There’s something magical about making slice and bake heart cookies with the kids, especially when it’s almost Valentine’s Day. These cookies aren’t just tasty; they’re little pieces of love in cookie form! I remember the first time I made these with my daughter. Watching her eyes light up as we cut out heart shapes from the dough—it’s those small moments that make baking truly special. Plus, they’re perfect for getting everyone involved in the kitchen. Who wouldn’t want to spend a cozy afternoon surrounded by the sweet aroma of homemade cookies?
You can also check out this crescent roll breakfast recipes for another family-friendly treat!
Why you’ll love this recipe
Whether you’re baking for a school party, a special someone, or just because, these cookies fit every occasion. They’re simple enough for beginners but yield a result that looks as if they came straight from a bakery. The soft buttery flavor combined with a hint of vanilla creates a melt-in-your-mouth experience. And the best part? You can customize the colors, making every batch unique. It’s all about spreading love one cookie at a time!
Ingredients
- ¾ cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- Red or pink food coloring
Step-by-step instructions
- Add butter, sugar, and vanilla extract to a large mixing bowl. Beat at medium speed until light and fluffy, about 3 minutes.
- Add in eggs one at a time, mixing just until combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the wet ingredients in 3-4 batches until the dough comes together. If the dough is too wet, add in an additional 1-2 tablespoons of flour as needed.
- Remove about ½-2/3 of the dough and set aside. Add several drops of food coloring to the remaining dough and mix until combined. Add more food coloring to reach the desired hue.
- Place the pink dough in the freezer for 5 minutes, then roll out into a rectangle about ½-inch thick on a lightly floured surface. Return to the freezer for 20 minutes.
- Use a small heart cookie cutter (roughly 1.5″ across) to cut out hearts. Dip a finger in a little bit of water and lightly rub on the floured side of the cookie before adhering another heart. Repeat with all hearts until you have a log about 10-inches long.
- Return the log to the freezer for at least 30 minutes, or until frozen solid. Remove from freezer and press the plain cookie dough directly onto and around the hearts. Roll into a smooth log.
- Wrap in plastic wrap and chill for at least 30 minutes.
- Preheat oven to 350˚F and line 2 baking sheets with parchment paper.
- When ready to bake, slice the dough into ¼” rounds and space 2 inches apart on the baking sheets. Bake for approximately 12 minutes, or until the bottoms are light golden brown. Remove from the oven and let cool.
Recipe tips & variations
- Softening the butter: Make sure the butter is at room temperature; it’ll blend easier with the sugar and ensure a smooth dough.
- Dough color: Feel free to experiment with other colors. Purple or blue can make for a beautiful twist!
- Thicker cookies: For a softer texture, cut the rounds a bit thicker.
Storage & reheating
Store these delightful cookies in an airtight container at room temperature, where they’ll stay fresh for up to a week. If you’re saving them for later, they freeze wonderfully. Just layer them between parchment paper in a freezer-safe container. When you’re ready to enjoy them, let them thaw at room temperature. For that fresh-out-of-the-oven taste, you can warm them slightly in the microwave.
FAQs
Can I make the dough ahead of time?
Absolutely! You can prepare the dough up to three days in advance. Just keep it tightly wrapped in plastic in the fridge until you’re ready to bake.
What’s the trick to getting perfectly round cookies?
Make sure to let the log chill thoroughly, and when slicing, use a sharp knife for clean cuts.
Can I use whole wheat flour instead?
While you can substitute whole wheat flour, it may alter the texture. If you decide to use it, I recommend trying a mix of half whole wheat and half all-purpose flour to maintain a good balance.
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Happy baking, and here’s to sharing a little love with every bite!
Slice and Bake Valentine’s Day Cookies
- Total Time: 1 hour
- Yield: 24 cookies 1x
- Diet: vegetarian
Description
Delicious slice and bake heart cookies perfect for Valentine’s Day, easy to make with kids.
Ingredients
- 3/4 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Red or pink food coloring
Instructions
- Add butter, sugar, and vanilla extract to a large mixing bowl. Beat at medium speed until light and fluffy, about 3 minutes.
- Add in eggs one at a time, mixing just until combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the wet ingredients in 3-4 batches until the dough comes together. If the dough is too wet, add in an additional 1-2 tablespoons of flour as needed.
- Remove about ½-2/3 of the dough and set aside. Add several drops of food coloring to the remaining dough and mix until combined. Add more food coloring to reach the desired hue.
- Place the pink dough in the freezer for 5 minutes, then roll out into a rectangle about ½-inch thick on a lightly floured surface. Return to the freezer for 20 minutes.
- Use a small heart cookie cutter (roughly 1.5″ across) to cut out hearts. Dip a finger in a little bit of water and lightly rub on the floured side of the cookie before adhering another heart. Repeat with all hearts until you have a log about 10-inches long.
- Return the log to the freezer for at least 30 minutes, or until frozen solid. Remove from freezer and press the plain cookie dough directly onto and around the hearts. Roll into a smooth log.
- Wrap in plastic wrap and chill for at least 30 minutes.
- Preheat oven to 350˚F and line 2 baking sheets with parchment paper.
- When ready to bake, slice the dough into ¼” rounds and space 2 inches apart on the baking sheets. Bake for approximately 12 minutes, or until the bottoms are light golden brown. Remove from the oven and let cool.
Notes
- Softening the butter: Make sure the butter is at room temperature; it’ll blend easier with the sugar and ensure a smooth dough.
- Dough color: Feel free to experiment with other colors. Purple or blue can make for a beautiful twist!
- Thicker cookies: For a softer texture, cut the rounds a bit thicker.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 105
- Sugar: 8g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg