Heart Cookie Pops

For as much as I love making decorated sugar cookies, I often wish the process could be shorter.  It takes several hours (not all hands-on time, thankfully!) to even get to the point where you have cookies to ice.  Icing then takes a minute or so per cookie and they have to rest for at least four hours (!!!) before you can pipe anything on top.  I get exhausted just thinking about it.

So when I saw this recent cookie pop project in a Fancy Flours e-mail, I knew I had to give it a try.  The cookies were so cute, but they didn’t have any icing.  I am completely in love with my regular cookie recipe (No-Fail Sugar Cookies), so I decided to use my usual recipe with their technique.

I have made hundreds and hundreds of sugar cookies over the last five years, but I had never colored the dough before.  Talk about an easy way to dress things up!  I used Wilton’s gel paste food coloring in rose, and I added it after the butter and sugar were creamed but before the egg, vanilla, and flour mixture.  Once the dough was chilled and firm, I rolled it as usual and cut it with a 2-inch heart cookie cutter. I put each heart on top of a popsicle stick (my stash of white candy sticks is MIA, so I used what I had) and pressed the dough gently so it would adhere.  Fancy Flours suggested silver dragées in the corner of each heart but I had pearl ones; again, I used what I had.

My perfect baking time for 2-inch cookies was 8 minutes at 350°F.  I cooled the cookies for five minutes on the baking sheets before carefully transferring them to wire racks to cool completely.

Heart Cookie Pops

Pretty cute, huh?  And I loved that they were done once they were cool…  No additional decorating necessary!  Here are a few notes for any of you who want to give this one a whirl:

  • Based on the scale of dragée to cookie, I’d say Fancy Flours used a 1 1/4-inch cookie cutter.  I used a 2-inch cutter.
  • I think the white candy sticks look nicer, but the popsicle sticks will provide better support for a larger cookie.
  • I experimented with dragées around the entire perimeter of the cookie, but the results weren’t good.  Some of them dissolved a bit and shrunk during the baking process, which was really obvious when there were 10 or so per cookie.  One is perfect (and less time-consuming to place).
  • You could make a really cute Valentine’s Day “bouquet” with these if you stuck the bottom of the sticks into craft foam (maybe shaped like a heart and painted red or pink?).  They’d make great gifts individually wrapped and tied with a bow as well.

Update 2/15/11: I baked some mini (1 1/2-inch) heart cookies yesterday afternoon and the dragées held up beautifully.  I think the shorter baking time (5 1/2 – 6/1/2 minutes for the minis) made all the difference.  Heart-shaped Red Hots worked well as decorations for both the mini and larger cookies.

Recipe link: No-Fail Sugar Cookies

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