If you’re looking for a show-stopping treat that’s every bit as delightful to eat as it is to look at, you simply have to try Heart-Shaped Sugar Cookies with Buttercream Roses. These cookies combine a melt-in-your-mouth, buttery sugar cookie with lusciously creamy buttercream piped into delicate rosebuds—perfect for Valentine’s Day, birthdays, or any occasion that calls for a little extra love. They’re as much fun to create as they are to serve, and I promise, you’ll feel like a baking artist with every frosted swirl!

Heart-Shaped Sugar Cookies with Buttercream Roses Recipe - Recipe Image

Ingredients You’ll Need

Just a handful of classic pantry staples come together to create pure baking magic in this recipe. Each ingredient plays a special part—giving our Heart-Shaped Sugar Cookies with Buttercream Roses their irresistibly tender crumb, rich flavor, and vibrant, eye-catching colors.

Unsalted butter (softened): Provides rich flavor and the soft, tender texture for both the cookies and the frosting.
Granulated sugar: Gives just the right amount of sweetness, and helps the cookies keep their shape.
Large egg: Binds the dough and creates a beautifully crisp yet soft cookie.
Vanilla extract: Adds that classic, cozy flavor that makes these cookies truly irresistible.
All-purpose flour: Forms the base of the dough; be sure to measure carefully for best results.
Baking powder: Just a touch ensures the cookies stay soft without puffing up too much.
Salt: Balances sweetness and brings out all the other flavors.
Powdered sugar: Essential for a silky-smooth, cloud-like buttercream.
Heavy cream or milk: Loosens and lightens the frosting to a perfectly spreadable consistency.
Gel food coloring: Vibrant, concentrated colors (red, pink, and green) create stunning roses and leaves.

How to Make Heart-Shaped Sugar Cookies with Buttercream Roses

Step 1: Make the Sugar Cookie Dough

Cream together the butter and granulated sugar until ridiculously light and fluffy—the kind of texture that inspires you to taste-test with your finger. Beat in the egg and vanilla extract; this is where that signature sugar cookie flavor starts to shine. In another bowl, quickly whisk together the flour, baking powder, and salt, then slowly blend these dry ingredients into the wet mixture. You’ll see soft dough forming before your eyes, just begging to become cookies.

Step 2: Chill the Dough

Once the dough has come together, divide it in half, flatten each into a round disk, and wrap them up snugly in plastic wrap. Let them chill in the fridge for at least an hour—this step is non-negotiable! It keeps the shapes crisp and makes for easier rolling and cutting later. If you can, make this dough up to 48 hours in advance for even more developed flavor.

Step 3: Cut and Bake the Cookies

After chilling, dust your counter with flour and roll each disk out to a quarter-inch thick sheet. Grab your favorite heart-shaped cookie cutter and stamp out as many cookies as you can—re-roll the scraps, too! Carefully transfer each cookie to a parchment-lined baking sheet and bake at 350°F (175°C) for 8 to 10 minutes. You’re looking for barely golden edges; this keeps your hearts tender. Cool them completely before decorating with your magnificent buttercream roses.

Step 4: Make the Buttercream and Tint It

Now for the creamy, dreamy topping! Beat more softened butter until pale, then gradually add powdered sugar, alternating with splashes of cream or milk. The mixture turns fluffy and light—as tempting as clouds. Blend in vanilla extract for warmth, then divide the buttercream into three bowls. Use gel food coloring to tint them pink, red, and green, giving you all the shades you need for stunning roses and fresh green leaves.

Step 5: Decorate with Buttercream Roses

Spoon each colored buttercream into a piping bag fitted with a star tip (for roses) or a leaf tip (for greenery). On each cooled cookie, start in the center and pipe a spiral outward for the rose, building up pretty petals as you go. Add a few green leaves to make your edible bouquet complete. Chilling the decorated cookies for 20 to 30 minutes helps set the piped designs and makes them even more dazzling to present.

How to Serve Heart-Shaped Sugar Cookies with Buttercream Roses

Garnishes

While Heart-Shaped Sugar Cookies with Buttercream Roses are showy enough on their own, a sprinkle of sparkling sugar or edible glitter right after piping adds an extra magical shimmer. If you want a gentle contrast, try a dusting of powdered sugar or a few small, edible pearls for that fairytale finish.

Side Dishes

Pair these cookies with a soothing pot of tea, creamy hot chocolate, or a cold glass of milk for classic comfort. For special occasions, a scoop of berry sorbet or a plate of fresh strawberries on the side plays up their romantic sweetness without overshadowing the star attraction.

Creative Ways to Present

Show off your beautiful Heart-Shaped Sugar Cookies with Buttercream Roses by nestling them in a lovely box lined with parchment, presenting them on a tiered dessert stand, or wrapping them in cellophane bags tied with ribbon for heartfelt gifts. For an unforgettable table, scatter the cookies on a platter alongside real rose petals or pastel candies.

Make Ahead and Storage

Storing Leftovers

Store any extra Heart-Shaped Sugar Cookies with Buttercream Roses in an airtight container at room temperature for up to three days. If you live somewhere warm or humid, consider popping them in the fridge to keep that buttercream just right.

Freezing

You can freeze both the undecorated cookies and the finished, decorated treats. To freeze before frosting, layer cookies (with parchment paper between) in an airtight container for up to two months. If the cookies are already frosted, freeze them in a single layer until firm, then transfer gently to containers stacked with parchment layers.

Reheating

These cookies don’t need reheating, but if you’ve frozen the unfrosted cookies, let them thaw at room temperature before decorating. Decorated cookies can also be thawed at room temperature—just be sure to keep them away from heat or sunlight to preserve those beautiful buttercream roses.

FAQs

Can I make the dough ahead of time?

Absolutely! You can prepare the dough up to two days in advance and chill it well—this actually improves the texture and flavor of the Heart-Shaped Sugar Cookies with Buttercream Roses.

Do I have to use gel food coloring?

Gel food coloring is highly recommended because it gives vibrant color without thinning the buttercream, but you can use liquid coloring in a pinch—just add it gradually and watch the consistency.

How can I make the cookies gluten-free?

Swap the all-purpose flour for your favorite cup-for-cup gluten-free blend. Just keep an eye on the dough texture—you may need a touch more or less flour to get the right consistency.

My buttercream is too stiff or too runny—how do I fix it?

If the buttercream is stiff, add cream or milk one teaspoon at a time. If it’s too runny, beat in more powdered sugar a few tablespoons at a time until it holds its shape well for piping your roses.

How do I pipe roses if I’ve never done it before?

Don’t worry—a simple swirl starting from the center outward with a star tip makes adorable roses, even for first-timers! Practice on parchment first if you’re nervous, and remember, each one has its own charming character.

Final Thoughts

Baking a batch of Heart-Shaped Sugar Cookies with Buttercream Roses is pure joy—from rolling out the dough to swirling on that luscious frosting. If you want a treat that feels as special as a handwritten love note, you’ll absolutely adore making and sharing these cookies with your favorite people. Happy baking!