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Heart-Shaped Sugar Cookie Twists

I have this delusion that I can draw.  I look at something and think, “I can totally draw that”.  But any time I actually attempt to draw something it looks like I used my feet with my left hand behind my back and my eyes closed.  There’s definitely some disconnect between what my brain thinks I am capable of and what my hand can actually produce.  I have the same issue with cookie decorating.  In my head, I can totally do it.  I wish I could decorate gorgeous sugar cookies like some of the amazingly talented cookie decorators out there (Sweet Sugar Belle, The Baked Equation, Bake at 350… just to name a few), but I’ve come to accept that it is just not one of my talents. 

I do still love sugar cookies though, especially when they’re soft with just a little crisp around the edges.  I made these sugar cookies last Christmas as wreaths (you can find them in my FREE Holiday Cookies eBook here) and decided to try them as hearts.  I think they turned out super cute- and best part, no icing needed!  Sometimes simple is best.

These Heart-Shaped Sugar Cookie Twists would be perfect for Valentine’s Day!  If you’re able to send homemade treats to your kid’s school, these would be a great option.  I know my daughter’s teacher would appreciate that they are less mess and less sugar without icing or sprinkles.  🙂

Heart-Shaped Sugar Cookie Twists

5 from 2 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 18
Calories: 189kcal
Author: Emily Grace


  • 3/4 cup shortening
  • 1 cup sugar
  • 2 eggs
  • 2 1/2 cups flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 1/8 tsp red gel food coloring


  • In the bowl of a stand mixer, combine shortening, sugar, eggs, and vanilla at medium speed until creamy.
  • In a medium bowl, stir together flour, baking powder, and salt.
  • Gradually add the dry ingredients to the wet, and slowly blend together.
  • Beat until well combined, scraping the sides of the bowl as necessary.
  • Divide the dough in half.
  • Add the red food coloring to one half.
  • Shape each color of dough into a ball, cover with plastic wrap, and place in the refrigerator to chill at least one hour.
  • Preheat over to 400 degrees.
  • Line a large baking sheet with parchment paper, set aside.
  • Shape 1/2 tbsp - 1 tbsp of red dough into a 6- inch rope.
  • Repeat with the plain dough.
  • Place ropes side by side and twist together about six times.
  • Form twisted ropes into a heart, gently pinching where the two meet.
  • Bake for 8-9 minutes, until just golden brown on the bottoms.
  • Transfer to wire rack to cool completely.


Calories: 189kcal | Carbohydrates: 24g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 18mg | Sodium: 40mg | Potassium: 53mg | Sugar: 11g | Vitamin A: 25IU | Calcium: 17mg | Iron: 0.9mg
Did you make this recipe? Mention @GraceGoodEats or tag #graceandgoodeats!



Recipe Rating


Thursday 21st of January 2016

Your cookies are beautiful! I love the twist effect! Thanks for linking up with Merry Monday this week :)


Thursday 21st of January 2016

These are so fun! I actually make a similar cookie for Christmas in the shape of a candy cane..the recipe looks really similar except I flavor the dough with almond extract and sub butter for shortening. They're my favorite Christmas cookie (mostly because of the memories), but I had been thinking how I could shape them for different holidays..these hearts would be simple and easy!

Thanks for the great idea :)


Wednesday 20th of January 2016

Such cute and gorgeous cookies! Perfect for Valentine (or any day actually because they look so good ^^)

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