Slice and bake heart cookies are a delightful and easy-to-make treat, perfect for Valentine’s Day or any occasion that calls for a touch of sweetness. With their buttery flavor and adorable heart-shaped design, these cookies are as fun to make as they are to eat.
Why You’ll Love This Recipe
- Simple and Versatile: A no-fuss cookie dough that’s easy to customize.
- Perfectly Festive: Heart shapes and vibrant colors make these cookies ideal for celebrations.
- Make-Ahead Friendly: Prepare the dough in advance and slice and bake when needed.
- Kid-Friendly: A fun baking project for kids to help shape and decorate.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Unsalted butter (softened)
- Granulated sugar
- Egg
- Vanilla extract
- All-purpose flour
- Salt
- Food coloring (red or pink)
Directions
Prepare the Dough:
- Cream Butter and Sugar: In a mixing bowl, beat softened butter and sugar together until light and fluffy.
- Add Wet Ingredients: Mix in the egg and vanilla extract until fully combined.
- Incorporate Dry Ingredients: Gradually add flour and salt, mixing until a soft dough forms.
Make the Heart Shape:
- Divide and Color the Dough: Divide the dough into two portions. Leave one portion plain and color the other with red or pink food coloring. Mix until the color is evenly distributed.
- Shape the Hearts:
- Roll the colored dough into a log. Flatten the log slightly, then shape it into a long rectangle about 1 inch thick.
- Use your fingers or a small spatula to form a heart shape along the length of the rectangle.
- Wrap and Chill the Dough: Wrap the shaped dough in plastic wrap and chill for 30 minutes.
Assemble the Cookies:
- Wrap the Heart: Roll the plain dough into a rectangle large enough to wrap around the colored heart. Gently press the plain dough around the heart, ensuring it’s evenly covered. Smooth the edges to maintain the heart shape.
- Chill Again: Wrap the assembled dough log in plastic wrap and chill for 1-2 hours, or until firm.
Slice and Bake:
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Slice the Cookies: Using a sharp knife, slice the dough log into 1/4-inch thick cookies.
- Bake: Arrange the slices on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set.
- Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Servings: Makes approximately 24 cookies.
- Preparation Time: 30 minutes
- Chilling Time: 1-2 hours
- Cooking Time: 10-12 minutes
- Total Time: 1.5-2.5 hours
Variations
- Chocolate Heart Cookies: Add cocoa powder to the plain dough for a chocolatey twist.
- Sprinkle Coating: Roll the outside of the dough log in colorful sprinkles before slicing.
- Flavored Dough: Add almond, peppermint, or lemon extract for a unique flavor.
- Ombre Hearts: Divide the colored dough into multiple shades for an ombre effect in the hearts.
- Mini Hearts: Use a smaller heart shape for bite-sized cookies.
Storage/Reheating
- Storage: Store cookies in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze the unbaked dough log for up to 2 months. Slice and bake directly from frozen, adding 1-2 minutes to the baking time.
- Reheating: Cookies are best served at room temperature; no reheating is necessary.
FAQs
1. Can I use gel food coloring?
Yes, gel food coloring works well and provides vibrant colors without altering the dough’s texture.
2. How do I keep the heart shape consistent?
Chill the dough thoroughly before slicing and use gentle, even pressure with a sharp knife.
3. Can I make these cookies gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking.
4. Can I use other shapes besides hearts?
Absolutely! Customize the shape to suit any occasion—stars, circles, or trees work great.
5. Why is my dough crumbly?
If the dough is too dry, add a teaspoon of milk or water until it comes together.
6. Can I add sprinkles inside the dough?
Yes, fold in sprinkles to the plain dough for a fun, festive look.
7. How do I prevent the dough from sticking while rolling?
Dust your work surface and rolling pin lightly with flour or use parchment paper.
8. Can I make the dough ahead of time?
Yes, the dough can be refrigerated for up to 3 days or frozen for longer storage.
9. Why did my cookies spread too much?
Ensure the dough is chilled before baking and use a preheated oven for even results.
10. Can I decorate these cookies further?
Yes, drizzle melted chocolate or add a dusting of powdered sugar after baking.
Conclusion
Slice and bake heart cookies are a charming, versatile treat that’s perfect for Valentine’s Day or any special occasion. Their buttery texture and adorable design make them a hit with kids and adults alike. Whether you make them for gifting or enjoying yourself, these cookies are sure to spread love with every bite!
Print
Slice and Bake Heart Cookies
- Prep Time: 20 minutes (+ 1 hour chilling)
- Cook Time: 12 minutes
- Total Time: 1 hour 32 minutes
- Yield: 24 cookies 1x
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Description
These Slice and Bake Heart Cookies are buttery, crisp, and fun to make! The heart-shaped design makes them perfect for Valentine’s Day, and their simple slice-and-bake preparation means no need for rolling and cutting dough repeatedly.
Ingredients
For the Vanilla Dough:
- 1 cup (230g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 large egg, room temperature
- 2 tsp vanilla extract
- 2 1/2 cups (310g) all-purpose flour
- 1/4 tsp salt
For the Heart Dough (Pink or Red):
- 1/3 of the vanilla dough
- 1–2 tsp red or pink food coloring
Instructions
- Make the Vanilla Dough:
- In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 2-3 minutes.
- Beat in the egg and vanilla extract.
- Gradually add the flour and salt, mixing until a soft dough forms.
- Prepare the Heart Dough:
- Take ⅓ of the vanilla dough and place it in a separate bowl. Add the food coloring and mix until evenly colored.
- Roll the colored dough into a log, then shape it into a long heart using your hands or by pressing the sides with a ruler or small spatula. Wrap the heart-shaped dough log in plastic wrap and freeze for 20-30 minutes to firm up.
- Assemble the Cookies:
- Roll the remaining vanilla dough into a large rectangle, about ¼-inch thick.
- Wrap the vanilla dough around the heart-shaped dough log, pressing gently to adhere. Smooth the edges by rolling the combined dough log lightly on a flat surface.
- Wrap the assembled log in plastic wrap and refrigerate for at least 1 hour, or until firm.
- Slice and Bake:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Slice the chilled dough log into ¼-inch thick cookies using a sharp knife. Place the slices about 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Serve or Decorate:
- Enjoy the cookies as they are, or drizzle with melted chocolate or sprinkle with sanding sugar for extra flair.
Notes
- To ensure clean slices, chill the dough log thoroughly before cutting and wipe the knife between cuts.
- Store cookies in an airtight container at room temperature for up to 5 days.
- The dough can be frozen for up to 2 months; slice and bake directly from frozen, adding 1-2 minutes to the baking time.