Heart Shaped Sugar Cookies

These wonderful Valentine’s Day Heart Shaped Sugar Cookies are a great treat for everyone. It’s simply my sugar cookie dough recipe with a pink icing. Don’t they look fantastic? I hope you try making these wonderful cookies this Valentine’s Day!.

  • 1.5 cups of Shortening or butter (I like to use Stork)
  • 2 cups of sugar
  • 4 eggs
  • 1 teaspoon of vanilla
  • 5 cups of flour in the mixture, plus set aside 1/2 cup for rolling out the dough later
  • 2 teaspoons of baking powder
  • 1 teaspoon of salt
  • For the icing:
  • 1 cup icing sugar
  • 1/2 cup water
  • pink/red food colouring
  • sprinkles


  1. Cream the butter in a mixing bowl.
  2. Add the eggs and the vanilla.
  3. Add the sugar and continue to combine.
  4. Add the flour one cup at a time.
  5. Add the salt.
  6. Add the baking powder and remember, you must measure this one exactly for your cookie dough to rise and to taste great.
  7. For the final cup of flour, add it in slowly until the cookie dough begins to pull away from the side of the bowl.
  8. Place a piece of parchment on your counter and tip the mixture onto the parchment.
  9. Knead the cookie dough for a few minutes.
  10. Then wrap it up tightly and store in the fridge for an hour.
  11. After an hour, take it out and add a generous heap of flour and knead it together until it’s pliable like playdough. If it’s still sticky, keep adding flour until it feels ready to roll.
  12. Roll it out to about 1/4 inch thick and cut into desired shapes.
  13. Bake it for about ten minutes. I prefer them to be undercooked and ‘bendable’ rather than jaw breakers.
  14. Whilst they cook, begin making the icing sugar topping. Beat together the icing sugar and water until smooth. Add a couple drops of the food colouring and continue to combine. When the cookies are ready, remove them from the baking tray and set aside to cool.
  15. With a spoon, dollop on some icing sugar on each cookie and spread over evenly. Throw over some sprinkles and set aside to harden.


  1. Amerik says:

    Samantha: You can add as much milk as you need to get the consistency you want. The 1:1:1 is just a snaitrtg off point for the recipe. I have added a 1/4 cup of milk to get a really runny icing… just experiment! :) Dawn: The icing dries a hard but not for 3 days. At about the 2 day mark you should still be able to leave in imprint of your thumb by putting your thumb on the icing. But be warned the 2/3 day mark is when they taste THE BEST! :) Chrisgelica: The lemon is not for flavor necessarily, but to add some acidity to the sugar. This does NOT make the recipe taste lemon, but it DOES bring out the flavor in the sugar instead of just giving you a huge blast of sweet. It is totally not necessary… just a personal preference!Thanks for all the wonderfully kind words and thoughts guys… you are the sweetest!! (and you know that pun was intended)Blessings!Amanda

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