These buttercream sugared heart cookies are the perfect way to show anyone from your sweetie to your colleagues that you care!
Into a medium bowl, whisk together flour and baking powder. Set aside. In a large bowl, using an electric mixer fitted with the paddle attachment on medium speed, beat butter and sugar for about 1½ minutes, or until smooth.
Beat in the egg and vanilla until well combined. Scrape the sides of the bowl with a rubber spatula. Turn the mixer speed to low and carefully add the flour mixture a little at a time, occasionally stopping to scrape the sides of the bowl.
Once all the flour has been incorporated, the dough should form a ball around the mixing attachment and feel soft but not sticky.
Wrap the dough ball in a piece of plastic wrap and press down to form a 1-inch-thick disk. Refrigerate for at least 10 minutes before rolling or store for up to 7 days tightly wrapped.
Preheat oven, roll dough out and then bake at 350 for 7-10 minutes. Remove from oven and let cool beofre icing.
Pipe buttercream icing onto cookies and then top with sanding sugar. It’s forgiving and hides any imperfections in your work. Great for kids and newbies!