Why You’ll Love Slice and Bake Heart Cookies Recipe
These cookies are not only delicious but also visually stunning. The simple slice-and-bake technique makes them easy to prepare, and the heart shape brings a festive and romantic flair. You’ll love how versatile the recipe is, allowing you to switch colors or flavors to suit different occasions. Plus, they’re a wonderful baking project to do with kids or to gift to friends and loved ones.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Unsalted butter
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Granulated sugar
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Egg
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Vanilla extract
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All-purpose flour
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Baking powder
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Salt
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Red or pink food coloring
Directions
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Cream together the butter and sugar until light and fluffy.
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Beat in the egg and vanilla extract.
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In a separate bowl, whisk together flour, baking powder, and salt.
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Gradually add the dry ingredients to the wet mixture until a soft dough forms.
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Remove a portion of the dough and tint it with food coloring.
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Roll the tinted dough out and cut into heart shapes using a small cookie cutter. Stack the hearts together to form a log.
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Wrap the heart log with plain dough, shaping it into a round or rectangular log so the heart shape is centered.
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Chill the dough log until firm, at least 2 hours or overnight.
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Preheat oven to 350°F (175°C).
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Slice the chilled dough into cookies about ¼-inch thick.
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Place on a parchment-lined baking sheet and bake for 8–10 minutes, until edges are set but not browned.
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Cool on a wire rack before serving.
Servings and timing
This recipe makes about 24–30 cookies, depending on slice thickness.
Preparation time: 30 minutes (plus chilling time of 2 hours or overnight).
Baking time: 8–10 minutes per batch.
Variations
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Use different colors of food coloring for different occasions.
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Add a few drops of almond extract for a nutty twist.
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Roll the outside of the dough log in sprinkles before slicing for extra decoration.
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Swap vanilla for citrus zest to give the cookies a fresh, zesty flavor.
Storage/Reheating
Store cookies in an airtight container at room temperature for up to 5 days.
For longer storage, freeze baked cookies for up to 2 months, separating layers with parchment paper.
You can also freeze the unbaked dough log and slice and bake straight from frozen, adding 1–2 minutes to the baking time.
FAQs
Can I make the dough ahead of time?
Yes, you can prepare the dough log and keep it in the fridge for up to 3 days or freeze it for up to 2 months.
Do I need to chill the dough?
Yes, chilling is essential for firm slices and to maintain the heart shape during baking.
Can I use gel food coloring instead of liquid?
Absolutely. Gel food coloring provides more vibrant results and won’t add extra liquid to the dough.
Can I make these cookies without food coloring?
Yes, you can leave them plain or add natural coloring like beet powder for a subtle tint.
What size cookie cutter works best?
A small heart cutter about 1–1.5 inches wide works best to create a neat heart center.
Can I double this recipe?
Yes, simply double all ingredients and divide the dough into two logs for easier handling.
How do I keep the heart shape from distorting?
Make sure the dough is very well chilled before slicing, and use a sharp knife for clean cuts.
Can I add chocolate to this recipe?
Yes, you can dip the baked cookies in melted chocolate or add cocoa powder to a portion of the dough for chocolate hearts.
Are these cookies soft or crunchy?
They are tender with a slightly crisp edge, similar to classic sugar cookies.
Can I decorate them further after baking?
Yes, you can drizzle with icing, add sprinkles, or dip in chocolate once cooled.
Conclusion
Slice and bake heart cookies are a charming treat that combines simplicity with beauty. Whether you’re baking for a holiday, a party, or just to share with someone special, these cookies are sure to delight. With their customizable colors, flavors, and decorations, they’re as fun to make as they are to eat.
