The way to your valentines’ hearts may be through their stomachs, but play to their eyes, too. Our sugar cookies are super-simple to bake and decorate in a big batch (because we know you’ve got a lot of love to give). The same three components -- sugar-cookie hearts, royal icing, and food coloring -- produce wildly different results depending on the decorating method you choose. Each is easy enough for a kid making treats for the class, and all create one-of-a-kind artworks.
All You Need
Mini squeeze bottle, for speedy drizzling.
Wide natural-bristle brush, for diagonal and plaid patterns.
Detail brush, for luster dust.
Pour icing into a bowl, hold a cookie face down, and gently dip it in, letting excess drip off and tapping gently to remove bubbles. Arrange iced cookies end to end. Let dry completely, then brush across them diagonally with pink "paint." For gold specks, dot on edible luster dust mixed with a bit of lemon or other clear extract.
Another idea for decorating all at once is to fill mini squeeze bottles with different shades of royal icing, and channel Jackson Pollock. For simple drizzling, gradually dilute frosting with water until it's the consistency of paint.
Submerge half of a heart in icing and scrape off the bottom on the bowl's edge. For gold specks, dot on edible luster dust mixed with a bit of lemon or other clear extract.
Pour icing into a bowl, hold a cookie face down, and gently dip it in, letting excess drip off and tapping gently to remove bubbles. Interlock iced cookies. Dilute gel food coloring with water, then paint vertically and horizontally across the hearts with a two-inch-wide brush.