Santa Heart Shaped Cookies Recipes

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SANTA HEART-SHAPED COOKIES

Sometimes creativity and simplicity come together in the kitchen and result in an idea that makes you say, "Now why didn't I think of that before?" These super-cute and customizable Santa cookies started with an unbelievably easy twist: turning a heart-shaped cookie cutter upside down. With that simple move, the pointy end becomes Old St. Nick's hat and the lobes of the heart make a full and fluffy beard. And speaking of simplicity, these cookies are oh-so-easy to make since the two key ingredients are Betty Crocker sugar cookie mix and Betty Crocker Rich & Creamy vanilla frosting. Where you go from there is up to you! Choose sprinkles, mini marshmallows, and candies of all kinds-and let the kids get in on the fun. Just be sure to have them ready to go by the time you hear footsteps up on the housetop. Leave them out with a glass of milk for a treat that'll make Santa smile.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h50m

Yield 15

Number Of Ingredients 8



Santa Heart-Shaped Cookies image

Steps:

  • Heat oven to 375°F.
  • In large bowl, stir cookie mix, flour, melted butter and egg until soft dough forms. On floured surface, roll dough 1/4-inch thick. Cut with floured 3-inch heart shaped cookie cutter. On ungreased cookie sheets, place cutouts 2 inches apart.
  • Bake 7 to 9 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 20 minutes.
  • In small bowl, stir food color into 1/2 cup of frosting to create desired color. Place 1/3 cup untinted frosting into small resealable food storage plastic bag; partially seal bag. Cut off tiny bottom corner of bag; set aside.
  • Turn cookies so pointed ends are up. Working with one cookie at a time, spread 2 teaspoons of remaining untinted frosting on lower third of cookie for beard. Spread generous teaspoon red frosting on upper 1/3 of cookie for hat. Squeeze bag of frosting to pipe dots to attach eyes and nose. Pipe to finish hat, pom pom; decorate with additional decorations as desired. (Use photo as guide.)
  • Decorate each cookie before starting another so frosting does not set. Let stand until frosting is set, about 1 hour. Store in airtight container at room temperature with waxed paper between layers.

Nutrition Facts : Calories 380, Carbohydrate 64 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 43 g, TransFat 0 g

1 pouch Betty Crocker™ sugar cookie mix
3 tablespoons Gold Medal™ all-purpose flour
1/2 cup butter, melted
1 egg
Betty Crocker™ red gel food color
1 container Betty Crocker™ Rich & Creamy vanilla frosting
Decorations, as desired
Betty Crocker™ Candy Shop candy eyeballs, M&M's® Minis™ chocolate candies, semisweet chocolate chips, miniature marshmallows, flaked coconut, white candy sprinkles

SANTA HEART COOKIES RECIPE - (4.4/5)

Provided by carvalhohm

Number Of Ingredients 7



Santa Heart Cookies Recipe - (4.4/5) image

Steps:

  • Prepare sugar cookie mix according to cut out cookie directions found on the cookie mix package. Roll out dough to ¼ inch thickness and cutout Santa faces using heart shaped cookie cutter. Bake as directed. When cookies have cooled, use red and white cookie Icings to make Santa's hat and beard. Allow icing to dry for 1 hour before continuing. Once icing has set, out line beard and hat with white cookie icing and sprinkle on snow crystal decors. Pipe eyes with black cookie icing and use holly berry decors for nose.

1 pouch Betty Crocker Sugar Cookie Mix
Ingredients to make sugar cookies
1 pouch Betty Crocker Red Cookie Icing
1 pouch Betty Crocker White Cookie Icing
1 pouch Betty Crocker Black Cookie Icing
1 bottle Snow Crystal Decors
1 bottle Betty Crocker Holly Berry Decors

HEART-SHAPED COOKIES

I used a no-fail sugar cookie recipe to make these wonderful heart-shaped cookies filled with strawberry jam. I know you will enjoy this recipe.

Provided by Mari

Categories     Desserts     Cookies     Cut-Out Cookie Recipes

Time 1h10m

Yield 12

Number Of Ingredients 9



Heart-Shaped Cookies image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Cream sugar and butter with an electric mixer until fluffy, about 5 minutes. Mix in egg and vanilla extract. Mix flour, baking powder, and salt together in a separate bowl and add to butter mixture. Mix well.
  • Put a handful of the dough between two sheets of parchment paper and roll to desired thickness. Repeat with the rest of the dough. Put the rolled dough, including the parchment paper, on a cookie sheet and refrigerate for 10 minutes or longer. Repeat the process with scraps after cutting cookies.
  • Cut 24 heart-shaped cookies of the same size from the dough. Use a smaller heart-shaped cookie cutter to cut a second hole in half of the cookies; this will be the window where the jam will show through. Transfer the cut cookies to a baking sheet.
  • Bake in the preheated oven until golden, 8 to 10 minutes. Transfer the baking sheet to a wire rack to allow to cool, 20 to 30 minutes. Spread about 1/2 teaspoon of jam into the centers of the cookies without the heart-cut centers. Sprinkle powdered sugar on the rest of the cookies with the heart-cut centers, and mount onto the cookies with jam.

