Heart-Shaped Sugar Cookies with Buttercream Roses (Page 2 ) | March 2, 2025
Annonce:
Divide
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dough into two discs, wrap in plastic wrap, and chill for 30 minutes.
Preheat
oven to 350°F (175°C) and line a baking sheet with parchment paper.
Roll out dough on a lightly floured surface to ¼-inch thickness.
Use a heart-shaped cookie cutter to cut out cookies and place them on the prepared baking sheet.
3. Bake the Cookies:
Bake for 10–12 minutes, or until the edges are lightly golden.
Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
4. Make the Buttercream Frosting:
In a mixing bowl, beat butter until smooth.
Gradually add powdered sugar, one cup at a time.
Add vanilla extract and heavy cream, beating until fluffy (about 2 minutes).
Divide frosting into two bowls: tint one pink for roses and one green for leaves.
5. Decorate with Buttercream Roses:
Transfer pink frosting to a piping bag with a star tip (Wilton 1M works best).
Pipe small rosettes on the cookies by swirling in a spiral motion.
Use a leaf tip (Wilton 352) to pipe green leaves around the roses.
6. Serve & Enjoy!
Let cookies set for 30 minutes before serving.
Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week.
💡 Tips for Success:
Want Extra Flavor? Add ½ teaspoon almond extract to the dough for a bakery-style taste.
No Piping Bag? Use a ziplock bag with a small cut in the corner to pipe frosting.
Make Ahead: Bake cookies in advance and freeze them for up to 2 months before decorating!
Why You’ll Love It:
These Heart-Shaped Sugar Cookies are buttery, soft, and stunningly decorated! 💕🌹 The creamy buttercream roses make them look elegant and bakery-worthy while still being easy to make at home!
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My grandma passed down this recipe, and we continue to make this on the regular. It’ll be our fourth time this month
