Okay, so I’ve been spending a little too much time over on Pinterest lately and feel in love with these Ombré Heart Sugar Cookies by Alice and Lois. There’s also a similar recipe that I recently saw some of my fellow bloggers friends follow by The Baker Chick. Aren’t they both just so adorable? They’re super easy and delicious and the perfect way to celebrate Valentine’s Day.
I used the sugar cookie recipe by The Baker Chick/Bake at 350 and made the icing from Alice and Lois’ recipe with some adaptation.
Ingredients
For the Cookies:
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1 cup sugar
- 2 sticks (salted) butter, cold & cut into small chunks
- 1 egg
- 1 tsp vanilla extract
- zest and juice of 1 lemon
For the Icing:
- 2 cups icing sugar
- 1 tsp vanilla
- 1 tbsp melted butter
- 2 tbsp milk
- 1 tbsp lemon juice
- Pink gel colouring (I used this one here)
Instructions
For the Cookies:
1. Preheat oven to 350F
2. In a large bowl add the sugar and lemon zest.
3. Add the butter, and use an electric mixer to cream until fluffy. Add the egg, vanilla, and lemon juice and mix until creamy and well mixed.
4. Add the flour and baking powder and mix on low speed until combined. Dough will be crumbly, so knead together with hands.
5. Roll dough on a floured surface to about 1/4″ thickness and cut out with the cookie cutters.
6. Place cut out cookies on parchment paper about 1 inch apart and freeze for 5 minutes before baking.
7. Bake for 10-12 minutes or until the edges turn light brown.
8. Allow to cool before decorating.
*Sugar Cookie is adapted from The Baker Chick / Bake at 350*
For the Icing:
1. In a large bowl combine icing sugar, melted butter and vanilla, and lemon juice.
2. Add milk into mixture slowly until desired texture is achieved.
3. In 4 separate bowls, separate icing evenly.
4. Add gel colouring gradually increasing amount into each bowl to achieve 4 different shades of pink.
*Icing is adapted from Alice and Lois*
