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Heart-Shaped Sugar Cookies with Buttercream Roses

Delightful heart-shaped sugar cookies topped with creamy buttercream roses, perfect for sharing with loved ones on special occasions.
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Prep Time 1 hour
Cook Time 12 minutes
Total Time 1 hour 12 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookies
  • 1 cup unsalted butter, softened Creamy and rich, it forms the base of our cookies.
  • 1 cup granulated sugar Sweet and crystalline, bringing the perfect touch of sweetness.
  • 1 large egg Adds moisture and binds the ingredients, creating tenderness.
  • 1 teaspoon vanilla extract Aromatic and fragrant, its essence elevates the flavor.
  • 3 cups all-purpose flour The foundation of our cookies, offering a tender crumb.
  • 1/2 teaspoon baking powder A gentle leavener that gives lift and airy texture.
  • 1/4 teaspoon salt Balances sweetness and enhances the overall flavor.
For the buttercream
  • 1 cup unsalted butter, softened The same creamy richness plays a key role here as well.
  • 4 cups powdered sugar Sweet and silky, creating that perfect smooth consistency.
  • 2-3 tablespoons milk Adjusts the thickness for ideal piping consistency.
  • 1 teaspoon vanilla extract Adding that sweet aroma in the icing too.
  • Food coloring (pink, red, or your choice) Brings life and vibrancy to your buttercream roses.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, beat together softened butter and granulated sugar until light and fluffy.
  3. Add the egg and vanilla extract, mixing until well-combined.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Gradually mix the dry ingredients into the wet mixture until a soft dough forms.
  6. On a floured surface, roll out the dough to about 1/4 inch thick.
  7. Cut out heart shapes using a cookie cutter and place on a baking sheet lined with parchment paper.
Baking
  1. Bake the cookies for 10-12 minutes or until the edges are lightly golden. Let cool on a wire rack.
Buttercream
  1. Beat softened butter in a mixing bowl until creamy.
  2. Gradually add powdered sugar and mix on low until combined.
  3. Add milk and vanilla extract, adjusting for desired thickness.
  4. Divide buttercream and color with food coloring as desired.
Decorating
  1. Fill a piping bag with a petal tip and pipe small roses on top of each cooled cookie.

Notes

For optimal results, ensure butter is softened to room temperature, and don't forget to flour your surface when rolling out the dough. Practice piping on parchment paper before decorating the cookies.