Best Heart Shaped Cookies Recipes

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 HEART-SHAPED COOKIES

Steps:

• Heat oven to 375°F.
• In large bowl, stir cookie mix, flour, melted butter and egg until soft dough forms. On floured surface, roll dough 1/4-inch thick. Cut with floured 3-inch heart shaped cookie cutter. On ungreased cookie sheets, place cutouts 2 inches apart.
• 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 20 minutes.
• In small bowl, stir food color into 1/2 cup of frosting to create desired color. Place 1/3 cup untinted frosting into small resealable food storage plastic bag; partially seal bag. Cut off tiny bottom corner of bag; set aside.
• Turn cookies so pointed ends are up. Working with one cookie at a time, spread 2 teaspoons of remaining untinted frosting on lower third of cookie for beard. Spread generous teaspoon red frosting on upper 1/3 of cookie for hat. Squeeze bag of frosting to pipe dots to attach eyes and nose. Pipe to finish hat, pom pom; decorate with additional decorations as desired. (Use photo as guide.)
• Decorate each cookie before starting another so frosting does not set. Let stand until frosting is set, about 1 hour. Store in airtight container at room temperature with waxed paper between layers.

COCOA-PEANUT BUTTER HEART-SHAPED SANDWICH COOKIES

Steps:

• Whisk flour, cocoa and baking powder in small bowl to blend. Using electric mixer, beat butter, 1 cup sugar and 1/2 cup powdered sugar in large bowl until well blended. Beat in egg, then peanut butter and vanilla. Add dry ingredients; beat until well blended. Divide dough into 4 pieces; flatten each into disk. Wrap dough in plastic; chill overnight.
• Position 1 rack in center and 1 rack in bottom third of oven and preheat to 375°F. Butter 2 baking sheets. Sprinkle work surface generously with additional sugar. Place 1 dough disk atop sugar on work surface (dough will be soft; keep remainder refrigerated). Sprinkle top of dough with additional sugar. Roll out dough to generous 1/4-inch thickness, sprinkling with additional sugar as needed to prevent sticking.
• Using 3-inch heart-shaped cookie cutter, cut out cookies. Transfer cookies to prepared baking sheets, spacing 2 inches apart. Using small heart-shaped or round cookie cutter, make 1 hole in center of half of cookies. Gather dough scraps; reshape into disk and refrigerate. Bake cookies until puffed and beginning to crack on top, about 7 minutes. Using spatula, transfer cookies to rack; cool completely. Repeat rolling, cutting and baking with remaining dough disks and scraps. (Can be made 2 days ahead. Store between layers of waxed paper in airtight container.)
• Stir chopped milk chocolate in top of double boiler over barely simmering water until melted and smooth. Remove chocolate from over water. Sift additional powdered sugar over cookies with hole. Place 1 solid cookie, bottom side up, on work surface. Spread 1 teaspoon melted chocolate over. Spoon 1 scant teaspoon strawberry jelly atop chocolate in center. Immediately top with cookie with hole, placing hole over jelly and pressing gently to adhere (cookies are very tender). (Can be prepared 1 day ahead. Store in single layer in airtight container and refrigerate. Cookies may soften slightly.)

GANACHE FOR HEART-SHAPED CHOCOLATE CHIP COOKIES

Steps:

• Place chocolate chips in a medium bowl. Set aside. Place heavy cream in a saucepan over medium heat. Bring to a simmer. Pour half of the heavy cream over chocolate chips, let sit for 1 minute. Whisk gently to smooth. Add remaining half of cream. Whisk gently until just combined. Leave out at room temperature, stirring frequently until the consistency of toothpaste, about 1 hour.

HOMEMADE HEART SHAPED COOKIES

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

HEART SHAPED ALMOND COOKIES !

Steps:

• Pre heat oven to 375 degrees F Sift flour with baking powder into large bowl. Add shortening, sugar, almond and vanilla extracts and salt and beaten egg.
• Knead the mixture until thoroughly combined. Turn dough onto unfloured surface. Lightly pat into 1/4" thickness with a floured 2 1/2 " heart shaped cookie cutter, cut out cookies.
• Place 2" apart on ungreased cookie sheet. GLAZE: Combine the egg yolk and 1 tablespoon of water. Brush on top of each cookie and place an almond in center of each. Bake in pre heated 375 degree oven for 15 minutes, watch closely as I found they don't take that long, should be lightly golden brown.