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Vanilla Bean Valentine Sugar Cookies

Vanilla Bean Valentine Sugar Cookies

Stacey Thimmes - The Sugar Coated Cottage
5 from 2 votes
Prep Time 30 mins
Cook Time 32 mins
Total Time 1 hr 2 mins
Course Cookie
Servings 45 -50 2.5" cookies

Ingredients
  

  • COOKIE: adapted from Fancy Flours No Fail Cookies recipe
  • 3 cups flour
  • 1.5 tsp baking powder
  • 1 tsp salt
  • 1 cup butter
  • 1 cup sugar
  • 1 egg
  • 1 tsp vanilla extract or paste
  • Seeds from 1/2 of a vanilla bean
  • ROYAL ICING:
  • 2 Tbsp Wilton color flow mix
  • 4 cups powdered sugar
  • 1/4 cup + 1 Tbsp water
  • 1/2 tsp almond extract
  • Food coloring for desired colors. I used AmeriColor #164 electric pink and #103 Sky Blue. For the pink cookies I used only a drop or two of the #164 and for the purple did a combo of #103 and #164.
  • Sprinkles of your choice.

Instructions
 

  • Pre-heat oven to 350 degrees.
  • Line baking sheets with parchment.
  • Have cookie cutter(s) ready, I used a 2.5 inch wide heart cutter for these.
  • COOKIES:
  • In medium bowl add the flour, salt and baking powder, stir to combine, set aside.
  • In bowl of mixer start whipping the butter until light and fluffy.
  • Add the sugar and mix to combine.
  • Add in the egg, vanilla and vanilla bean. Mix well to combine.
  • Slowly add in the flour mixture and mix until cookie dough forms and all is combined.
  • Divide dough into two portions.
  • Place dough between two sheets of wax paper and roll out, cut out cookies and place on tray.
  • Bake for 8-12 minutes.
  • Repeat until all cookies are baked.
  • Let cool completely.
  • ROYAL ICING:
  • Combine all ingredients (not food coloring yet) into mixer and mix until all combine and royal icing forms, about 5 minutes.
  • Divide icing into 3 and place 2 of the servings into their own cup for coloring.
  • Mix in the appropriate food coloring. Once desired colors are reached pour each into three separate piping bags with a small round tip, I used Wilton tip #3.
  • DECORATING:
  • Lay cookies flat on cookie sheets.
  • Divide total into 3 equal groups, one grouping for each color.
  • Outline the hearts with royal icing, switching out colors as needed.
  • Let set for at least 10 minutes. This outline will be like a fence and will keep the royal icing from running over the sides when its time to fill.
  • Next fill each cookie with royal icing, using the tip or a toothpick to move it around so it covers evenly.
  • Sprinkle immediately with sprinkles while icing is wet.
  • Let set to dry completely, at least 4 hours but over night is preferable.
Tried this recipe?Let us know how it was!