Heart Shaped Sugar Cookie Cutouts Recipes

VALENTINE'S DAY HEART CUTOUT COOKIES

Steps:

• Bake the cutout cookies according to the recipe and set aside to cool.
• 2. Once cooled, make the royal icing. Divide into two bowls for the two different colors (unless you've decided on different colors). You'll use mostly one color for flooding and a small amount for the details. 3.
• Color the larger amount with the red and peach icing color and the smaller amount with the pink and peach icing color. 4.
• Flood the cookies with the pink icing by drawing an outer line around the edge of the cookie, then fill it in. Shake the cookie a bit to help fill in the gaps and smooth out the icing. For more tips, see my tutorial for decorating cookies with royal icing. Allow the pink flood icing to dry before adding the next layer of decoration. 5.
• dd the decorations with the red icing, then allow to dry. For tips on decorating as shown in the photos, refer to the post above. 6.
• ookies should be good stored in an air tight container for about 1 week.

HEART-SHAPED SUGAR COOKIE CUTOUTS

Steps:

• Sift flour, salt, and baking powder into a bowl.
• Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy. Mix in eggs and lemon juice. Reduce speed to low. Gradually mix in flour mixture. Divide dough in half; flatten each half into a disk. Wrap each in plastic. Refrigerate until firm, at least 1 hour or overnight.
• Preheat oven to 325 degrees with racks in upper and lower thirds. Let one disk of dough stand at room temperature just until soft enough to roll, about 10 minutes. Roll out dough between two pieces of plastic wrap to 1/4-inch thick. Remove top layer of plastic wrap. Cut out cookies with a cookie cutter. Transfer cookie dough on plastic wrap to a baking sheet. Transfer baking sheet to freezer, and freeze dough until very firm, about 15 minutes. Remove baking sheet from freezer and transfer shapes to baking sheets lined with nonstick baking mats. Roll out scraps, and repeat. Repeat with remaining disk of dough.
• Bake, switching positions of sheets and rotating halfway through, until edges turn golden, 15 to 18 minutes. Let cool on sheets on wire racks.

SUGAR COOKIE CUTOUTS

Steps:

• In a medium bowl, whisk together flour, salt and baking powder.
• In the bowl of an electric mixer, beat together butter and sugar on medium speed until pale and fluffy. Beat in the eggs and vanilla extract.
• Reduce speed to low. Gradually add the flour mixture until evenly distributed.
• Divide the dough into three equal sections and roll into a ball. Wrap the ball in plastic wrap, and flatten into a disk. Refrigerate until firm, about 1 hour or overnight.
• Preheat the oven to 325°F. Bring one disk of dough out to sit out at room temperature until softened, about 10-15 minutes.
• On a lightly floured surface, roll out the dough with a rolling pin until just under 1/4 inch thick. Add more flour as needed to keep dough from sticking.
• Cut out cookies with cookie cutters and transfer shapes to a cookie sheet lined with parchment paper. Roll out scraps and repeat.
• Chill cut out cookies in the freezer for 15 minutes before baking. Transfer to the oven and bake for 13-18 minute, or until golden brown on the edges. Let cool completely on wire racks.
• Meanwhile make royal icing (recipe below) and frost the cookies with a metal spatula or piping bag and nozzle. Let icing harden completely, around 30 minutes.
• Using a paintbrush and a small cup of water, "paint" pieces of the silver foil or gold foil onto the cookies in a confetti pattern. Let dry.
• Store in an airtight container up to one week.

HEART-OF-MY-HEART COOKIES

Steps:

• In large bowl, beat butter, 1 1/2 cups powdered sugar, the vanilla and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and cream of tartar. Cover; refrigerate 2 to 3 hours or until chilled.
• Heat oven to 375°F. Divide dough in half. On lightly floured cloth-covered surface, roll each half 1/4 inch thick. Cut with 3 1/2-inch heart-shaped cookie cutter. On ungreased cookie sheet, place cutouts 2 inches apart. If desired, sprinkle with colored sugars.
• Bake 8 to 10 minutes or until delicately golden. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
• In small bowl, mix glaze ingredients until smooth and spreadable. Spread glaze over cookies. Decorate with decorator icings.

