Valentine Heart Cookies

Here is another Valentine's Day cookie design. I am including two designs in this post. Again, I used the Christmas Cookie recipe for the cookies and Bake at 350's royal icing recipe.

The first cookie is an inspiration from Wilton. It is a two-toned cookie in which I began by outlining one half of the cookie with full strength red icing and the other half in full strength white icing. Allow the outline to dry before flooding. Next, flood the side outlined in red icing with icing that has been watered down to a syrupy consistency. I then flooded the side outlined in white with the white flooding icing.



Next, I took a toothpick and drug it from the red to the white and from the white side to the red to create the lines. This sounds a little complicated, but it is not at all. It is actually a really easy way decorate a cookie.

The next cookie I am going to share also came from Wilton.



I again used the same cookie and icing recipe as mentioned above. I outlined the cookie in red, then outlined a pink heart and white heart. I flooded the area with the corresponding color.

Lovin' Couple Cookies

Happy Valentine's Day!! I hope everyone has a great day planned and will spend it with someone you love or care about. Today's cookie design comes from Wilton and I think it is super cute. I again used the same Christmas Cookies sugar cookie dough and the royal icing from Bake at 350.



First, outline the cookies in red and allowed the outlines to dry. Next, flood the hearts with pink. After the flooding, the cookie needs to dry overnight before adding the details. Next, using a tip 3, create the eyes with white, mouth with black for him and red for her and pink noses and cheeks for both. Using a tip 1, make the eyebrows for both and eye lashes for her.

Conversation Hearts

I decided to make several sugar cookie designs for Valentine's Day this year. The next few post will be a different cookie design to celebrate love! We are not huge Valentine's Day people, but I could never turn down a day to decorate cookies. First up are conversation heart cookies. I love the conversation hearts as a kid. You never knew what saying you were going to get on your heart. We would pick through them and hand our friends the call me heart or the cutie pie. As times have changed, some hearts now say text me. These cookies were very easy to make.



First I used the sugar cookie recipe that I made the Christmas Cookies from. This time I added a teaspoon of almond extract. This is such an easy dough to work with and I am so happy that I have it in my arsenal. After the cookies have been cut out and baked, outlined the cookies using Bake at 350's royal icing recipe. This was a much fluffier royal icing and was easy to work with.

Allow the outline to dry then flood the cookie with royal icing that has been thinned out to a syrup consistency. After the cookies have dried, write on them with full fun sayings using full strength icing. Also see the post of Baby Boy Cookies which gives more details about using royal icing. This is a great time to be creative. You can write any saying on them that you choose and can make it fun. I make a special one for my hubby.



Royal Icing
Printer friendly recipe
Source: Bake at 350

4 TBSP meringue powder
scant 1/2 c. water
1 lb. powdered sugar
1/2 tsp light corn syrup (optional)
few drops clear extract (optional)

Combine the meringue powder and water. With the paddle attachment of an electric mixer, beat until combined and foamy.

Sift in the powdered sugar and beat on low to combine. (Do NOT skip the sifting!)

Add in the corn syrup and extract if desired. ( I think the corn syrup helps keep the icing shiny.)

Increase speed to high and beat for about 5 minutes, just until the icing is glossy and stiff peaks form.

Cover with plastic wrap touching the icing or divide and color using gel paste food colorings.

This "stiff" icing is perfect for outlining and even for building gingerbread houses and monogramming. To fill in your cookies, add water to your icing a teaspoon at a time, stirring with a rubber spatula, until it is the consistency of syrup. This technique of filling a cookie with thinned icing is called "flooding."