White Chocolate Ganache Heart Cookies
Sugar cookies are delightful little treats that bring a smile to your face with every bite! They are soft and chewy or sometimes crisp, depending on how they're baked. Typically made with simple ingredients like flour, sugar, butter, eggs, and vanilla, these cookies have a sweet flavor that makes them a favorite for all ages.
Sugar cookies are incredibly versatile! You can roll them out and cut them into fun shapes for holidays or special occasions, like hearts for Valentine's Day, bunnies for Easter, or stars for the Fourth of July. These confections often get adorned with colorful frosting, sprinkles, or even edible glitter, adding a playful touch that makes them even more irresistible.
However, these sugar cookies are my all time FAVORITE! They’re soft and chewy and just melt in your mouth. Paired with the white chocolate ganache on top makes these cookies even more scrumptious.
These sugar cookies have chewy texture that hugs your taste buds just right, like a warm cuddle for your mouth! With a golden-brown exterior and a pillowy center, they offer a delightful balance between a toothsome chew and a slight crumble.
Creamy White chocolate Ganache
White chocolate ganache is a luscious, creamy mixture made from two simple ingredients: white chocolate and heavy cream. Unlike its darker counterparts, white chocolate ganache boasts a sweet, buttery flavor profile that's perfect for adding a velvety touch to desserts.
To create white chocolate ganache, finely chop the white chocolate and place it in a heatproof bowl. Heat heavy cream on the stove or in the microwave until it’s just simmering, then pour it over the chopped chocolate. Let it sit for a minute to soften the chocolate, then stir until smooth and glossy.
This delightful ganache can be used in a variety of ways: as a filling for cakes and pastries, a drizzle over desserts, or even a dip for fruits. When cooled, it can also be whipped to a fluffy consistency for an airy frosting. The possibilities are endless, making white chocolate ganache a delightful staple in any baker's kitchen!
Some fun facts about sugar cookies
Sugar cookies have a sweet history that dates back to the early 1700s! Originating in Europe, specifically in the region we now know as Germany, these delightful treats were initially called "Nazareth cookies." Bakers in Nazareth, Pennsylvania, were among the first to create these easy-to-make cookies in the United States, using simple ingredients like flour, sugar, butter, and eggs.
By the mid-1800s, the sugar cookie began to gain popularity across North America. Its versatility allowed bakers to experiment with various shapes and decorations, making them particularly popular during the holiday season. The introduction of cookie cutters in the 1900s took the sugar cookie to a whole new level, enabling bakers to craft whimsical shapes ranging from stars to Christmas trees.
As the years went by, sugar cookies became a beloved staple in American kitchens. They solidified their place in holiday traditions, often adorned with bright icing and sprinkles, capturing the hearts of many through festive gatherings and celebrations. Today, they continue to be a canvas for creativity, with endless options for flavors and decorations, proving that no matter the era, there’s always a reason to indulge in a sweet, sugary bite! 🍪✨
White Chocolate Ganache Heart Cookies
Ingredients
- 1 cup salted butter (2 sticks) (softened at room temperature)
- 1 ¼ cup sugar
- 1 egg (room temperature)
- 1 tbsp vanilla extract
- 2 ½ cups all-purpose flour
- ½ tsp baking powder
- 1 tsp cornstarch
- ¼ tsp salt
- 1 ¾ cup (roughly 300 grams) of white white chocolate chips or bar.
- ½ cup heavy cream.
- Food coloring of choice
Instructions
- Preheat the oven to 350 degrees and line the cookie sheet with parchment paper. In a stand mixer with the paddle attachment, mix the butter and sugar on medium-high until light and fluffy (about 2 minutes).
- Use a spatula to scrape down the sides and add the egg and vanilla extract, mix until just combined.
- Mix the flour, baking powder, cornstarch, and salt in a separate bowl. Incorporate the dry ingredients into the stand mixer and mix until just combined and no streaks of flour remain. The dough should be not too sticky and not too dry.
- Using a medium cookie scoop or spoon (roughly 2 tbsp) scoop out rounded cookies. Place cookies 2 inches apart onto prepared cookie sheets.
- Bake for 12 minutes or until the cookies have puffed up and crinkled on the edges but still gooey in the middle. Now, the hard part, before the cookies cool make a heart indent in the cookie. I use the handle of a spoon. Carefully indent the center of the cookie to form a heart without pressing down too hard where they can break in half— if a couple do, it's the perfect opportunity for a mini taste test.
- Allow the cookies to cool completely before making the white chocolate ganache.
- Making the ganache. In a bowl, put the white chocolate and heavy cream in. The easiest way to make the ganache is to warm the ganache in the microwave in 30-second intervals. This can be a little tricky, but you should be working until a nice creamy texture (roughly 2 minutes of cooking). Finally, add the coloring of your choice — I like pink.
- Allow the ganache to cool slightly so it is not so runny (roughly 5-10 minutes). Add the ganache to a piping bag, and carefully pour into the heart shaped indent to fill. The ganache should be nice and creamy so it fills into the indent smoothly and settles for a smooth look. If the ganache is too warm it will be very messy and allow it to cool a little longer. If the ganache is thick and not settling into the indent nicely, slightly re-warm the ganache and place the bag into a fresh piping bag.
- Finally, snap a picture and enjoy your masterpiece.
- Stand mixer
- Cookie sheet
- Parchment paper
- Cookies scoops
- Wire rack
- Spatula
- Piping bags
Notes
- These cookies can easily be made with chocolate ganache if white chocolate is not your favorite!
- These cookies can easily become sugar cookies too! Just skip the ganache and roll the raw cookies in sugar before baking.