Heart-Shaped Sugar Cookies

One of our favorite things to do when it’s warmer out is to walk to our downtown area with the kids, and every once in a while we’ll get cookies from one of the best restaurants in our area, MF & Co. Brett and I usually split their dark chocolate salty oat cookie, which is SO good, and the kids get fairytale cookies. Their fairytale cookies are sweet, little sugar cookies topped with the fluffiest frosting and colorful sprinkles. They are adorable and smell heavenly. The kids devour them in a matter of minutes.

I’ve always hoped to create cookie recipes that I can pass down to my kids and they can pass down to theirs, and so on, and a sugar cookie recipe has always been at the top of that list. Making a good sugar cookie is tough!! There’s the fluff factor, slight chewiness you want to achieve, the right density and amount of sweetness. All of these are a big deal!

I did have to test this recipe a bit which always takes time and patience, but it’s so worth it when I get it right. And I feel like I really did get it right with this cookie! Brett and the kids can attest. It’s everything I’ve ever wanted in a sugar cookie and more (I proclaim as I’m watching The Bachelor – ha!).

I do think I created them right before the perfect holiday too. I love me some pretty frosted heart-shaped cookies this time of year. If you end up making the recipe, don’t forget to tag #marinamakeseats!

Heart-Shapes Sugar Cookies

Makes 12-13 cookies

Ingredients
– 1/2 cup of butter, softened
– 3/4 cup of sugar
– 1 egg
– 1 tsp of almond extract
– 1 1/2 cups of flour
– 1 tsp baking powder
-1/4 tsp salt
– Sprinkles to decorate the top

Frosting
– 6 tablespoons of butter, softened
– 1 1/2 cups of powdered sugar 
– 3/4 tsp almond extract
– Pinch of salt
– 3 tablespoons of heavy cream 
– Food coloring (I used a couple drops of red)

Directions

In a bowl of a standing mixer, mix the butter and sugar together for 1-2 minutes until the mixture is light and fluffy. Add the egg and almond extract, and scrape the sides of the bowl down.

In a separate bowl, mix the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and mix until combined.

Roll the dough into a ball and place it on a sheet of plastic wrap. Using your hands, flatten the ball into a disc and wrap it completely with the plastic wrap. Set the dough in the fridge for at least two hours or overnight.

When the dough has chilled, preheat your oven to 350 degrees. Place the dough on a clean and lightly-floured surface. Roll the dough out with a rolling pin, making it about 1/4 inch thick. Cut out hearts with a cookie cutter. When you run out of room to make more hearts, press the dough together, roll it out and use the cookie cutter to cut more hearts until all of the dough is used.

Bake the cookies in the oven for 9-11 minutes. Take them out and place the cookies on a cooling rack shortly after removing them from the oven to cool completely.

While the cookies are cooling, make the frosting. Using a hand mixer or standing mixer, mix the butter for about a minute until smooth. Add the powdered sugar, extract, salt, heavy cream, and a couple of drops of food coloring. Whisk everything until the mixture is smooth and combined.

Spread the frosting on the cookies immediately, using about 1 – 1 1/2 tablespoons of frosting for each cookie. Top each cookie with sprinkles.

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