Pink and White Heart Sugar Cookies

Pin & Save for Later!

Nothing beats the charm of homemade sugar cookies, and these Pink and White Heart Sugar Cookies are here to brighten any occasion.

With their buttery, melt-in-your-mouth texture and stunning royal icing design, these cookies are perfect for Valentine’s Day, bridal showers, or simply showing someone you care.

The vibrant pink and clean white make these cookies not only delicious but also a joy to look at!

---

Servings, Preparation, and Cooking Time

• Yield: 30 cookies (depending on size)
• Preparation Time: 45 minutes (plus chilling time)
• Cooking Time: 8–10 minutes per batch
• Decoration Time: 1 hour

---

Ingredients

Sugar Cookies

• 1 ½ cups butter, softened
• 2 cups white sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 5 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt

Royal Icing

• 4 cups (480g) confectioners’ sugar, sifted
• 3 tablespoons meringue powder
• 9–10 tablespoons room temperature water
• Pink and white food coloring

---

How to Make Pink and White Heart Sugar Cookies

Step 1: Prepare the Dough

1. In a large mixing bowl, cream the softened butter and white sugar together until light and fluffy (about 2–3 minutes).
2. Beat in the eggs one at a time, followed by the vanilla extract.
3. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients until a soft dough forms.
4. Divide the dough into two portions, flatten into disks, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to overnight).

Step 2: Cut Out the Cookies

1. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
2. Roll out one disk of dough on a floured surface to about ¼-inch thickness.
3. Use a heart-shaped cookie cutter to cut out cookies and transfer them to the prepared baking sheets, leaving a bit of space between each cookie.
4. Bake for 8–10 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Step 3: Prepare the Royal Icing

1. In a large bowl, combine the confectioners’ sugar, meringue powder, and 9 tablespoons of water. Mix on low speed with a hand or stand mixer until combined.
2. Increase the speed to medium-high and beat for 4–5 minutes until the icing forms stiff peaks.
3. Adjust the consistency: for flooding (base layer), add a little more water for a smooth, pourable texture. For piping (details), the icing should be thicker.

Step 4: Decorate the Cookies

1. Divide the icing into two bowls. Tint one with pink food coloring and leave the other white.
2. Transfer both icings into piping bags. Use a small round tip for piping and flooding.
3. Pipe a white outline around the edge of each cookie. Allow it to set for 5 minutes to ensure clean edges.
4. Flood the inner heart shape with pink icing, using a toothpick to spread the icing evenly and smooth out air bubbles.
5. Let the cookies dry completely (4–6 hours or overnight).

---

Tips and Notes

• Consistency Matters: Adjust the royal icing consistency depending on your design. Thicker icing is ideal for fine details, while thinner icing works best for flooding.
• Chill the Dough: Chilling prevents the cookies from spreading in the oven, keeping their shape sharp.
• Make Ahead: The cookies and icing can be made in advance. Store the baked cookies in an airtight container for up to a week and royal icing in the fridge for up to 3 days.

---

These Pink and White Heart Sugar Cookies are a delightful way to show love and care through baking. The buttery cookies and smooth royal icing make for a perfect bite of sweetness, and decorating them is half the fun!

---

Other Dessert Recipes

Pin & Save for Later!