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If you are looking for a truly charming treat to wow your friends and family, this Heart-Shaped Sugar Cookies with Buttercream Roses Recipe is just what you need to try. These delicate sugar cookies are perfectly soft with a tender crumb, creating the ideal canvas for luscious, creamy buttercream roses piped in beautiful colors. Whether it’s a special occasion or just a day when you want to spread a little love, these cookies turn simple ingredients into edible works of art that everyone will adore.
Ingredients You’ll Need
Every ingredient in this recipe is straightforward but absolutely essential to bringing these cookies to life. From the rich butter that creates a tender texture to the vanilla and almond extracts that add subtle, aromatic depth, each element plays a critical role in crafting these sweet heart-shaped delights.
- All-purpose flour (2 3/4 cups / 340g): The sturdy base that holds the cookie shape perfectly while keeping them tender.
- Baking powder (1 tsp): Helps the cookie rise just enough for a light, soft bite.
- Salt (1/2 tsp): Enhances all the sweet flavors beautifully.
- Unsalted butter, softened (1 cup / 230g + 1 cup / 230g for frosting): Creates richness in both cookie and frosting, essential for that melt-in-your-mouth feel.
- Granulated sugar (1 cup / 200g): Sweetens and gives a slight crisp edge to the baked cookies.
- Large egg (1): Binds everything together for that perfect chewy texture.
- Vanilla extract (1 tsp + 1 tsp for frosting): Adds warmth and a classic flavor that elevates both cookie and buttercream.
- Almond extract (1/2 tsp, optional): Gives a lovely, subtle nutty note that pairs wonderfully with the vanilla.
- Powdered sugar (4 cups / 480g): The frosting’s sweetness with a silky texture for piping those exquisite roses.
- Heavy cream (2 tbsp) or milk: Helps the buttercream reach the perfect creamy consistency.
- Food coloring: Add red, pink, or any shades you adore to bring your buttercream roses vividly to life.
How to Make Heart-Shaped Sugar Cookies with Buttercream Roses Recipe
Step 1: Prepare the Dough
Begin by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper or silicone mats. This will ensure your cookies bake evenly and prevent sticking, creating a flawless base for your decoration.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This step distributes the leavening and seasoning evenly, which is crucial for consistent texture and taste throughout the batch.
Step 3: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar on medium speed until the mixture is light and fluffy, about 2 to 3 minutes. The creaming process incorporates air, so your cookies will be tender and have a nice crumb.
Step 4: Add Egg and Extracts
Mix in the egg, vanilla extract, and almond extract, if using. These liquid ingredients add moisture and flavor that make each bite irresistibly fragrant and rich without overpowering the cookie’s sweet base.
Step 5: Incorporate Dry Ingredients
Gradually fold in the flour mixture until just combined. Be careful not to overmix, or the cookies may become tough instead of soft and crumbly.
Step 6: Chill the Dough
Divide the dough into two portions and wrap each tightly in plastic wrap. Refrigerate for at least 30 minutes. Chilling firms the dough for easier rolling and ensures your heart shapes hold up beautifully during baking.
Step 7: Cut and Bake the Cookies
After chilling, roll the dough out on a lightly floured surface to about 1/4-inch thickness. Use a heart-shaped cookie cutter to press out your cookies, then place them spaced on the prepared baking sheets. Bake for 8 to 10 minutes, until the edges are just beginning to turn golden.
Step 8: Cool Completely
Transfer the cookies to a wire rack to cool fully before decorating. Cooling is key so the buttercream will hold its shape when piped and won’t melt all over your cookies.
Step 9: Make the Buttercream
To make your buttercream roses, beat the softened butter on medium speed until light and fluffy, about 2 to 3 minutes. Gradually add powdered sugar, then heavy cream, vanilla, and a pinch of salt. Increase speed until you achieve a smooth and luxurious texture perfect for piping.
Step 10: Color and Pipe the Roses
Divide your buttercream into separate bowls and tint with food coloring to create your preferred shades. Using a large rose tip and piping bag, hold at a 45-degree angle over each cookie center and swirl outward to craft delicate buttercream roses. Repeat for each cookie for a stunning display.
How to Serve Heart-Shaped Sugar Cookies with Buttercream Roses Recipe
Garnishes
Adding a sprinkle of edible glitter or tiny sugar pearls around the buttercream roses can add extra sparkle and elegance. Fresh mint leaves or a dusting of powdered sugar around the platter also enhance their beauty and make serving even more special.
Side Dishes
These pretty cookies pair wonderfully with light tea blends, fresh fruity lemonades, or creamy hot chocolates. The contrasts offer a delightful way to round out the sweet flavors with refreshing or comforting beverages during any gathering.
Creative Ways to Present
Arrange your Heart-Shaped Sugar Cookies with Buttercream Roses Recipe on a tiered dessert stand for a dramatic effect, or package them in clear gift boxes tied with ribbon for a thoughtful homemade gift. You can even stick a decorative stick into the cookie backs to create cookie pops, perfect for festive celebrations.
