While these adorable red, white, and blue sugar cookies do take a little extra time to prepare, American Flag Heart Sugar Cookies are definitely worth the effort! They're sure to be a hit at your next patriotic party or event.
For me, Memorial Day and the 4th of July are just the types of special occasions that call for patriotic cookies. Especially when they're these sweet heart American Flag Sugar Cookies.
Jump to:
- Hop on over to get my sugar cookie recipe.
- The ingredient list for the cookie dough:
- The ingredients for the royal icing:
- Can the cookie dough be made in advance and frozen?
- Can the sugar cookies be baked and then frozen?
- Can I leave out the lemon zest as an ingredient in the sugar cookies?
- How many cookies can be made with one batch of sugar cookie dough?
- Can the cookie dough be re-rolled?
- Can the royal icing me made in advance?
- What is the best method for applying royal icing to cookies?
- If I'm a beginner, can I still be successful at making these decorated sugar cookies?
- How to make royal icing;
- For more red, white, and blue patriotic recipes:
- Printable Recipe Card
- Royal Icing for Decorating American Flag Heart Sugar Cookies
Hop on over to get my sugar cookie recipe.
In my honest opinion, it's simply the best sugar cookie recipe around because it's delicious with a light lemon flavor, and because the dough holds its shape during baking which is so very important!
The ingredient list for the cookie dough:
**Note - The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- Butter
- Sugar
- Egg
- Pure Vanilla Extract
- Heavy Cream
- Fresh Lemon Zest
- All-Purpose Flour
- Baking Soda
- Salt
The ingredients for the royal icing:
- confectioners sugar
- warm water
- meringue powder
- light corn syrup
- pure almond extract
- gel food color (red and blue)
Can the cookie dough be made in advance and frozen?
YES!! I do it ALL THE TIME!
Mix up as many batches of cookie dough as you'll need (depending on how many cookies you're making), and then divide the dough in half.
Wrap each half well with plastic wrap (I like to wrap them twice) and store in the freezer for up to three months.
Can the sugar cookies be baked and then frozen?
YES!! I used to do that ALL THE TIME as well!
Make the dough, cut and bake the cookies, cool completely, and then wrap a stack of cookies (maybe 5 or 6 of the same shape) well with plastic wrap.
DO NOT decorate the cookies and then freeze as the freezing and thawing of the iced cookies will spoil the icing design and potentially make the icing weep.
Store the undecorated, baked cookies (wrapped well) in the freezer for up to 2 months.
Can I leave out the lemon zest as an ingredient in the sugar cookies?
Yes, you can, but I beg you not to.
The lemon zest adds only a light lemon flavor (not at all overpowering) and gives the cookies a brightness in flavor, which makes this THE BEST sugar cookie dough you'll find! Please trust me on this.
How many cookies can be made with one batch of sugar cookie dough?
Well, that really depends on what size cookie cutter you're using.
A smaller cookie cutter will yield more cookies per batch of dough, and a larger cutter will yield less.
For this particular design (with the cookie-cutter being 3½"), I got approximately 12 cookies per batch of dough.
Can the cookie dough be re-rolled?
Most definitely!!
Once you've cut cookies, take the scraps and re-roll the dough until there is no longer enough dough to cut additional cookies.
Can the royal icing me made in advance?
YES!
For this recipe, because I've used a meringue powder, as long as it is stored well in an air-tight container, this royal icing will last (unrefrigerated) for up to 2 weeks.
What is the best method for applying royal icing to cookies?
I learned how to apply royal icing by using parchment triangles (to make piping bags), and then by snipping off the tip of the bag to form either a very small opening (for thin lines), or a larger opening (for thicker lines, or flooding).
However, premade piping bags with decorating tips can also be used as they may give you a little more control and accuracy.
That said, zip-top sandwich bags will also work in a pinch, again using the above "snipping method" to make larger or smaller piping capabilities.
If I'm a beginner, can I still be successful at making these decorated sugar cookies?
I believe so, yes!
Follow these simple tips and tricks and you'll be decorating in no time:
- Icing for piping borders needs to be the thickest, so the flooding icing stays in place.
- Make sure to have plenty of bowls and spoons for mixing icing and coloring the royal icing.
- Warm water works best for thinning the icing as needed.
- Use the warm water sparingly until the desired consistency is achieved.
