Heart Cookies
User Reviews
5
Heart Cookies
Description
This recipe starts by creaming softened unsalted butter with sugar, then incorporates eggs, vanilla, salt, and flour to create a smooth sugar cookie dough. After chilling the dough for at least an hour to firm it up, it is rolled out and cut into 4-inch heart shapes. The dough must be kept cold before baking to help the cookies hold their shape well.
Baked at 350 degrees Fahrenheit on parchment-lined sheets, the cookies develop a light golden edge while retaining a tender crumb. Once cooled, they can be dipped in melted semisweet chocolate or candy melts and decorated with Valentine-themed sprinkles, adding color and sweetness.
The dough and plain cookies can also be frozen for up to one month, making this recipe flexible for advance preparation or seasonal baking.
Ingredients
- 1 cup butter softened, unsalted
- 1 cup sugar
- 2 egg
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 3 cups all-purpose flour
- 8 ounces semisweet chocolate chips or dark chocolate candy melts
- 1 tablespoon shortening only use if using chocolate chips, do not add shortening to candy melts
- 1/2 cup Sprinkles Valentine's Day themed
Instructions
- In the bowl of a mixer, beat the butter and sugar until smooth, about 2 minutes.
- Add the eggs one at a time, beating well after each addition.
- Add the vanilla and salt, then slowly mix in the flour until thoroughly combined.
- Remove the dough from the bowl. Place the dough on a large piece of plastic wrap and shape it into a disc. Wrap the plastic wrap around the dough and chill for at least 1 hour, or up to 1 day before you plan to bake your cookies.
- Preheat the oven to 350 degrees. Line a sheet pan with parchment paper or a nonstick baking mat.
- Divide the dough in half. Re-wrap one half of the dough and place it in the fridge. Roll the remaining dough into a 1/2 inch thick rectangle.
- Using a 4 inch heart shaped cookie cutter, cut out as many shapes as you can from the dough.
- Re-roll the dough and repeat the process until you've filled your first baking sheet. Cookies should be spaced 1 1/2 inches apart on the sheet.
- Place the pan of cookies in the fridge and chill for 20 minutes.
- Bake for 12-15 minutes or until cookies are set and the edges are just barely turning brown.
- Cool the cookies completely.
- Repeat the same process with the other half of the dough that you previously put in the refrigerator.
- Heat the chocolate chips + shortening OR candy melts (no shortening needed) in the microwave in 30 second increments until melted. Stir until smooth.
- Dip half of each cookie into the chocolate, tapping against the bowl to remove the excess. Place the cookies on a sheet of parchment paper and quickly add the sprinkles onto the wet chocolate. Let set completely.
Notes
- Chill the dough for at least 1 hour or up to 1 day before cutting to improve cookie texture and shape retention.
- The dough and plain baked cookies freeze well for up to one month; thaw dough in refrigerator before using.
- After thawing, cookies can be dipped in chocolate or candy melts and decorated with sprinkles.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 215 kcal
% Daily Value*
| Calories | 215kcal | 11% |
| Carbohydrates | 26g | 9% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 35mg | 12% |
| Sodium | 13mg | 1% |
| Potassium | 24mg | 1% |
| Sugar | 14g | 28% |
| Vitamin A | 275IU | 6% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 18mg | 2% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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