Zelda Heart Sugar Cookies

Zelda Heart Sugar CookiesThe quintessential sugar cookie, modeled after the NES Zelda life meter. These are sugar, sugar cookies. Serious business sugar cookies.




The recipe:

1 cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Red food coloring

Special equipment:

Heart cookie cutter
Rolling pin

First thing to do is dump all the dry ingredients into a bowl. For some reason the phrase “dry ingredients” in cooking doesn’t include sugar, so you’ll want to mix together the flour, baking soda, baking powder, and salt. If you have two bowls of unequal size, use the smaller one. You can sift the ingredients together if you want. Want to waste time that is! Sifting ingredients together has never done anything for me, but if that’s how you get your cookies kicks, sift away.
Soften the butter by zapping it for a few minutes in the microwave (covering with a sheet of wax paper helps to keep the mess down). Blend the butter and sugar in a bowl until smooth and creamy. Add the eggs and vanilla.
One of the things that will make a difference between good sugar cookies and really good sugar cookies is the vanilla. That cheap stuff from McCormick? Eh, it’s okay. That stuff from Nielsen-Massey? Delicious! Not that I don’t use the fake McCormick stuff, because I do. It’s what, $4 a bottle? The last bottle of Nielsen-Massey that I bought was $14. Yeah.
Mix the dry goods into the wet goods.

Mmm raw cookie dough.

Before food coloring added. Bottles of vanilla extract lurk in the background.

Add 15-20 drops of red food coloring. Things are going look like a dark pink. This color will lighten up quite a bit when the cookies are baked.

Mmm red and raw cookie dough!

Mmm, raw cookie dough. Don’t worry, it’ll get lighter.

Cover and stick in the fridge for two hours.
You don’t have to wait two hours by the way. That time is merely a suggestion. The reason sugar cookies have to sit is because the dough’s much easier to roll when it’s chilled. If you want, you can get to rolling right away, but the dough’ll stick more.
After the two hours, break out the dough and rolling pin and get bizzay! Throw down some flour, roll until it’s about a 1/4″ of an inch thick. If you’re like me and unable to find your rolling pin, I discovered a can of soda works quite well.

Cut Cookies

My 1337 rolling pin in the upper right.

Cut out the cookies and place on the sheet, pop in oven.

Cut Cookies

The flour on the cookies will disappear in the oven. Like magic!

Bake for about 6-8 minutes. Watch the cookies carefully, you’ll want to pull them as soon as they’re turning golden brown.
Once the cookies are cooling, time to start on the frosting. It’s around this time I’m feelin’ kind of sick from eating – I mean, testing – the cookie dough. Luckily this is the homestretch of sugar cookies.
The frosting:

1/3 cup butter
3 cups powdered sugar
1 teaspoon vanilla extract
3 tablespoons milk
1/4 teaspoon salt
Red food coloring

At least this part is easy. Mix everything together until blended. Add in as many drops of food coloring as you want until you get the right shade. I went with twenty.

Frost me plz

Frosting color versus the cookies.

Frost the cookies. That’s it. I used a spoon to drop on the frosting and smear the frosting around.

One cookie will meat your caloric intake for the day.

There’s one full frosted cookie in that picture because I accidentally got frosting on both halves, so I frosted the entire thing.

That’s it! If you’re feeling saucy you can add red sprinkles like I did. These things are super sugary.
But really, that’s the point.

I love cookies

6 thoughts on “Zelda Heart Sugar Cookies

  1. I quite like the fully covered one, it’s more like the little hearts that enemies dropped when defeated, like that IS a heart cookie.

  2. I tried making cookies (and it was a good thing there were pictures because I would have been lost and frustrated) and decorated them as pokeballs…
    But anyway, they came out GREAT. Thanks.

Leave a Reply

Your email address will not be published. Required fields are marked *