Buttery, tender, and hiding a sweet surprise inside, these cookies are pure edible affection. This Heart Cookies recipe features a classic vanilla sugar cookie dough with a vibrant pink heart baked right into the center. I love making these because they look incredibly intricate, like something from a fancy bakery, but the slice-and-bake method does all the hard work for you.
Why You'll Love This
These treats are perfect for gifting because they travel well and hold their shape beautifully. The Heart Cookies design is created by stacking dough cutouts, meaning you don't need to be an expert with royal icing to get a festive look. They are essentially Slice And Bake Heart Cookies that allow you to prep the dough days in advance and just bake them fresh when you need them. The texture is soft yet sturdy, with a rich buttery flavor that appeals to everyone.
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What Goes Into This Recipe
You'll need standard pantry staples to create this impressive design, focusing on creating a dough that is firm enough to slice but tender to eat. This Valentines Sugar Cookies approach relies on temperature control and simple food coloring to create the visual magic.
Scroll to the recipe card for ingredients and step-by-step directions.
Main Ingredients
- Unsalted Butter: Softened to room temperature to ensure it creams smoothly with the sugar.
- Granulated Sugar: Provides the classic sweetness and crisp edges associated with sugar cookies.
- Eggs: Bind the dough and add richness; room temperature eggs incorporate faster.
- All-Purpose Flour: Gives the cookie structure; measure correctly to avoid dry dough.
- Food Coloring: Gel coloring works best to get a vivid pink or red without adding too much liquid.
- Vanilla Extract: Adds that nostalgic home-baked aroma and flavor.
Optional Extras
For a fun twist, roll the outside of the log in sprinkles before slicing for a colorful edge. You can also flavor the pink dough with a drop of almond extract or strawberry emulsion for Valentines Cookies Decorated Ideas that taste as unique as they look.
How to Make Heart Cookies (Step-by-Step)
Patience with chilling the dough is the secret to a sharp, clean heart shape.
Make the Base Dough
Cream the butter, sugar, and vanilla until fluffy, then mix in the eggs and dry ingredients. The dough should be soft but hold together; if it feels too sticky, you can mix in an extra tablespoon of flour.
How do I keep my slice-and-bake cookies round? Rotate the log every time you slice to prevent one side from flattening out.
Create the Heart Center
Color one-third of the dough pink, chill it, and cut out heart shapes. Stack these hearts using a tiny drop of water as glue to form a long cylinder, then freeze it solid so it retains the How To Make Cookie Dough Hearts shape.
Wrap and Roll
Press the remaining plain dough around the frozen heart log, ensuring you fill in all the crevices. Roll it on the counter to smooth out the exterior, creating a uniform cylinder with the heart hidden safely inside.
Slice and Bake
Slice the chilled log into rounds and bake until the edges are just barely golden. Let them cool on the baking sheet for a few minutes to set before moving them to a wire rack.
Aliana's Top Tip
For the sharpest Heart Cookies, the heart log must be frozen solid before you wrap the plain dough around it.
Use gel color → vibrant pink → doesn't alter dough texture
Freeze the hearts → shape stays defined → no wonky centers
Use water glue → layers stick together → no gaps in the heart
Press dough firmly → eliminates air pockets → smooth surface
Chill before slicing → prevents squishing → Valentines Day Sugar Cookies stay round
Follow Aliana on Pinterest →Make It Your Own
You can adapt this technique for other holidays by changing the cutter shape and color-try green shamrocks or orange pumpkins. For Slice And Bake Cookie Designs that sparkle, roll the finished dough log in coarse sanding sugar before slicing. You can also sandwich two slices together with raspberry jam for a fun variation on linzer cookies.
Storage & Reheating
Store the baked cookies in an airtight container at room temperature for up to 1 week. These Cookies Aesthetic treats also freeze wonderfully; freeze the unbaked dough log for up to 3 months for instant fresh cookies. If baking from frozen, just add a minute or two to the bake time.
Serving Suggestions
These cookies look adorable stacked in a clear cellophane bag tied with a red ribbon for gifting. Serve them with a pink strawberry milk or a hot latte for a cozy afternoon treat. They are the ultimate Love Cookies for a Valentine's Day brunch or a wedding shower dessert table.
Common Questions
Why is my heart shape distorted?
Usually, this happens if the pink dough wasn't frozen enough when the outer dough was applied. The center needs to be rock hard to resist the pressure of rolling.
Can I use liquid food coloring?
Yes, but be careful not to use too much as it adds moisture. You might need to add a teaspoon of extra flour to the pink dough if using liquid dye.
How do I get the plain dough into the crevices of the heart?
I like to roll small "snakes" of plain dough and press them into the top dip and bottom point of the heart log first, then wrap the rest around.
Can I make the dough ahead of time?
Absolutely. The fully assembled dough log can stay in the fridge for 3 days or in the freezer for months before slicing.
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Whipped this up already? Show it off on Pinterest @AlianaRecipes - your version might inspire someone!
Heart Cookies
Ingredients
Equipment
Method
- Beat the softened butter, sugar, and vanilla extract in a large bowl until the mixture is light and fluffy. This aeration is crucial for a tender cookie crumb.
- Add eggs one at a time, then gradually mix in the whisked dry ingredients (flour, baking powder, salt). Stop mixing as soon as the dough comes together to avoid toughness.
- Set aside two-thirds of the dough for the exterior, and tint the remaining one-third with pink food coloring. Mixing the color thoroughly ensures a uniform heart shape later.
- Chill the pink dough, roll it out thick, and cut small hearts; stack them using a drop of water as glue to form a log. Freeze this heart log until solid so it holds its shape.
- Press the reserved plain dough around the frozen heart log, rolling it to remove gaps and form a smooth cylinder. Chill the full log again to firm up for slicing.
- Slice the cold log into ¼-inch rounds and bake at 350°F for 12 minutes on lined sheets. The bottoms should be light golden while the tops remain pale.
Nutrition
Notes
Pairing
These are my favorite dishes to serve with Heart Cookies:
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