These Heart-Shaped Sugar Cookies with Buttercream Roses are as beautiful as they are delicious. With soft, buttery sugar cookies and delicately piped buttercream flowers, they’re the perfect sweet treat for Valentine’s Day, anniversaries, birthdays—or just when I want to bake something special and heartfelt.

Why You’ll Love This Recipe

I love these cookies because they combine a tender, classic sugar cookie base with the charm of hand-decorated buttercream roses. They’re fun to make, stunning to look at, and absolutely melt in the mouth. The decorating is where I get creative, and the finished cookies are always a hit with family and friends.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the sugar cookies:

All-purpose flour
Baking powder
Salt
Unsalted butter, softened
Granulated sugar
Egg
Vanilla extract
Almond extract (optional, for extra flavor)

For the buttercream frosting:

Unsalted butter, softened
Powdered sugar
Heavy cream or milk
Vanilla extract
Gel food coloring (red, pink, green for roses and leaves)

directions

I start by making the cookie dough: in one bowl, I whisk the flour, baking powder, and salt.
In another bowl, I beat the butter and sugar until light and fluffy, then mix in the egg and extracts.
I slowly add the dry ingredients to the wet mixture until a dough forms.
I divide the dough into two discs, wrap them in plastic, and chill for at least an hour.
I preheat the oven to 350°F and roll out the dough on a floured surface to about ¼-inch thickness.
I cut out heart shapes and place them on a parchment-lined baking sheet.
I bake the cookies for 8–10 minutes, just until the edges are set. Then I let them cool completely.
While the cookies cool, I make the buttercream by beating the butter until creamy, then gradually adding powdered sugar, cream, and vanilla until smooth.
I divide and tint the frosting with gel food coloring.
I pipe roses and leaves onto the cookies using small piping tips (like a petal tip for roses and a leaf tip for greenery).

Servings and timing

This recipe makes about 24 heart-shaped cookies, depending on the size of the cutter. It takes around 2 hours total, including chilling, baking, and decorating time.

Variations

I use lemon or orange zest in the cookie dough for a citrusy twist.
Sometimes I skip the roses and decorate with simple swirls and sprinkles for a faster version.
For a chocolate version, I add a couple tablespoons of cocoa powder to the dough.
I flavor the buttercream with strawberry or raspberry extract for a fruity note.

storage/reheating

Once decorated, I store the cookies in a single layer or with parchment between layers in an airtight container at room temperature for 2–3 days or in the fridge for up to a week. If I need to store longer, I freeze the undecorated cookies and frost them after thawing. I don’t reheat them, as they’re best enjoyed at room temperature.

FAQs

Can I freeze the cookie dough?

Yes, I wrap the dough tightly and freeze for up to 2 months. I thaw it in the fridge before rolling out and baking.

How do I get perfect heart shapes?

I chill the dough well and use a sharp-edged cookie cutter. Re-rolling the scraps gently helps avoid tough cookies.

What piping tips do I need for roses?

I use a petal tip like Wilton 104 for roses and a small leaf tip like Wilton 352 for the greenery.

Can I make these cookies ahead of time?

Definitely. I often bake the cookies a day or two in advance and decorate them closer to when I plan to serve them.

Do the cookies stay soft?

Yes, especially when stored in an airtight container. The buttercream also helps keep them soft over time.

Conclusion

These Heart-Shaped Sugar Cookies with Buttercream Roses are more than just a dessert—they’re edible art that brings joy to both the baker and the lucky ones who get to enjoy them. I love making them for special occasions or just to brighten someone’s day. They’re sweet, elegant, and made with love—one beautiful cookie at a time.