Name: Heart-Shaped Sugar Cookies with Buttercream Roses Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1 cup unsalted butter (softened); 3/4 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1/2 teaspoon almond extract (optional); 1 cup unsalted butter (softened); 3 cups powdered sugar; 1 tablespoon heavy cream or milk; 1 teaspoon vanilla extract; pink and red gel food coloring; piping bags and rose piping tips (like Wilton 104 or 2D)

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There’s something truly magical about baking Heart-Shaped Sugar Cookies with Buttercream Roses. These charming treats are so much more than cookies — they’re edible love notes, perfect for Valentine’s Day, anniversaries, or any occasion that deserves a sweet celebration. With their buttery vanilla aroma and gorgeous buttercream roses, these cookies always draw oohs and aahs, whether you’re gifting a batch or simply treating yourself. If you want to fill your kitchen with warmth, color, and happiness, this is the recipe for you!

Heart-Shaped Sugar Cookies with Buttercream Roses Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how simple ingredients come together to create such a stunning dessert! Each element plays an essential role — from the tender crumb of the cookie base to the luscious, colorful blooms of buttercream on top. Let’s take a closer look at what you’ll need and why.

All-purpose flour: The backbone of your cookie, providing structure and that classic sugar cookie texture.
Baking powder: Gives just enough lift for a delicate, melt-in-your-mouth bite without puffing up the shapes.
Salt: Enhances every flavor in the dough and balances the sweetness.
Unsalted butter (for cookies and frosting): The secret to melt-in-your-mouth richness, as well as a creamy buttercream frosting—be sure it’s well-softened!
Granulated sugar: Sweetens the cookies and helps create that soft, chewy center.
Large egg: Binds the dough and adds tenderness.
Vanilla extract: Deepens the flavor with cozy, aromatic notes.
Almond extract (optional): Adds a delicate, unique twist that turns a classic sugar cookie into something unforgettable.
Powdered sugar: Essential for smooth, fluffy buttercream that pipes beautifully into petals and roses.
Heavy cream or milk: Just a splash makes your frosting light, creamy, and extra spreadable.
Pink and red gel food coloring: Gel colors give you vivid, vibrant hues without thinning out your frosting.
Piping bags and rose piping tips (Wilton 104 or 2D): These enable those gorgeous buttercream roses—don’t worry, a little practice and you’ll be a pro!

How to Make Heart-Shaped Sugar Cookies with Buttercream Roses

Step 1: Mix the Dry Ingredients

Start by whisking together the flour, baking powder, and salt in a medium bowl. This ensures that the leavening and salt are distributed evenly, setting you up for perfectly even cookies in every batch.

Step 2: Cream the Butter and Sugar

In a large bowl, beat the softened butter with the sugar until the mixture looks light and fluffy. This step is everything—creaming traps air into the butter, so your Heart-Shaped Sugar Cookies with Buttercream Roses turn out soft and tender.

Step 3: Blend in Eggs and Flavorings

Beat in the egg, vanilla extract, and optional almond extract. The egg is what helps the cookies hold their adorable heart shapes, while the extracts make every bite fragrant and unforgettable.

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry flour mixture to the wet ingredients, mixing until you have a smooth, soft dough. Don’t overmix—stop as soon as everything comes together, and you’ll get those delicate, bakery-style cookies.

Step 5: Chill the Dough

Divide the dough in half, wrap each portion in plastic wrap, and chill for at least 1 hour. Chilling keeps the cookies from spreading in the oven, helping them keep their perfect heart shapes and allowing flavors to meld beautifully.

Step 6: Roll and Cut the Cookies

Roll the chilled dough on a lightly floured surface until it’s about 1/4-inch thick. Use a heart-shaped cookie cutter to create adorable hearts, arranging them an inch apart on a parchment-lined baking sheet for even baking.

Step 7: Bake to Perfection

Bake the cookies at 350°F (175°C) for 8–10 minutes, just until the edges are lightly golden. Keep a close eye—they bake up fast! Let them cool completely on a wire rack so they’re ready for beautiful buttercream decorations.

Step 8: Make the Buttercream Frosting

Beat the softened butter until smooth, then gradually blend in the powdered sugar. Add vanilla extract and a splash of cream or milk, then whip for 2–3 minutes until smooth, airy, and perfect for piping. Divide the frosting into small bowls and tint each with pink and red gel food coloring to your desired rosy shades.

Step 9: Decorate with Buttercream Roses

Transfer the tinted buttercream into piping bags fitted with rose tips. Pipe tiny or grandiose roses onto each cooled heart cookie. You’ll be amazed at how quickly your plate transforms into an edible bouquet! Let the buttercream set before serving or packaging your Heart-Shaped Sugar Cookies with Buttercream Roses.

How to Serve Heart-Shaped Sugar Cookies with Buttercream Roses

Garnishes

For a little extra sparkle, sprinkle the cookies with edible glitter, pearl sprinkles, or a dusting of luster dust. If you want a hint of freshness, a tiny mint leaf perched next to each rose can be as lovely as it is unexpected. These little flourishes make Heart-Shaped Sugar Cookies with Buttercream Roses look even more special on the plate.

