Description
Delight in these charming Heart-Shaped Sugar Cookies topped with elegant Buttercream Roses, perfect for special occasions or just a sweet treat. The tender, buttery cookies are infused with vanilla and a hint of almond, baked to golden perfection, and decorated with silky, colored buttercream piped into beautiful rose designs.
Ingredients
Scale
For the 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)
For the Buttercream Roses
- 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 Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to ensure the cookies bake evenly and don’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt, then set aside to be incorporated later.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened butter and granulated sugar until the mixture is light and fluffy, about 2-3 minutes, which helps create tender cookies.
- Add Wet Ingredients: Beat in the egg, vanilla extract, and optional almond extract until fully combined, adding flavor and binding the ingredients.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing only until just combined to avoid overworking the dough.
- Chill the Dough: Divide the dough into two portions, wrap each in plastic wrap, and refrigerate for at least 30 minutes. Chilling firms the dough, making it easier to roll and helps prevent spreading during baking.
- Roll and Cut Cookies: On a lightly floured surface, roll out the chilled dough to approximately 1/4-inch thickness. Use a heart-shaped cookie cutter to cut out the cookies, creating festive shapes.
- Bake the Cookies: Place the cut cookies on prepared baking sheets and bake for 8-10 minutes or until the edges are lightly golden, indicating they are perfectly baked.
- Cool the Cookies: Transfer the cookies to a wire rack and allow them to cool completely before decorating, ensuring the buttercream doesn’t melt.
- Prepare Buttercream: In a large bowl, beat the softened butter with a mixer on medium speed for 2-3 minutes until light and fluffy, creating a smooth base for the frosting.
- Add Powdered Sugar: Gradually add powdered sugar in 1/2 cup increments while mixing on low speed to avoid a sugar cloud, mixing until fully incorporated.
- Add Cream and Vanilla: Stir in the heavy cream, vanilla extract, and a pinch of salt, then increase the speed to medium and beat until the frosting is smooth, creamy, and fluffy.
- Color the Buttercream: Divide the buttercream into separate bowls and tint each with desired food coloring to create vibrant, beautiful roses.
- Fill Piping Bag: Fit a piping bag with a large rose tip such as Wilton 1M, then fill it with the colored buttercream for decorating.
- Pipe Buttercream Roses: Hold the piping bag at a 45-degree angle over the center of each cookie. Begin piping with a swirl from the middle outward to form a delicate rose shape.
- Decorate All Cookies: Repeat the piping technique on all cookies, alternating colors as desired to create a lovely variety of buttercream roses.
Notes
- Chilling the dough is crucial for handling and helps maintain cookie shape during baking.
- Ensure cookies are completely cooled before decorating to prevent buttercream from melting.
- Almond extract is optional but adds a lovely subtle flavor to the cookies.
- For different flower designs, try using other piping tips and techniques.
- Store decorated cookies in an airtight container at room temperature for up to 3 days.
