😻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

Get Recipe Ingredients

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 chocolate cookie dough out onto floured surface to about ⅛ inch thick and cut into largest heart shapes.
Transfer with spatula to ungreased 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 an 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.

Recipe Tips:

- Use Chilled Dough for Clean Cookie Shapes. For sharp edges and well-defined heart shapes, chill the cookie dough for at least 30 minutes before rolling it out. If the dough softens while cutting, pop it back in the fridge for 10 minutes.

- Prevent Fondant from Sticking. Dust your work surface with a small amount of cornstarch or powdered sugar when rolling out the fondant to prevent sticking. However, use it sparingly so it doesn’t dry out the fondant. You can also use a little shortening (a thin layer) on your work surface.

- Allow Fondant to Dry Slightly Before Attaching. Cut your fondant hearts and let them dry for about 15 minutes before placing them on the cookies. This helps them hold their shape better and prevents stretching.

- Use a Light Hand with the Syrup. Too much syrup can make the fondant slide around or become sticky. A thin, even layer is enough to adhere the fondant securely.

- Support the Ears While Drying. If your fondant ears are floppy, lean the cookies against each other or use small supports (like crumpled parchment paper) to hold them in place while drying.

- Test Your Edible Marker on a Scrap Piece First. Before drawing on the faces, test your edible marker on a piece of fondant to make sure the ink flows smoothly. If the fondant is too soft, let it dry for a bit before drawing.

- Store in a Single Layer to Avoid Smudging. If stacking cookies in a container, place parchment paper between layers to prevent the fondant decorations from getting damaged.

- Do not store in the fridge. Refrigeration causes fondant to "sweat", so it ends up with little beads of water all over it, which can ruin your cat cookies.

- Freeze Cookies Without Faces for Best Results. If freezing, decorate up to the fondant stage but wait to draw the faces until after the cookies have thawed and dried completely to avoid smudging.
- Fix Mistakes Made with Edible Marker. If you make a mistake with the edible marker, simply dip it in a little vodka or clear vanilla extract to erase it, allow it to dry, and start over!

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