These DIY sweet sugar cookie bracelets are the perfect treat for loved ones! Make these for Valentine’s Day, Mother’s Day, Wedding Anniversary, or just a fun project with those you love. Here’s how to make these Sugar Cookie Bracelets.
Here’s what Jaclyn, had to say about this recipe:
Do you wear your heart on your sleeve?
Well, you totally can now. IRL. In real life!
These sugar cookie bracelets may very well be the cutest idea I’ve ever had. I’m smitten. It’s pretty major.
I mean, who wouldn’t fall madly in love with you if you gave them a charming bracelet strung with teeny tiny itsy-bitsy delicious heart-shaped sugar cookies?
So I’ve been brainstorming cooking, baking and crafty DIY ideas for Valentine’s day for a while now. Knowing that Valentine’s day would be the first major holiday I’d be blogging about after my grand hiatus from the interwebs, I knew I needed to come up with some seriously adorable ideas.
I don’t know about you guys, but whenever I block out time in my schedule for “brainstorming sessions,” those are always the times I can NEVER think of any good ideas.
Also, how much of a nerd am I that I actually plan for, schedule and write the words “brainstorming session” on my calendar?
Anyhow. So the thing that always happens when I’m smack dab in the middle of a brainstorming session happened. I wasn’t coming up with any good ideas. I was wholly, completely uninspired.
So I decided to blow off the sesh* and go shopping. Naturally.
*Yup. Sometimes** I abbreviate words.
**Okay, I abbreviate words constantly. All the time. Like it’s my job. Like a boss.
Oh, my. We’re really off track.
So I went shopping and found myself perusing the clearance jewelry section at Macy’s, because I am a hardcore bargain shopper extraordinaire. Seriously, if finding insane deals on amazing stuff were an Olympic sport, I’d be a gold medalist. No contest.
Even my husband, who abhors shopping, shopping-related activities, shopping-centric conversations, and all things related to shopping will freely brag about my ability to score a good deal. Unprompted! He’s a keeper.
I stumble upon a fab bracelet on clearance for $6.50 down from $68. Told you, I’m wicked professional at this.
I tried the bracelet on and checked myself (you know, I didn’t want to wreck myself) in the mirror. I caught sight of the bracelet on my wrist (which was totes fabulous, by the way), as well as one of my tattoos. Of a heart. On the inside of my upper arm. I had a total lightbulb-over-the-head epiphany in the jewelry department. I may or may not have even let out an excited, very audible “eep!”
And thus, the world’s most adorable edible sugar cookie Valentine’s day bracelet was born! All thanks to shopping. And tattoos. And of course, my impeccable fashion sense. Duh.
So make these! Give one to your bestie. Tie one on the wrist of each and every one of your friends. Give one to the boy you have a crush on. Give one to your secret admirer!
Do you have tiny children? Make these cookie bracelets with them! Or, you could have the cookies cut out and ready to be sprinkled/baked/strung onto bracelets and host a Valentine’s crafty afternoon party with your kids and their friends! Kids would love these. Cookies you can wear? I feel like that’s pretty much a child’s dream come true.
You know what, kid? Mine, too. Psst! you’ll love this related post!
- 1 1/4 cups all-purpose flour, plus more for rolling out the dough
- 1/4 teaspoon baking powder
- 2/4 teaspoon kosher salt
- 1 stick (8 tablespoons) unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 2 teaspoons light brown sugar, packed
- 1 large egg
- 2 teaspoons pure vanilla extract
- Milk, cream, or half & half, for brushing atop cookies
- Sanding sugar or sprinkles, for topping cookies
- SPECIAL EQUIPMENT NECESSARY
- Heart-shaped cookie cutter (This recipe used a 1 1/4"inch wide cookie cutter, but you could probably get away with one that's up to 2" wide! Any bigger and you'll need to make cookie necklaces, my friend.)
- Wooden skewer, for punching out the hole your twine or ribbon will string through (if you're making a larger cookie, I would use a drinking straw instead to form a larger opening!)
- Small brush for applying milk to the surface of the cookies
- Baker's twine or thin ribbon
- Tape measure
MAKING THE SUGAR COOKIE DOUGH
- Sift the flour, baking powder and kosher salt together into a medium-sized bowl and set aside.
