Introduction

These Slice and Bake Valentine’s Day Cookies are a delightful way to celebrate the season of love. Featuring charming heart shapes with a pop of pink, they are simple to prepare and perfect for sharing with friends and family.

The image shows a white plate filled with round cookies laid on top of each other. Each cookie has two visible layers: a light beige outer layer with a smooth texture covering most of the cookie, and a bright red heart shape embedded in the center. The hearts are slightly raised and have a soft, slightly textured surface. The plate is placed on a pink background that contrasts with the light-colored cookies and vibrant red hearts. photo taken with an iphone --ar 4:5 --v 7

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 (natural food coloring recommended)

Instructions

Step 1: Add butter, sugar, and vanilla extract to a large mixing bowl or stand mixer. Beat at medium speed until light and fluffy, about 3 minutes.
Step 2: Add eggs one at a time, mixing just until combined after each addition.
Step 3: In a separate bowl, whisk together the flour, baking powder, and salt.
Step 4: Gradually add the dry ingredients to the wet ingredients in 3 to 4 batches, mixing until the dough forms. If the dough feels too wet, add 1 to 2 tablespoons of flour as needed.
Step 5: Remove about half to two-thirds of the dough and set aside. Add several drops of food coloring to the remaining dough, mixing until the color is evenly distributed. Adjust the food coloring to achieve your desired shade.
Step 6: Place the colored dough in the freezer for 5 minutes. Then roll it out on a lightly floured surface into a rectangle about 1/2-inch thick. Return to the freezer for 20 minutes to firm up.
Step 7: Use a small heart-shaped cookie cutter (approximately 1.5 inches across) to cut out hearts from the colored dough. Lightly dip a finger in water and dab the floured side of each heart before pressing another heart on top; this helps them stick without using too much water. Continue until you have a log about 10 inches long.
Step 8: Freeze the heart log for at least 30 minutes until solid. Then press the plain dough onto and around the hearts, ensuring there are no gaps. Roll the mixture into a smooth log.
Step 9: Wrap the log tightly in plastic wrap and chill for at least 30 minutes.
Step 10: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 11: Slice the dough log into 1/4-inch rounds and space them 2 inches apart on the prepared baking sheets. Bake for about 12 minutes, or until the bottoms are lightly golden. Remove from oven and let cool before serving.

Tips & Variations

For a more vibrant color, use gel food coloring instead of liquid for better saturation without altering the dough’s consistency.
If you don’t have a heart cookie cutter, you can carefully cut shapes with a knife or use other festive cookie cutters.
Chilling the dough at each step is key to maintaining sharp shapes and preventing spreading during baking.
Try adding a teaspoon of almond extract along with vanilla for a subtle flavor twist.

Storage

Store cooled cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the baked cookies in a sealed container for up to 3 months. To reheat, allow frozen cookies to come to room temperature or warm in a low oven for a few minutes.

How to Serve

A white plate holds a stack of round cookies, each with two layers: a larger outer layer of light golden-brown soft cookie and a smaller, centered heart shape in bright red on top, creating a clear contrast. The cookies have a smooth, slightly textured surface, and some overlap each other, showing their uniform size and thickness. The background is a clean pink color with a white marbled texture underneath the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be wrapped tightly and refrigerated for up to 2 days or frozen for up to a month. Be sure to thaw completely before rolling and cutting.

Why does the dough need to be chilled multiple times?

Chilling firms up the dough, which helps the cookies hold their shape during cutting and baking, preventing spreading and preserving the heart details.