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
Scale
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
