Heartbreak Cookies Recipe

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5 from 6 votes

These Heartbreak Cookies are delicious chocolate sugar cookies that are topped with royal icing.

Prep Time

20 mins

Cook Time

30 mins

Total Time

50 mins

Servings: 40 cookies

Calories: 142 kcal

Course: Baked Goods

Cuisine: American

Ingredients

Chocolate Sugar Cookies:

1 cup butter at room temperature, unsalted
1 cup granulated sugar white
1 egg large
1 teaspoon vanilla extract pure
2 cups all-purpose flour
3/4 cup cocoa powder sifted
1/2 teaspoon kosher salt

Royal Icing & Add-ons:

4 3/4 cup powdered sugar sifted
2 egg large, whites
1/3 cup water plus more later on in the recipe
Sprinkles red or pink heart

Instructions

To Make the Cookies:

Cup of Yum

In the bowl of a stand-up mixer (with the paddle attachment) or a large mixing bowl (using an electric hand mixer), add the butter and sugar. Beat them together until light and fluffy, about 1 minute. Scrape down the sides and mix again for a few seconds. Add the egg and vanilla extract and beat once more until combined.
Sift in the dry ingredients: all-purpose flour, cocoa powder and salt. This step is unfortunately necessary because cocoa powder is often times lumpy.
Cover the sides of the bowl with a towel so the flour won’t escape. Mix on low speed for 30 seconds. Remove the tea towels and continue to mix for another 30 seconds. The dough will be ready when all the flecks of flour disappear and it begins to clump around the mixer.
Divide the dough between two sheets of plastic wrap. Press the dough down and wrap it in plastic wrap. Transfer to the fridge to chill for 1 hour or up to 1 day.
Preheat the oven to 350 degrees. Remove the first sheet of dough from the fridge. If the dough is too stiff/cold to roll out, let it sit for 10 to 15 minutes, until it’s rollable. Flour your work surface and rolling pin. Roll the dough out to a 1/4-inch thickness. Using your cookie cutter, stamp out cookies. Transfer the cookies to a parchment-lined baking sheet and place in the freezer to chill for 15 minutes (this helps the cookies keep their shape when baked). Repeat the rolling out and stamping out process with the second sheet of dough. Repeat chilling process too.
Bake the cookies, one baking sheet at a time, for 8 to 10 minutes, until the center of the cookie no longer looks wet. The baking time will vary depending on the size of your cookie.
Allow the cookies to cool completely before decorating

To Make the Icing:

In the bowl of a stand-up mixer (with the paddle attachment) or a medium bowl with an electric mixer, add the sugar and egg whites. Mixing on low speed, add 1/4 cup water and mix until it’s a smooth, somewhat thick consistency. Add a few tablespoons of icing to a piping bag with a small round tip attached. Stencil the outsides of the hearts and allow to dry completely.
Add a teaspoon more of water to the royal icing and mix until it’s a much looser consistency, adding more water, as needed. Add the royal icing to the center of the cookies, spreading it around, until it reaches the outside stencil, using a toothpick. I found it easiest to work in batches of three because the icing can dry out and be hard to spread. Allow the cookies to dry completely, an hour or so. Then eat them!

Notes

Equipment:
Heartbreak Cookie Cutter | Piping Tips | Piping Bags | Small Offset Spatula | Valentine's Day Sprinkles and Decorations |

Nutrition Information

Calories 142kcal (7%) Carbohydrates 25g (8%) Protein 1g (2%) Fat 5g (8%) Saturated Fat 3g (15%) Cholesterol 12mg (4%) Sodium 31mg (1%) Potassium 33mg (1%) Fiber 1g (4%) Sugar 19g (38%) Vitamin A 142IU (3%) Calcium 4mg (0%) Iron 1mg (6%)

Nutrition Facts

Serving: 40 cookies

Amount Per Serving

Calories 142

% Daily Value*

Calories	142kcal	7%
Carbohydrates	25g	8%
Protein	1g	2%
Fat	5g	8%
Saturated Fat	3g	15%
Cholesterol	12mg	4%
Sodium	31mg	1%
Potassium	33mg	1%
Fiber	1g	4%
Sugar	19g	38%
Vitamin A	142IU	3%
Calcium	4mg	0%
Iron	1mg	6%

* Percent Daily Values are based on a 2,000 calorie diet.