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Heart-Shaped Sugar Cookies with Buttercream Roses

Delightful heart-shaped sugar cookies adorned with vibrant buttercream roses, perfect for any occasion that celebrates love.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 2 hours
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 1 cup unsalted butter, softened Ideal for creating a rich, creamy base.
  • 1 cup granulated sugar Adds delightful sweetness.
  • 1 large egg Acts as a binding agent.
  • 1 teaspoon vanilla extract Enhances sweetness with warm flavor.
  • 3 cups all-purpose flour Gives cookies structure.
  • 1/2 teaspoon baking powder Lightens the dough.
  • 1/4 teaspoon salt Enhances flavors.
For the Buttercream
  • 1 cup unsalted butter, softened Creates a luscious, velvety frosting.
  • 4 cups powdered sugar Results in a rich, fluffy frosting.
  • 2-3 tablespoons milk Offers perfect consistency for piping.
  • 1 teaspoon vanilla extract Infuses the frosting with flavor.
  • Food coloring (pink, red, or your choice) Adds a personal touch for decorations.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and let the excitement build!
  2. In a large mixing bowl, cream together the softened butter and granulated sugar for 3-5 minutes until light and fluffy.
  3. Add the egg and vanilla extract, beating until fully combined.
  4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until a cohesive dough forms.
  6. Roll out the dough on a floured surface to about 1/4-inch thickness.
  7. Using a heart-shaped cookie cutter, cut out cookies and transfer them to a baking sheet lined with parchment paper.
  8. Bake for 10-12 minutes or until the edges turn lightly golden. Allow to cool on a wire rack.
Buttercream Preparation
  1. In a large bowl, beat the softened butter until creamy and smooth.
  2. Gradually add the powdered sugar, alternating with the milk, until the desired consistency is reached.
  3. Add vanilla extract and mix well.
  4. Divide the buttercream into small bowls and add food coloring to create your desired rose colors.
  5. Using a piping bag with a petal tip, pipe small roses onto each cooled cookie.
  6. Allow the buttercream roses to set before serving.

Notes

Common mistakes include overworking the dough, using cold butter, and adding too much milk to the buttercream at once. Store cookies in an airtight container for up to one week. Dough can be frozen for up to three months.