Heart Shaped Cookie Recipe – Easy Vanilla Butter Cookies & Royal Icing

Last Updated on 2 months by Neha Deshmukh

Heart Shaped Cookie Recipe – Easy Vanilla Butter Cookies & Royal Icing

Hey everyone! There’s just something so special about baking cookies, isn’t there? Especially when they’re shaped like hearts! I first made these for Valentine’s Day a few years ago, and they’ve become a tradition ever since. They’re surprisingly easy to make, and the royal icing adds a beautiful, festive touch. Get ready to spread some sweetness! This recipe makes about 20-25 cookies.

Why You’ll Love This Recipe

These heart-shaped cookies aren’t just pretty; they’re delicious. The vanilla butter cookies are perfectly crisp and tender, and the royal icing is smooth and sweet. They’re perfect for gifting, celebrating, or just enjoying with a cup of chai. Plus, decorating them is so much fun – it’s a great activity to do with family and friends!

Ingredients

Here’s what you’ll need to create these adorable treats:

• 1 ½ cups (192g) all-purpose flour
• ¼ tsp (1.25g) salt
• ½ tsp (2.5g) baking soda
• ½ cup (113g) unsalted butter, softened
• ½ cup (100g) granulated white sugar
• 1 large egg
• 1 tsp (5ml) vanilla essence
• 1 egg white
• 1 tsp (5ml) fresh lemon juice
• 1 ½ cups (180g) icing sugar

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Vanilla Essence: Seriously, splurge on good quality vanilla. It makes all the difference in the flavour. I prefer using a pure vanilla extract – the aroma is incredible!
• Butter Type: Using unsalted butter gives you control over the saltiness of the cookies. Make sure it’s properly softened, but not melted, for the best texture.
• Icing Sugar Fineness: The finer the icing sugar, the smoother your royal icing will be. If yours is a little lumpy, give it a quick pulse in a food processor.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, in a bowl, sieve together the flour, baking soda, and salt. This ensures everything is nicely combined and helps create a tender cookie. Set this aside for now.
2. In a separate, larger bowl, beat the softened butter and sugar together until they’re light and fluffy. This usually takes about 3-5 minutes with an electric mixer.
3. Add the egg and vanilla essence to the butter mixture and mix well until everything is combined.
4. Now, gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms. Don’t overmix!
5. Divide the dough into two portions, wrap each in plastic wrap, and refrigerate for at least 2 hours. This chilling time is important – it prevents the cookies from spreading too much in the oven.
6. Preheat your oven to 180°C (350°F).
7. Lightly flour a clean surface and roll out the chilled dough to about ¼-inch (6mm) thickness.
8. Use a heart-shaped cookie cutter to cut out the cookies.
9. Arrange the cookies on a greased baking tray and pop them back into the fridge for another 15 minutes. This helps them hold their shape while baking.
10. Bake for 7-10 minutes, or until the edges are lightly golden brown.
11. Let the cookies cool completely on the baking tray before decorating.

Now for the fun part – the royal icing!

1. In a clean bowl, beat the egg white and lemon juice until it becomes frothy.
2. Gradually add the icing sugar, mixing until you reach your desired consistency. For outlining, you’ll want a thicker icing, and for filling, a thinner one.
3. Pipe borders around the cookies with the thicker icing, then fill the centers with the thinner icing.
4. Get creative with food coloring! Add a few drops to separate portions of icing to create different shades.
5. Let the icing dry completely for at least 24 hours before storing the cookies. This prevents the icing from smudging.

Expert Tips

• Don’t skip the chilling time! It really does make a difference in the cookie’s shape.
• If your dough is too sticky, add a little more flour, one tablespoon at a time.
• For perfectly even cookies, use a ruler to ensure the dough is rolled to the same thickness everywhere.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Substitute the butter with a vegan butter alternative. I’ve had great success with Miyoko’s Kitchen Cultured Vegan Butter.
• Gluten-Free Adaptation: Use a good quality gluten-free all-purpose flour blend. Bob’s Red Mill 1-to-1 Baking Flour works well.
• Spice Level: For a more complex flavour, add a teaspoon of vanilla bean paste instead of vanilla essence.
• Festival Adaptations: These cookies are super versatile! Use festive sprinkles for Christmas, or pastel colours for Easter. My friend loves making them with rose flavouring for weddings!

Serving Suggestions

These cookies are lovely on their own, but they also pair beautifully with a warm cup of masala chai or a glass of cold milk. They make a wonderful addition to any dessert platter or gift box.

Storage Instructions

Store the decorated cookies in an airtight container at room temperature for up to a week. If you’re layering them, place a sheet of parchment paper between each layer to prevent the icing from sticking.

FAQs

Let’s answer some common questions:

• How can I prevent my cookies from spreading during baking? Chilling the dough is key! Also, make sure your baking tray isn’t hot when you put the cookies on it.
• What is the best way to achieve a smooth royal icing consistency? Use finely ground icing sugar and add liquid (lemon juice) a little at a time until you reach the desired consistency.
• Can I make the cookie dough ahead of time? Absolutely! You can make the dough up to 3 days in advance and store it in the refrigerator.
• What food coloring works best for royal icing? Gel food coloring is the best option. It’s highly concentrated and won’t change the consistency of the icing.
• How do I store decorated cookies to prevent the icing from sticking? Store them in a single layer, separated by parchment paper, in an airtight container.