- Pipe borders for each color; the blue section for the stars, and the white section for the stripes.
- Make enough colored icing for both piping and flooding.
- Leave enough of the plain icing (white) for flooding the majority of the cookie.
- Allow the flooded areas of the cookie to dry slightly (about 30 minutes) before piping the red stripes, and the white dots for stars.
- Allow the decorated cookies to dry overnight before stacking or adding to cellophane bags for presentation.
How to make royal icing;
- Place 4 cups of confectioners sugar into a large bowl along with ¼ cup meringue powder.
- Add 1 teaspoon pure almond extract, 2 tablespoons corn syrup, and warm water (start with 2-3 tablespoons, adding more as needed) until you achieve your desired consistency.
**NOTE - For a thicker, outline icing, start by adding a little water. To make a thinner, flooding icing, use more water a little at a time until you reach your desired consistency.
- To store, add the royal icing to a large bowl with a tight-fitting lid.
- No need to refrigerate.
- When you're ready to add color, spoon a selected amount of white royal icing to a bowl or dish, add the gel color along with a bit of water and stir well until the color is uniform.
For more red, white, and blue patriotic recipes:
- Red, White, and Blue Sugared Cherries
- Strawberry, Rhubarb, and Blueberry Bread Pudding
- Red, White, and Blue Dessert Nachos
- White Chocolate Covered Frozen Bananas
- Patriotic Cream Cheese Cookies
- Red White and Blue Recipe Roundup
- 4th of July Cookie Bars from A Farm Girl's Dabbles
- Patriotic Chocolate Covered Strawberries from Princess Pinky Girl
- Brownie Flag Recipe from Spicy Southern Kitchen
When you make this recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did. Search engines such as Google appreciate comments and ratings and, in turn, will show my recipes to more people. Please look for the pink star rating box within the printable recipe card. Thank you!!
Printable Recipe Card
Royal Icing for Decorating American Flag Heart Sugar Cookies
Equipment
- stand mixer optional
- hand mixer optional
- parchment triangles optional
- piping bags optional
- zip top bags
- covered bowls for storing royal icing
Ingredients
- 2 pounds confectioners sugar
- ¼ cup meringue powder
- 2 tablespoons light corn syrup
- 1½ teaspoon pure almond extract
- warm water
- gel food color, red and blue
Instructions
- Add the sugar, meringue powder, corn syrup, and almond extract into a large bowl.
- Slowly add warm water to the sugar mixture and blend on low speed until you've reached your desired consistency. Adding more water will make it thinner and less water will keep it thicker.
- Place the royal icing in an airtight container with a tight-fitting lid. No need to refrigerate.
Video
Notes
Nutrition
I sincerely hope you've enjoyed today's recipe and video instructions for making these decorated sugar cookies as much as I've enjoyed bringing them to you!
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
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Until we eat again, I hope you have a delicious day!
tracy says
I cant seem to get the actual Sugar Cookie recipe, every time I click on the cookie recipe it takes me to the icing recipe? Is there a link for just the cookie. thanks
Renée says
I am so sorry for my error in this and I promise to get it corrected ASAP. Here is the link for the actual cookie portion of the recipe. Thank you for being so kind in bringing this to my attention. I appreciate it. https://www.kudoskitchenbyrenee.com/polka-dot-heart-sugar-cookies/
Take good care,
Renee
Travy says
@Renée, thanks so much! They look delicious
Renée says
You are so welcome!! 🙂
Enjoy the cookies. They're definitely my favorite sugar cookies...EVER!
Take good care,
Renee
Toni | Boulder Locavore says
This is really cute! Thanks for the recipe!
Renée says
You are welcome!!
Taryn says
These are the cutest cookies ever! Thanks for the tutorial.
Renée says
You are welcome. It is my pleasure!!
April says
These are adorable! Perfect for a Memorial Day cookout or Fourth of July!
Renée says
Thank you, April!
Sarah says
These are perfect for the upcoming BBQ season!!
Renée says
Thank you. They are. Glad you think so!!
Carolyn says
I love these they are so cute and so perfect for summer! Awesome icing job!
Renée says
Thank you so much!!
MegUnprocessed says
I love how festive these look! You're a great cookie decorator!
Renée says
Thank you. I used to have a cookie business.