HEART COOKIES DECORATED WITH ROYAL ICING

Steps:

• Cream 1 cup plus 2 tablespoons butter in a large bowl with an electric mixer. Add white sugar and lemon zest and mix well. Mix in eggs one at a time and beat well after each addition. Mix in 1/2 of the flour until combined. Mix in remaining flour until dough comes together.
• Shape dough with your hands into a thick rectangle. Press flat and wrap in plastic wrap. Refrigerate for 2 hours.
• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Dust a work surface with flour and roll out dough into a thin circle. Cut out heart shapes and arrange cut-out cookies on the prepared baking sheets.
• Bake in the preheated oven until lightly browned, 10 to 15 minutes. Remove hearts from baking sheets carefully and transfer to wire racks. Cool completely, about 15 minutes.
• Beat egg whites in a bowl until frothy. Beat in confectioners' sugar, 1 tablespoon at a time, until stiff peaks form. Add lemon juice to thin out the mixture. Add more lemon juice for runnier icing. Divide icing into small bowls and color with red food coloring in different shades of red or pink, keeping a portion of the icing white. Cover with a damp kitchen towel at all times so it won't dry out.
• Decorate as you like using different techniques. For the flood technique, use runny royal icing in a piping bag with a small round #2 tip and pipe a line around the edge of the cookies. Fill in the center, evenly distributing the icing with a scriber tool.
• For hearts, add dots of a different color onto the wet icing and drag the scriber tool downwards through the dots. For lips, add an oval shape onto the wet icing and shape the oval into lips with the scriber tool.
• For feathers or patterns, pipe a line around the edge, then add stripes in different colors. Drag the scriber tool down through the stripes. For a marbled effect, pipe lines of different colors across a base layer, then drag the scriber tool up and down through the lines. Allow the icing to set completely.

MARBLED HEART SUGAR COOKIE CUTOUTS

Steps:

• Heat oven to 375°F.
• In large bowl, mix cookie mix, flour, butter and egg with spoon until soft dough forms. Divide dough into 3 pieces. Place 2 pieces of dough into 2 small bowls. Tint 1 bowl pink and 1 bowl purple by stirring in each food color.
• On floured surface, drop tablespoons of each dough in random pattern to make large rectangle. Dough pieces should be just touching together. Push dough rectangle toward center on all sides to make 6x5-inch rectangle. Roll dough 1/4 inch thick to create marbled pattern. Cut with 3-inch heart-shaped cookie cutter; place cutouts 2 inches apart on ungreased cookie sheets. Sprinkle with sugar. Press any leftover scraps together, and reroll on floured surface to make more cookies.
• Bake 7 to 9 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.

MARBLED HEART SUGAR COOKIE CUTOUTS

Steps:

• Heat oven to 375°F.
• In large bowl, mix cookie mix, flour, butter and egg with spoon until soft dough forms. Divide dough into 3 pieces. Place 2 pieces of dough into 2 small bowls. Tint 1 bowl pink and 1 bowl purple by stirring in each food colour.
• On floured surface, drop tablespoons of each dough in random pattern to make large rectangle. Dough pieces should be just touching together. Push dough rectangle toward centre on all sides to make 6x5-inch rectangle. Roll dough 1/4 inch thick to create marbled pattern. Cut with 3-inch heart-shaped cookie cutter; place cutouts 2 inches apart on ungreased baking sheets. Sprinkle with sugar. Press any leftover scraps together, and reroll on floured surface to make more cookies.
• Bake 7 to 9 minutes or until edges are light golden brown. Cool 2 minutes; remove from baking sheets to cooling rack. Cool completely, about 15 minutes.

HEART-SHAPED COOKIES

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.