FOUR WAYS  TO DECORATE

VALENTINE'S DAY

SUGAR COOKIES

FROM SUGARHERO.COM

Heart-shaped sugar cookies are a Valentine's Day classic--buttery and sweet, with glossy royal icing on top.  Here's everything you need to know to decorate heart-shaped Valentine's Day cookies FOUR different ways! Read on for step-by-step pictures and instructions.  

CLICK HERE FOR THE PRINTABLE RECIPE

Baked and cooled heart-shaped cookies

1

YOU WILL NEED...

 GET THE COOKIE RECIPE HERE! 

Royal icing: white, plus a variety of colors

2

YOU WILL NEED...

 GET THE ICING RECIPE HERE! 

All designs start on a white heart base, so begin by outlining the cookie with a thin line of icing.  IMPORTANT: work in batches of 2-3 cookies at a time, so the icing doesn't harden too quickly.

Fill in the center right away with more royal icing, and use a toothpick to push it out to the edges so it meets the outline and forms a seamless white coating.  Now let's start decorating!

TO MAKE EASY HEART DESIGNS

While the white base coating is still wet, pipe dots of red royal icing all over the top.

1

Drag a toothpick through the center of the dots to make abstract heart shapes all over.

2

You can also pipe dots around the outside edge of the cookie and drag a toothpick through them, creating a border of hearts.

3

TO MAKE ZIGZAG HEARTS

While the white base coating is still wet, pipe lines of alternating colors all the way across the cookie. 

1

Drag a toothpick from bottom to top, then move over a bit and drag it from top to bottom. Repeat this pattern across the whole cookie.

2

TO MAKE ELEGANT ROSES

While the white base coating is still wet, pipe small "blobs" of light pastel colors on top.

1

Add a streak of darker color across each blob.

2

Now pipe a small dot of white icing in the center.

3

Time to swirl! Take your trusty toothpick and swirl it around the colored blobs, so the mixed colors look like flowers.

4

Finally, add dots of green on the sides of the flowers and pull them outward to look like leaves.

5

TO MAKE MINI ROSETTES

Start with a polka-dotted base. Let it dry for an hour, then put stiff royal icing in a piping bag with a small star tip. Pipe a small circle in the top corner, then repeat two more times to make a little cluster of rosettes. 

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