Recipe Image

Sugar Cookie Hearts

  • Intermediate
  • 24 cookies
  • 2 hr 10 min
Baking Success Or Baking Mess


Cookie Dough:
1-1/4 cups (300 mL) all-purpose flour
4 (20 mL) teaspoons Fleischmann's® Corn Starch
1/2 (2 mL) teaspoon Fleischmann's® Baking Powder
1/2 tsp (2 mL) salt
1/2 cup (125 mL) granulated sugar
1/3 cup (75 mL) unsalted butter, at room temperature
1 egg
2 tsp (10 mL) lemon zest
1 tsp (5 mL) vanilla extract
Egg-Free Royal Icing:
3 cups (750 mL) icing sugar
3 tbsp (45 mL) warm water, divided
2 (30 mL) tablespoons Crown® Lily White® Corn Syrup
1 tsp (5 mL) almond or vanilla extract
4 drops each pink and red food colouring gel
Assorted sprinkles, dragées and/or sanding sugar


Cookie Dough: Preheat oven to 325°F (170˚C). Line 2 baking

sheets with parchment paper or silicone baking mats. Sift together flour,

corn starch, baking powder and salt; set aside.

In bowl of stand mixer, beat sugar and butter until

pale and fluffy. Mix in egg, lemon zest and vanilla. Mix in flour mixture in 2

additions. Divide dough into 2 portions and shape into disks; wrap each disk in

plastic wrap. Refrigerate for at least 20 minutes or up to 2 days.

On lightly floured work surface, roll out dough into

1/4-inch (5 mm) thickness. Using 3-inch (8 cm) heart cutter, cut out 24 hearts,

rerolling scraps once. Place on prepared baking sheets, about 2 inches (5 cm)

apart. Refrigerate cookies for 10 minutes.

Bake one sheet at a time in center of oven for 8 to 10

minutes or until bottoms of cookies are lightly golden and tops are set. Let

cool completely on rack.

Egg-Free Royal Icing: Place icing sugar in large

mixing bowl. On low speed, gradually beat in 2 tbsp. (30 mL) water until

blended. Beat in corn syrup and almond extract until smooth (if icing is too

thick, add enough of the remaining water, 1 tsp/5 mL at a time).

Divide icing evenly among 3 bowls. Add pink food

colouring to one bowl and red food colouring to another bowl. Leave the third

bowl as is.

Add pink, red and white icing to piping bag fitted

with small round tip. Pipe edges of cookies with desired icing colour; fill center

of cookies with desired icing colour. Decorate with assorted sprinkles, dragées

and/or sanding sugar.

Tip: Alternatively,

instead of icing cookies, simply sprinkle with sugar before baking.


claims Low

in fat


in saturated fat

Vitamin A 2%DV

Iron 2%DV

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