Slay this Valentine’s Day with yummy Mini Heart Sugar Cookies! These sugar cookies are a sweet treat with a tart twist. Make them before hand or plan for a romantic baking date, maybe you can even get your "Ghost" moment kneading the cookie dough together.
Trust us and toss that uninspired box of chocolates! These beautiful, delicious little nuggets of romance are perfect. Eat them alone or pair with a heartfelt gift. You've got this - just channel Patrick Swayze!
Prep time: 30 minutes Baking time: 8 minutes Makes: 60 mini cookies
Cookie dough:
1 cup (250 mL) salted butter cubed and softened
1 cup (250 mL) granulated sugar
2 eggs
3 1/2 cups (875 mL) all-purpose flour
1/2 cup (125 mL) cornstarch
1 tsp (5 mL) lemon juice
1 tsp (5 mL) lemon zest
Lemon buttercream icing:
1 cup (250 mL) icing sugar
2 tbsp (30 mL) melted butter
1 tbsp (15 mL) lemon juice
Red food colouring
Cookies: Preheat oven to 375°F (200°C). In a large bowl, use an electric hand mixer to cream the butter and sugar together until smooth. Mix in the eggs until just combined.
Using a wooden spoon, stir in flour, cornstarch, lemon juice and lemon zest. The mixture will seem very dry and sandy at first. Knead the dough by hand to fully bring it together until it forms a dough ball.
Sprinkle flour on a clean, dry surface. Using a rolling pin, roll out dough to a thickness of 1/4 inch. Using a cookie cutter, cut out 1-inch heart shapes. Place on a parchment lined baking sheet and bake for 8 minutes (if larger you will need a longer baking time).
Icing: In a medium bowl, stir together icing sugar, melted butter and lemon juice until well combined. If needed, add additional liquid 1/2 tsp (2 mL) at a time to reach desired consistency. Divide icing into 4 smaller bowls and colour each icing a different shade of pink. Spread icing on cookies and enjoy!
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