These heart-shaped sugar cookies are perfect for special occasions or simply when you’re in the mood for something sweet and charming. Soft on the inside with a delightful buttery crunch, they’re sure to win over anyone’s heart. Whether you enjoy them plain, coated in sugar, or topped with frosting and sprinkles, this recipe gives you plenty of room to customize your cookies just the way you like them!
What You Need to Get Started
- 200g salted butter, softened
- 200g sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 470g cake flour (I used @goldencloudsa)
- 40g maizena (cornstarch)
- 1/4 teaspoon salt
Here’s How to Make It
1. Cream the butter and sugar
In a large mixing bowl, cream 200g of softened salted butter with 200g of sugar. Beat the mixture for at least 5 minutes until it’s pale and fluffy. The longer you mix, the lighter and more airy your cookies will turn out, so don’t rush this step!
2. Add the eggs
Add 2 eggs, one at a time, beating well after each addition to ensure they are fully incorporated. This ensures a smooth and uniform dough. After both eggs are mixed in, pour in 1 teaspoon of vanilla extract to give the dough a subtle, sweet flavor.
3. Combine dry ingredients
In a separate bowl, sift together 470g of cake flour, 40g of maizena, and 1/4 teaspoon of salt. Sifting helps remove any lumps and ensures that your cookies have a light, even texture.
4. Mix the dough
Gradually add the sifted dry ingredients to the wet mixture. Mix until no more white bits of flour are visible. You don’t want to overmix at this point—just bring the dough together. Once mixed, use a spatula to form the dough into a ball.
5. Chill the dough
Transfer the dough ball into a ziplock bag and gently flatten it out. Place the dough in the fridge to chill for 25 minutes or until it firms up. Chilling helps prevent the cookies from spreading too much during baking.
6. Preheat the oven
While the dough is chilling, preheat your oven to 175°C (347°F). Line a baking sheet with a perforated baking mat for even heat distribution. This step will help you achieve those perfect cookie edges.
7. Roll and cut the cookies
Once the dough is firm, take it out of the fridge and place it on a floured surface. Roll the dough to 8mm thickness using a rolling pin. For consistency, flour your cookie cutter and cut out heart shapes, re-rolling the dough scraps as needed.
8. Bake
Carefully transfer the cut-out cookies to the prepared baking sheet. Bake the cookies for 12 minutes until the edges are lightly golden. The center should still be pale to keep the cookies soft on the inside.
9. Cool
Allow the cookies to cool on the baking sheet for 15 minutes before transferring them to a wire rack to cool completely. This step is crucial as it allows the cookies to set, avoiding breakage.
Tips for Success
- Room Temperature Butter: Ensure your butter is softened but not melted for easier creaming with the sugar.
- Chilling the Dough: Don’t skip the chilling step—it’s key to keeping your cookies from spreading too much in the oven.
- Rolling Thickness: Stick to the 8mm thickness for perfectly balanced soft and crisp cookies.
- Use a Perforated Baking Mat: This provides even baking, especially with cut-out cookies, giving you a crisp bottom and soft top.
Storage and Freezing
These cookies store well in an airtight container for up to 1 week. If you’d like to prepare them in advance, the dough can be frozen for up to 3 months. Simply roll the dough out, cut the shapes, and freeze them on a baking sheet. Once frozen, transfer to a ziplock bag, then bake straight from frozen, adding an extra minute or two to the baking time.
Enjoy as is or get creative by coating them with sugar or decorating with frosting and sprinkles. The options are endless!
Heart Shaped Sugar Cookies Recipe
Ingredients
- 200 g salted butter
- 200 g sugar
- 2 eggs
- 1 tsp vanilla extract
- 470 g cake flour
- 40 g maizena (cornstarch)
- ¼ tsp salt
Instructions
- Cream the butter and sugar together for a minimum of 5 minutes.
- Add in the eggs, one at a time, beating well after each addition.
- Pour in the vanilla extract.
- Sift in the flour, maizena, and salt.
- Mix the dough just until no more visible white bits remain, then use a spatula to form the dough into a ball.
- Transfer the dough ball to a ziplock bag and roll it out slightly.
- Place the dough in the fridge to chill for 25 minutes until firm.
- Preheat the oven to 175°C and line a baking sheet with a perforated baking mat.
- On a floured surface, roll the dough out to 8mm thickness.
- Using a floured heart-shaped cookie cutter, cut out the cookies and place them on the lined baking sheet.
- Bake for 12 minutes.
- Allow the cookies to cool on the sheet for 15 minutes before transferring to a baking rack to cool completely.
- Enjoy as is, coat in sugar, or top with frosting and sprinkles.
Notes
- Chilling the dough helps the cookies hold their shape while baking.
- For extra flavor, you can add a pinch of cinnamon or nutmeg to the dough.
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