Heart Sugar Cookies Recipes

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VALENTINE'S DAY HEART SUGAR COOKIES



Valentine's Day Heart Sugar Cookies image

These decorated Valentine's Day heart sugar cookies resemble conversation heart candies- so delicious and fun for the holiday!

Provided by Sally

Categories     Cookies

Time 6h

Number Of Ingredients 12

2 and 1/4 cups (281g) all-purpose flour (spoon & leveled)
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (170g) unsalted butter, softened to room temperature
3/4 cup (150g) granulated sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract
optional for added flavor: 1/4 - 1/2 teaspoon almond extract
4 cups (480g) confectioners' sugar, sifted
3 Tablespoons meringue powder
9-10 Tablespoons room temperature water
Americolor Soft Gel Paste Color Kit for coloring

Steps:

  • Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
  • In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute. Add the granulated sugar and beat on medium-high speed until creamed, about 2 minutes. Add the egg, vanilla, and almond extract (if using) and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
  • Add the dry ingredients to the wet ingredients and mix on low until combined. If the dough seems too soft, you can add 1 Tablespoon more flour so it's a better consistency for rolling.
  • Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment paper or a lightly floured silicone baking mat (I prefer the nonstick silicone mat) to about 1/4″ thickness. The rolled-out dough can be any shape, as long as it is evenly ¼-inch thick.
  • Stack the pieces, with parchment paper between the two, onto a baking sheet and refrigerate for at least 1-2 hours and up to 2 days. If chilling for more than a couple hours, cover the top dough piece with a single piece of parchment paper.
  • Once chilled, preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper or silicone baking mats. Remove one of the dough pieces from the refrigerator and using a heart cookie cutter, cut into heart shapes. Re-roll the remaining dough and continue cutting until all is used. Repeat with 2nd dough piece.
  • Bake for 10-11 minutes, until lightly browned around the edges. Make sure you rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before decorating.
  • In a large bowl using a hand mixer or a stand mixer fitted with a whisk attachment, beat all of the icing ingredients together on high speed for 5 minutes. When lifting the whisk up off the icing, the icing should drizzle down and smooth out within 10-12 seconds. If it's too thick, add a little more water. (On particularly dry days, I use up to 12-14 Tablespoons water total.) If it's too thin, add a little more sifted confectioners' sugar. Separate icing into 6 different bowls. Stir in 1 tiny drop of the following colors into each bowl, 1 color per bowl: pink, violet, green, yellow, and orange. The 6th bowl is for the writing. Use 2-3 drops of red.
  • Add icing to piping bag fitted with round icing tip #5. Decorate cookies with colored icing. Use round icing tip #1 for writing. Do not cover cookies as icing sets. Icing will set within 2-3 hours.
  • Decorated or plain cookies stay fresh covered at room temperature for 5 days or in the refrigerator for up to 10 days.

SIRI'S HEART SUGAR COOKIES



Siri's Heart Sugar Cookies image

This recipe I revised from my grandma's Christmas angel roll-out cookies. They are sort of cakey, but this can be reduced by omitting half of the cream of tartar, though I prefer them thick and soft. Top with your favorite cream cheese or basic cookie frosting. I find it's best with almond extract and coconut on top. Enjoy!

Provided by LITTLEBAKERSIRI

Categories     Desserts     Cookies     Sugar Cookies

Time 32m

Yield 15

Number Of Ingredients 10

⅔ cup butter, softened
1 cup granulated sugar, or more to taste
2 eggs, beaten
1 teaspoon baking soda
1 teaspoon vanilla extract
1 ¼ teaspoons cream of tartar
¼ cup milk
4 cups all-purpose flour
1 pinch salt
1 cup all-purpose flour

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.

Nutrition Facts : Calories 287.5 calories, Carbohydrate 45.6 g, Cholesterol 43.8 mg, Fat 9.3 g, Fiber 1.1 g, Protein 5.3 g, SaturatedFat 5.5 g, Sodium 152.9 mg, Sugar 13.7 g

HEART SUGAR COOKIES



Heart Sugar Cookies image

This recipe makes cookies perfect for decorating with Royal Icing or any simple glaze.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 16 large cookies or 30 2 1/2-inch cookies

Number Of Ingredients 10

4 cups sifted all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 cup (2 sticks) unsalted butter
2 cups sugar
2 large eggs
2 teaspoons pure vanilla extract, or 2 teaspoons fresh lemon juice and zest of 2 lemons
1/4 cup fine sanding sugar, for decorating (optional)
Gel-paste food coloring in blue (optional)
Nonpareils, for decorating

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.

