Heart Sugar Cookies with Fondant

5 from 1 vote

These DIY heart sugar cookies with fondant decorations make perfect heart shaped cookies for Valentines and even weddings!

Prep Time30

Cook Time10

Decorating time2

Total Time2 40

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 182.8kcal

Line baking tray with parchment paper and pre-heat oven to 175 °Celsius.
Place butter in a clean bowl. Add the granulated 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 extract 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 (see Note 1).
Remove dough from the fridge and roll it between parchment paper or plastic sheets. Use dowel rods on either side of the dough when rolling (see Note 2).
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 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 (see Note 3).

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.

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.

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.
In a separate tray, dust the heart shaped cookies (with the heart shaped holes) with powdered sugar (see Note 4). 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.

Do not leave the dough too long in the fridge or it will become too hard to roll. Suffice if it firms slightly. If it becomes too hard, let it rest at room temperature to soften slightly.
Rolling between parchment sheets prevents the dough from sticking to your workspace and the rolling pin. The dowel rods help maintain consistent thickness for your cookies.
The cookies can be made a few days in advance.
Place the cookies in a tray or a plate so that you can reuse the sugar what falls outside the cookies.
This recipe makes crisp and buttery cookies. If you wish to make chewy sugar cookies, reduce the baking time.
You can also adjust the cookie size and if you do, remember to adjust the baking time accordingly, depending on whether you prefer chewy cookies or crumbly cookies. It is advisable to test the baking time with a small batch of cookies.
To store the cookies, keep them in an airtight container. They are best assembled with the powdered sugar before serving. If you wish to gift these cookies, place doilies or parchment squares when stacking the cookies to prevent the sugar from sticking to other cookies on top.