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Double-Heart Sugar Cookies

Former Betty Blogger Bree Hester of baked bree shares a cute heart cookie idea for your little sweethearts.

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  • Prep Time 20 min
  • Total Time 2 hr 20 min
  • Servings 24

Ingredients

Cookies

1
pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/3
cup butter, softened
1
tablespoon Gold Medal® all-purpose flour
1
egg

Glaze

1
cup powdered sugar
2
tablespoons water
1
tablespoon light corn syrup
1/4
teaspoon almond extract
Food color, if desired
Assorted Betty Crocker® Decorating Decors, if desired

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 375°F. In large bowl, stir together Cookie ingredients until dough forms.
  • 2 Divide dough in half. On lightly floured surface, roll each half until 1/8 inch thick. With 3-inch and 1 1/2-inch heart-shaped cookie cutters, cut 12 cookies of each size. Place 2 inches apart on ungreased cookie sheets.
  • 3 Bake 8 to 10 minutes. Cool on cookie sheets 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
  • 4 In medium bowl, beat powdered sugar, water, corn syrup and almond extract until smooth. Divide Glaze into 2 bowls; tint each with food color as desired. Dip cooled cookies into glaze, letting excess drip off; dip into decors. Place smaller heart on top of larger heart. Let stand at room temperature until set, about 1 hour.

EXPERT TIPS

Expert Tips

To make almond-flavored cookies, add 1/4 teaspoon almond extract to the dough.

Feel free to color the glaze to match any holiday.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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