Best Slice and Bake Heart Cookies

Why You’ll Love Slice and Bake Heart Cookies Recipe

• Brings back memories of classic store-bought holiday cookies, but with homemade flavor and freshness.

• No preservatives or artificial colors — just wholesome, simple ingredients.

• A creative and enjoyable baking process, perfect for family or festive baking sessions.

• The charming heart design inside each cookie is guaranteed to impress.

• Soft, buttery, and slightly chewy cookies with crisp edges.

• The recipe is freezer-friendly for prep-ahead convenience.

• Customizable with different shapes and colors for other holidays.

• A great activity for kids and adults alike.

• Made with ingredients you likely already have in your pantry.

• Perfect for gifting, cookie boxes, or sweet table centerpieces.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• ¾ cup unsalted butter, softened

• 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 (preferably natural)

Directions

1. In a large mixing bowl or stand mixer, beat the butter, sugar, and vanilla extract until light and fluffy, about 3 minutes.

2. Add eggs one at a time, mixing just until combined.

3. In a separate bowl, whisk together the flour, baking powder, and salt.

4. Gradually add the dry ingredients to the wet mixture in batches, mixing until the dough forms. Add 1–2 tablespoons of extra flour if the dough feels too sticky.

5. Remove about ½ to ⅔ of the dough and set aside. Add a few drops of red or pink food coloring to the remaining dough and mix well until evenly colored.

6. Freeze the colored dough for 5 minutes, then roll it into a ½-inch thick rectangle. Return it to the freezer for another 15–20 minutes.

7. Use a small heart-shaped cookie cutter (around 1.5 inches) to cut out hearts. Lightly moisten the edge of each heart with a bit of water and press them together into a vertical log about 10 inches long.

8. Freeze the heart log for 30 minutes until firm.

9. Press the plain dough around the chilled heart log, making sure it fully surrounds the hearts without gaps. Roll it into a smooth log.

10. Wrap the dough log in plastic wrap and refrigerate for at least 30 minutes.

11. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

12. Slice the dough into ¼-inch thick rounds and place them 2 inches apart on the baking sheets.

13. Bake for 12 minutes, or until the bottom edges are lightly golden.

14. Let cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and timing

• Makes approximately 24 cookies

• Prep time (including chilling): 90 minutes

• Bake time: 12 minutes per batch

• Total time: around 2 hours

Variations

• Color swaps: Use other colors like purple or blue for different themes.

• Flavor twist: Add almond or lemon extract for a unique flavor profile.

• Festive shapes: Replace the heart cutter with stars, trees, or flowers for other holidays.

• Gluten-free: Substitute a 1:1 gluten-free flour blend.

• Vegan version: Use vegan butter and egg replacers to make it fully plant-based.

• Sprinkles: Add festive sprinkles to the outer dough for extra flair.

• Mini cookies: Use a smaller cutter and make bite-sized cookies.

• Chocolate dip: Dip half of each cookie in melted chocolate and let set.

• Marbled hearts: Swirl in two food coloring shades for a marbled heart effect.

• Stuffed center: Try pressing a small jam dot into the center of the heart for a surprise.

Storage/Reheating

• Storage: Store the baked cookies in an airtight container at room temperature for 3–4 days.

• Freezing dough: Wrap the prepared dough log tightly in plastic wrap and freeze for up to 3 months.

• Baking from frozen: Slice frozen dough and bake straight from the freezer, adding an extra 1–2 minutes to baking time.

• Reheating: Warm cookies in a 300°F (150°C) oven for 2–3 minutes to refresh their texture.

FAQs

What makes slice and bake cookies unique?

They’re formed into a log, chilled, sliced into rounds, and baked, making them perfect for consistent shapes and decorative designs.

Can I use gel instead of liquid food coloring?

Yes, gel food coloring is more concentrated and gives a vibrant hue without altering the dough’s consistency.

Why do I need to chill the dough so often?

Chilling helps the dough hold its shape during cutting and baking, especially for keeping the heart design clean and intact.

Can I use salted butter?

Yes, just reduce or omit the added salt in the recipe to balance the flavor.

How do I prevent the dough from cracking?

Let the chilled dough sit at room temperature for 5–10 minutes before slicing to prevent cracking.

What type of flour works best?

Use all-purpose flour for the best texture. Avoid cake flour, which is too soft, or bread flour, which is too tough.

Can I double the recipe?

Absolutely — double the ingredients and divide the dough into two separate logs for easier handling.

Can I add chocolate chips?

It’s best not to add mix-ins like chocolate chips to this dough as they may interfere with the clean heart shape.

What if I don’t have a heart cookie cutter?

You can use any small cutter, or even shape the colored dough into a log and press it into a heart shape by hand.

Can I make the dough ahead of time?

Yes, the dough can be made and refrigerated up to 3 days in advance, or frozen for longer storage.

Conclusion

Slice and bake heart cookies are a fun, festive, and flavorful treat that’s as enjoyable to make as it is to eat. With a tender sugar cookie base and a charming surprise heart inside, they’re perfect for special occasions or simply spreading a little joy through baking.

Slice and Bake Heart Cookies

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These Slice and Bake Heart Cookies are buttery shortbread cookies with an adorable pink heart center, perfect for Valentine’s Day or any sweet occasion.

• Author: Emily
• Prep Time: 30 minutes
• Cook Time: 12 minutes
• Total Time: 2 hours 30 minutes (including chilling)
• Yield: 25-30 cookies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 cups (240g) all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup (170g) unsalted butter, room temperature
• 2/3 cup (80g) powdered sugar
• 1 tsp vanilla extract
• 1/4 tsp almond extract (optional)
• Pink or red food coloring

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Instructions

1. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
2. In a separate bowl, cream together butter and powdered sugar until light and fluffy.
3. Add vanilla and almond extract and mix until combined.
4. Add dry ingredients and mix until dough forms.
5. Divide dough into two equal portions. Tint one half with pink or red food coloring and mix until color is evenly distributed.
6. Roll the colored dough to about 1/2-inch thickness and use a small heart-shaped cookie cutter to cut out hearts. Stack the hearts together in a log and freeze for 15-20 minutes.
7. Roll the plain dough into logs and flatten slightly. Press the chilled heart log into the center and wrap the plain dough around it, sealing any seams.
8. Chill the full log for 1-2 hours until firm.
9. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
10. Slice the chilled dough into 1/4-inch slices and place on the prepared baking sheet.
11. Bake for 10-12 minutes or until just set. Let cool completely before serving.

Notes

• Chilling the dough is essential for maintaining the heart shape during baking.
• You can use natural food coloring if preferred.
• Store cookies in an airtight container for up to 1 week.

Nutrition

• Serving Size: 1 cookie
• Calories: 120
• Sugar: 5g
• Sodium: 25mg
• Fat: 6g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 0g
• Protein: 1g
• Cholesterol: 15mg