The original idea of this came from Eugenie Kitchen’s cutout rainbow cookies which were viral a few years back. Cut out multiple hearts, stack, and layer on the white dough. Roll in sprinkles, freeze, and cut into logs. Bake and ta-da! Many variations to be played with as well.
| Cutout Sprinkle Heart Cookies adapted from Eugenie Kitchen
Cutout Sprinkle Heart Cookies 3/4 cup unsalted butter (170g), softened |
To make cookie dough
Soften the butter and whisk until creamy like mayonnaise without lumps. Mix in confectioners’ sugar. Assembly Roll out matcha cookie dough. The thickness of each cookie dough sheet should be adjusted to the size of your cookie cutter. Pile up heart cut outs by brushing egg wash between the sheets, and let set in the refrigerator for 1 hour. Now carefully cover the rainbow heart cookie roll with small pieces of vanilla dough and make a cylinder. Let set in the refrigerator for 1 hour. Brush the dough with egg wash and roll in the bed of rainbow sprinkles. Slice the dough and let set in the refrigerator for 30 minutes When ready, bake for 10-11 minutes at 335 F. (170 C.), or until light brown. Let cool on the pan for 5 minutes. Then transfer to a wire rack and completely cool. The well-baked cookies should taste like French sable cookies since I used the same ingredients with Eugenie Kitchen’s other sable cookies. |
My Dose of Sugar 