Icing - this is enough icing for the full batch of cookies, if only making half, half the icing recipe
Pink food colouring
*To make sugar syrupmix together 3 tablespoon white sugar and 3 tablespoon hot water in a microwave jug or small pot on the stove and bring to the boil until sugar is dissolved. Allow to cool slightly before using.
Cream butter & sugar in the bowl of a stand mixer, or using a hand mixer on high speed until light & fluffy.
Add the egg and vanilla and beat until well combined. Add flour, baking powder & salt and mix in well.
Split dough in half and flatten into a disc. Wrap in plastic wrap and chill in the fridge for at least 30 minutes. At this point, you can also put half the dough in the freezer for another time.
Pre-heat the oven to 180°C/350°F.
Remove the cookie dough from the fridge and roll it out so that it is about ½ cm thick.
Using a heart shaped cookie cutter, assorted sizes if you like, cut out as many cookies as you can and lay out on a lined baking tray. Re-roll the leftover dough to make more cookies.
Bake for 8-10 minutes until the cookies are just starting to go golden on top. Remove from the oven and allow to cool for 10 minutes before transferring to a cooling rack.
Mix together icing ingredients until smooth. Split into 2 bowls and colour 1 with a couple of drops of pink food colouring. Add a little more liquid if the icing is too thick.
If using a piping bag, spoon the icing into the piping bag and snip off the end. Pipe around the edges of the cookies.
Fill in the rest of the cookies with icing, either using the piping bag or a spoon.
Decorate with sprinkles and edible glitter. Allow cookies to set.
Store in an airtight container at room temperature for 1 week.