Last Valentine’s Day, I surprised my family with these slice and bake heart cookies, and let’s just say they vanished faster than I could snap a photo. The magic happens when you slice into the chilled log and see those perfect pink hearts staring back – no fancy tools needed beyond a tiny cookie cutter. I’ve tweaked the dough over time for that soft, melt-in-your-mouth texture that beats store-bought every time, with a subtle vanilla warmth that fills the kitchen like a hug.
Picture this: buttery richness giving way to a tender crumb, the faint sweetness lingering on your tongue. They’re not overly sugary, which makes them addictive for nibbling straight from the cooling rack. Whether you’re prepping for a holiday party or just a cozy night in, these slice and bake Valentine cookies bring joy without the fuss. I remember the first batch – a little wonky hearts, but the taste? Perfection. Ready to create your own?
Ingredients for Slice and Bake Heart Cookies
Gathering these basics sets you up for success. Focus on room-temp butter for creaminess that creams like a dream.
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 2 1/2 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Pink or red natural food coloring (about 1-2 teaspoons)
- Small heart-shaped cookie cutter (1.5 inches wide)
This makes about 24 cookies. The natural coloring gives a soft blush without artificial vibes – my go-to for family treats.
How to Make Cookie Dough Hearts
Start by creaming the butter and sugar until pale and fluffy, around 3 minutes with a mixer. That airy base is key for tender results. Beat in eggs one by one, then vanilla, scraping the bowl to catch every bit.
Whisk dry ingredients separately – flour, baking powder, salt. Add them in batches to the wet mix, stirring just until a soft dough forms. Don’t overmix; it’ll toughen up. Divide into two portions: two-thirds plain, one-third for coloring.
Knead pink food coloring into the smaller portion until even. Chill it briefly in the freezer (5 minutes), roll to 1/2-inch thick on floured parchment. Freeze the sheet 15-20 minutes – this firms it for clean cuts.
Assembling Slice and Bake Design Cookies
Stamp out hearts with your cutter. Lightly dampen fingers with water to stack them into a tight 10-inch log – too much moisture makes ’em slide. Freeze the heart log 30 minutes until solid.
Soften the plain dough at room temp. Press it firmly around the frozen hearts, filling gaps completely for seamless slices. Roll smooth, wrap in plastic, and chill 1-2 hours (or overnight).
Preheat oven to 350°F. Line sheets with parchment. Slice dough into 1/4-inch rounds – reveal those gorgeous hearts! Space 2 inches apart, bake 10-12 minutes until edges are lightly golden. Cool on racks.
Pro Tips for Slice and Bake Valentine Cookies
- Butter: Margarine or coconut oil (adjust chill time).
- Food coloring: Beet powder for natural pink.
- Flour: 1:1 gluten-free blend.
- Eggs: Flax eggs for vegan (1 tbsp flax + 3 tbsp water each).
- Sugar: Coconut sugar for deeper flavor.
- Hearts blurring? Dough too warm – extend chill times.
- Dough sticky? Dust more flour when rolling.
- Cookies spreading? Oven too hot – check temp with thermometer.
- Brown too fast? Rotate sheets midway.
- Butter: Margarine or coconut oil (adjust chill time).
- Food coloring: Beet powder for natural pink.
- Flour: 1:1 gluten-free blend.
- Eggs: Flax eggs for vegan (1 tbsp flax + 3 tbsp water each).
- Sugar: Coconut sugar for deeper flavor.
- Butter: Margarine or coconut oil (adjust chill time).
- Food coloring: Beet powder for natural pink.
- Flour: 1:1 gluten-free blend.
- Eggs: Flax eggs for vegan (1 tbsp flax + 3 tbsp water each).
- Sugar: Coconut sugar for deeper flavor.
- Chill colored dough religiously – soft dough mangles hearts.
- Press plain dough hard around hearts to avoid air pockets.
- Spoon and level flour precisely; packing makes dry cookies.
- For sharper designs, freeze sliced rounds 10 minutes pre-bake.
- Slice thin for crispier edges, thicker for chewy centers
- Hearts blurring? Dough too warm – extend chill times.
- Dough sticky? Dust more flour when rolling.
- Cookies spreading? Oven too hot – check temp with thermometer.
- Brown too fast? Rotate sheets midway.[web:2]
- Butter: Margarine or coconut oil (adjust chill time).
- Food coloring: Beet powder for natural pink.
- Flour: 1:1 gluten-free blend.
- Eggs: Flax eggs for vegan (1 tbsp flax + 3 tbsp water each).
- Sugar: Coconut sugar for deeper flavor.
Slice and Bake Heart Cookies
Equipment
- Stand mixer or hand mixer
- Small heart cookie cutter
- Baking sheets
- Parchment paper
Ingredients
- 3/4 cup unsalted butter softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs room temperature
- 2 1/2 cups all-purpose flour spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1-2 teaspoons pink natural food coloring
Instructions
- Cream butter and sugar until light and fluffy, about 3 minutes. Add eggs one at a time, then vanilla.
- Whisk flour, baking powder, and salt. Add to wet ingredients in batches until dough forms.
- Divide dough: color one-third pink. Chill pink dough 5 min, roll 1/2-inch thick, freeze 15-20 min.
- Cut hearts with cutter, stack with water to a 10-inch log, freeze 30 min.
- Press softened plain dough around heart log, roll smooth, wrap and chill 1-2 hours.
- Preheat oven to 350°F. Slice 1/4-inch thick, bake 10-12 min until golden edges. Cool.
Notes
- Chill thoroughly for defined hearts.
- Freeze dough logs for later.
- Spoon flour to avoid dense cookies.
