Heart-Shaped Sugar Cookies with Buttercream Roses

 dough into two discs, wrap in plastic wrap, and chill for 30 minutes.

 oven to 350°F (175°C) and line a baking sheet with parchment paper.

Roll out dough on a lightly floured surface to ¼-inch thickness.

Use a heart-shaped cookie cutter to cut out cookies and place them on the prepared baking sheet.

3. Bake the Cookies:

Bake for 10–12 minutes, or until the edges are lightly golden.

Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

4. Make the Buttercream Frosting:

In a mixing bowl, beat butter until smooth.

Gradually add powdered sugar, one cup at a time.

Add vanilla extract and heavy cream, beating until fluffy (about 2 minutes).

Divide frosting into two bowls: tint one pink for roses and one green for leaves.

5. Decorate with Buttercream Roses:

Transfer pink frosting to a piping bag with a star tip (Wilton 1M works best).

Pipe small rosettes on the cookies by swirling in a spiral motion.

Use a leaf tip (Wilton 352) to pipe green leaves around the roses.

6. Serve & Enjoy!

Let cookies set for 30 minutes before serving.

Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week.

💡 Tips for Success:

Want Extra Flavor? Add ½ teaspoon almond extract to the dough for a bakery-style taste.

No Piping Bag? Use a ziplock bag with a small cut in the corner to pipe frosting.

Make Ahead: Bake cookies in advance and freeze them for up to 2 months before decorating!

Why You’ll Love It:

These Heart-Shaped Sugar Cookies are buttery, soft, and stunningly decorated! 💕🌹 The creamy buttercream roses make them look elegant and bakery-worthy while still being easy to make at home!