These DIY heart sugar cookies with fondant decorations make perfect heart shaped cookies for Valentines and even weddings!
These cookies are made using my favorite no spread sugar cookie recipe. This is the sugar cookie recipe and is perfect in maintaining the shape of my heart sugar cookies as perfect after baking as they were before.
These heart sugar cookies are layer cookies, and each completed cookie consist of 2 layers of heart cut out cookies. The first layer is a full heart shaped cookie while the top layer, although is of the same shape as the bottom layer, had a heart shaped hole cut in the center. The idea is for the filling of the sandwiched cookie to show from the top.
For the filling, instead of using the typical jam or buttercream, I used fondant. In between the 2 layers of cookie, I attached a layer of thin rolled fondant in pink. In the center of each sandwiched cookie, I placed a tiny cute puffed heart (which I shaped by hand), and for the top of the cookie, I dusted with a layer of icing sugar. I used 2 shades of pink in the cookies and together with the white of the icing sugar, I must say the cookies were indeed very pretty!
Table of contents
How to Make
Tools and Ingredients
- Sugar cookies – I used my sugar cookies recipe in vanilla flavor for the cookies
- Fondant – I used Satin Ice fondant in Baby Pink and Pink.
- Hearts cookie cutters in 2 sizes.
- Icing sugar & sieve
- Rolling pin
Baking the cookies
- I started with the baking of the heart sugar cookies. To ensure my heart sugar cookies were all in even thickness, I rolled my cookie dough in between 2 dowel sticks. In doing this, I made sure to rest my rolling pin on both the dowel rods as I roll the dough. That way, I was able to get a uniform thickness for all my cookies.
- I then cut the cookies using my heart cookie cutter.
- And then, I divided the unbaked heart cut-out cookies into two. I arranged the first set in my baking tray. For the remaining set, I cut out a smaller heart shaped hole in the center of each cookie with a smaller heart cookie cutter. These were arranged on a separate baking tray.
- I chilled the unbaked heart shaped cookies in the refrigerator for about 30 minutes before placing them in the oven for baking. I baked the cookies in 2 batches. The full heart sugar cookies went in first. And after that, I put in the second batch (the ones with heart-shaped holes in the center). The reason being the second batch requires slightly lesser baking time compared to the full heart shaped cookies. Therefore, to avoid over baking the ones with the heart-shaped hole in the center, I baked them in separate batches.
- Once the heart sugar cookies have cooled down to room temperature, I started my decorating work.
Decorating with fondant
- I started with the fondant work first. I used 2 different shades of pink fondant to decorate these heart cookies. Fondant was used as a filling and also to make the little puffed hearts in the center of each cookie.
- And so I decided to use the shades alternately in my cookies. Half of the cookies were made with a combination of pink filling and baby pink puffed fondant hearts. The remaining half of the heart sugar cookies were made with the opposite combination of baby pink filling and pink puffed hearts.
- To begin with, I worked with the baby pink fondant. I rolled it thin (about ⅛ inch thick) and cut out heart shapes using the same cookie cutter I used for my cookie dough.
- I attached these to the full heart cookies by brushing the back of my heart fondant cut outs with a damp brush. This helped to stick the fondant to the sugar cookies.
- I covered half of the heart cookies with baby pink fondant and repeated the process for the remaining half with the pink fondant.
Making the puffed fondant hearts
- Next, using the baby pink fondant, I made little puffed hearts. To make the puffed hearts, I started by taking a pinch of fondant (in the size of a marble) and shaped it into a smooth ball with my palms.
- Next, I used my forefinger to roll the ball into a small sausage.
- In rolling the fondant, I made a small dent with in the center.
- And then, I folded the sausage into 2.
- I then pinched center of the sausage so that it becomes well pointed.
- For final touches, I pressed the sides and top until the heart was well rounded and puffed.
- Once I was done with the baby pink fondant, I moved on to the darker shade of pink fondant.
Assembling the cookies
- To assemble the heart sugar cookies, I placed all the baby pink puffed hearts onto pink fondant covered cookies and vice versa. I attached the puffed hearts with a light brush of water.
- And then, in a separate tray, I dusted the top layer heart cookies (heard shaped cookies with heart shaped holes) with icing sugar.
- And then I carefully placed them on top of the fondant covered cookies. To hold these top layer cookies in place, I brush the fondant on the bottom layer of the cookies with a damp brush before placing the cookies on.
- And that completed the heart sugar cookies fondant decoration.
