Published On: Mon, Jan 27th, 2020

Hidden Heart Cookies

Make these Hidden Heart Cookies using our tutorial

Britt Box ( gets creative with cookie dough by decorating it in three different ways – swirl, checkerboard and hidden heart! Read How to… decorate dough for the other techniques.

hidden heart cookies

For the no-spread sugar cookies

• 125g (41⁄4oz) cold unsalted butter

• 125g (41⁄4oz) caster sugar

• 1 free-range egg

• 1tsp vanilla

• 250g (9oz) plain flour

NB To make chocolate dough, follow the ingredients above and simply add 30g (1oz) cocoa powder (optional)

1. Cream together the butter and sugar.

2. Add the vanilla and the egg and mix well.

3. Finally, mix in the flour (and cocoa powder if using) and combine to form a dough.

4. Spoon the dough onto clingfilm, wrap well and chill for at least 30 minutes.

5. Once you’ve done that, you can then start decorating dough!

decorate dough

Hidden heart

1. This one has a few more steps than the previous two, but it’s worth it. You can make this design with any hidden shape as the method is the same.

2. You will need two batches of sugar cookie dough in two different colours. I’ve gone for one batch of vanilla and one batch coloured pink (using the method overleaf in the Swirl cookie tutorial. I’ve used Sugarflair Pink).

3. Once the pink dough has been re-chilled, unwrap it and roll it out onto a board dusted with flour. I used 5mm (1⁄4in) marzipan spacers to ensure my dough is all the same thickness. Using a medium-sized heart cutter, cut out lots of pink hearts and place them on a baking tray. Then, using a little milk, stick them together into a long log. Carefully wrap these heart logs in clingfilm and chill in the fridge for an hour (or if pressed for time, in the freezer for 15 minutes).

4. When the heart logs have chilled, unwrap and put them on their side. Knead the second colour (I’m using vanilla dough) and roll long, thin sausages. Stick these all around the heart log. Once covered, roll the whole thing gently to get rid of the lines. Wrap this well in clingfilm and place on a baking tray. Chill in the fridge for at least an hour, but preferably overnight.

5. Once chilled, unwrap and cut into 5mm (1⁄4in) slices using a sharp knife. Put these slices on a baking tray lined with greaseproof paper and bake at 200oC/Gas Mark 6 for 15 minutes. Leave to firm up on the tray, then transfer to a cooling rack.

6. Once all of these cookies are baked and cooled, they will last up to two weeks in an airtight container.

7. There are so many different ways to decorate dough – these are just three of my favourites. Feel free to experiment with colours, flavours, themes, shapes and designs. You can add sprinkles, chocolate chips, or anything you like. The only limit is your imagination. Have fun with it!

As featured in January 2020 issue of Baking Heaven Magazine

More Cake Decorating School!

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