Valentine’s Heart Cookies
Share
Valentine’s Heart Cookies
These charming heart-shaped cookies are perfect for Valentine’s Day! The buttery cookies are soft and slightly crisp, topped with a smooth pink icing made extra stable with meringue powder for a professional finish.
Yield
Makes about 24 heart-shaped cookies (depending on size)
Ingredients
For the Cookies
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon salt
For the Pink Icing with Meringue Powder
- 2 cups powdered sugar
- 2 tablespoons meringue powder
- 4–5 tablespoons water (adjust for consistency)
- 1/2 teaspoon vanilla extract
- A few drops of natural pink food coloring
Instructions
Step 1: Prepare the Cookie Dough
- In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 2–3 minutes.
- Beat in the egg, vanilla extract, and almond extract (if using) until well combined.
- Gradually add the flour and salt, mixing on low speed until the dough comes together.
Step 2: Chill the Dough
- Divide the dough into two portions, flatten each into a disk, and wrap in plastic wrap.
- Chill in the refrigerator for at least 1 hour (or up to 24 hours).
Step 3: Roll and Cut the Cookies
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll out one portion of dough to about 1/4-inch thickness.
- Use a heart-shaped cookie cutter to cut out cookies and place them on the prepared baking sheets about 1 inch apart.
Step 4: Bake the Cookies
- Bake for 10–12 minutes, or until the edges are just beginning to turn golden.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 5: Make the Pink Icing
- In a medium bowl, whisk together the powdered sugar and meringue powder.
- Add water one tablespoon at a time, stirring until the icing reaches your desired consistency. Use less water for piping outlines and a bit more for flooding.
- Stir in the vanilla extract and divide the icing into separate bowls for different colors.
- For white icing, leave one bowl as is.
- For light pink, add just 1–2 drops of pink food coloring and stir until evenly blended.
- For a deeper pink or dark pink, add a few more drops of food coloring until the desired shade is achieved.
- Mix thoroughly to ensure smooth, vibrant colors in each bowl.
Step 6: Decorate the Cookies with Multiple Colors
- Once the cookies are completely cooled, use your white, pink, and dark pink icings to create beautiful designs.
- Use a piping bag with a fine tip to outline each cookie in one color and flood the inside with another for a layered effect.
- For added dimension, create small hearts, stripes, or dots using the contrasting colors.
Kitchen Tips
- Meringue powder helps the icing dry smooth and firm, making it easier to stack the cookies.
- If the icing thickens as you work, add a few drops of water to thin it.
- Store decorated cookies in an airtight container at room temperature for up to a week.
Nutritional Information (Per Serving):
Calories, 140 | Protein, 1g | Carbohydrates, 19g | Fiber, 0g | Net Carbohydrates, 19g | Fat, 6g | Saturated Fat, 4g | Cholesterol, 20mg | Sodium, 35mg | Sugars, 12g | Glycemic Index, Medium
With these color variations, your Valentine’s Heart Cookies will have an elegant and festive touch, perfect for Valentine’s Day celebrations.