Mother’s Day Heart Pink Cookies
Soft, buttery heart-shaped sugar cookies with a blush-pink glaze, perfect for celebrating Mom with a sweet, homemade treat.
Ingredients
- 1 cup unsalted butter, softened 2 sticks
- ¾ cup powdered sugar
- 1 large egg
- 1 ½ teaspoons pure vanilla extract or almond extract
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups powdered sugar for glaze
- 2 to 3 tablespoons milk or cream for glaze consistency
- ½ teaspoon vanilla extract for glaze
- 1 to 2 drops pink food coloring gel food coloring preferred
Instructions
- In a large mixing bowl, cream the softened butter and powdered sugar until light, fluffy, and pale in color.
- Beat in the egg and vanilla or almond extract. Add optional citrus zest or anise extract if desired.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until a soft dough forms.
- Wrap the dough in plastic wrap and chill for at least 1 hour.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll dough on a lightly floured surface to ¼-inch thickness. Cut out heart shapes using a cookie cutter and place on the baking sheet.
- Bake for 8–10 minutes, or until the edges are just lightly golden. Do not overbake. Cool completely before glazing.
- To make the glaze, whisk powdered sugar, milk or cream, vanilla, and pink food coloring until smooth.
- Dip cooled cookies into the glaze or drizzle over the tops. Let glaze set completely before serving or storing.
- Optionally decorate with edible glitter, dried flowers, or sprinkles before the glaze sets.
Notes
To elevate the flavor, try adding lemon or orange zest, anise extract, or a touch of almond extract. Chill the dough well to ensure the cookies keep their shape. Store glazed cookies in an airtight container at room temperature for up to 5 days. These also make perfect edible gifts or are great for decorating with kids.