Best 5 Santa Heart Shaped Cookies Recipes

SANTA HEART-SHAPED COOKIES

Steps:

• Heat oven to 375°F.
• In large bowl, stir cookie mix, flour, melted butter and egg until soft dough forms. On floured surface, roll dough 1/4-inch thick. Cut with floured 3-inch heart shaped cookie cutter. On ungreased cookie sheets, place cutouts 2 inches apart.
• Bake 7 to 9 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 20 minutes.
• In small bowl, stir food color into 1/2 cup of frosting to create desired color. Place 1/3 cup untinted frosting into small resealable food storage plastic bag; partially seal bag. Cut off tiny bottom corner of bag; set aside.
• Turn cookies so pointed ends are up. Working with one cookie at a time, spread 2 teaspoons of remaining untinted frosting on lower third of cookie for beard. Spread generous teaspoon red frosting on upper 1/3 of cookie for hat. Squeeze bag of frosting to pipe dots to attach eyes and nose. Pipe to finish hat, pom pom; decorate with additional decorations as desired. (Use photo as guide.)
• Decorate each cookie before starting another so frosting does not set. Let stand until frosting is set, about 1 hour. Store in airtight container at room temperature with waxed paper between layers.

SANTA HEART COOKIES RECIPE - (4.4/5)

Steps:

• Prepare sugar cookie mix according to cut out cookie directions found on the cookie mix package. Roll out dough to ¼ inch thickness and cutout Santa faces using heart shaped cookie cutter. Bake as directed. When cookies have cooled, use red and white cookie Icings to make Santa's hat and beard. Allow icing to dry for 1 hour before continuing. Once icing has set, out line beard and hat with white cookie icing and sprinkle on snow crystal decors. Pipe eyes with black cookie icing and use holly berry decors for nose.

SANTA BELL COOKIES

Steps:

• In large bowl, stir cookie mix, butter, flour, egg and almond extract until soft dough forms. Shape dough into ball; flatten slightly. Wrap in plastic wrap; refrigerate 1 hour.
• Heat oven to 375°F. Unwrap dough; on floured surface, roll dough to 1/4-inch thickness. Cut with floured 4 3/4-inch bell-shaped cookie cutter. On ungreased cookie sheets, place cutouts 2 inches apart. Bake 10 to 12 minutes or until edges are lightly browned. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
• For each cookie, spread or pipe white icing onto bottom of bell for beard and mustache and onto top of bell for hat pom-pom; sprinkle with coconut. Pipe red icing under pom-pom for hat; sprinkle with red sugar. Use white icing to attach milk chocolate candies for eyes and cinnamon candies for nose. Use red icing for mouth and white icing for eyebrows. Let stand until set.

HEART-SHAPED COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cream sugar and butter with an electric mixer until fluffy, about 5 minutes. Mix in egg and vanilla extract. Mix flour, baking powder, and salt together in a separate bowl and add to butter mixture. Mix well.
• Put a handful of the dough between two sheets of parchment paper and roll to desired thickness. Repeat with the rest of the dough. Put the rolled dough, including the parchment paper, on a cookie sheet and refrigerate for 10 minutes or longer. Repeat the process with scraps after cutting cookies.
• Cut 24 heart-shaped cookies of the same size from the dough. Use a smaller heart-shaped cookie cutter to cut a second hole in half of the cookies; this will be the window where the jam will show through. Transfer the cut cookies to a baking sheet.
• Bake in the preheated oven until golden, 8 to 10 minutes. Transfer the baking sheet to a wire rack to allow to cool, 20 to 30 minutes. Spread about 1/2 teaspoon of jam into the centers of the cookies without the heart-cut centers. Sprinkle powdered sugar on the rest of the cookies with the heart-cut centers, and mount onto the cookies with jam.

SANTA SUGAR COOKIES

Steps:

• Cream first four ingredients until light and fluffy. Beat in vanilla and eggs, one at a time. Whisk together flour, baking soda, cream of tartar and salt; gradually add to creamed mixture. Divide dough in half; shape into disks. Wrap in plastic; refrigerate until firm enough to roll, 1-2 hours. , Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-1/2-in. heart-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake until firm, 8-10 minutes (do not overbake). Remove from pans to wire racks; cool completely., For frosting, beat canned frosting, butter and confectioners' sugar until well-blended. Cut a hole in the tip of a pastry bag or corner of a food-safe plastic bag; insert #16 star tip and fill with frosting. Placing hearts point side up, use a small amount of frosting to attach brown M&M's for eyes and red M&M's for noses. Use remaining frosting to pipe hats, beards and mustaches. Sprinkle hats with red sugar; add jimmies for mouths.