Like these fondant decorated cookies? Here are my other posts you might want to check out:
- Chocolate Heart Cookies for Valentine's Day
- How to Make Puffed Fondant Hearts without Cutters or Molds
- Mini Heart Shaped Cakes with Pink Rosettes
- Colors and Shapes Fun Cake Designs
- How to Color Sprinkles the Easy Way
- Pink 21st Birthday Cake Decorating Idea
- Pink Gerbera Daisy Wedding Cake
- Pretty in Pink Blueberry Lemonade
Recipe (Printable)
Here is the full printable version of my heart sugar cookies recipe and decorating guide.
Heart Sugar Cookies with Fondant
These DIY heart sugar cookies with fondant decorations make perfect heart shaped cookies for Valentines and even weddings!
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Yield: 20 cookies
Equipment
- Hearts cookie cutters in 2 sizes.
- Sieve
- Rolling Pin
- Cake decorating brush
Ingredients
Heart Sugar Cookies
- 400 g Plain flour
- 180 g Castor sugar
- 200 g Butter salted
- 1 Egg
- ½ teaspoon Vanilla essence
Decoration
- Fondant Satin Ice fondant in Baby Pink and Pink.
- Icing sugar
Instructions
Baking the cookies
- Line baking tray with parchment paper and pre-heat oven to 170 °Celsius.
- Place butter in a clean bowl. Add the caster sugar and cream both until the mixture turns light and creamy. Do not over mix.
- Next, add the egg and continue beating until it is well incorporated into the creamed mixture. Add vanilla essence and mix again.
- Finally, add the flour in batches and mix until the dough comes together. Place the dough in a covered bowl and refrigerate until it is firm.
- Remove dough from the fridge and roll it between parchment paper or plastic sheets. Use dowel rods as a guide for the thickness of your cookies. Cut the dough with the larger of the 2 heart cookie cutters. Divide the heart shaped cookies into 2 batches. Place the first batch on a baking tray and refrigerate them again until they are firm for about 20 minutes.
- Bake the cookies in a pre-heated oven at 170 degrees Celsius for about 10 to 15 minutes (depending on the size of your cookies) until they have turned golden brown.
- For the second batch of cookies, using the smaller heart cookie cutter, cut out heart shaped hole in the center of each heart cookie. Place the cookies on a baking tray and refrigerate until firm. Bake the cookies for about 10 - 12 minutes until they have turned golden brown.
- Remove the cookies from the oven and cool them on a wire rack. Keep cookies in an airtight container until ready to be decorated.
Decorating the sugar cookies with fondant
- Roll some baby pink fondant thin (about ⅛ inch thick) and cut out heart shapes using the same cookie cutter used to cut the cookies. Dampen the back of the fondant cut outs with a damp brush and attach these to half of the full heart cookies. Repeat the process with the pink fondant for remaining half of the heart shaped cookies.
Making the puffed fondant hearts
- Next, using the same shade of baby pink fondant, make little puffed hearts. To make these, pinch some fondant (about the size of a marble) and shape it into a smooth ball with your palms.
- Next, use your forefinger to roll the ball into a small sausage, making a small dent in the center as you roll it.
- And then, fold the sausage into 2 and pinch center of the sausage so that it becomes well pointed. This will make the pointed end of the heart.
- For final touches, press and shape the sides and top until the heart is well rounded and puffed.
- Repeat the steps for the pink fondant.
Assembling the cookies
- To assemble the heart sugar cookies, place one baby pink puffed heart onto the pink fondant covered cookie, vice versa. Attach the puffed hearts with a light brush of water. And then, in a separate tray, dust the heart shaped cookies (with the heart shaped holes) with icing sugar. Carefully place them on top of the fondant covered cookies. To make sure these sugar dusted cookies stay attached to the bottom layer cookies, brush the fondant layer on the bottom layer cookies with a damp brush before placing the second layer of cookie.
- And that completes the heart sugar cookies with fondant.
Nutrition
Calories: 182.8kcal | Carbohydrates: 24.3g | Protein: 2.4g | Fat: 8.5g | Saturated Fat: 5.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2.2g | Trans Fat: 0.3g | Cholesterol: 29.7mg | Sodium: 75mg | Potassium: 27.2mg | Fiber: 0.5g | Sugar: 9.1g | Vitamin A: 261.8IU | Calcium: 6.7mg | Iron: 1mg
Tried this recipe?Mention @decorated_treats or tag #decoratedtreats!
And that's that. My easy heart sugar cookies recipe.
Hope you enjoyed this pretty decorated heart sugar cookies tutorial.
Happy decorating!
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