Mini Swirly Heart Shaped Sugar Cookies

Mini Swirly Heart Shaped Sugar Cookies. These tiny homemade heart shaped sugar cookies make the perfect cookie treat for Valentine’s Day, Galentine’s Day or just because.

Mini Swirly Heart Shaped Sugar Cookies

What You Will Love About These Heart Shaped Sugar Cookies

These tiny bites of delicious mini cookies will be sure to make everyone smile!
They are fun to make!
They make a great Valentine’s Day party favor. Everyone loves a bite sized cookie treat.

Occasions To Serve Mini Swirly Heart Shaped Sugar Cookies

Mini Swirly Heart Shaped Sugar Cookies Recipe

Yields: 120 Tiny Swirly Twirly Sugar Cookie Hearts

Ingredients

Sugar Cookies

2 cups cake flour, plus more for dusting
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cardamom
1 sticks unsalted butter, room temperature
1 cup granulated sugar
1 large egg, beaten at room temperature
1 teaspoon pure vanilla extract
2 tablespoons fresh squeezed orange juice
1 tablespoon orange zest

Sparkling Charm Best Ever Sugar Cookie Cutouts Recipe

Royal Icing

1 pound confectioners sugar, sifted
5 tablespoons meringue powder
1/2 cup (+/-) water, room temperature
optional: 1/4 teaspoon clear vanilla extract or, 1/2 teaspoon lemon juice
optional: gel food coloring

Instructions

Sugar Cookies

Sift flour, baking powder, cardamom, and salt into a medium mixing bowl.

You can use a whisk to mix if you don’t have a sifter.

On high speed in a large mixing bowl, mix the room temperature butter and sugar until fluffy and light in color. This step takes 5 minutes. Beat in the room temperature beaten egg, vanilla, orange juice, and orange zest. Mix until well combined.

Turn the mixer to low and add in the flour in two batches until just combined. stop when just combined! Over mixing the dough = one ?? ? tough cookie.

Divide the sugar cookie cut-out dough between two pieces of plastic wrap, shape into disks, wrap and refrigerate for at least one hour until firm or overnight.

Position oven racks in the lower thirds of the oven and preheat to 350° F.

Line two baking sheets with parchment paper. Working with one disk of dough at a time, roll out the dough to 1/4 inch thick on a floured surface dusting with flour as needed. Cut out tiny heart shapes with the 1″ cookie cutter. Place them on a/the prepared baking sheet/s 1 inches apart. If the dough becomes soft, refrigerate again until firm. Gather the scraps, wrap and refrigerate until firm, and cut out more cookies.

Refrigerate the cookie cutouts for 15 minutes until firm.

Remove the chilled cookies from the refrigerator and bake switching the pans 1/2 way through for 4 to 6 minutes. The sugar cookie hearts are done when they are slightly puffed and a light golden in color. Remove the cookies from the oven and leave them on the cookies sheets for 5 minutes to cool. Move the still warm cookies to a cookie rack to cool completely before icing them.

These little beauties only take a few minutes to cook.

All ovens are different in baking times. Keep an eye on your sugar cookies! The cookies are ready to come out of the oven when they are just puffed and are on the verge of browning on the bottoms. This ensures a soft cookie and is the secret to keeping them delicious in a container for a few days.

Click here for more details on Sparking Charm Best Ever Sugar Cookies.

Sparkling Charm Royal Icing

1. In the bowl of an electric mixer fitted with a paddle attachment or in a large bowl with a hand mixer, add the sugar and meringue powder. Mix on low speed until combined.

2. Drizzle in the 1/2 cup of room temperature water continuing to mix on low speed until the all of the ingredients are incorporated. Turn the mixer to high and continue to mix until the royal icing becomes fluffy.

The royal icing is ready when it holds a ribbon-like trail on the surface of the mixture for 5 seconds when you raise the paddle/s before disappearing back into the royal icing left inside the bowl.

In the bowl of an electric mixer fitted with a paddle attachment or in a large bowl with a hand mixer, add the sugar and meringue powder. Mix on low speed until combined.

Drizzle in the 1/2 cup of room temperature water continuing to mix on low speed until the all of the ingredients are incorporated. Turn the mixer to high and continue to mix until the royal icing becomes fluffy.

The royal icing is ready when it holds a ribbon-like trail on the surface of the mixture for 5 seconds when you raise the paddle/s before disappearing back into the royal icing left inside the bowl.