Ruffled Heart Sugar Cookies

I seriously love Valentine’s Day time. Spring is around the corner and you are surrounded by adorable little hearts. I couldn’t wait to break out my heart shaped cookie cutters and get to baking! Sharing my absolute favorite sugar cookie recipe. The cookies are so buttery and soft and delicious!

Modified Recipe from Bon Appetite 


  • 2 1/2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1 1/2 sticks (3/4 cup) unsalted butter, softened
  • 3/4 cup sugar
  • 1 large egg
  • 1 1/2 teaspoons vanilla


1. Whisk together flour and salt in a small bowl.

2. Beat together butter and sugar in a large bowl with an electric mixer at medium-high until pale and fluffy, about 3 minutes in a stand mixer or 6 minutes with a handheld. Beat in egg and vanilla. Reduce speed to low and add flour mixture, mixing until just combined.

3. Form dough into 2 balls and flatten each into a 6-inch disk. Chill disks, wrapped in plastic wrap, until firm, at least 1 hour.

4. Put oven rack in middle position and preheat oven to 350°F.

5. Roll out 1 disk of dough (keep remaining dough chilled) into an 8 1/2-inch round (1/4 inch thick) on a well-floured surface with a well-floured rolling pin. (If dough becomes too soft to roll out, rewrap in plastic and chill until firm.) Cut out as many cookies as possible from dough with cutters and transfer to 2 ungreased large baking sheets, arranging cookies about 1 inch apart.

6. Bake cookies, 1 sheet at a time, until edges are golden, 10 to 12 minutes, then transfer to racks to cool completely.

7. Meanwhile, gather scraps and chill until dough is firm enough to reroll, 10 to 15 minutes. Make more cookies with remaining dough and scraps (reroll scraps only once) and bake on cooled baking sheets.

8. Grab your favorite butter cream frosting, tint pink & swirl onto your cookies to achieve the ruffled look.

Cooks’ notes:· Dough can be chilled up to 3 days. · Cookies keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 1 week.

Happy Baking!

xoxo – Dina


  1. HI Dina….Just a quick question. In the past when I have used buttercream icing as a an icing instead of royal icing, it takes on a strange taste the next day. Almost a stale taste. What do you think I could be doing wrong? I was just curious because I LOVE the look of this and if you eat them right away they are fine it just seems they don’t keep well. Thoughts :0) ?

    • Hi Maria, I find that using a true buttercream doesn’t keep well. For this, I suggest using a recipe with a greater percentage of shorting rather then all butter. Another quick and easy alternative is using canned frosting, which keeps well and makes pretty ruffles but doesn’t taste as good as home made frosting. Best of luck. xoxo Dina