Heart Cookies For Weddings: A Step-By-Step Guide

Heart-shaped cookies are a memorable and delicious treat to hand out at weddings. There are many ways to make these cookies, from Mexican wedding cookies with a buttery centre to sugar cookies decorated with royal icing. These cookies can be made with a few simple ingredients and are perfect for adding a personal touch to your wedding.

Making the dough

To make the dough, you will need the following ingredients: butter, powdered sugar, vanilla, flour, and pecans.

Firstly, take your butter and beat it using an electric mixer for about 1 minute on medium speed. You want the butter to be soft but not too soft, so it is recommended to let it sit at room temperature for around 10 minutes before starting. If you only have unsalted butter, simply add 1/4 teaspoon of salt for every stick of butter.

Next, mix in 3/4 cup of powdered sugar and beat the mixture until it becomes creamy and smooth. You can then stir in the vanilla and scrape down the sides of the bowl.

Now it's time to mix in the flour. Add the flour gradually and mix on low speed until it is just combined with the other ingredients. Be careful not to overmix the dough at this stage.

Finally, mix in the chopped pecans until they are evenly distributed throughout the dough. And that's it! You've made the dough for your wedding heart cookies.

Shaping the cookies

Firstly, you will need a heart-shaped cookie cutter, preferably about 3.25 inches in size. This will be your main tool for shaping the cookies. If you want to be extra precise, you can also use a heart-shaped cookie stencil to help guide your cutting.

Start by preparing your cookie dough according to your chosen recipe. Once you have a workable dough, roll it out to your desired thickness. It's important to get the dough to a consistent thickness across the entire sheet to ensure even baking. Use a rolling pin to achieve a smooth, flat surface.

Now, it's time to cut out the heart shapes! Dip your cookie cutter into a small amount of flour to prevent the dough from sticking to it. Then, firmly press the cutter into the rolled-out dough, making sure to apply even pressure all around. Lift the cutter straight up to reveal your perfectly shaped heart. Repeat this process until you have used up all your dough, rearranging and rerolling the scraps as needed.

If you want to add a personal touch or include more intricate details, you can use a small, sharp knife to carefully cut out additional shapes or designs within the hearts. This could be as simple as cutting out the initials of the happy couple or creating a scalloped edge around the heart.

Finally, carefully transfer the cut-out hearts to a baking sheet lined with parchment paper. Use a thin spatula to lift and move the shapes without distorting their form. Leave a little space between each cookie to allow for spreading during baking.

Your wedding heart cookies are now ready to be baked and decorated! This shaping process ensures that your cookies not only taste delicious but also embody the love and celebration of the wedding day.

Baking the cookies

To make wedding heart cookies, you'll first need to make the dough. Using an electric mixer, beat the butter for about 1 minute on medium speed. Then, mix in 3/4 cup of powdered sugar and beat until the mixture is creamy and smooth. Next, stir in the vanilla and scrape down the sides of the bowl. Mix in the flour on low speed until it's just combined, and then mix in the chopped pecans until combined.

Once your dough is ready, it's time to bake the cookies. First, preheat your oven to 350°F and line two baking sheets with parchment paper. Scoop the dough with a small cookie scoop, and then roll it into 1-inch balls. Place these on your prepared baking sheets, making sure to leave some space between each ball as the cookies will spread out as they bake. You should be able to fit around 24 cookies on each sheet.

Bake the cookies for 13 to 15 minutes, or until the bottoms are a light brown color. Let them cool on the pan for about 5 minutes before removing them. If you're making Mexican wedding cookies, this is when you'll roll the warm cookies in powdered sugar for the first time. Place the remaining powdered sugar in a bowl and gently roll the cookies in it, making sure all sides are coated. Then, place them on a rack to cool completely.

Once the cookies have cooled, it's time to decorate them. You can roll them in the powdered sugar again or use a sifter to coat them with the remainder of the sugar. If you're packaging the cookies as wedding favours, you can place each one in a cellophane treat bag, tie it with a decorative ribbon, and they're ready to be enjoyed by your guests!

Decorating the cookies

Step 1: Prepare the Icing

Make a batch of royal icing and remove about two cups, placing it into a separate bowl. Thin this portion of icing by gradually adding small amounts of water until it reaches a flowing consistency. Cover the main bowl of icing with plastic wrap to keep it from drying out. Do not refrigerate the icing as this will affect its texture.

Step 2: Outline and Flood the Cookies

Fit a disposable piping bag with a #2 or #3 piping tip and fill it with the thinned icing. Pipe a heart-shaped outline onto each cookie, starting about one inch down from the top. If you're unsure about your piping skills, you can lightly pencil the shape onto the cookie before you start. Immediately fill in the outlined area with icing, using a toothpick to nudge it into any un-iced areas. Gently tap the cookie on your work surface to even out the icing, then set it aside to dry. Repeat this process for all the cookies, adding more thinned icing to the bag as needed. Allow the icing to dry completely before moving on to the next step.

Step 3: Create Detailed Designs

The next day, remove the plastic wrap from the main bowl of icing and gently stir it until it becomes fluffy and uniform again. Thin about one cup of icing and pour it into a disposable piping bag fitted with a Wilton #1 piping tip. Pipe two lines about 1/4 inch apart, mirroring the curve of the heart shape. Start the first line slightly inside the edge of the dry icing. Add several fancy "S" shapes, evenly spaced, and then fill in the spaces with dots.

Step 4: Add Sugar for Extra Sparkle

Pour some sanding sugar or granulated sugar into a bowl. Working quickly, spoon the sugar over the wet icing until it is completely coated. Gently tip the excess sugar back into the bowl. Carefully brush away any excess sugar from the edge of the iced area, being careful not to mar the soft icing underneath.

Step 5: Finish with Delicate Details

Pipe small dots of icing along the top edge of the iced area, spacing them evenly. Rotate the cookie and pipe a "string of pearls" at the top. Repeat these steps for all the cookies and let them dry overnight, uncovered. Your heart-shaped wedding cookies are now ready to be packaged or served!

Packaging the cookies

Once you've decorated your heart-shaped wedding cookies, it's time to package them beautifully. Here are some steps to guide you through the process:

Materials Needed:

• Cellophane treat bags (10" x 4" size or similar)
• Heat sealer (optional, but recommended)
• Twist ties or small elastic bands
• Decorative ribbon (about 16" per cookie)

Steps:

• Place one cookie in a cellophane bag, positioning it about two inches from the bottom of the bag.
• Straighten the cookie and hold it in place.
• Use a heat sealer to seal the bottom of the bag. If you don't have a heat sealer, you can carefully fold and tape the bottom of the bag.
• While holding the cookie, place the open side of the bag into the sealer and press to create a pointed bottom for the cookie to slide into. This step helps the heart-shaped cookies stay upright.
• Nudge the cookie down to the bottom of the pointed end.
• Gather the top of the bag and secure it with a twist tie or a small elastic band.
• Tie the bag with a decorative ribbon. If you're using ribbon with wired edges, you'll have more control over the shape of the bow.

Storage:

These decorated cookies can be stored at room temperature in a cool, dry place. They will stay fresh for about one to two weeks. For longer storage, you can freeze them for a month or more. Always allow them to thaw at room temperature before serving.

Frequently asked questions