Easy Cut Out Heart Cookies
Easy heart cookies recipe, homemade with simple ingredients. Starts off with red velvet cake mix. These cut out sugar cookies hold their shape with no spreading.
Servings: 24 Cookies
Calories: 72kcal
Ingredients
- 1 Egg Large
- ½ cup Butter Unsalted, Room temperature
- 1 box Red velvet cake mix
- 1 cup Royal icing Or melted white chocolate, For decorating
- ½ cup Sanding sugar For decorating
Instructions
- Add egg and butter in a large mixing bowl and mix until combined.
- Sift the cake mix powder.
- Add this sifted cake mix into the bowl of wet ingredients.
- Mix until just combined. Don’t over mix.
- Cover and chill dough for 1-2 hours so that it's not sticky and easier to handle. Do not skip this step!
- Remove dough from fridge and divide in half. Work with one portion at a time and keep the other portion chilled in the fridge.
- Roll dough between two sheets of wax paper or parchment paper and use a heart cutter to cut out pieces. Make sure you are leaving enough space between each cookie so that there is enough space for them to expand during baking.
- Remove excess dough from around the shapes.
- Bake at 350 degrees for 6-8 minutes or until the edges are firm.
- Allow the cookies to cool completely and then, remove them from the tray.
- Drizzle the tops with royal icing or melted white chocolate. Toss some sanding sugar on top, if you like. Enjoy!
Notes
- Read all my tips above.
- Leftovers can be stored in a cookie jar at room temperature for up to 3 days. They can also be stored in a sealed container in the fridge for up to 1 week.
- The number of cookies you get from this recipe depends on the size of your cutter and thickness you roll out your dough. I prefer thin, crispy cookies and roll out my dough thin.
Nutrition
Calories: 72kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 17mg | Sodium: 37mg | Potassium: 3mg | Sugar: 9g | Vitamin A: 128IU | Calcium: 2mg | Iron: 1mg