Side Dishes

These cookies are wonderful with a cup of tea, hot cocoa, or even a glass of rosy champagne. If you’re serving them for a party or gathering, add a bowl of fresh berries or a floral tea for a truly delightful spread. Heart-Shaped Sugar Cookies with Buttercream Roses can be the centerpiece of a sweet treat platter!

Creative Ways to Present

For memorable gift-giving, nestle the cookies in tissue-lined bakery boxes or arrange them on a decorative platter for a crowd. Heart-Shaped Sugar Cookies with Buttercream Roses also make striking place cards—simply pipe a name or message with edible ink for an extra personalized touch. However you share them, the wow-factor is guaranteed.

Make Ahead and Storage

Storing Leftovers

These cookies are just as delightful a day or two after baking. Store Heart-Shaped Sugar Cookies with Buttercream Roses in an airtight container at room temperature for up to three days, or keep them in the fridge for up to a week. The buttercream will set, keeping the cookies fresh and beautiful.

Freezing

You can freeze the baked, undecorated cookies for up to two months—just thaw, then decorate with fresh buttercream. For frosted cookies, flash-freeze them until the frosting is firm, then layer in a container with parchment between. Take care, as buttercream decorations are delicate!

Reheating

While these cookies don’t need reheating, you can bring refrigerated cookies to room temperature for the best buttery flavor and creamy texture. Avoid microwaving decorated cookies, as it can melt the buttercream roses. Simply set them out a bit before serving for that perfect bite.

FAQs

Can I use store-bought frosting instead of homemade buttercream?

You can use store-bought if you’re in a pinch, but homemade buttercream really makes Heart-Shaped Sugar Cookies with Buttercream Roses memorable. DIY frosting is richer, pipes better, and you can tint it to the perfect rosy shades you want.

What if I don’t have heart-shaped cutters or rose piping tips?

No worries! Any cookie cutter will work for the base, and you can pipe simple swirl designs or use a spatula to spread the frosting instead. Even without fancy tools, your Heart-Shaped Sugar Cookies with Buttercream Roses will still taste amazing and look super festive.

Help! My dough is too sticky to roll. What should I do?

If your dough feels sticky, it might just need a little extra chilling. Pop it in the fridge for another 20–30 minutes, and dust your rolling surface with a bit of flour to help roll-outs go smoothly.

How do I get my buttercream roses to look realistic?

Start by practicing on parchment first, using gentle pressure and steady movements. Use two shades of pink or red for dimension, and don’t stress over perfection — it’s all about having fun! Even imperfect roses have a beautiful, homemade charm on these cookies.

Are these cookies a good project with kids?

Absolutely! Kids love cutting out hearts and spreading (or piping) the buttercream. Decorating Heart-Shaped Sugar Cookies with Buttercream Roses is a joyful, creative activity that kids and grownups alike can do together for any special occasion.

Final Thoughts

Whether you’re surprising someone special or simply indulging in a little creative baking, Heart-Shaped Sugar Cookies with Buttercream Roses are guaranteed to put a smile on your face. Grab your rolling pin, gather your favorite sprinkles, and transform a simple afternoon into a sweet, memory-making adventure. I hope you love these cookies as much as I do!

Heart-Shaped Sugar Cookies with Buttercream Roses Recipe

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4.6 from 25 reviews

Author: admin
Total Time: 1 hour 40 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

These Heart-Shaped Sugar Cookies with Buttercream Roses are a delightful treat for any special occasion, especially perfect for Valentine’s Day or as holiday treats. The tender sugar cookies are topped with beautifully piped buttercream roses, making them not only delicious but also visually appealing.

Ingredients

Scale

For the cookies:

2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter (softened)
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)

For the buttercream frosting:

1 cup unsalted butter (softened)
3 cups powdered sugar
1 tablespoon heavy cream or milk
1 teaspoon vanilla extract
pink and red gel food coloring
piping bags and rose piping tips (like Wilton 104 or 2D)

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Instructions

For the cookies: In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, cream the butter and sugar until light and fluffy. Beat in the egg, vanilla extract, and almond extract if using. Gradually add the dry ingredients and mix until a smooth dough forms. Divide the dough in half, wrap in plastic wrap, and chill for at least 1 hour.
Preheat the oven to 350°F (175°C). Roll out the dough on a floured surface to about 1/4-inch thickness. Cut into heart shapes using a cookie cutter and place on a parchment-lined baking sheet. Bake for 8–10 minutes or until the edges are just lightly golden. Let cookies cool completely on a wire rack before decorating.
For the buttercream frosting: To make the buttercream, beat the softened butter until creamy. Gradually add powdered sugar, beating well after each addition. Mix in vanilla and cream, and beat for 2–3 minutes until light and fluffy. Divide frosting into small bowls and tint with gel food coloring as desired. Transfer to piping bags fitted with rose tips. Pipe buttercream roses onto each heart cookie. Let the frosting set before serving or storing.

Notes

If you don’t have piping tips, you can spread frosting with a spatula and decorate with sprinkles.
Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Prep Time: 30 minutes (plus 1 hour chilling)
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American