Pastel Conversation Heart Sugar Cookies

Ingredients

Tick the ingredients as you go

Cookies

• 2 1/4 cups (281 g) all-purpose flour, spooned and leveled, plus extra for rolling and the work surface
• 1/2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup (12 Tbsp; 170 g) unsalted butter, softened to room temperature
• 3/4 cup (150 g) granulated sugar
• 1 large egg, at room temperature
• 2 tsp pure vanilla extract
• 1/4 or 1/2 tsp almond extract (optional)

Royal icing

• 4 cups (480 g) confectioners' sugar, sifted
• 3 Tbsp meringue powder (not plain egg white powder)
• 9-10 Tbsp room-temperature water
• Gel food coloring, for tinting

Instructions

1. 1

   Whisk the flour, baking powder, and salt together in a medium bowl and set aside.

2. 2

   On high speed, beat the butter and sugar for about 3 minutes, until creamy. Add the egg, vanilla, and almond extract (if using) and beat for about 1 minute more, scraping the bowl and mixing again as needed.

3. 3

   Add the dry ingredients and mix on low until combined. If the dough is too sticky to roll, mix in 1 more Tbsp flour.

4. 4

   Split the dough in half. Roll each half to about 1/4 inch thick between lightly floured sheets of parchment or on a floured silicone mat.

5. 5

   Dust the top of one sheet of dough with flour, cover with parchment, and stack the second sheet on top. Cover and refrigerate for at least 2 hours and up to 2 days.

6. 6

   Heat the oven to 350°F (177°C) and line 2-3 large baking sheets with silicone mats or parchment. Take the top sheet of dough from the fridge and cut out hearts with a 3.5-inch heart cutter. Re-roll the scraps and keep cutting until all the dough is used, then repeat with the second sheet.

   
8. 7

   Space the cookies 3 inches apart and bake for 11-12 minutes, until the edges are lightly golden. Rotate the sheets halfway through if your oven has hot spots. Let them cool on the sheets for 5 minutes, then move to a wire rack to cool completely.

9. 8

   Royal icing

   Beat the sifted confectioners' sugar, meringue powder, and 9 Tbsp water on high for 1.5-2 minutes. When you lift the beater, the icing should ribbon back into the bowl and smooth over within 5-10 seconds. If it's too thick, add more water 1 Tbsp at a time (10 Tbsp is typical, up to 12-14 on dry days); beating longer will thicken it. Makes about 3 cups.

   
10. 9

    Divide the icing among 6 bowls. Tint five of them pastel with a single tiny drop each of pink, violet, green, yellow, and orange gel color. Color the sixth bowl red with 2-3 drops for writing, and cover it with a damp paper towel so it doesn't crust over.

11. 10

    Spoon the pastel icings into piping bags fitted with #4 round tips. Outline each cookie, then flood the center. Leave the cookies uncovered to set for at least 2 hours.

    
12. 11

    Put the red icing in a piping bag with a #2 round tip and pipe your messages on top. The writing will set in 2-3 hours.

13. 12

    Storage

    Keep decorated or plain cookies covered at room temperature for up to 5 days, or in the refrigerator for up to 10 days.