SUGAR HEART SANDWICH COOKIES



Sugar Heart Sandwich Cookies image

Provided by Food Network

Categories     dessert

Time 2h28m

Yield About 3 dozen

Number Of Ingredients 14

1 recipe Sugar Cookie Dough, recipe follows, at room temperature
6 ounces cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
1/2 cup confectioner's sugar
1 tablespoon pomegranate juice
Small red sugar hearts, for decorating
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough

Steps:

  • Prepare dough as directed and chill for 2 hours.
  • Preheat the oven to 375 degrees F.
  • Sprinkle a work surface and rolling pin with confectioner's sugar and roll out dough to 1/8-inch thick. Move dough frequently to prevent it from sticking and add more confectioner's sugar to the work surface and rolling pin as needed. With a 2 1/4-inch round cookie cutter, cut 72 dough rounds, re-rolling dough as needed. With a small heart-shaped cookie cutter (about 1 1/2-by-1-inch), cut hearts from the center of half the dough rounds. Place the rounds and cutouts about 1 inch apart on parchment -lined baking sheets. Bake until just set but not brown, about 6-8 minutes. Let cool on the pan slightly before transferring to a rack to cool completely.
  • Meanwhile, make the filling: In a small bowl, whisk together the cream cheese, butter, confectioner's sugar, and pomegranate juice until smooth and fluffy. Spread about 1 teaspoon filling on each round cookie and top with a cut-out cookie. Place a red candy heart in the center of each. Leftover filling can be used to sandwich the small hearts together.
  • Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
  • Preheat oven to 375 degrees F.
  • Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.
  • Recipe courtesy of Alton Brown

EASY HEART COOKIES



Easy Heart Cookies image

These simple heart cookies are dipped in royal icing (no piping necessary) and dappled with gold food coloring, making them every bit as elegant as they are tasty.

Provided by Claire | The Simple, Sweet Life

Categories     Dessert

Time 7h10m

Yield 24

Number Of Ingredients 9

2 sticks unsalted butter, at room temperature
1 cup granulated sugar
1 egg
1 tsp. vanilla extract
3 cups all purpose flour
1/4 cup meringue powder or powdered egg whites
1/2 cup lukewarm water
1 lb powdered sugar
Optional: 1 tsp of an extract of your choice

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).

Nutrition Facts : ServingSize 1 cookie, Calories 251 calories, Sugar 28.8g, Sodium 20mg, Fat 7.8g, SaturatedFat 4.9g, Carbohydrate 43.7g, Fiber 0.4g, Protein 3.2g, Cholesterol 20mg

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

SUGARLESS HEART COOKIES



Sugarless Heart Cookies image

These melt-in-your-mouth cookies are a wonderful treat, even for those not watching their sugar intake. It's fun to try various flavors of gelatin.-Becky Jones, Akron, Ohio

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 3 dozen.

Number Of Ingredients 6

3/4 cup butter, softened
1 package (.3 ounce) sugar-free raspberry gelatin
1/4 cup egg substitute
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/2 teaspoon baking powder

Steps:

  • In a small bowl, cream butter and gelatin until light and fluffy. Beat in egg substitute and vanilla. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture. Shape dough into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll., Preheat oven to 400°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 1-3/4-in. heart-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake 6-8 minutes or until set and bottoms are light brown. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 59 calories, Fat 4g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 49mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

DIPPED HEART SUGAR COOKIES



Dipped Heart Sugar Cookies image

These dipped heart sugar cookies are an easy and delicious way to show your Valentine how much you love them.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 50m

Yield 12

Number Of Ingredients 4

1 Pouch Betty Crocker™ Sugar Cookie Mix
1 Pouch Betty Crocker™ White Cookie Icing
1 Bottle Betty Crocker™ Heart Shaped Sprinkles red and pink
1 Betty Crocker™ Heart Shaped Cookie Cutter

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.

