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
Units
Scale
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.