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A delicious plate of Heart Shaped Cookies

Heart Shaped Cookies

Perfect for any occasion, these heart-shaped cookies are soft, chewy, and mildly sweet, with a buttery flavor if using European-style butter.
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Prep Time 20 minutes
Cook Time 11 minutes
Chilling Time 15 minutes
Total Time 41 minutes
Servings: 26 cookies
Course: Dessert
Cuisine: American
Calories: 156
Ingredients Equipment Method Notes

Ingredients
  

Cookies
  • 227 g unsalted butter – COLD – preferably European-style butter
  • 200 g granulated sugar
  • 2 large eggs
  • 15 ml almond extract OR vanilla extract
  • 360 g all-purpose flour – up to 4 cups depending on the humidity level
  • 60 g cornstarch
  • 0.5 tsp table salt

Equipment

  • heart-shaped cookie cutters

Method
 

  1. Line several baking sheets with parchment. Set aside.
  2. Beat the cold butter in the mixing bowl until creamy. If you have the butter paddle beater – that will work best.
  3. Add the sugar and beat until smooth.
  4. Mix in the eggs and vanilla until well combined.
  5. Slowly stir in the flour, cornstarch, and salt. Once mostly incorporated, increase the speed and beat until smooth. It should pull away from the sides of the bowl.
  6. Transfer the dough onto a smooth (lightly floured) work surface.
  7. Use a rolling pin to work the dough to a flat, ¼” thick. Then use the cookie cutters to cut out the cookies.
  8. Transfer to the prepared baking sheets and then chill in the refrigerator for 15 min.
  9. Preheat the oven to 375.
  10. Once the cut dough has chilled, bake the cookies for 9-11 minutes or until the edges appear to have set. They will not be golden – they will maintain their pale color.
  11. Allow the cookies to cool on the baking sheet for several minutes before transferring to a wire rack to cool completely before storing or decorating.
  12. Once the cookies are cool – you can stack them in an airtight container and keep them at room temperature for several days. OR you can decorate with a frosting or icing of your choosing.

Notes

NOTE – you want to use CORNSTARCH – not to be confused with corn meal. Cornstarch is white and powdery in texture. Corn meal is yellow and gritty – similar to almond flour. That is not what you need for this recipe. Makes 26 cookies – depending on the size of the cutters – These cookies are mildly sweet. They are soft and chewy with a tender crumble. If using European-style butter – they will have more of a buttery flavor/texture – similar to shortbread. Minimal chill time – no spread – holds their shape.