These cookies have a secret. Not only do they make the most adorable edible Valentines, complete with a crisp sugar cookie base and rich royal icing exterior, they come with a sweet surprise inside. No, not a ring… better: CANDY! Which means you gotta smash ‘em to get to the good stuff.
The recipe comes to us from pastry chef and bake shop owner Lindsey Gazel, who’s known for her ridiculously creative sweets. The best part about these heart-shaped wonders is you can customize the colours, phrases and fillings to suit whoever you’re gifting to. Follow Lindsay’s instructions below, and whip up a few for your partner, BFF or anyone who could use a little love on V-Day or any day. Breaking hearts has never been so delicious.
1 cup butter, room temperature
1 cup sugar
1 tsp vanilla
2 ½ cups flour
1 tsp baking soda
½ tsp salt
425g package of royal icing, prepared according to package instructions
Food colouring pastes, in the colours of your choice
1 cup candies of your choice (ex. jelly beans, sprinkles, cinnamon hearts — whatever your special someone loves most)
Heart-shaped cookie cutters, 4 inches in width
In a large bowl, use an electric hand mixer to cream together butter and sugar until smooth. Beat in eggs and add vanilla. Mix in flour, baking soda and salt. Wrap dough in plastic wrap and chill in the fridge for at least one hour (or overnight for best results).
Retrieve dough from fridge and roll out to your desired thickness (about ½ an inch). Cut out six 4-inch hearts with a cookie cutter and transfer to a parchment-lined baking sheet. Use a straw to cut out a hole at the top of each heart to use for hanging. Reserve leftover dough for candy containers.
Transfer cookies to the oven, bake at 400F for 7-8 minutes and then cool.
Mix together royal icing according to package instructions and dye as desired with food colouring pastes.
Ice three cooled heart cookies (tops) in desired colours and let dry while you assemble the candy containers
For candy containers:
With remaining dough, cut out six 1x1 ½ inch rectangles and six 1x2 inch rectangles and transfer to a parchment-lined baking tray. Place rectangle cookies in the oven, bake at 400F for 7-8 minutes and then cool.
To assemble your candy containers, use royal icing as glue and attach the thin, long sides of your rectangles (two long pieces and two short pieces) together in the centre of an un-iced cookie to make a rectangular frame. Use extra royal icing to glue the corners together.
Fill your container with candies. Pipe icing on top of the frame of the candy container and place your iced cookie on top. Use extra royal icing to pipe a border and write a message. Continue with remaining cookies, and let dry for a few hours before gifting.
Servings: Makes 3 candy-stuffed smash cookies
approx. Per Serving