Dipped Heart Sugar Cookies

Cookies

Preheat oven to 425F. Mix in order given, beating cream cheese and butter together well before adding sugars. Chill 1-2 hours before rolling if time allows; if not add an extra ½ cup of flour to your dough. Roll out to about ¼ inch thick, and use extra flour when rolling or your dough will stick. I also recommend parchment paper or these silpat mats to keep your cookies from sticking to the baking sheets!

Bake 5-7 minutes, until lightly browned at the edges. Cool completely before decorating. Will keep 2-3 days at room temperature, up to 10 in the fridge, and can be frozen for 2-3 months!

Decorating

When you’re ready to decorate, you have a lot of options! I see many cookie decorators using Royal Icing – generally made from pasteurized egg whites, powdered sugar, and a bit of water. It’s shiny, dries well, and looks beautiful – buuut I get weirded out putting raw egg into my icing, so I tend to favor powdered sugar + water glazes. Up to you! A quick google search will land you tons of great royal icing recipes.

I still favor regular flavored powdered sugar glazes! Combine powdered sugar, water, and flavoring, and mix well until thoroughly combined. Tap the bowl on the counter a few times to help bubbles rise to the surface and pop them.

See the video for reference – my favorite decorating method is to marble some food color into my icing and then dip my cookies! You can also drizzle to decorate, or you can pipe them – you’ll just want to use royal icing or make the icing a bit thicker – or you can pipe with frosting! My favorite cream cheese buttercream recipe is here - https://www.intensivecakeunit.com/favorite-cream-cheese-buttercream-frosting