Air Fryer Heart Cookies
Give this cookie recipe a try and create a special day gift for your loved ones.
Equipment
- Tongs
- Mixing Bowl
- Cookie Cutter
- Stand Mixer
- Piping Bag
- Rolling Pin
Ingredients
For the Cookies
- 9.4 oz Unsalted Butter
- 1 cup Granulated Sugar
- 1 Large Egg
- 1 tbsp Vanilla Extract
- 1/4 tsp Baking Soda
- 1/2 tsp Salt
- 3 cup All Purpose Flour
For the lcing
- 1 Egg White Pasteurized
- 8.9 oz Confectioners Sugar
- 1 tbsp Water
- as needed Red Food Coloring, optional
Instructions
- In a large bowl, sift together the flour, baking soda, and salt. In a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium speed until light and fluffy. Add the egg, cream, and vanilla extract to the mixer and mix until well combined. Scrape down the sides of the bowl and mix again to ensure all ingredients are thoroughly combined. Gradually add the dry ingredients to the mixer and continue to blend until a consistent dough forms. Wrap the dough in plastic wrap and chill in the refrigerator for 3 to 4 hours before baking.9.4 oz Unsalted Butter, 1 cup Granulated Sugar, 1 Large Egg, 1 tbsp Vanilla Extract, 1/4 tsp Baking Soda, 1/2 tsp Salt, 3 cup All Purpose Flour
- Combine the confectioners' sugar and pasteurized egg whites in a mixer, blending at a medium speed. Slowly introduce water into the mixture, adjusting consistency to your preference. Add the finished icing to a bowl. Add an appropriate amount of food coloring and mix well. You can choose and adjust the color to your liking. Once achieved, transfer the icing to a piping bag and set it aside for later use.1 Egg White, 8.9 oz Confectioners Sugar, 1 tbsp Water, as needed Red Food Coloring, optional
- Prepare two sheets of baking paper on your work surface. Take a suitable amount of dough and place it between the two sheets of baking paper. Using a rolling pin, roll the dough out to a thickness of 1/4 inch. Refrigerate or freeze the dough for later use. （Please ensure the thickness of the dough, cookies that are too thin will easily be damaged during the cooking process.）
- Remove the chilled dough from the refrigerator. Use cookie cutters to cut out the desired shapes. Place the cut-out cookies on a baking sheet. Cover the baking sheet and return the cookies to the refrigerator to firm up for approximately 15-20 minutes. Roll out the remaining dough scraps and repeat the process with the other portion of dough.
- Remove the tray from the Typhur Dome. Line the bottom of the basket with a layer of aluminum foil. This will help the cookies maintain a better shape during baking. On top of the aluminum foil, line a layer of parchment paper. This will prevent the cookies from sticking.
- Carefully place the cookies in the cooking tray. Return the tray to the Typhur Dome.
- Select the "Roast" mode, set the temperature to 330°F, and bake for 15 minutes.
- Remove the cookies from the tray.
- Snip a small opening in your icing-filled piping bag. Use it to outline and embellish the surface of your cookies. Alternatively, you can decorate them with your favorite candies.
Nutrition
Calories: 5150kcalCarbohydrates: 740gProtein: 51gFat: 225gSaturated Fat: 139gPolyunsaturated Fat: 11gMonounsaturated Fat: 58gTrans Fat: 9gCholesterol: 740mgSodium: 605mgPotassium: 639mgFiber: 10gSugar: 450gVitamin A: 6901IUVitamin C: 0.1mgCalcium: 157mgIron: 19mg
Tried this recipe?Let us know how it was!