Nutrition Facts : ServingSize 1 Serving

DOUBLE-HEART SUGAR COOKIES



Double-Heart Sugar Cookies image

Our sweet double-heart sugar cookies are made with Betty Crocker sugar cookie mix and perfect for your favorite Valentine(s)!

Provided by Bree Hester

Categories     Dessert

Time 2h20m

Yield 24

Number Of Ingredients 10

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/3 cup butter, softened
1 tablespoon Gold Medal™ all-purpose flour
1 egg
1 cup powdered sugar
2 tablespoons water
1 tablespoon light corn syrup
1/4 teaspoon almond extract
Food color, if desired
Assorted Betty Crocker™ Decorating Decors, if desired

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.

Nutrition Facts : ServingSize 1 Serving

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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From sharpaspirant.com
Cuisine American
Published 2022-01-14
Category Dessert
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2022-02-10 Baking time. Set the over to 375 degree F. Spray a baking sheet with non-stick spray or use parchment paper, set aside. Next, roll out the dough to about 1/3 of an inch thick.
From familycookierecipes.com


VALENTINE'S DAY HEART SUGAR COOKIES - AHEAD OF THYME
2021-02-05 Make the dough: In a large mixing bowl, cream butter and sugar together using a hand mixer (or stand mixer) on medium speed until light and fluffy, about 2 minutes. Add egg …
From aheadofthyme.com


KETO VALENTINE'S DAY HEART SUGAR COOKIES - MOUTHWATERING …
2021-02-13 Pre-heat oven to 350*F. (If your oven runs hot and browns cookies quickly like my newer oven, try 325*F and bake the cookies for an extra few minutes). In a large bowl, beat …
From mouthwateringmotivation.com


MARBLED SUGAR HEART COOKIES RECIPE | SOUTHERN LIVING
Step 1. Make Easy Sugar Cookies, cut with heart-shaped cookie cutter. Make flood-consistency Royal Icing. Advertisement. Step 2. Divide white Royal Icing equally into 4 bowls. Set 1 bowl …
From southernliving.com


HOW TO MAKE SUGAR HEART SANDWICH COOKIES : FOOD NETWORK
Get the Recipe: Sugar Heart Sandwich Cookies Step #1. With a 2 1/4-inch round cookie cutter, cut 72 dough rounds, re-rolling dough as needed. Cut small hearts from the center of half the …
From foodnetwork.com


POLKA DOT HEART SUGAR COOKIES RECIPE - KUDOS KITCHEN BY RENEE
2021-01-28 To make the cookies: In a large bowl, cream together the butter and sugar until light and fluffy (approximately 2 minutes). Add the egg, cream, vanilla, and lemon zest and …
From kudoskitchenbyrenee.com


SKINNY HEART-SHAPED SUGAR COOKIES | AMY'S HEALTHY BAKING
2014-02-06 1 tsp skim milk. 1 tiny drop red food coloring. To prepare the cookies, whisk together the 1 ¼ cups of flour, cornstarch, baking powder, and salt in a medium bowl. In a …
From amyshealthybaking.com


HEART-SHAPED SUGAR COOKIES – KODIAK CAKES
Line a couple baking sheets with parchment paper. Place the butter and sugar in a bowl. Using an electric or stand mixer, cream together butter and sugar until light and fluffy. Add the egg …
From kodiakcakes.com


HEART SUGAR COOKIES - THE BEST VALENTINE'S DAY SUGAR COOKIES
2022-01-07 First, preheat the oven to 325 degrees. While the oven is warming up, add the softened butter and sugar to a large bowl. Cream this together on medium high speed until it …
From dessertsonadime.com


STRAWBERRY FROSTED COOKIES WITH FRESH STRAWBERRY ICING
Preheat the oven to 350 degrees. Prepare a baking sheet (if it is not nonstick, line it with parchment paper or use a nonstick cooking spray). In a large bowl, using a hand or a stand …
From southernplate.com


HEART SUGAR COOKIES RECIPE | EAT SMARTER USA
Heart Sugar Cookies with simple icing are a fun and festive treat
From eatsmarter.com


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