These cookies are soft, delicious, and actually hold their shape! No spreading, no puffing—just perfect edges and a buttery, sweet flavor.

Ingredients:

Sugar Dough

4 cups all-purpose flour (500g)

1 cup unsalted butter, slightly softened (226g)

1 cup powdered sugar (120g)

¾ cup granulated sugar (150g)

2 large eggs

2 tsp vanilla extract

1 tsp almond extract

1 tsp baking powder

½ tsp salt

Royal Icing:

2 lbs. powdered sugar

3/4 cup warm water

5 Tbsp Chefmaster Deluxe Meringue Powder

1 Tbsp clear vanilla extract

2 Tbsp corn syrup

Chefmaster Natural Liqua-gel^© Food Coloring

Tools & Utensils:

Stand mixer (with both whisk and paddle attachments)

Flat Spatula

Parchment paper

Large Baking sheets

Piping Bags

Bowls

Spoons

Scissors

Cookie Scribe or toothpick (optional)

Preparation

To make the cookies:

1.      Mix it up! Beat the butter, powdered sugar, and granulated sugar together until it’s light and fluffy—about 2 minutes. Add the eggs, vanilla, and almond extract, and mix until smooth.

2.      Add the dry stuff. In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add it to the butter mixture, mixing until just combined.

3.      Chill out. Divide the dough in half, flatten into discs, and wrap in plastic wrap. Refrigerate for at least 30 minutes (or up to 24 hours if you’re the plan-ahead type).

4.      Roll and cut. Preheat oven to 350°F (175°C). Roll out the dough to ¼ inch (6mm) thickness on a lightly floured surface. Cut out your favorite heart shapes!

5.      Bake to perfection. Place cookies on a parchment-lined baking sheet and bake for 7 minutes—just until the edges are set but not browned.

6.      Cool & decorate! Let cookies cool on the baking sheet for a few minutes, then move to a wire rack. Frost, sprinkle, or eat them straight off the tray.

To make the icing:

1.      Whisk it up! Using a Whisk attachment, whisk together your meringue powder and warm water until it resembles a frothy foam on speed 4 -about 1-2 minutes.

2.      Make it flavorful. Once foamed/bubbly add your vanilla until combined.

3.      Add the dry stuff. Slowly add in your powdered sugar a cup at a time until all your powdered sugar is added. Start on low and then slowly increase your mixer speed to speed 4 until it starts to thicken.

4.      Softness tip. While your mixer is on, add in the corn syrup and mix until you reach stiff peaks.

5.      Perfect finish. Once finished mixing, your results should be a thick and fluffy royal icing. It should not have any flow to it, aka. stiff peaks.

To color your icing:

1.      Let the fun begin!  Split the icing into bowls for coloring and/or change of consistencies. It is a great idea to have two piping bags of each color. One has a thick consistency for details and outlining, the other as a thin consistency for flooding/filling in.

2.      Create your color palette. Use your Chefmaster food coloring in the proportions below to create these lovely hues.

3.      Bag it. After distributing your icing and coloring it to your liking, pour into your piping bags. Use a bag tie or tie off to seal the open end.

 To decorate your cookies:

1.      Outline. Prepare by outlining your cookies in a thicker consistency of the color of your choosing, let dry for a few minutes.

2.      Fill. Go back in to flood with a thin consistency with the same color. For faster drying, place your wet cookies in front of a fan

3.      Rest and relax. Let your cookies dry for at least 12 hours before packaging. Full drying time may vary based on the level of humidity in your kitchen and if you are using a fan or not. Your cookies are now ready to enjoy or package for future use

These cookies are sturdy enough for decorating, soft enough to love, and completely foolproof. Enjoy!