Dipped Heart Sugar Cookies Recipes

DIPPED HEART SUGAR COOKIES

Steps:

• Follow the cut out cookie directions on the back of the Betty Crocker™ Sugar Cookie pouch.
• Cut dough with the heart shaped cookie cutter & bake as directed.
• Empty the Betty Crocker™ Cookie Icing into a bowl.
• Once the cookies are cooled, dip half the heart into the cookie icing.
• While the icing is still wet, sprinkle the red & pink heart sprinkles onto the icing.
• Continue until all cookies are decorated, allowing them to cool for at least 1 hour before serving.

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.

ICED HEART COOKIES

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.

DOUBLE-HEART SUGAR COOKIES

Steps:

• Heat oven to 375°F. In large bowl, stir together Cookie ingredients until dough forms.
• Divide dough in half. On lightly floured surface, roll each half until 1/8 inch thick. With 3-inch and 1 1/2-inch heart-shaped cookie cutters, cut 12 cookies of each size. Place 2 inches apart on ungreased cookie sheets.
• Bake 8 to 10 minutes. Cool on cookie sheets 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
• In medium bowl, beat powdered sugar, water, corn syrup and almond extract until smooth. Divide Glaze into 2 bowls; tint each with food color as desired. Dip cooled cookies into glaze, letting excess drip off; dip into decors. Place smaller heart on top of larger heart. Let stand at room temperature until set, about 1 hour.

SIRI'S HEART SUGAR COOKIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Beat butter and sugar with an electric mixer in a large bowl until fluffy. Add 1 egg, allowing it to blend into the butter mixture before adding the next with the vanilla extract.
• Dissolve cream of tartar in milk; beat into the butter mixture. Add 4 cups flour and pinch of salt; beat until doughy.
• Spread 1 cup flour onto a flat work surface. Roll the dough out on the prepared surface; cut out in desired shapes until all dough is used.
• Bake on non-stick baking sheets in preheated oven until cookies are set in the middle, about 12 minutes.

EASY HEART COOKIES

Steps:

• Beat the butter in the bowl of a stand mixer until smooth.
• Add the sugar and continue beating until thoroughly combined. Add the egg and vanilla extract and repeat.
• Scrape down the sides of the bowl and add the flour one cup at a time, mixing between each new addition.
• The dough should be firm, easily peel away from the bowl and no longer sticky.
• Flatten the dough into a disc, wrap in plastic wrap and chill in the refrigerator for at least 1 hour.
• Once the dough is chilled, roll it out to 1/4″ thick on a lightly floured surface.
• Cut out with heart cookie cutters.
• Bake the dough at 350F for 8-10 minutes or until no longer shiny on top.
• In the bowl of a stand mixer, combine the meringue powder/powdered egg whites and lukewarm water.
• Use a whip attachment to whip the mixture on high until frothy. Scrap down the sides as you go to make sure there's no residual powder.
• Sift the powdered sugar and add it to bowl. Continue whipping the icing, this time on medium speed. Stop the machine every 2-3 minutes to scrape down the sides.
• If you're adding additional flavoring to your royal icing, you can add it during one of the stops to scrape down the sides of the bowl.
• Whip the royal icing until you've reached a 10 second consistency.
• Pour the icing into a shallow bowl until it's about 1/2″ deep.
• Add food coloring of your choosing to the surface of the royal icing and swirl with a toothpick.
• Dip the top of your cookies into the royal icing.
• Gently shake off any extra, turn the cookies right side up and set aside.
• Add a little clear alcohol to your gold food coloring and use a clean, food-only brush to splatter it onto the cookies.
• Allow the icing to dry completely (at least 8 hours or overnight).

HEART SUGAR COOKIES

Steps:

• In a large bowl, sift together flour, salt, and baking powder. Set aside.
• Use an electric mixer to cream butter and sugar until fluffy. Beat in eggs.
• Add flour mixture, and mix on low speed until thoroughly combined. Stir in vanilla or lemon juice and zest. Wrap dough in plastic; chill for about 30 minutes.
• Preheat oven to 325 degrees. On a floured surface, roll dough to 1/8 inch thick. Cut into desired shapes. Transfer to ungreased baking sheets; refrigerate until firm, 15 minutes. Remove from refrigerator, and decorate with sanding sugar, if desired. Bake until edges just start to brown, 8 to 10 minutes. Cool on wire racks.

CHOCOLATE DIPPED HEART COOKIES

Steps:

• Combine butter, sugar, cream cheese, egg and vanilla in large bowl. Beat until light and fluffy. Add flour, beat until well mixed. Wrap in saran wrap and refrigerate 2 hours or until firm.
• Preheat oven to 375°. Roll dough out to 1/8 inch thickness on lightly floured surface. Cut dough with lightly floured 2 inch heart shaped cookie cutter. Place cutouts 1 inch apart on ungreased cookie sheets.
• Bake 7 to 10 minutes or until edges are very lightly browned. Remove immediately to wire racks to cool completely.
• Melt chocolate chips and shortening in small saucepan over low heat, or double boiler until melted. Dip half of each heart into melted chocolate. Refrigerate on cookie sheets or trays lined with waxed paper until chocolate is firm. Store, covered in refrigerator with wax paper in between.
• Makes about 3 1/2 dozen.