Description
Delight in these charming heart-shaped sugar cookies topped with beautifully piped buttercream roses. Perfect for special occasions like Valentine’s Day or any celebration, these soft and buttery cookies decorated with colorful, fluffy buttercream add a touch of elegance and sweetness to any dessert table.
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) and line two baking sheets with parchment paper or silicone baking mats for easy cookie removal and cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set aside.
- 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, approximately 2-3 minutes.
- Add Eggs and Extracts: Beat in the egg, vanilla extract, and almond extract (if using) until fully incorporated into the butter and sugar mixture.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing gently until just combined to avoid overworking the dough.
- Chill the Dough: Divide the dough into two portions, wrap each tightly in plastic wrap, and refrigerate for at least 30 minutes. This chilling step firms up the dough, making it easier to roll out.
- Roll and Cut: On a lightly floured surface, roll out each chilled dough portion to about 1/4-inch thickness. Use a heart-shaped cookie cutter to cut out shapes.
- Bake the Cookies: Arrange the cut-out cookies on prepared baking sheets and bake in the preheated oven for 8-10 minutes or until the edges turn a light golden color.
- Cool Cookies: Transfer the cookies to a wire rack and let them cool completely before decorating to prevent melting the buttercream.
- Prepare Buttercream: In a clean large bowl, beat the softened butter on medium speed for about 2-3 minutes until light and fluffy using a hand or stand mixer.
- Add Powdered Sugar: Gradually add the powdered sugar in 1/2 cup increments, mixing on low speed until incorporated.
- Finish Buttercream: Add heavy cream, vanilla extract, and a pinch of salt, then increase mixer speed to medium. Beat together until the frosting becomes smooth and fluffy.
- Color Buttercream: Divide the buttercream into separate bowls and tint each with your chosen food coloring to achieve desired rose colors.
- Prepare Piping Bag: Fit a piping bag with a large rose tip such as Wilton 1M and fill with the colored buttercream.
- Pipe Roses: Hold the piping bag at a 45-degree angle over the center of each cookie. Start piping in the middle, swirling outward to create a rose shape.
- Decorate All Cookies: Repeat the piping process on all cookies, using different colors as desired for decorative variety.
Notes
- Chilling the dough is crucial for easy rolling and to maintain the cookie shape during baking.
- Ensure cookies are completely cooled before decorating to prevent buttercream from melting.
- Buttercream can be stored in the refrigerator for up to a week; re-whip before use if it becomes dense.
- Use food coloring sparingly for pastel shades or add more for vivid colors.
- For almond flavor, the extract is optional but adds a nice subtle note.
- These cookies can be stored in an airtight container at room temperature for up to 5 days.
