Love Letter Cookies

Classic sugar cookie dough and simple royal icing make these cookies easy and universally lovable.

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Image Credit: Photo Credit: Sharon Hsu

Rolled sugar cookies, made with a classic, chilled sugar cookie dough, are great for holding shapes. The dough is nothing but the basics—butter, sugar, flour, a touch of vanilla—yet within this simplicity lies the magic that makes rolled sugar cookies a canvas for endless possibilities.

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Royal icing is equally versatile and ideal for creative cookies. It's made simply with powdered sugar, egg whites and sometimes lemon juice or water. The key characteristic of royal icing is its ability to dry into a hard, smooth finish, making it just right for decorating cookies.

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Whether you're celebrating a special occasion or simply indulging in a moment of joy, our love letter–shaped cookies are here to make every bite memorable. Share them with someone special, or treat yourself. Let these cookies be a delicious reminder that love comes in various shapes—even, sometimes, in the form of a sweet, edible love letter!

Video: Love Letter Cookies

Things You'll Need

  • Stand mixer

  • Parchment paper

  • Rolling pin

  • Rectangular cooker cutter, optional

  • Knife

  • Ruler

  • 2 baking sheets

  • Wire rack

  • 2 mixing bowls for royal icing

  • Small-tip squeeze bottle or piping bags

  • ¾ cup butter

  • 1 cup granulated sugar

  • 1 tsp vanilla extract

  • 1 egg, large

  • 3 cups all-purpose flour

  • 3 egg whites

  • 1 lb. powdered sugar

  • 1 tsp. vanilla extract

  • 2 tsp. lemon juice, optional

  • Red food coloring

1. Cream the butter, sugar and vanilla

In a stand mixer, cream the butter, granulated sugar and 1 tsp. vanilla together until fluffy.

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Image Credit: Photo Credit: Sharon Hsu

2. Scrape down sides of bowl

Scrape down sides of bowl to make sure all the ingredients are mixed properly.

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Image Credit: Photo Credit: Sharon Hsu

3. Add egg and whip

Add one whole egg and whip until fluffy.

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Image Credit: Photo Credit: Sharon Hsu

4. Add the flour

Add the flour, then mix on low until just incorporated. Be careful not to overmix.

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Image Credit: Photo Credit: Sharon Hsu

5. Chill the dough

Shape the dough into a flat disk (greater surface area helps it chill faster) and chill in the fridge for 30 minutes to 1 hour, so it will be easier to roll out.

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Image Credit: Photo Credit: Sharon Hsu

Roll out cookie dough between sheets of parchment paper so the dough doesn't stick to your rolling pin. Alternatively, you can sprinkle flour on a counter or other flat surface before rolling.

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Image Credit: Photo Credit: Sharon Hsu

7. Measure rectangles

Trim straight edges on the rolled-out dough with a knife. Use a ruler and the knife to mark rectangles. We chose 2" x 3" rectangles, but you can make them any size you like. Alternatively, you can use a rectangular cookie cutter.

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Image Credit: Photo Credit: Sharon Hsu

8. Cut and bake cookies

Cut the dough into rectangles and bake on two cookie sheets at 350°F until edges start to brown, about 10 to 12 minutes. Cool cookies completely on wire racks.

Image Credit: Photo Credit: Sharon Hsu

9. Mix icing

Beat three egg whites in the mixer until they are frothy. Run mixer on low speed and gradually add powdered sugar and 1 tsp. vanilla to incorporate. Mix on medium-high speed until stiff peaks form. Divide icing into two bowls.

Tip

Add 2 tsp. of lemon juice to your icing, if desired.

Image Credit: Photo Credit: Sharon Hsu

10. Make red icing

Add red food coloring to one bowl of the icing and mix to the desired shade.

Image Credit: Photo Credit: Sharon Hsu

11. Pipe white icing border

Fill a small-tip squeeze bottle or piping bag with white icing, and pipe a border around edges of cookie.

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Image Credit: Photo Credit: Sharon Hsu

12. Fill in icing

Spoon in more white icing within the border.

Image Credit: Photo Credit: Sharon Hsu

13. Spread icing

Use a toothpick to spread out the icing to the border.

Image Credit: Photo Credit: Sharon Hsu

14. Shake icing

Shake cookie gently to smooth out icing. Let dry 1 to 2 hours.

Image Credit: Photo Credit: Sharon Hsu

15. Add "envelope" lines

Pipe lines of white icing to simulate the flap and seams of an envelope. Let dry 1 to 2 hours.

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Image Credit: Photo Credit: Sharon Hsu

16. Pipe heart

Pipe a red heart in center of cookie to "seal" the envelope.

Image Credit: Photo Credit: Sharon Hsu

17. Let cookies dry

Let the decorated cookies dry fully overnight (8 hours or more). Enjoy!

Image Credit: Photo Credit: Sharon Hsu

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