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Heart-Shaped Sugar Cookies Recipe
Ben Carraoli

Heart-Shaped Sugar Cookies Recipe

Every time I make these heart-shaped sugar cookies, I fall in love with them all over again. The first batch I made had a little mess, loads of frosting, and big smiles from my family. I couldn’t resist nibbling one warm from the oven! Over time, I’ve perfected this recipe so it’s tender, sweet, and holds that adorable heart shape
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Total Time 2 hours 10 minutes
Ingredients Method Notes

Ingredients
  

  • 1 cup softened butter – Soft butter creams easier with sugar and gives you a tender cookie texture.
  • 2 cups granulated sugar – Sweetness base; avoid coarse sugar as it won’t blend smoothly.
  • ¼ cup brown sugar packed – Adds a slight caramel flavor and a softer bite.
  • 2 large eggs – Help bind the dough and add richness.
  • ¼ cup + 2 tablespoons milk – Makes the dough soft and workable without being sticky.
  • 2 teaspoons vanilla extract – Gives that classic warm sugar-cookie flavor.
  • 4 cups all-purpose flour – Provides structure; measure correctly to avoid dense cookies.
  • 2 teaspoons baking powder – Adds gentle lift for soft cookies.
  • ½ teaspoon salt – Enhances sweetness and balances flavors.

Method
 

  1. Beat softened butter with both sugars until light and fluffy. Add eggs, milk, and vanilla, mixing until smooth and creamy. This mixture forms the flavorful base of your cookies.
  2. In another bowl, whisk flour, baking powder, and salt together. Slowly combine the dry mixture into the wet ingredients until dough forms. Mix gently to avoid tough cookies.
  3. Wrap the dough and refrigerate it for at least 1–2 hours. Chilling firms the dough, making it easier to roll and helps cookies keep their shape.
  4. Preheat the oven to 350°F (175°C). Roll dough to about ⅛-inch thickness and cut heart shapes. Place on lined baking sheets and bake 10–12 minutes until edges are lightly golden.
  5. Transfer cookies to a cooling rack and allow them to cool completely. Once cooled, frost and decorate with sprinkles while icing is soft.

Notes

  • I always use real butter because the flavor is noticeably better.
  • I chill the dough longer if my kitchen feels warm so cookies keep their shape.
  • I avoid rolling dough too thin; thicker cookies stay softer inside.
  • I wait until cookies fully cool before decorating so frosting doesn’t melt.
  • I sometimes bake a test cookie first to check thickness and baking time.