Heart Shaped Sugar Cookie Cutouts Recipes

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.

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.

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.

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.

SUGAR COOKIE CUTOUTS

Steps:

• In a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla. Sift together the flour and baking powder, stir into the creamed mixture alternately with the heavy cream. Cover dough, and chill for 2 to 3 hours, until firm.
• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart on the prepared cookie sheets. Sprinkle with colored sugar if desired.
• Bake for 12 to 14 minutes in the preheated oven, until bottoms and edges of cookies are light brown. Remove from baking sheet and cool on wire racks. Store in an airtight container.

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.

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.

SANTA SUGAR COOKIES

Steps:

• Cream first four ingredients until light and fluffy. Beat in vanilla and eggs, one at a time. Whisk together flour, baking soda, cream of tartar and salt; gradually add to creamed mixture. Divide dough in half; shape into disks. Wrap in plastic; refrigerate until firm enough to roll, 1-2 hours. , Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-1/2-in. heart-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake until firm, 8-10 minutes (do not overbake). Remove from pans to wire racks; cool completely., For frosting, beat canned frosting, butter and confectioners' sugar until well-blended. Cut a hole in the tip of a pastry bag or corner of a food-safe plastic bag; insert #16 star tip and fill with frosting. Placing hearts point side up, use a small amount of frosting to attach brown M&M's for eyes and red M&M's for noses. Use remaining frosting to pipe hats, beards and mustaches. Sprinkle hats with red sugar; add jimmies for mouths.