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Home » Easy Sprinkle Heart Sugar Cookies Recipe

Easy Sprinkle Heart Sugar Cookies Recipe

February 12, 2019 *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

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Created by Angie on February 12, 2019

  • Prep Time: 30m
  • Cook Time: 14m
  • Yield: about 36

Ingredients

For Cookies

  • 8 ounces cream cheese, room temperature
  • 4 sticks butter (2 cups), room temperature
  • 2 cups white Sugar
  • 2 egg yolks
  • 2 teaspoons vanilla
  • 1/2 teaspoon salt
  • 5 1/4 cups flour

For Royal Icing

  • 5 tablespoons meringue powder
  • 6 ounces warm water
  • 1 teaspoon cream of tartar
  • 2 pounds powdered sugar
  • Purple Food Coloring

Also Need:

  • Heart Cookie Cutter
  • Piping Bag
  • Piping Tip #3
  • Toothpicks
  • Sprinkles

Instructions

For Cookies:

  • In the bowl of a stand mixer fitted with a paddle attachment, cream together cream cheese and butter.
  • Mix in sugar until light and fluffy.
  • Add egg yolks one at a time, mixing after each one and then add the vanilla. Mix well.
  • In a large bowl mix dry ingredients, add a little at a time to butter mixture.
  • Mix until flour is completely incorporated and dough comes together. If it seems to not be coming together all the way in the bowl, dump it out onto a flat surface and knead until the dough comes together.
  • Roll dough out to about 1/4 inch thickness (thicker or thinner depending on your preference)
  • Cut out 36 hearts.
  • Bake on ungreased baking sheet at 350 degrees for 14 minutes.
  • Lay cookies on a wire rack to cool.

For Royal Icing:

  • In the bowl of a stand mixer, combine warm water and meringue powder. Mix for 30 seconds.
  • Add in cream of tartar and mix for 30 seconds.
  • Pour in powdered sugar.
  • Using the paddle attachment on the lowest speed, mix slowly for a full 10 minutes.
  • Icing will get thick and creamy.

Decorate!

  • Make sure you have cookies baked, icing made, icing colored, sprinkles ready and piping bags fitted and filled.
  • For the icing, you don't want the icing to be too thick but you don\'t want it to be water either. What I do is, I spoon about 2-3 cups of icing into a bowl, tint it the color I want and then add a teaspoon of water at a time, stirring until the icing is the consistency of thick glue.
  • I used a #3 tip for these but you would use a smaller tip if you wanted.
  • Step 2: Pipe an outline!
  • Use your icing and slowly pipe an outline, following the shape of the heart all the way around the cookie. Piping outlines may take a little practice but I find that if I lift my piping bag up and bit and let a line of icing drape down it is easier that having my piping tip right on the cookie.
  • Sprinkles
  • Step 3: Fill in the cookie:
  • Use your icing to filling in the center of the cookie. You can use toothpicks to help spread icing and pop any air bubbles in icing.
  • Step 3: Sprinkles!
  • It\'s time to add the sprinkles! You want to do this while the icing is still wet so the sprinkles will stick
  • I just added sprinkles to the top of this cookie but you could add them to the whole cookie or to a side of the cookie as I did to some of the white heart cookies in the photos up top and below.
  • Step 4: Let them dry!
  • After you\'ve decorated these cookies, let them dry uncovered 6-8 hours or overnight.
  • That way you can stack them or package them up without messing them up.
  • Print

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