Dipped Heart Sugar Cookies

Intensive Cake Unit
by Intensive Cake Unit
36 Cookies
1 hr

Can you ever go *wrong* with sugar cookies? Don't think there's really a time of year they don’t work as a dessert that everyone loves! The only thing I used to HATE when I first started decorating cookies was how horrendously long decorating them took me! A ton of outlining/flood-filling tutorials later I was just getting hand cramps and NOT getting any faster! :/ Then I learned to dip them – problem solved since!

This cookie recipe is my absolute favorite ever – I love the deeper flavors the brown sugar and cream cheese gives them, and the cream cheese keeps they from getting too dry! You can up the flour a bit if your chilling time is limited, so these are my go-to if I don’t have tons of time! Enjoy!

45 second video tutorial!

Dipped Heart Sugar Cookies
Recipe details
  • 36  Cookies
  • Prep time: 30 Minutes Cook time: 30 Minutes Total time: 1 hr
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  • 4 ounces cream cheese, softened
  • ¾ cup unsalted butter (or 1 ½ sticks) room temperature
  • 1 cup brown sugar
  • ¼ cup granulated sugar
  • 2 teaspoons clear vanilla extract
  • 1 teaspoon lemon juice
  • 2 eggs
  • 3 cups all-purpose flour (3 ½ if your chilling time is limited)
  • 2 teaspoon baking powder
  • ¼ teaspoon  salt
Powdered Sugar Icing
  • 2 cups powdered sugar
  • 1- 1 ½ Tablespoons water
  • 1 teaspoon clear raspberry or vanilla extract
  • 2-3 drops food color of your choice
  • Sprinkle mix of your choice (optional)
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!
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
  • I recommend adding 1/2 to 3/4 cup extra flour to the cookie dough if your chilling time is limited - you can also spread the dough over plastic wrap on a baking sheet in the fridge to help it chill faster!
Intensive Cake Unit
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  • Mymkins Mymkins on Jan 30, 2023

    These look great and sound yummy!

    Will make them this week! 💖

    Thank you for the clear & easy instructions

  • DeaDea DeaDea on Feb 07, 2024

    does this cookie recipe spread once cut out and put on cookie sheet to bake??

    • Intensive Cake Unit Intensive Cake Unit on Feb 07, 2024

      My experience has been they spread a lot if not chilled well enough. They’ll spread just a little while baking, but it’s minimal if the dough is chilled 👍