- In the bowl of a stand mixer with the paddle attachment fitted on, cream together the butter, granulated sugar and light brown sugar on medium speed until light and fluffy, about 3-4 minutes, scraping down the sides of the bowl as necessary.
- Add the egg and vanilla and beat on medium speed until the mixture is pale in color, about 1-2 minutes.
- Reduce the speed to low and slowly add the dry ingredients to the mixer bowl. Mix just until the ingredients come together to form a soft dough, about 30 seconds.
- Using a silicone spatula, turn the dough out of the bowl onto a piece of plastic wrap and shape the dough into a slightly flattened disk. Wrap the dough disk with the plastic wrap well and transfer to the fridge to firm up.
- The dough needs to chill in the fridge for at least an hour, or you can leave it be for up to three days before baking.
- To freeze the dough, just wrap the dough in a layer of aluminum foil, stick it in a freezer-safe zip-top plastic bag and freeze for up to six months. When you're ready to make cookies, transfer the still-wrapped frozen dough to the fridge the night before baking!
ROLLING, CUTTING AND BAKING THE COOKIES
- Remove the chilled dough from the fridge and allow to sit at room temperature for 10-15 minutes before you begin rolling.
- While you're waiting for the dough, pick out your sprinkles and pour your milk into a small container so you're ready to go when your cookies are! You can also line a baking sheet with parchment paper and set aside.
- Flour your work surface and rolling pin well.
- Remove the plastic wrap from the dough and place the disk of dough onto the floured surface. Working from the surface to the outer edges of the dough, roll the dough to about 1/4" thick.
- Dip your heart-shaped cookie cutter into flour and cut out the cookies, placing each cut cookie onto the sheet of parchment paper. Space the cookies about two inches apart from one another. Repeat until you have cut out your desired number of cookies, re-rolling the scraps and flouring your surface and rolling pin as you go.
- Once your cookies are cut and on the baking sheet, transfer the baking sheet to the fridge and chill the cut cookies for 15-20 minutes, or until they're firm to the touch.
- Preheat the oven to 375 degrees F, with a rack in the center of the oven.
- Remove the chilled cookies from the fridge. Brush each cookie with milk and apply your sprinkles.
- Using the flat blunt end of a wooden skewer (or a straw, depending on how big you're making your cookies), poke one side of the top of each heart and twist slightly to create a hole. You want to make sure the hole is big enough to thread your twine/string/ribbon through, and don't make the hole too close to the edge of the cookie or it will break!
- Transfer the cookies to the oven and bake at 375 degrees F for 4-7 minutes, or just until the edges begin to take on a slight hint of color. Definitely keep an eye on them, because you don't want to overbake them or brown them up!
- When the cookies are done, remove from the oven and quickly transfer to a wire rack so they can cool completely.
- If you aren't making your cookie bracelets right away, transfer the cooled cookies to an airtight container and store at room temperature for up to two days before making your bracelets and eating the cookies.
ASSEMBLING THE COOKIE BRACELETS
- Using a tape measure, determine the length to cut your twine or ribbon. I have pretty average-sized wrists, so I used a 10" long piece of twine so I would have plenty of string to tie a cute bow! If you're making these bracelets for kids, you'll definitely want a shorter length.
- Also, depending on the thickness of your twine or ribbon, you could use two different colors for your bracelets, which will add interest and strength to the finished product.
- String the cookies onto your twine or ribbon. Make sure the sprinkled sides are all facing the same way! How many cookies you put on each bracelet is totally up to you. I did five cookies per bracelet, which seemed like a perfect number for me!
- Tie your cookie bracelet to your wrist and go be adorable!
* This recipe was originally published on 02/2012 by Jaclyn. Notes and updated photos coming soon.
* This dough needs to rest for at least an hour in the fridge before rolling it out, but feel free to let it chill in there for up to three days before baking!
* The dough also freezes beautifully! Wrap it well and store it in the freezer, and when you're ready to bake cookies, simply transfer the frozen dough to the fridge the night before you bake.
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Nutrition Information:Yield: 10 Serving Size: 5
Amount Per Serving: Calories: 278Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 28mgSodium: 262mgCarbohydrates: 41gFiber: 1gSugar: 14gProtein: 4g
* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for the most accurate results.