Heart Shaped Cookies Recipes

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CHOCOLATE CHIP HEART COOKIES



Chocolate Chip Heart Cookies image

Heart-shaped chocolate chip cookies turn the classic dessert into a festive treat for Valentine's Day or anniversaries. Homemade heart-shaped cookies are made easy with Betty Crocker™ Chocolate Chip Cookie Mix and a 3-inch open heart-shaped cookie cutter. Make these heart cookies the next time you need a fast treat that looks so sweet.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 22

Number Of Ingredients 5

1 pouch (1 lb 1.5 oz) Betty Crocker™ chocolate chip cookie mix
1/4 cup Gold Medal™ all-purpose flour
1/2 cup butter or margarine, softened
1 egg
3-inch open heart-shaped cookie cutter

Steps:

  • Heat oven to 375°F. In medium bowl, stir cookie mix, flour, butter and egg until well blended. Roll into 1 1/4-inch balls.
  • Spray cookie cutter with cooking spray; place on ungreased cookie sheet. Press dough ball evenly into cutter. Remove cutter; reshape dough if necessary. Continue making heart-shaped cookies, placing 2 inches apart on cookie sheet. Spray cookie cutter as needed with cooking spray.
  • Bake 6 to 8 minutes or until light golden brown. Cool 2 minutes; remove from cookie sheet.

Nutrition Facts : Calories 140, Carbohydrate 18 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Cookie, Sodium 115 mg, Sugar 11 g, TransFat 0 g

EASY SHORTBREAD HEART-SHAPED COOKIES



Easy Shortbread Heart-Shaped Cookies image

Easy Shortbread Heart-Shaped Cookies are slice-and-bake treats that are loaded with sprinkles, perfect for Valentine's Day...and they don't even require a cookie cutter!

Provided by Samantha Skaggs

Categories     Dessert

Time 25m

Number Of Ingredients 7

1 cup (2 sticks) unsalted butter (at room temperature)
3/4 cup powdered sugar
1/2 teaspoon salt
1/4 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
2 1/3 cups all-purpose flour
1/2 cup sprinkles

Steps:

  • Add butter, powdered sugar, salt, vanilla extract, and almond extract to the bowl of a large food processor. Process until smooth (about eight 1-second pulses). Add flour and pulse until mixture looks crumbly and chunky (about six 1-second pulses). Add sprinkles and quickly pulse several more times, until the sprinkles are just evenly incorporated.
  • Turn the dough out onto a large piece of wax paper and form the crumbles into a log that's about 14 inches long. Shape the log so that it has three flat sides, giving the ends a triangular shape (the log should look like a long triangular prism).
  • Wrap the triangular log with the wax paper. Take a wooden ruler (or another long, thin object) and press an indentation into one flat side of the log. Round the edges of that side to form a heart-shaped log. Place the wrapped cookie dough on a baking sheet and freeze for 15 minutes. Fine-tune the shape of the heart (if necessary) and freeze for 2 to 3 more hours or until solid.
  • Place rack in center position of oven. Preheat oven to 350°F. Line two baking sheets with parchment paper. Remove log of dough from the freezer. Allow the cookie dough to come to room temperature for 5 minutes or until just soft enough that it doesn't crack or crumble when sliced. Using a sharp knife, cut the log into slices that are approximately 3/8-inch thick. Arrange cookies an inch apart on the prepared baking sheets. Bake until cookies just barely turn a light golden color around the edges, between 12 and 15 minutes. Allow to cool on the baking sheets.

Nutrition Facts : Calories 140 kcal, Carbohydrate 16 g, Protein 1 g, Fat 7 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 49 mg, Sugar 6 g, ServingSize 1 serving

HEART-SHAPED COOKIES



Heart-Shaped Cookies image

I used a no-fail sugar cookie recipe to make these wonderful heart-shaped cookies filled with strawberry jam. I know you will enjoy this recipe.

Provided by Mari

Categories     Desserts     Cookies     Cut-Out Cookie Recipes

Time 1h10m

Yield 12

Number Of Ingredients 9

1 cup white sugar
1 cup unsalted butter
1 egg
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 (10 ounce) jar strawberry jam
¼ cup powdered sugar, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Cream sugar and butter with an electric mixer until fluffy, about 5 minutes. Mix in egg and vanilla extract. Mix flour, baking powder, and salt together in a separate bowl and add to butter mixture. Mix well.
  • Put a handful of the dough between two sheets of parchment paper and roll to desired thickness. Repeat with the rest of the dough. Put the rolled dough, including the parchment paper, on a cookie sheet and refrigerate for 10 minutes or longer. Repeat the process with scraps after cutting cookies.
  • Cut 24 heart-shaped cookies of the same size from the dough. Use a smaller heart-shaped cookie cutter to cut a second hole in half of the cookies; this will be the window where the jam will show through. Transfer the cut cookies to a baking sheet.
  • Bake in the preheated oven until golden, 8 to 10 minutes. Transfer the baking sheet to a wire rack to allow to cool, 20 to 30 minutes. Spread about 1/2 teaspoon of jam into the centers of the cookies without the heart-cut centers. Sprinkle powdered sugar on the rest of the cookies with the heart-cut centers, and mount onto the cookies with jam.

