Save Adorable sugar cookies in heart and star shapes, decorated with colorful icing and charming bow designs—perfect for celebrations, gifts, or afternoon tea.
These cookies quickly became a favorite in my family during the holidays, sparking joy with every colorful bow piped on top.
Ingredients
- For the Cookies: 2 1/2 cups (315 g) all-purpose flour
- For the Cookies: 1/2 teaspoon baking powder
- For the Cookies: 1/2 teaspoon salt
- For the Cookies: 1 cup (225 g) unsalted butter, softened
- For the Cookies: 3/4 cup (150 g) granulated sugar
- For the Cookies: 1 large egg
- For the Cookies: 2 teaspoons pure vanilla extract
- For the Royal Icing: 2 cups (240 g) powdered sugar, sifted
- For the Royal Icing: 1 1/2 tablespoons meringue powder
- For the Royal Icing: 3–4 tablespoons warm water
- For the Royal Icing: Gel food coloring (pink, red, yellow, blue, etc.)
- For Decorating: Assorted sprinkles
- For Decorating: Edible pearls
- For Decorating: Piping bags and small round tips
Instructions
- Step 1:
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Step 2:
- In a large bowl, beat butter and sugar until light and fluffy (about 2–3 minutes).
- Step 3:
- Add egg and vanilla extract beat until combined.
- Step 4:
- Gradually add the dry ingredients, mixing just until dough forms.
- Step 5:
- Divide dough in half, flatten into discs, wrap in plastic wrap, and refrigerate for 30 minutes.
- Step 6:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Step 7:
- On a floured surface, roll out dough to 1/4-inch (6 mm) thickness. Cut into heart and star shapes using cookie cutters.
- Step 8:
- Transfer cookies to prepared baking sheets, spacing them 1 inch apart.
- Step 9:
- Bake for 10–12 minutes, or until edges are just turning golden. Cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
- Step 10:
- For royal icing: In a bowl, combine powdered sugar, meringue powder, and 3 tablespoons water. Beat until smooth and glossy, adding more water as needed for piping consistency.
- Step 11:
- Divide icing into bowls tint each with gel food coloring as desired.
- Step 12:
- Fill piping bags with colored icing. Outline and flood the cooled cookies, then pipe bow designs and sprinkle with decorations. Allow icing to set completely before serving or packaging.
Save Let decorated cookies dry overnight for best results and enjoy pairing with tea lemonade or a sparkling rosé.
Required Tools
Electric mixer mixing bowls rolling pin heart & star cookie cutters baking sheets parchment paper wire racks piping bags and small round tips
Allergen Information
Contains Wheat (gluten) eggs milk (butter) May contain traces of nuts if using certain sprinkles or decorations always check labels
Nutritional Information
Calories 150 Total Fat 7 g Carbohydrates 20 g Protein 2 g per cookie
Save A delightful recipe that brings charm and sweetness to any occasion.
Recipe FAQs
- → What flour is best for these cookies?
All-purpose flour provides the right balance of structure and tenderness for sugar cookies, ensuring a tender yet sturdy base.
- → How do I achieve smooth royal icing?
Beat powdered sugar, meringue powder, and water until glossy and smooth, adjusting water amount for perfect piping consistency.
- → What are tips for cutting shapes cleanly?
Chill the dough before rolling and use well-floured cutters for crisp heart and star edges that hold their shape during baking.
- → How long should the cookies cool before decorating?
Allow cookies to cool completely on wire racks, about 30 minutes, to prevent icing from melting or sliding off.
- → Can these be prepared in advance?
Yes, both the dough and royal icing can be made ahead. Store dough chilled and icing covered in an airtight container until ready to use.