Tender buttery heart cookies

My apartment smelled like butter and vanilla on a rainy February afternoon when I first attempted these sugar cookies. I'd been feeling homesick and decided baking something from scratch might help. The dough came together so easily I almost didnt believe it would work. Those first imperfect hearts made my whole week feel brighter.

Last Valentines Day I made three batches of these heart shaped cookies for everyone in my office. My coworker Sarah actually asked if I'd bought them from a bakery. Watching people's faces light up when they took that first bite was better than any gift I could have purchased.

Ingredients

• All-purpose flour: The foundation that gives these cookies their structure without making them tough
• Baking powder: Just enough lift to make them tender without spreading too much
• Salt: Balances the sweetness and brings out all the buttery flavors
• Unsalted butter: Room temperature butter is non negotiable here for that perfect creamed texture
• Granulated sugar: Creates the crisp edges while keeping centers soft
• Egg: Binds everything together and adds richness
• Pure vanilla extract: Don't skimp here it's the backbone of that classic sugar cookie taste
• Powdered sugar: Makes the smoothest silkiest glaze that sets beautifully
• Milk: Adjust this to get your perfect glaze consistency

Instructions

Whisk the dry ingredients:

In a medium bowl combine the flour baking powder and salt until evenly distributed

Cream the butter and sugar:

Beat the softened butter and granulated sugar until pale and fluffy about 2 to 3 minutes

Add egg and vanilla:

Mix in the egg and vanilla extract until everything is well incorporated

Combine the dough:

Gradually mix in the dry ingredients on low speed until smooth dough forms

Chill the dough:

Divide dough in half flatten into discs wrap and refrigerate for at least 1 hour

Prep for baking:

Preheat oven to 350°F and line baking sheets with parchment paper

Roll and cut:

Roll dough to 1/4 inch thickness and cut heart shapes

Bake to perfection:

Bake for 8 to 10 minutes until edges just start turning golden

Cool completely:

Let cookies rest on baking sheet for 5 minutes then move to wire rack

Make the glaze:

Whisk powdered sugar milk and vanilla until smooth adding coloring if desired

Decorate:

Spread or drizzle glaze over cooled cookies and add sprinkles before it sets

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My niece helped me decorate a batch last year and her only instruction was more sprinkles. The kitchen looked like a confetti explosion but those cookies disappeared in record time. Sometimes the messiest memories are the sweetest ones.

Getting The Perfect Thickness

I've learned through countless batches that rolling dough between two sheets of parchment paper keeps everything even and prevents sticking. Aim for exactly 1/4 inch thickness and you'll get cookies that are sturdy enough to decorate but still melt in your mouth.

Glaze Consistency Secrets

The perfect glaze should slowly fall off your spoon in a thick ribbon. Too thick and it won't spread evenly too thin and it runs right off the edges. Start with 2 tablespoons of milk and add the third only if needed.

Storage And Sharing

These cookies actually taste better on day two when the flavors have had time to develop. Layer them between wax paper in an airtight container and they'll stay fresh for a full week though they rarely last that long in my house.

• Package a few in clear bags tied with ribbon for instant gifts
• The dough freezes beautifully for up to 3 months if you want to bake later
• Set up a decorating station at your next gathering for interactive fun

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There's something so honest about a simple sugar cookie made with love and shared without expectation. Hope these bring as much joy to your kitchen as they've brought to mine.

Recipe FAQs

→ How do I achieve tender cookies?

Use softened unsalted butter and avoid overmixing the dough. Chilling the dough for at least an hour helps maintain texture and prevents spreading during baking.

→ Can I customize the glaze colors?

Yes, adding a few drops of food coloring to the glaze lets you create various festive hues to match any occasion.

→ What’s the best way to store the cookies?

Keep the cookies in an airtight container at room temperature for up to one week to maintain freshness and texture.

→ How do I make crispier cookies?

Bake the cookies for an additional 1–2 minutes, keeping an eye on the edges to avoid over-browning.

→ Can I reuse and re-roll dough scraps?

Yes, gently re-roll the scraps after the first cut to minimize waste and maximize cookie yield without compromising texture.