Nutrition Facts : Calories 390.4 calories, Carbohydrate 58.7 g, Cholesterol 56.2 mg, Fat 16.1 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 9.9 g, Sodium 146.1 mg, Sugar 33.6 g

1 cup white sugar
1 cup unsalted butter
1 egg
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 (10 ounce) jar strawberry jam
¼ cup powdered sugar, or as needed

SANTA SUGAR COOKIES

Ho ho ho! St. Nick can drop in any time when you bake these cute-as-can-be treats formed with a heart-shaped cookie cutter.-Jill Boruff, Soap Lake, Washington

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield about 4 dozen.

Number Of Ingredients 17



Santa Sugar Cookies image

Steps:

  • Cream first four ingredients until light and fluffy. Beat in vanilla and eggs, one at a time. Whisk together flour, baking soda, cream of tartar and salt; gradually add to creamed mixture. Divide dough in half; shape into disks. Wrap in plastic; refrigerate until firm enough to roll, 1-2 hours. , Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-1/2-in. heart-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake until firm, 8-10 minutes (do not overbake). Remove from pans to wire racks; cool completely., For frosting, beat canned frosting, butter and confectioners' sugar until well-blended. Cut a hole in the tip of a pastry bag or corner of a food-safe plastic bag; insert #16 star tip and fill with frosting. Placing hearts point side up, use a small amount of frosting to attach brown M&M's for eyes and red M&M's for noses. Use remaining frosting to pipe hats, beards and mustaches. Sprinkle hats with red sugar; add jimmies for mouths.

Nutrition Facts : Calories 299 calories, Fat 15g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 198mg sodium, Carbohydrate 38g carbohydrate (24g sugars, Fiber 0 fiber), Protein 2g protein.

1-1/2 cups butter, softened
1-1/2 cups shortening
1-1/2 cups sugar
1-1/2 cups confectioners' sugar
4-1/2 teaspoons vanilla extract
3 large eggs, room temperature
6-3/4 cups all-purpose flour
1-1/2 teaspoons baking soda
1-1/2 teaspoons cream of tartar
1-1/2 teaspoons salt
FROSTING:
2 cans (12 ounces each) whipped vanilla frosting
2 tablespoons butter, softened
2 cups confectioners' sugar
Brown and red M&M's minis
Red colored sugar
Red jimmies

SANTA COOKIES

The young and young at heart can't resist sugar cookies decorated to resemble jolly old St. Nick!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 30

Number Of Ingredients 12



Santa Cookies image

Steps:

  • Heat oven to 350°F. In large bowl, beat sugar and butter with electric mixer on medium speed until blended. Beat in vanilla and egg. On low speed, beat in flour, baking soda and salt.
  • Shape dough into 1-inch balls. For each cookie, flatten ball into about 1 1/2-inch round with fingers; place 2 inches apart on ungreased cookie sheets. Lightly press 2 chocolate chips into upper third of each dough round for eyes.
  • Bake 9 to 11 minutes or until edges are light golden brown. Immediately press 1 cinnamon candy onto each cookie for nose. Remove from cookie sheets to cooling racks. Cool 15 minutes.
  • Place frosting in small resealable food-storage plastic bag. Seal bag; cut off small corner of bag. Squeeze bag to pipe frosting along bottom edge of cookie and above cinnamon candy for beard. Lightly sprinkle coconut over frosting; gently press into frosting.
  • Cut fruit snack into 2-inch-long pieces. Cut each piece diagonally in half to make 2 triangles. With small amount of frosting, attach fruit snack triangle on each cookie for hat. Fold top corner of each triangle over; pipe frosting "tassle" on pointed end of each "hat."

Nutrition Facts : Calories 90, Carbohydrate 12 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 60 mg, Sugar 7 g, TransFat 0 g

1/2 cup sugar
1/2 cup butter or margarine, softened
1/2 teaspoon vanilla
1 egg
1 1/2 cups Gold Medal™ all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup semisweet chocolate chips
1 tablespoon red cinnamon candies
1/2 cup fluffy white whipped ready-to-spread frosting (from 12-oz container)
1/4 cup flaked coconut or edible glitter
1 roll (0.75 oz) chewy fruit snack in 3-foot rolls (any red flavor)

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