Nutrition Facts : Calories 390.4 calories, Carbohydrate 58.7 g, Cholesterol 56.2 mg, Fat 16.1 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 9.9 g, Sodium 146.1 mg, Sugar 33.6 g

HOMEMADE HEART SHAPED COOKIES



Homemade Heart Shaped Cookies image

You can eat cookies any time of the day.They are very easy to make.

Provided by stelladias77

Time 1h30m

Yield Serves 15

Number Of Ingredients 10

1/2 teaspoon baking powder
150 grams flour, all-purpose
60 grams butter
40 grams sugar
1 whole egg
1 teaspoon vanilla essence
1 tablespoons candy colour
1 tablespoons sugar syrup
1/4 cup sugar syrup
1/4 cup water for syrup

Steps:

  • Preheat oven to 200 C degrees.
  • Mix baking powder and flour, sift well.
  • In a mixing bowl, cream the butter and sugar, beat well .
  • Add 1/2 of the beaten egg and vanilla, beat well. Then, mix in the flour mixture. It will be stiff so you may want to stir with a wooden spoon.
  • Cover the dough and refrigerate for one hour or until easy to handle.
  • On a well-floured surface, roll out the dough to 1/8 inch thickness using a rolling pin.
  • You need three different sized heart-shaped cookie cutters for this (one 2 inch, second 1 -1/2 inch, third 1 inch).
  • Using the largest heart shaped cookie cutter, cut 15 cookies. Next using the second heart shaped cookie cutter, cut 15 more cookies. After that, take the second batch of smaller sized cookies and cut a heart shape out of the middle of the cookie using the third cutter. Now separate the middle, smallest size heart.
  • Next brush the medium sized cookie with some of the remaining beaten egg, then place that over the top of the large cookie. If you want to make cookie pops you can insert the point of a bamboo skewer into the point of the big heart cookie. (skewers should soak in water for at least five minutes beforehand, otherwise they will burn).
  • Place cookies on a greased baking sheet. Bake 8 minutes until light golden. Let cool.For the syrup, add sugar and water into a heavy-bottomed pan and bring to boil over low heat to 105C degrees. Use a thermometer. Once the sugar is dissolved and it is a bit thickened and reaches the right temperature, remove from heat.Next brush sugar syrup in the middle of the heart-shaped cutout in the center of the cookies. Sprinkle candy sprinkles on top of the sugar syrup, in the middle of the cutout. I’ve done this in the photo above.
  • Serve and enjoy

ICED HEART COOKIES



Iced Heart Cookies image

Show your love with these adorable sugar cookies! They're cut out in heart shapes and decorated with royal icing and edible luster dust.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 2h15m

Yield Makes 2 dozen

Number Of Ingredients 11

2 cups unbleached all-purpose flour, plus more for dusting
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 stick unsalted butter, room temperature
1 cup sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 pound confectioners' sugar (2 spooned and leveled cups)
1 large egg white, or 2 1/2 tablespoons meringue powder
Gel food color (optional)
Edible Luster Dust (optional)

Steps:

  • Cookies: In a bowl, whisk together flour, baking powder, and salt. Beat butter and sugar on medium-high speed until light and fluffy. Beat in egg and vanilla. Reduce speed to low and gradually add flour mixture; beat until combined. Divide dough in half; flatten into disks. Wrap each in plastic and freeze until firm, about 20 minutes.
  • Preheat oven to 325 degrees. Line 2 rimmed baking sheets with parchment. Remove 1 disk of dough; let stand 5 to 10 minutes. Roll out 1/8 inch thick between two sheets of floured parchment, dusting with flour as needed. Cut shapes with 2 1/2-inch heart-shaped cookie cutters. Using a spatula, transfer to prepared baking sheets (if dough gets too soft, refrigerate 10 minutes). Reroll scraps and cut more shapes. Repeat with remaining disk of dough.
  • Bake cookies, rotating sheets halfway through, until edges are golden, about 12 minutes. (If bubbles form, tap baking sheet firmly against oven rack a few times during baking.) Let cool completely on wire racks. Cookies can be stored in an airtight container up to 1 week.
  • Royal Icing: In the bowl of a mixer fitted with the paddle attachment, combine confectioners' sugar and egg white on low speed. Add a scant 1/4 cup water, then increase speed to medium-high and mix until icing holds a ribbon-like trail on surface for 3 seconds when you raise paddle, about 10 minutes. Reduce speed to low and mix 1 minute more to eliminate air bubbles. Divide icing and add food color, a drop at a time, until desired color is reached to one half. Use immediately, or store in an airtight container in refrigerator up to 3 days. Stir well before using.
  • Decorating: Pour white 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 each cookie diagonally with pink "paint." For gold specks, dot on edible luster dust mixed with a bit of lemon or other clear extract.

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