These Heart-Shaped Sugar Cookies with Buttercream Roses are a sweet and elegant treat perfect for special occasions like Valentine’s Day or anniversaries. Soft, buttery sugar cookies are topped with beautifully piped buttercream roses for a lovely touch.
Heart-Shaped Sugar Cookies with Buttercream Roses
Ingredients:
For the Sugar Cookies:
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1/4 teaspoon salt
For the Buttercream Roses:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2-4 tablespoons heavy cream or milk (adjust for consistency)
- 1 teaspoon vanilla extract
- Food coloring (optional, for coloring the buttercream)
- Piping bags with petal tip (Wilton #104) and round tip
Instructions:
1. Make the Sugar Cookie Dough:
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy (about 3 minutes).
- Add the egg, vanilla extract, and almond extract (if using) and mix until well combined.
- Gradually add the dry ingredients and mix until just combined, scraping the sides of the bowl as needed.
- Divide the dough in half, wrap it in plastic wrap, and chill for at least 1 hour (or up to overnight) to firm up.
2. Shape and Bake the Cookies:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Roll out one portion of dough on a lightly floured surface to about 1/4 inch thick.
- Use a heart-shaped cookie cutter to cut out the cookies and place them on the prepared baking sheet.
- Bake for 8-10 minutes, or until the edges are just starting to turn golden brown. Keep a close eye on them to avoid overbaking.
- Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
3. Prepare the Buttercream:
- In a large bowl, beat the softened butter with an electric mixer until creamy and smooth (about 2 minutes).
- Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
- Add the vanilla extract and 2 tablespoons of heavy cream or milk. Beat until the buttercream is fluffy and smooth. Adjust the consistency with more milk if needed to reach a spreadable but stiff consistency for piping.
- Divide the buttercream into separate bowls if you want to use multiple colors. Add food coloring and mix well.
4. Pipe the Buttercream Roses:
- Fit a piping bag with a Wilton #104 petal tip for the roses. Fill the piping bag with the buttercream.
- To pipe a rose, start at the center of the cookie, holding the piping bag at a 45-degree angle. Gently squeeze and move the tip in a spiral motion, creating petals around the center to form the shape of a rose.
- You can make the roses in different colors for a beautiful, colorful effect.
5. Decorate and Serve:
- Once all the cookies are decorated with buttercream roses, allow the buttercream to set for a bit before serving.
- These cookies can be stored in an airtight container at room temperature for up to 4-5 days.
Tips:
- Make-Ahead: You can make the cookie dough and chill it up to 3 days ahead of time, and the buttercream can be stored in the refrigerator for up to 3 days (just re-whip it before using).
- Consistency: For the buttercream, make sure it’s thick enough to hold its shape but not too stiff that it’s hard to pipe. Add a little extra cream if it’s too thick.
- Piping Roses: If you’re new to piping roses, practice on a piece of parchment paper first until you’re comfortable with the technique.
These Heart-Shaped Sugar Cookies with Buttercream Roses are as delicious as they are beautiful. The buttery cookies paired with smooth, colorful buttercream make them a stunning and tasty gift or treat for any special occasion!
