Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- Red and pink food coloring (gel preferred)
- 2 cups powdered sugar
- 2 tbsp meringue powder
- 3–4 tbsp warm water
- Red and pink sugar crystals for decoration
Instructions
- In a bowl, whisk flour, baking powder, and salt.
- In a large bowl, beat butter and sugar until fluffy. Add egg and vanilla; mix well.
- Gradually add dry ingredients; mix until dough forms. Divide into two portions; tint one red and one pink with food coloring.
- Roll each dough to ¼-inch thickness on a floured surface. Cut into heart shapes using a cookie cutter.
- Place on parchment-lined baking sheets; bake at 350°F (175°C) for 8–10 minutes. Cool completely.
- For icing: Whisk powdered sugar and meringue powder. Add warm water 1 tbsp at a time until thick but pipeable.
- Separate icing into two bowls; tint one red and one pink. Pipe or drizzle over cooled cookies. Sprinkle with sugar crystals while wet.
Notes
- For best results, chill dough 30 minutes before rolling to prevent spreading.
- Gel food coloring gives more vibrant results without thinning the dough.
- Cookies will stay fresh in an airtight container for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 92 Kcal
- Sugar: 11g
- Sodium: 54mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
