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Heart Sugar Cookies

Sugar Cookies

Sugar cookies are classic. You can cut them into any shape, though I do really like hearts because they are very easy to get out of the cookie cutter!

But you still have to be careful. Even heart-shaped sugar cookies are fragile. So of course today’s song is “Be Careful It’s My Heart” sung by Bing Crosby. Enjoy!



Heart Sugar Cookies


  • 15 tablespoons butter, softened
  • ½ cup granulated sugar
  • ½ cup powdered sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • ¼ teaspoon salt
  • 2¼ cup all-purpose flour


  1. In a large bowl, cream butter, granulated sugar, powdered sugar and egg with electric mixer.
  2. Add vanilla and almond extracts, and salt. Blend.
  3. Add 2 cups flour. Mix thoroughly. Stir the remaining ¼ cup flour by hand if too stiff for electric mixer.
  4. Preheat oven to 375 degrees.
  5. Line baking sheet with parchment paper.
  6. Divide dough in half. Shape each half into a round, flat circle. Set on a floured surface. Pat and spread dough slightly. Sprinkle flour over the top of the dough. Roll gently to half-inch thickness.
  7. Cut out by hand or with cookie cutters. Repeat for remaining half of dough.
  8. Set cookies an inch apart on the baking sheet.
  9. Bake for 9-11 minutes until slightly browned around the edges.
  10. While still on parchment paper, drizzle icing over cookies and sprinkle with colored sugar if desired.

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About Jillaine: As a professional jazz singer who also studies law, savoring daily nosh with family refreshes me. You are invited to my table to try great food, hear tasty music, and join in upbeat conversation!

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