Black-Outlined Ombre Hearts

Sometimes simple is the best. I love a black-outlined cookie, I love hearts, and I love these cookies. In fact, I loved them so much that I forgot to take out my "real" camera to take pictures. These are from my phone since I was in definite OVERgram mode with these babies.

black-outlined ombre heart cookies in turquoise

Not only are these cookies cute, they benefited two causes.

black-outlined ombre heart cookies in poppy ♥
1. Julie from The Little Kitchen is a big supporter of Cookies for Kids Cancer. She's a rock star for rallying bloggers to support this cause every year. This is the first Valentine event and I think you couldn't ask for a more fitting tie-in.


Bloggers are encouraged to bake and feature their creations on their blogs to raise awareness of the campaign.

If you'd like to donate, click here! The goal is to raise $3,000 through this drive. You might recognize the sponsors, like Dixie Crystals (sister of Imperial Sugar), and Land O' Lakes!

black-outlined ombre heart cookies in turquoise
2. The actual cookies went to a bake sale our parish youth group was putting on to raise money for Save the Storks. See? These cookies really did double duty.

I bagged the cookies up two per bag...they looked so cute. I'm LOVING my heat-sealer these days. I think they look prettier in there than in a baggie. The only downfall is that you need scissors to open the package. My apologies to the people who bought those cookies at the bake sale and had a hard time ripping into them. :)

black-outlined ombre heart cookies in poppy
A few details on the cookies:
  • I used this cookie recipe and rolled them out to 3/8" thickness. The heart cutter was about 2 inches. 
  • For the outline, I used AmeriColor Super Black. There's no need to add cocoa or a mix of other colors when using Super Black. It's perfect and you won't need a ton of it. 
  • I used a #3 tip for a nice thick outline. 
  • It's always a good idea to let black outlines dry for a bit before filling. I generally wait an hour or more. 
black-outlined ombre heart cookies, bagged 2x2 for a bake sale ♥
  • The ombre shades were made with AmeriColor Turquoise and ProGel Poppy
  • I divided the royal icing into cups and bowls and tinted each a slightly different shade. 
  • Once I had the shades I wanted, I thinned the icing with water, a bit at a time until a ribbon of icing dropped back on itself disappeared in a count of one-thousand-one. one-thousand-two. 
  • Let the icing rest a bit cover with a damp dishtowel. 
  • Transfer the thinned icing to squeeze bottles or icing bags with the tips snipped (that's what I did...I didn't want to clean 12 squeeze bottles). 
  • NOTE: use piping bags, not baggies. 
  • Fill the outlines, use a toothpick to guide to edges and pop large air bubbles. 

That's it! Let the cookies dry (uncovered) for 6-8 hours or overnight and they're ready for packaging! 

black-outlined ombre heart cookies
Little black-outlined hearts, I love you

Here are links to all of the participating bloggers! >>> 

Heart-Shaped Pink Velvet Bundt Cake from Julie of The Little Kitchen 
Melt In Your Mouth Sugar Cookie Bars from Julie of Julie Blanner 
Frosted Sugar Cookies from Becca of The Salted Cookie 
Triple Chocolate Cherry Cookies from Sue of It's Okay to Eat the Cupcake 
Fudgy Chocolate Mug Cake from Gwynn of Swirls of Flavor 
Cannoli {in support of Cookies for Kids' Cancer} from Sheila of Life, Love, and Good Food 
Red Velvet Pizzelle from Liren of Kitchen Confidante 
Microwave Chocolate Ganache from Melanie of Melanie Makes 
Brownie Ice Cream Valentines from TammyJo of The Chocolate Cult 
Frosted Chocolate Sugar Cookies from Deborah of Taste and Tell 
Soft Sprinkle Sugar Cookies from Lisa of Blogghetti 
Rice Crispy Treat Hearts from Heather of Totally Tailgates 
Vegan Banana Chia Pudding with Blackberry Sauce from Marly of Namely Marly 
Spicy Double Chocolate Chip Cookies from Becca of Two Places at Once 
Coconut Almond Biscotti from Kathleen of Fearlessly Creative Mammas 
Strawberry Valentine Marshmallows from Serena of SerenaLissy 
Strawberry Sugar Cookies from Miranda of Cookie Dough and Oven Mitt 
Salted Dark Chocolate Caramel Fudge Cookies from Jessica of A Kitchen Addiction 
Double Chocolate Cherry Thumbprint Cookies from Natalie of The Devil Wears Parsley
Chocolate Covered Strawberry Macaroons from Ashley of Spoonful of Flavor 
Salted Chocolste Caramel Chip Bars from Emily of It Bakes Me Happy 
Red Wine Brownies from Nicole of For the Love of Food 
Valentine's Day Sugar Cookies from Denise of Chez Us 
Easy As Pie Cookies from Ashley of A Cup of Charming 
  Skinny Gluten-Free VDay Cookies from Jessica of Pensive Paleo 
Flourless Dark Chocolate Cookies from Carolann of Apron Warrior 
Chocolate Chip Butter Cookies from Jessica of My Baking Heart 
Peppermint Brownie Cookies from Aimee of Aimee Broussard & Co. 
love bug cookies from Meaghan of the decorated cookie 
Helping Hand Cookies from Sara of My Imperfect Kitchen 
Potato Roses from Camilla of Culinary Adventures with Camilla 
Black-Outlined Ombre Hearts from Bridget Edwards of Bake at 350

7 comments

  1. So cute! This sounds like a great cause!

    ReplyDelete
  2. I might try:)
    I have made my dough though..in the freezer already rolled out thinner though..so right about baggies..:)

    ReplyDelete
  3. Paint chips on heart cookies!!

    ReplyDelete
  4. Too perfect to do, do not have the heart to eat it!
    nba18mt

    ReplyDelete
  5. I noticed you say use an icing bag, not a baggie. Any special reason? I am just getting interested in cookie decorating and hate to spend a lot on supplies at first. My first attempt will be for Valentine's Day and if you say only icing bag only then that is what I shall do! Thanks for beautiful inspiration.

    ReplyDelete
    Replies
    1. Hi Anon!

      Baggies are not the right shape and can easily burst...not fun! My grocery store sells piping bags right in the baking section. They're SO worth it!

      Delete
  6. Hi Bridget-
    Where do you get your packaging from? I love those little bags and it looks like they might seal rather than tie up...
    Thanks!

    ReplyDelete

Thank you so much for taking the time to comment! Happy baking! :)
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