Iced Sugar Cookie Hearts

Iced Sugar Cookie Hearts

Makes 9 dozen, bite-size cookies (1 tsp dough each)
Author The Monday Box


  • ¾ cup unsalted butter room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 teaspoons non-aluminum baking powder
  • ICING:
  • 4 cups confectioner’s sugar
  • 4 tablespoons plus 1 teaspoon water
  • 3 tablespoons corn syrup
  • 1 teaspoon vanilla extract or ¼ - ½ teaspoon Fiori di Sicilia
  • edible glitter
  • small heart sprinkles


  1. Preheat oven to 400° F.
  2. In the bowl of an electric mixer, cream together the butter and sugar until light and fluffy (about 3 minutes).
  3. Beat in eggs, one at a time. Stir in vanilla.
  4. Gradually mix in flour and baking powder, just until combined.
  5. Place silicone molds on a baking sheet. Press 1 tsp of dough into each mold cavity. (Any mold can be used with this recipe by adapting the amount of dough used. Fill each cavity ½-3/4 full, as the dough does rise slightly in the oven.)
  6. Place the baking sheet with filled molds in the oven for 12-14 minutes (depending on the cookie size and thickness).
  7. Remove from the oven and leave the molds cooling for a few minutes before unmolding the cookies.
  8. Place the cookies on a wire rack to cool completely before icing.
  9. TO MAKE ICING: In the bowl of an electric mixer, combine the confectioner’s sugar, water, corn syrup, vanilla (or Fiori di Sicilia) and food coloring. Mix until smooth.
  10. TO ICE THE COOKIES: Line a baking sheet with wax paper.
  11. Set a cookie on to a fork and hold over the bowl of icing. Spoon icing over the cookie to coat. Tap the fork gently against the bowl to remove excess icing from the cookie.
  12. Use the tip of a knife or toothpick to gently move the iced cookie off the fork and onto the prepared baking sheet.
  13. After icing about 4-6 cookies, while icing is still wet, sprinkle with edible glitter and add sprinkle hearts.
  14. When all cookies are iced and decorated, allow icing to harden for at least 2 hours or overnight.
  15. Store in an airtight container at room temperature for up to 1 week.

Packing Tips

Be sure to allow the icing to harden completely. Overnight drying is recommended. Once the icing is set, cookies can be packed in an airtight container or freezer weight ziplock bag. For a pretty presentation, place each heart cookie in a mini cupcake liner and nestle snugly in a storage container. Add crinkled wax paper between the cookies and the lid to ensure that there is no movement during shipping.