Heart-Shaped Cookies with Royal Icing and Fondant Flowers

Why You’ll Love This Recipe

These cookies are a feast for both the eyes and the taste buds. The crisp, buttery sugar cookies pair wonderfully with the delicate sweetness of royal icing and the soft texture of fondant flowers. Whether you’re baking for a special event or simply want to impress your loved ones, these heart-shaped beauties will add a touch of elegance to any table. Plus, the decorating process is a fun and creative activity that can be enjoyed by bakers of all skill levels.

Ingredients

For the Sugar Cookies:

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter (softened)
• 1 1/2 cups granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract (optional)

For the Royal Icing:

• 1 egg white (or 2 tablespoons meringue powder)
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon juice
• Water (to adjust the icing consistency)
• Pink and white food coloring

For the Fondant Flowers:

• 1 pack of white fondant
• Food coloring (pink, red, or any color you desire)
• Powdered sugar (for rolling)
• Flower-shaped fondant cutters

For Decoration:

• Edible glitter (optional)
• Heart-shaped sprinkles or pearls (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Sugar Cookies:

1. Preheat the oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
3. Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
4. Add the egg and extracts: Beat in the egg, vanilla extract, and almond extract (if using).
5. Combine the dry and wet ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Chill the dough: Divide the dough into two portions, wrap each in plastic wrap, and refrigerate for at least 30 minutes to make it easier to roll out.
7. Roll and cut the dough: Roll the chilled dough on a lightly floured surface to about 1/4 inch thickness. Use a heart-shaped cookie cutter to cut out the cookies.
8. Bake the cookies: Place the cut-out heart cookies onto the prepared baking sheets, spaced about 1 inch apart. Bake for 8-10 minutes or until the edges are lightly golden. Let the cookies cool on the sheets for 5 minutes before transferring them to wire racks to cool completely.

For the Royal Icing:

1. Prepare the royal icing: In a large bowl, beat the egg white (or meringue powder) until frothy. Gradually add the powdered sugar, vanilla extract, and lemon juice, beating until stiff peaks form.
2. Color the icing: Divide the royal icing into two bowls. Tint one batch with pink food coloring and leave the other white.
3. Adjust the consistency: Add small amounts of water to thin the royal icing to the desired consistency for piping and flooding. The consistency should be thick enough to hold its shape but still flow smoothly.

Decorating the Cookies:

1. Outline the cookies: Using a piping bag with a fine round tip, outline the edges of each heart-shaped cookie with the pink royal icing.
2. Flood the cookies: Once the outlines are dry (about 10-15 minutes), fill in the center of each cookie with thinned royal icing. Let the cookies dry for 1-2 hours to allow the base layer to harden.
3. Make fondant flowers: Roll out the white fondant on a powdered sugar-dusted surface until thin. Use flower-shaped fondant cutters to cut out small flowers. You can also add color to the fondant by kneading in food coloring before cutting out the flowers.
4. Place fondant flowers: Once the base royal icing has dried, place a fondant flower on top of each cookie. You can also add edible glitter for extra sparkle.
5. Final touch: Use the remaining royal icing to pipe small decorative dots or hearts around the fondant flowers or at the center of each flower. Add heart-shaped sprinkles or edible pearls for additional decoration if desired.
6. Let the cookies dry: Allow the decorated cookies to dry completely (at least 3 hours) before serving or packaging.

Servings and Timing

• Servings: This recipe yields approximately 24 cookies, depending on the size of your heart-shaped cutters.
• Total Time: Preparation and baking take about 2 hours. Decorating and drying time will add an additional 3-4 hours.

Variations

• Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend to make these cookies gluten-free.
• Vegan: Use dairy-free butter and an egg substitute, such as flaxseed meal or a commercial egg replacer, in place of the butter and egg.
• Flavored Icing: Experiment with different extracts like almond, lemon, or peppermint to flavor the royal icing.

Storage/Reheating

• Storage: Store these decorated cookies in an airtight container at room temperature for up to one week. If you want to keep them longer, refrigerate them for up to two weeks.
• Freezing: These cookies freeze well. Freeze undecorated cookies in a single layer, and once frozen, transfer them to an airtight container. Decorated cookies can also be frozen, but be sure to separate them with parchment paper to avoid damaging the decorations.
• Reheating: There’s no need to reheat these cookies, as they are best enjoyed at room temperature.

FAQs

How do I prevent my sugar cookies from spreading too much during baking?

Ensure your dough is chilled before baking, and be sure to use the right amount of flour. If the dough feels too sticky, add a little more flour until it is manageable.

Can I use store-bought fondant?

Yes, store-bought fondant can save time. Just knead in your desired color and roll it out as directed.

Can I make the royal icing ahead of time?

Yes, you can make the royal icing ahead of time and store it in an airtight container for up to a week in the fridge.

How do I adjust the consistency of royal icing?

To adjust the consistency, add small amounts of water to thin it out, or add more powdered sugar to thicken it.

How long should the cookies dry after decorating?

Allow the decorated cookies to dry completely for at least 3 hours before serving or packaging.

Can I use other shapes besides hearts for the cookies?

Absolutely! You can use any cookie cutter shape you like, though heart shapes are especially fitting for occasions like Valentine’s Day.

How do I add color to fondant?

Simply knead food coloring into the fondant until you reach the desired shade. Wearing gloves is helpful to avoid staining your hands.

Can I add edible glitter to the royal icing instead of the fondant?

Yes, you can sprinkle edible glitter directly onto the royal icing for extra sparkle.

Is it necessary to use almond extract in the sugar cookies?

No, almond extract is optional. You can simply use vanilla extract if you prefer a more classic flavor.

What can I use instead of egg white for the royal icing?

You can use meringue powder as a substitute for egg whites if you prefer to avoid raw eggs.

Conclusion

These heart-shaped cookies with royal icing and fondant flowers are a perfect treat for any occasion that calls for a little sweetness and creativity. Whether you’re hosting a party, celebrating a holiday, or just looking for a fun baking project, these cookies are sure to impress. With their beautiful decorations and delicious flavor, they’ll be a hit with everyone who tries them!

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