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Heart-Shaped Sugar Cookies with Buttercream Roses Recipe

Heart-Shaped Sugar Cookies with Buttercream Roses Recipe
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4.6 from 16 reviews

These Heart-Shaped Sugar Cookies with Buttercream Roses are a delightful treat for any special occasion, especially perfect for Valentine’s Day or as holiday treats. The tender sugar cookies are topped with beautifully piped buttercream roses, making them not only delicious but also visually appealing.

Ingredients

Units Scale

For the cookies:

  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup unsalted butter (softened)
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract (optional)

For the buttercream frosting:

  • 1 cup unsalted butter (softened)
  • 3 cups powdered sugar
  • 1 tablespoon heavy cream or milk
  • 1 teaspoon vanilla extract
  • pink and red gel food coloring
  • piping bags and rose piping tips (like Wilton 104 or 2D)

Instructions

  1. For the cookies: In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, cream the butter and sugar until light and fluffy. Beat in the egg, vanilla extract, and almond extract if using. Gradually add the dry ingredients and mix until a smooth dough forms. Divide the dough in half, wrap in plastic wrap, and chill for at least 1 hour.
  2. Preheat the oven to 350°F (175°C). Roll out the dough on a floured surface to about 1/4-inch thickness. Cut into heart shapes using a cookie cutter and place on a parchment-lined baking sheet. Bake for 8–10 minutes or until the edges are just lightly golden. Let cookies cool completely on a wire rack before decorating.
  3. For the buttercream frosting: To make the buttercream, beat the softened butter until creamy. Gradually add powdered sugar, beating well after each addition. Mix in vanilla and cream, and beat for 2–3 minutes until light and fluffy. Divide frosting into small bowls and tint with gel food coloring as desired. Transfer to piping bags fitted with rose tips. Pipe buttercream roses onto each heart cookie. Let the frosting set before serving or storing.

Notes

  • If you don’t have piping tips, you can spread frosting with a spatula and decorate with sprinkles.
  • Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Nutrition

Find it online: https://easy-tapas-recipes.com/heart-shaped-sugar-cookies-with-buttercream-roses-recipe/