Heart Cookies without Cookie Cutter
If you want to make heart shaped cookies but don't feel like going through the hassle of making cut-out cookies, this recipe is for you. Follow the step-by-step instructions to easily shape these hearts by hand.
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Servings: 32 cookies
Ingredients
Cookie Ingredients
- 3 Cups All-Purpose Flour (360g)
- 1 Teaspoon Baking Powder
- 1 Teaspoon Salt
- 1 Cup Unsalted Butter, room-temperature (227g)
- ⅔ Cup Powdered Sugar (90g)
- ½ Cup Sugar (113g)
- 2 Eggs (100g)
- 2 Teaspoons Vanilla Extract
Icing Ingredients
- 1½ Cup Powdered Sugar (180g)
- ½ Cup Unsalted Butter, room temperature (115g)
- 1 Teaspoon Vanilla Extract
- 2-4 Teaspoons Milk
- Food coloring (optional)
- Sprinkles (optional)
Instructions
Make the Cookies
- Preheat oven to 350° and line baking sheets with parchment paper or silicone mats. Whisk together the flour, baking powder, and salt and set aside.
- With an electric mixer, beat together the butter, sugar, and powdered sugar on high speed until fully combined, light, and fluffy. Add eggs and vanilla extract and beat on medium speed until mixed in. Slowly add the dry ingredients and beat on low until it has been incorporated. (For images of what the dough will look like at each step, see post above.)
- Scoop a heaping tablespoon or 25g of dough. Roll into a cylinder shape about 2- inches in length. Bring the two ends of the cylinder together into a "U" shape. Pinch the bottom of the "U" to create a point and place on cookie sheet. Dip a glass with a flat bottom in flour and then press down on the cookie flatten. (For step-by-step images, see post above.)
- Bake the cookies for 8-10 minutes. Remove from the oven and allow to set on the cookie sheet for about 5 minutes and transfer to a wire rack to cool.
Make the Icing
- While the cookies are baking, make the icing. With an electric mixer, beat the butter until its whipped, slowly add the powdered sugar.
- Add the vanilla extract and 1 teaspoon of milk and continue mixing the icing. Add 1 teaspoon of milk at a time until the icing is an easily spreadable consistency (similar to that of peanut butter).
- If you are adding food coloring, do so at this point.
- Once the cookies are fully cooled, frost them with icing and immediately add sprinkles.
Notes
Storage:
- Keep the cookies in an airtight container at room temperate for 3-5 days. Freeze for up to 3 months.