😻Heart shaped Cat Cookie Recipe

pink and white cat cookies on grey surface

5 from 6 votes

😻Heart shaped Cat Cookie Recipe

These easy fondant covered heart-shaped cat cookies are made out of 3 different sized heart cookie cutters and edible marker. Use this delicious rolled chocolate cookie recipe or your own sugar cookies recipe. Either way they make a wonderful edible Valentine's Day gift!

Course Dessert, Snack

Cuisine American, Canadian

Keyword cat, cookies, heart-shaped, valentine's day

Special Diet Vegetarian

Prep Time 10

Cook Time 16

chilling and decorating 1

Total Time 1 26

Servings heart shaped cookies

Calories 306kcal

Author Terri Gilson

Equipment

Ingredients

Chocolate Rolled cookies:

2 ⅓ cups flour
½ cup cocoa
2 teaspoons instant coffee granules (regular or decaf)
½ teaspoon salt
1 cup butter
1 teaspoon vanilla
1 whole egg
1 cup white granulated sugar

Cat Cookie Decorations

½ of a 1.5 lb box pink rolled fondant (half of a 24 oz box)
½ of a 1.5 lb box red rolled fondant (half of a 24 oz box)
½ of a 1.5 lb box white rolled fondant (half of a 24 oz box)
1 black edible marker
1 set heart shaped cookie cutters
¼ cup clear syrup

Instructions

Chocolate Rolled Cookies:

Preheat oven to 350 degrees F (176 C)
Whisk flour cocoa, instant coffee and salt together in a medium bowl.
In a separate, large bowl, beat sugar and butter together with an electric hand mixer until fluffy. Add egg and vanilla and continue beating until well blended.
Gradually add the flour mixture to the butter mixture (with the electric mixer on low) until thoroughly blended.
Continue mixing with hands, kneading as you would for bread, until dough clings together.
Chill for 30 minutes.
Roll dough out onto floured surface to about ⅛ inch thick and cut into largest heart shapes. Transfer with spatula to prepared baking sheet.
Bake for 14-16 minutes or until light brown on bottom. Transfer to a wire rack to cool and decorate.

Decorating :

Roll fondant to ¼ inch thick and cut largest heart. Let hearts dry out for 15 minutes for best results. You'll want to cut the medium sized hearts for the ears at the same time, as they need time to dry as well.
Add a thin layer of syrup to the top of each cookie and gently lift fondant hearts onto cookies, gently spreading the fondant to the edges of the cookies so it covers the entire surface.
For the face: turn the hearts upside down and add the smaller hearts for the noses. You can adhere it with a little syrup or a dab of water.
For the ears: turn the medium sized hearts upside down and place them at the top of the hearts, spaced evenly.* if they are not dry enough, they may flop. You can lean the cookies on each other to dry (so the ears are supported by the face of the cookie above it)
For the eyes: use a small round cutter (I use the back of an icing tip) to cut out the eyes. Adhere the eyes and ears with a little syrup or water.
Use the black edible marker to draw in the centre of the eyes and the whiskers.
If desired, use the black edible marker to personalize the cookie as a Valentine and wrap as shown.
Storing: store in a long sealed plastic container between sheets of parchment paper (they can be frozen this way as well). * Do not write on them if you are going to freeze them!

Notes

Note: These cookies can be left in a airtight container for up to 3 days. They can also be frozen for up to 3 months. But after removing them from the freezer, it's important that you let them air dry completely BEFORE writing on them with edible marker. You will know they are dry when they are no longer sticky to the touch.

**DO NOT put fondant cookies in the fridge - Refrigeration causes fondant to sweat.

Nutrition