Heart Shaped Sugar Cookies Recipe

Heart Shaped Sugar Cookies Recipe

These Heart Shaped Marbled Sugar Cookies use freeze-dried raspberries for a natural pink color! Vanilla and raspberry dough swirled together, no food dye, and ready in 25 minutes. Pretty and delicious!

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Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: cookies

Author: Jennifer Stewart

Equipment

Ingredients

1 cup granulated sugar
½ cup powdered sugar
1 cup salted butter softened
2 large eggs
2 tsp. vanilla extract
3 cups all purpose flour
½ tsp. salt
2 tablespoons freeze dried raspberries finely crushed to powder

Instructions

Preheat the oven to 350 degrees f.
Line baking sheets with parchment paper.
In the bowl of a stand up mixer, add the softened butter and the sugars and cream together on medium high for about 1 minute.
Add the eggs and vanilla and continue mixing.
Add the flour and salt and mix until well incorporated.
Remove half of the batter from the mixing bowl and place in a small bowl.
Add the powdered raspberries to the dough in the stand up mixer and mix until well incorporated.
Remove both doughs and place onto parchment paper.
Begin dividing each of the doughs and create an even amount of balls for both the raspberry and vanilla.
Gently squish them together and roll out each disc using a rolling pin, to about ⅛”-¼”.
Cut heart shapes using a small cookie cutter (I used a 2” cookie cutter).
Transfer cookies onto the prepared cookie sheets using a small spatula.
Sprinkle the cookies with a little sugar.
Bake for about 8-10 minutes or until the edges are just a little golden brown. (They bake pretty fast so watch them carefully so they don’t overbake).
Remove from the oven and transfer the cookies right away to a wire rack to cool completely.

Notes

Crush freeze-dried raspberries into a fine powder for easier mixing.
Add more raspberry powder for more intense color and flavor.
Divide each dough into equal balls, squish vanilla and raspberry balls together, and roll out for natural swirl.
These bake fast (8-10 minutes) so watch carefully. The edges should be just golden and the centers still soft.
Move cookies to wire rack right away after baking to prevent over-baking on the tray.
If the dough gets too warm while rolling, chill 15-30 minutes to prevent spreading.
Sprinkle cookies with granulated sugar just before baking for extra sparkle and crunch.

Nutrition