Heart Shaped Cookies
Bake the cutest heart shaped cookies for Valentine’s Day or any occasion! These soft, buttery sugar cookies are perfect for decorating and sharing.
Servings: 36 cookies
Calories: 170kcal
Equipment
- plastic wrap or bee's wrap
- cooling rack
Ingredients
- 1 cup unsalted butter 2 sticks room temperature (see notes for substituting salted butter)
- 3 cups sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 ½ teaspoon salt
- 4 ½ - 5 cups all purpose flour plus more for dusting
For decorating:
- 12 ounces Melt ‘Ems candy dip in pink, red, or white
Instructions
- Use a stand mixer fitted with the paddle attachment to beat the butter and sugar on medium-high until light in color and fluffy, about 4-5 minutes. Scrape down the bowl and add eggs, one at a time, mixing after each one. Then add vanilla and salt and mix on medium speed until combined. Turn mixer down to low and add 4 1/2 cups of flour, one cup at a time. Skip the final 1/2 cup of flour if dough comes together without being overly sticky.
- Add the cookie dough to a clean wooden board or counter top and cut in half. Pat each half into a disc shape and wrap with plastic wrap or bee's wrap. Refrigerate for at least 2 hours and up to 7 days.
- Line a baking sheet with parchment paper and set aside. Preheat oven to 350ºF.
- Lightly dust a wooden board or the countertop with flour. Using a well-floured rolling pin, roll out the dough until 1/4 inch thickness. Use 2 1/2 to 3 inch heart shaped cookie cutters to cut out shapes. Place them about 2 inches apart on the baking sheets.
- Bake for 12-14 minutes, rotating the baking sheets half way through.
- Use a spatula to carefully move the cookies to a cooling rack. Let cool completely.
- Follow the directions on the bag to melt the candy dip. Drizzle the melted candy dip over the top of the cookies or, if you prefer, dip half of each cookie in the dip, then place on a sheet of parchment paper to dry.
- Store the cookies in an air tight container with parchment or waxed paper between each layer of cookies. Cookies can be stored for up to 3 days at room temperature.
Notes
- Bring your butter and eggs to room temperature before using! This ensures your cookies are light and crispy.
- Unsalted butter is recomended. To substitute with salted butter, use only 1/2 teaspoon salt instead of 1 1/2 teaspoons.
- To make the Melt'ems easier to work with, keep them warm by placing the bowl of warm candy dip in another bowI of warm water.
- Heart shaped chocolate chip cookies: Add chocolate chips to the dough for a classic chocolate chip cookie with a festive twist. Use a heart-shaped cutter to shape them before baking for an extra special touch.
- Almond-flavored: Swap out the vanilla extract for almond extract to give it a nutty, aromatic flavor that pairs perfectly with icing or powdered sugar dusting.
- Brown sugar cut-out cookies: For a richer, caramel-like taste, replace some or all of the granulated sugar with brown sugar. This creates a softer, chewier texture while still keeping the shape intact.
- Store extra cookies in an airtight container with parchment paper between each layer on the counter for up to three days.
- You can also freeze leftovers in a plastic container or bag for up to three months.
- This is a great way to make them ahead of time or save them for your next holiday.
Nutrition
Serving: 1serving | Calories: 170kcal | Carbohydrates: 29g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 102mg | Potassium: 22mg | Fiber: 0.4g | Sugar: 17g | Vitamin A: 171IU | Calcium: 5mg | Iron: 1mg
