Homemade Heart Shaped Cookies
I say that you can eat cookies any time of the day These are very easy to make.
I say that you can eat cookies any time of the day These are very easy to make.
- Carbohydrate 7.26058111084656 g
- Cholesterol 22.808888888668 mg
- Fat 3.95402222217362 g
- Fiber 0 g
- Protein 0.543522888706079 g
- Saturated Fat 2.17293777774751 g
- Serving Size 1 1 Serving (22g)
- Sodium 30.6918999942009 mg
- Sugar 7.26058111084656 g
- Trans Fat 0.638244999997514 g
- Calories 65 calories
Step-by-step
- 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’s 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
Rolling cookie dough without sufficient refrigeration guarantees spreading, distortion, and the loss of clean geometric edges during baking. When butter warms past room temperature before the oven stage, water inside the fat evaporates too quickly, flattening structural definition and destroying intricate shapes. Allowing the dough to rest in the refrigerator for the full one hour solidifies the fat content, ensuring that butter remains trapped within the flour matrix until heat sets the exterior structure. Chilled dough also yields to the rolling pin with less resistance, requiring minimal additional flour to prevent sticking, which otherwise toughens the final crumb texture. Operating in a cool kitchen environment further assists this phase, maintaining the plasticity of the fat without softening it into a greasy state.
Creaming butter and sugar introduces air pockets that expand under thermal influence, creating a tender, crumbly bite rather than a hard, cracker-like density. Chemical leaveners like baking powder produce carbon dioxide gas, which gets trapped inside these micro-creamed cavities to provide subtle lift. Sugar molecules simultaneously attract water molecules, binding moisture and delaying gluten development to keep the interior soft while the perimeter achieves a light golden hue at 200 degrees Celsius. Overmixing the flour after addition, however, stimulates excessive gluten networks, yielding tough cookies that resist a clean snap. Monitoring the baking duration closely prevents over-browning, as thin structural borders turn bitter within seconds past the eight-minute threshold.
Applying a dense sugar syrup cooked precisely to 105 degrees Celsius acts as an adhesive layer for decorative candy elements without dissolving them prematurely. Thermometer precision matters during this boiling stage, because exceeding this temperature transforms the syrup into a hard-crack candy stage that shatters upon contact rather than holding decorative pieces securely. Brushing this syrup exclusively onto the recessed center zones keeps the surrounding pastry dry and visually distinct. Storing these finished confections in an airtight container at room temperature preserves their textural integrity for up to three days before moisture migration softens the crisp edges.
