Heart  Sugar Cookies


Raspberry Buttercream

These Valentine heart sugar cookies are made with no-chill, no-spread cookie dough that makes delicious cookie sandwiches paired with raspberry buttercream.

Make the cookie dough. Place flour, both sugars, salt, baking soda, and cream of tartar in a food processor and process just until mixed.

Step 1

Add cold butter and process until the dough resembles coarse meal.

Step 2

Add egg and vanilla and process until the dough comes together.

Step 3

Briefly knead the dough, until no dry bits remain and the dough is cohesive throughout.

Step 4

Roll the dough to ¼ inch thickness. Cut 16 cookies using a 3 ½ inch heart shaped cookie cutter. Cut a smaller heart in half of the cookies using a 2 inch heart-shaped cookie cutter.

Step 5

Transfer the cookie cutouts to parchment-lined baking sheets and sprinkle granulated sugar over the top of each.

Step 6

Bake the cookies at 350°F for 8-10 minutes. Let cookies cool completely on the baking sheet atop a wire rack.

Step 7

Make the frosting. Beat butter on medium-high speed until smooth. Add vanilla and salt and beat on medium-high speed until blended.

Step 8

Add confectioners' sugar slowly, beating well on medium speed and scraping the bowl often.

Step 9

Add milk and raspberry jam and beat on high speed until the frosting is light and fluffy.

Step 10

Once the cookies are completely cool, spread the full heart cookies with the raspberry buttercream frosting and top with the heart cut out cookies.

Step 11

Click the Link Below for the Full Recipe