Yields: About 3 dozen cookies


For the Cookies

  • 1 ½ Cups (3 Sticks) Unsalted Butter, At Room Temperature
  • 1 Cup C&H® Bakers Sugar
  • 1 Large Egg
  • 1 Teaspoon Pure Vanilla Extract
  • 3 ½ Cups All-Purpose Flour

For the Royal Icing

  • 4 ½ Cups C&H® Powdered Sugar
  • 3 Tablespoons Meringue Powder
  • 1/3 Cup Warm Water
  • Food Coloring Of Choice And Food Coloring (Edible) Markers


  1. Prepare the cookies.  In a large bowl, beat butter and sugar until light and fluffy. Add vanilla and egg and beat until well combined. Scrape the sides of the bowl as needed. Add flour and salt and beat until just combined, do not overbeat.
  2. Dump the mixture onto a lightly floured surface and divide it in half. Shape each half into disks and cover with plastic wrap. Refrigerate for 30 minutes. 
  3. Preheat oven to 350°F. Line baking sheets with parchment paper.
  4. Working on a lightly floured surface, roll the dough to ½-inch thick. Cut the cookies using heart shaped cookie cutters. Place the cookies on the prepared pans and bake for 16-18 minutes or until golden brown around the edges. Remove from oven and allow the cookies to cool to room temperature.  
  5. While the cookies are cooling down, prepare the royal icing. Combine all ingredients together in a large mixing bowl. Beat on low speed until combined. Increase speed to medium high and beat for 8-10 minutes, adding 1-2 tablespoons more warm water, if necessary. Icing should be stiff enough to hold a peak when tested. Use this thick icing to outline cookies. Carefully add small amounts of water to the royal icing to adjust to flooding consistency.

Recipe courtesy of C&H Sugar