Iced heart-shaped cookies make a lovely gift for your Valentine. This recipe uses the flood technique with royal icing to achieve a gorgeous and smooth result that sets firmly.

Magda

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Recipe Summary

prep:
1 hr
cook:
10 mins
additional:
2 hrs 15 mins
total:
3 hrs 25 mins
Servings:
24
Yield:
24 cookies
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Royal Icing:

Directions

Instructions Checklist
  • Cream 1 cup plus 2 tablespoons butter in a large bowl with an electric mixer. Add white sugar and lemon zest and mix well. Mix in eggs one at a time and beat well after each addition. Mix in 1/2 of the flour until combined. Mix in remaining flour until dough comes together.

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  • Shape dough with your hands into a thick rectangle. Press flat and wrap in plastic wrap. Refrigerate for 2 hours.

  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

  • Dust a work surface with flour and roll out dough into a thin circle. Cut out heart shapes and arrange cut-out cookies on the prepared baking sheets.

  • Bake in the preheated oven until lightly browned, 10 to 15 minutes. Remove hearts from baking sheets carefully and transfer to wire racks. Cool completely, about 15 minutes.

  • Beat egg whites in a bowl until frothy. Beat in confectioners' sugar, 1 tablespoon at a time, until stiff peaks form. Add lemon juice to thin out the mixture. Add more lemon juice for runnier icing. Divide icing into small bowls and color with red food coloring in different shades of red or pink, keeping a portion of the icing white. Cover with a damp kitchen towel at all times so it won't dry out.

  • Decorate as you like using different techniques. For the flood technique, use runny royal icing in a piping bag with a small round #2 tip and pipe a line around the edge of the cookies. Fill in the center, evenly distributing the icing with a scriber tool.

  • For hearts, add dots of a different color onto the wet icing and drag the scriber tool downwards through the dots. For lips, add an oval shape onto the wet icing and shape the oval into lips with the scriber tool.

  • For feathers or patterns, pipe a line around the edge, then add stripes in different colors. Drag the scriber tool down through the stripes. For a marbled effect, pipe lines of different colors across a base layer, then drag the scriber tool up and down through the lines. Allow the icing to set completely.

Cook's Note:

Baking time is often shorter after the first batch of cookies.

Nutrition Facts

223 calories; protein 2g; carbohydrates 34.1g; fat 9.2g; cholesterol 38.4mg; sodium 12mg. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/16/2018
This is the only demonstration on the whole All Recipes that shows you how to decorate a cookie with Royal Icing. Thank you it was very helpful. Read More
(2)

Most helpful critical review

Rating: 1 stars
10/06/2019
This recipe gave both my husband and I the runs both times we tried to eat the cookies on two separate nights. Within about 20min of eating them. Pretty sure it’s because of the raw egg whites in royal icing, very disappointed. Read More
11 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
Rating: 4 stars
04/16/2018
This is the only demonstration on the whole All Recipes that shows you how to decorate a cookie with Royal Icing. Thank you it was very helpful. Read More
(2)
Rating: 5 stars
11/26/2019
I made this so many times! These cookies are easy simple beautiful and delicious! Read More
(1)
Rating: 5 stars
02/08/2019
Love the video. very well made. Read More
(1)
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Rating: 1 stars
11/05/2020
as soon as i put the cookies in the oven the melted Read More
Rating: 1 stars
10/05/2019
This recipe gave both my husband and I the runs both times we tried to eat the cookies on two separate nights. Within about 20min of eating them. Pretty sure it’s because of the raw egg whites in royal icing, very disappointed. Read More
Rating: 4 stars
02/14/2020
I really liked the cookies, but when I took the dough out of the fridge, it was too hard to shape. I did not make the frosting, because it looked to hard, but the cookies themselves were good. The cookies looked a bit weird and were soft when they came out of the oven, but they hardened in five minutes time. Read More
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Rating: 4 stars
02/12/2021
I've made royal icing many times. A good royal icing is made with 1.5T meringue powder per 2 cups of powdered sugar. Egg whites are a substitute if you do not have meringue powder. Also, it is best to re-refrigerate your cut cookies for 10 - 15 minutes before baking in order to maintain the shape. Read More
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