Marbled Sugar Cookie Hearts!

Marbled Sugar Cookie Hearts!

These marbled sugar cookie hearts for Valentine’s Day are the perfect treat! This shortbread recipe holds making this cookie recipe one of my all-time favorites. It’s so easy to work with and soaks up all the flavors you mix it with. Like this lemon sugar glaze. Check out my other shortbread recipes like this one for Valentine’s Day baking too!

Harmony’s FAVORITE Shortbread Cookie Recipe
Makes: 2 dozen cookies

Cookie Dough Ingredients:

• 1 1/2 cups unsalted butter, softened
• 1 cup sugar
• 1 tspn vanilla
• 3 1/2 cups flour
• 1/4 tspn salt

Lemon Sugar Glaze Ingredients:

• 2 cups powdered sugar
• 2 tbsp milk
• 2 1/2 tbsp lemon juice
• 1 drop gel food coloring

Instructions:

1. In an electric stand mixer with a paddle attachment, combine the softened butter with the sugar.
2. Reduce speed and add vanilla and salt until incorporated.
3. Add the flour at low speed 1 cup at a time.
4. When the dough is formed, it’s ready to use right away or can be refrigerated in plastic wrap.
5. Roll your dough out to about 1/4 inch thick on a floured cookie sheet (this is a thicker than usual cookie).
6. Cut out your desired cookie shapes with cookie cutters leaving about an inch in between each cookie and pull away the scrap pieces of dough. This technique helps retain perfectly cut shapes directly on your cookie sheets! You can then simply add the scrap dough pieces to your dough ball and continue cutting more.
7. Extra tip: I freeze my cookie cutouts on the cookie sheet for a few minutes before I bake them to further keep them from losing their shape.
8. Bake for 15-20 minutes at 350F. Check to make sure the edges don’t brown and the centers are cooked through for a perfectly soft cookie. Let cool completely on a drying rack.
9. In a medium bowl, whisk together the powdered sugar, milk, and lemon juice until smooth.
10. Add one drop of gel food coloring to the middle of the mixture and swirl around with a toothpick. See images below!
11. Dip a cookie lightly into the glaze face down and then let drip before placing back on the drying rack.
12. Puncture any air bubbles on the glazed cookie with a toothpick before moving on to the next cookie.
13. Let dry to harden.