05 - Divide dough in half, flatten into disks, wrap in plastic wrap, and chill for at least 1 hour.
06 - Preheat oven to 350°F. Line baking sheets with parchment paper.
07 - On a lightly floured surface, roll dough to 1/4-inch thickness. Cut into heart shapes using a cookie cutter.
08 - Place cookies 1 inch apart on prepared baking sheets.
09 - Bake for 8 to 10 minutes, or until edges are just barely golden. Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
10 - Beat together powdered sugar, milk, butter, and vanilla until smooth. Add food coloring and mix until desired pink shade is reached.
11 - Spread or pipe frosting onto cooled cookies. Allow frosting to set before serving.
# Expert Advice:
01 -
- These cookies hold their shape beautifully without spreading, so your hearts actually look like hearts when they come out of the oven.
- The frosting sets just enough to stack them without becoming rock-hard, making them perfect for gifting in little boxes.
02 -
- If your kitchen is warm, the dough can get sticky quickly, so keep the second disk refrigerated while working with the first.
- Adding just a tiny pinch of salt to the frosting enhances the sweetness without making it salty—it was a game-changing tip from my grandmother that I now use for all my frostings.
03 -
- Roll the dough between two sheets of parchment paper instead of using a floured surface to prevent incorporating too much extra flour into your cookies.
- If youre struggling with frosting consistency, remember this guideline: frosting should hold a soft peak when you lift the spoon—if it runs off, add more powdered sugar; if its too stiff to spread smoothly, add a few drops of milk.