Why You’ll Love Christmas Heart Cookies Recipe
These cookies are a holiday classic for good reason:
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They’re simple to make and fun to decorate.
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Perfect for cookie exchanges or festive dessert tables.
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Buttery and sweet with a soft center and light crunch on the edges.
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Easily customizable with icing, sprinkles, or colored sugar.
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Great to bake with kids or as part of a holiday tradition.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour
baking soda
salt
unsalted butter, softened
white granulated sugar
egg
vanilla extract
almond extract (optional, but adds a wonderful depth)
powdered sugar (for icing)
milk (for icing)
red and green sprinkles or colored sugar
Directions
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Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
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In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
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In a large bowl, beat the softened butter and sugar until light and fluffy.
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Add the egg, vanilla extract, and almond extract. Beat until well combined.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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Roll the dough into tablespoon-sized balls. Flatten slightly into a heart shape using your fingers or a small cookie cutter.
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Place the shaped cookies on the prepared baking sheet, spacing them about 2 inches apart.
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Bake for 8–10 minutes, or until the edges are just beginning to turn golden.
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Allow cookies to cool on the pan for 2 minutes, then transfer to a wire rack to cool completely.
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For icing, mix powdered sugar and milk until smooth and spreadable. Decorate cooled cookies and top with sprinkles.
Servings and timing
Servings: Approximately 36 cookies
Prep time: 20 minutes
Bake time: 8–10 minutes per batch
Total time: Around 45 minutes
Variations
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Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
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Flavor Twist: Add citrus zest (lemon or orange) to the dough for a zesty punch.
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Colorful Dough: Tint the dough with food coloring before baking for a vibrant effect.
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Chocolate Dipped: Dip one half of each cookie in melted chocolate after baking and cooling.
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Jam-Filled: Cut out a smaller heart in half of the cookies and sandwich with jam in the center.
Storage/Reheating
Store cookies in an airtight container at room temperature for up to one week. For longer storage, freeze undecorated or decorated cookies in a freezer-safe container for up to three months. Let them thaw at room temperature before serving. Avoid microwaving to preserve icing decorations.
FAQs
How do I keep my cookies from spreading too much?
Chilling the dough for 30 minutes before shaping helps maintain their shape during baking.
Can I make the dough in advance?
Yes, the dough can be made ahead and stored in the refrigerator for up to 2 days or frozen for up to 3 months.
Do I need to use almond extract?
No, it’s optional. It adds a nice flavor, but you can skip it or replace it with more vanilla extract.
Can I use cookie cutters instead of shaping by hand?
Absolutely. A heart-shaped cookie cutter makes shaping easy and consistent.
What’s the best way to decorate these cookies?
Simple icing and festive sprinkles are classic. You can also use colored royal icing for detailed designs.
How thick should I make the cookies?
Aim for about 1/4 inch thick. Thinner cookies will be crisper, while thicker ones stay soft.
Can I freeze the decorated cookies?
Yes, just ensure the icing has fully set before freezing to prevent smudging.
Are these cookies good for gifting?
Definitely. Package them in cellophane bags or cookie tins for a beautiful holiday gift.
Can I make these dairy-free?
You can substitute plant-based butter and a milk alternative for a dairy-free version.
How do I make the icing thicker or thinner?
Add more powdered sugar to thicken, or a tiny splash of milk to thin it out to your desired consistency.
Conclusion
Christmas heart cookies are as delightful to bake as they are to eat. Their sweet, buttery flavor and festive appearance make them a perfect addition to your holiday traditions. Whether you’re baking with family, preparing for a cookie swap, or simply spreading seasonal cheer, these cookies are sure to bring smiles to everyone who tries them.
Christmas Heart Cookies
These festive Christmas Heart Cookies are perfect for the holiday season. Made with simple ingredients and filled with jam, they are buttery, soft, and shaped like hearts for a charming treat.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 24 sandwich cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup (226g) unsalted butter, softened
- 3/4 cup (90g) powdered sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 1/2 cups (312g) all-purpose flour
- 1/4 tsp salt
- Strawberry or raspberry jam (for filling)
- Extra powdered sugar (for dusting)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream the softened butter and powdered sugar together until light and fluffy.
- Add the egg and vanilla extract, and mix until well combined.
- Gradually add the flour and salt, mixing until a soft dough forms.
- Divide the dough in half, flatten into discs, wrap in plastic wrap, and chill for 30 minutes.
- Roll out the dough on a lightly floured surface to about 1/4 inch thickness.
- Use a large heart-shaped cookie cutter to cut out hearts. Use a smaller heart cutter to cut out the center of half the cookies.
- Place cookies on the prepared baking sheet and bake for 8–10 minutes or until edges are lightly golden.
- Allow cookies to cool completely on a wire rack.
- Dust the cookies with cut-out centers with powdered sugar.
- Spread a small amount of jam on the whole heart cookies and top with the powdered sugar hearts.
Notes
- Chill the dough to make cutting and transferring cookies easier.
- Use parchment paper to prevent sticking and for easy cleanup.
- Store cookies in an airtight container for up to a week.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 150
- Sugar: 8g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
