“Cooking is like love. It should be entered into with abandon or not at all.” -Harriet Van Horne
Heart Sugar Cookies

Heart Sugar Cookies

When Valentine's Day has you down, bake a batch of these, invite your best pals over, and bask in the sugar. The trick with these cookies, is rolling them out a bit on the thick side. If they are too thin they are likely to burn. Keep a close eye on these while they are baking, and make sure they are fully cooled before frosting. *Sprinkles are mandatory. 

YIELD: 24-36 cookies (depending on shape)
ACTIVE TIME: 20 minutes
TOTAL TIME: 2 hours


  • 4 cups pastry flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 cups sugar
  • 2 large eggs
  • 2 tablespoons freshly squeezed lemon juice


  • 2 1/2 cups powdered sugar
  • 1/2 cups butter, softened at room temperature
  • 1/4 teaspoon almond extract
  • 2-3 tablespoons milk


In a large bowl, mix flour, salt, and baking powder.

Put butter and sugar in the bowl of an electric mixer fitted and mix on medium speed until fluffy. Mix in eggs and lemon juice. Reduce speed to low, and slowly mix in flour mixture one cup at a time. 

Divide dough in half and wrap each in plastic. Refrigerate until firm, at least 1 hour. 

Preheat oven to 325 F degrees with racks in upper third. (These cookies burn easily if the racks are too low.)

Roll out dough on clean flour-covered surface. Cut out cookies with a cookie cutter. Transfer to a baking sheet lined with parchment paper. 

Bake 12-18 minutes (depending on the thickness of the cookie).

Let cool on sheets on wire racks.

Whip together frosting ingredients, and frost cookies when completely cooled. 


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