Make Ahead and Storage
Storing Leftovers
You can store these decorated cookies in an airtight container at room temperature for up to 3 days. Keep them single-layered or separated with parchment sheets to prevent the buttercream roses from getting squished.
Freezing
If you want to save your Heart-Shaped Sugar Cookies with Buttercream Roses Recipe for later, freeze undecorated cookies in a sealed bag or container for up to three months. Thaw completely before frosting for the best results.
Reheating
There is no need to reheat sugar cookies, as they taste best at room temperature. If they have softened, you can refresh them by briefly popping them into a 300°F oven for a few minutes, but do this before frosting if possible.
FAQs
Can I use a different shape cookie cutter?
Absolutely! While heart shapes add a romantic touch fitting for this recipe, feel free to use stars, circles, or any shape you love—just remember to adjust baking times if your shapes vary dramatically in size or thickness.
Can I substitute the extracts with something else?
Vanilla is essential for the classic cookie flavor, but you can experiment with lemon, orange, or even peppermint extracts if you want a different twist. Just use sparingly so it doesn’t overpower the dough.
What if I don’t have heavy cream for the buttercream?
You can use whole milk as a substitute, but the texture might be slightly less creamy. Heavy cream gives the buttercream richness and helps it hold its shape better when piping intricate designs like roses.
Can I make the dough in advance?
Yes! The dough can be made and refrigerated up to 48 hours before cutting and baking. Just keep it wrapped well to prevent it from drying out or absorbing other fridge odors.
How do I keep the buttercream roses looking fresh?
Store the decorated cookies in a cool, dry place away from direct sunlight and heat. Humidity can soften the buttercream, so a gentle air-conditioned environment is ideal to keep those roses looking as delightful as the moment you piped them.
Final Thoughts
There is something truly magical about turning simple sugar cookies into charming little hearts topped with elegant buttercream roses. This Heart-Shaped Sugar Cookies with Buttercream Roses Recipe lets you create a treat that’s as beautiful as it is delicious, perfect for sharing some sweetness and joy with those you love. Give it a try—you might just discover a new favorite way to bake from the heart!
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Heart-Shaped Sugar Cookies with Buttercream Roses Recipe
- Total Time: 1 hour 40 minutes
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
Delight in these charming heart-shaped sugar cookies topped with beautifully piped buttercream roses. Perfect for special occasions or gifting, these cookies combine a classic buttery sugar cookie base with creamy, colorful buttercream flowers for a visually stunning and delicious treat.
Ingredients
Sugar Cookies
- 2 3/4 cups (340g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup (230g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional, for flavor)
Buttercream Frosting
- 1 cup (230g) unsalted butter, softened
- 4 cups (480g) powdered sugar
- 2 tbsp heavy cream (or milk)
- 1 tsp vanilla extract
- Food coloring (red, pink, or other desired colors)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, and salt. Set aside for later use.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 2-3 minutes.
- Add Eggs and Extracts: Add the egg, vanilla extract, and almond extract if using, then beat until all ingredients are well combined.
- Combine Wet and Dry: Gradually add the dry flour mixture to the wet butter mixture, stirring until just combined. Avoid overmixing to keep cookies tender.
- Chill Dough: Divide the dough into two equal portions, wrap each tightly with plastic wrap, and refrigerate for at least 30 minutes. Chilling stiffens the dough, making it easier to roll out.
- Roll and Cut: Once chilled, roll out the dough on a lightly floured surface to a thickness of about 1/4 inch. Use a heart-shaped cookie cutter to cut out each cookie.
- Arrange and Bake: Place the cut-out cookies onto the prepared baking sheets, spacing them evenly. Bake for 8-10 minutes or until the edges turn lightly golden.
- Cool Cookies: Remove the baking sheets and allow the cookies to cool completely on a wire rack before decorating.
- Make Buttercream: In a large bowl, beat the softened butter on medium speed using a mixer until light and fluffy, about 2-3 minutes.
- Add Sugar Gradually: Slowly add the powdered sugar in 1/2 cup increments, mixing on low speed until fully incorporated.
- Finish Frosting: Add the heavy cream, vanilla extract, and a pinch of salt. Increase mixer speed to medium and beat until the frosting is smooth and fluffy.
- Tint Buttercream: Divide the buttercream into separate small bowls and add food coloring to each to achieve your desired shades.
- Prepare Piping Bag: Fit a piping bag with a large rose tip, such as a Wilton 1M, and fill it with the colored buttercream.
- Pipe Roses: Hold the piping bag at a 45-degree angle over the center of each cooled cookie. Starting from the middle, pipe a continuous swirl outward to create a rose pattern.
- Decorate All Cookies: Repeat the piping process for all cookies, using different colored buttercream to add variety and vibrancy.
Notes
- For best results, make sure the butter for both dough and frosting is softened to room temperature.
- Chilling the cookie dough prevents spreading and helps maintain the cookie shape during baking.
- You can substitute almond extract with additional vanilla extract if preferred.
- Use gel food coloring for richer, more vibrant frosting colors without altering the consistency.
- Store decorated cookies in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
