Looking for a charming treat that’s as delightful to look at as it is to eat? Slice and Bake Heart Cookies are buttery, vanilla-infused Heart-Shaped Sugar Cookies with a vibrant heart center that makes every slice a sweet surprise. These heart-shaped cookies are perfect for Valentine’s Day, birthdays, or any day you want to spread love. Easy to prep and fun to bake, these buttery heart cookies will steal hearts at every gathering. Let’s make this Slice and Bake Heart Cookies recipe and add a touch of joy to your day!
Why You’ll Love Slice and Bake Heart Cookies
- Charming Design: Vibrant heart centers make these heart-shaped cookies adorable.
- Buttery Bliss: Melt-in-your-mouth texture in every vanilla heart cookie.
- Easy Prep: Make-ahead dough for simple buttery heart cookies.
- Versatile Treat: Perfect for gifting or celebrations with these heart-shaped cookies.
- Fun to Make: Kids and adults love slicing these vanilla heart cookies.
Ingredients for Slice and Bake Heart Cookies
Here’s what you’ll need for this heart-shaped cookies dish (makes ~24 cookies):
For the Dough:
- 2¾ cups (345g) all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- Red or pink gel food coloring
For the Coating (Optional):
- ¼ cup colored sanding sugar or sprinkles
Equipment
- Medium mixing bowl
- Large mixing bowl
- Whisk
- Baking sheets
- Parchment paper
- Heart-shaped cookie cutter or mold
- Plastic wrap
- Sharp knife
- Cooling rack
Ingredient Tips
- Butter: Softened, not melted, for creamy dough in Slice and Bake Heart Cookies.
- Gel Food Coloring: Use gel for vibrant hearts in these vanilla heart cookies; liquid may alter texture.
- Flour: Measure accurately for tender heart-shaped cookies; too much makes them dense.
- Vanilla Extract: Pure vanilla enhances flavor in these buttery heart cookies.
- Sanding Sugar: Optional for extra sparkle on these heart-shaped cookies.
Directions for Slice and Bake Heart Cookies
Let’s make this Slice and Bake Heart Cookies—a perfect heart-shaped cookies treat!
Whisk Dry Ingredients
In a medium bowl, I whisk 2¾ cups flour, ½ tsp baking powder, and ¼ tsp salt to ensure even flavor and a soft rise in these vanilla heart cookies.
Cream Butter and Sugar
In a large bowl, I beat 1 cup softened butter and 1 cup sugar until light and creamy, about 3 minutes, for fluffy buttery heart cookies.
Add Egg and Vanilla
I add 1 egg and 2 tsp vanilla extract, beating until smooth and glossy, giving these heart-shaped cookies their chewy texture.
Mix the Dough
I gradually add the dry ingredients to the wet, mixing until a soft dough forms. I avoid overmixing to keep these vanilla heart cookies tender.
Color and Shape the Heart
I divide the dough in half and tint one half with red or pink gel food coloring until vibrant. I shape the colored dough into a 1-inch diameter log, press it into a heart-shaped cookie cutter, and freeze for 30 minutes to firm up for these Slice and Bake Heart Cookies.
Wrap and Chill
I roll the plain dough into a rectangle, wrap it around the chilled heart log, and seal the seams. I wrap the log in plastic wrap and chill for 2 hours or overnight for crisp heart-shaped cookies.
Slice and Bake
I preheat the oven to 350°F (175°C) and line baking sheets with parchment. I slice the chilled log into ¼-inch rounds, revealing heart centers, and place them 2 inches apart. Optionally, I roll edges in sanding sugar. I bake for 10–12 minutes until lightly golden, then cool on a rack for tender buttery heart cookies.
Nutrition
- Prep Time: 20 minutes
- Chill Time: 2 hours 30 minutes
- Cook Time: 10–12 minutes
- Total Time: ~3 hours
- Yield: ~24 cookies (4–6 servings, 4–6 cookies each)
- Calories: ~140 kcal per cookie
- Macros per Cookie: 18g carbs, 2g protein, 7g fat, 0g fiber
Variations for Slice and Bake Heart Cookies
Try these twists on this heart-shaped cookies dish:
- Chocolate Hearts: Tint with cocoa powder, inspired by Layla Cooks’ Crockpot Chocolate Lava Cake.
- Citrus Zest: Add 1 tsp lemon zest to the dough, inspired by Layla Cooks’ Pomegranate Margarita.
- Sprinkle Pop: Use rainbow sprinkles, inspired by Layla Cooks’ Easy Korean Cucumber Salad.
- Almond Flavor: Swap vanilla for almond extract, inspired by Layla Cooks’ Protein Pancake Bowls.
- Gluten-Free: Use 1:1 gluten-free flour, inspired by Layla Cooks’ Christmas Snickerdoodles.
Serving Ideas:
- Pair with Layla Cooks’ Mango Coconut Smoothie for a refreshing contrast.
- Serve with Layla Cooks’ Irresistible Peach Salad for a festive spread.
- Enjoy with Layla Cooks’ Pumpkin Spice Matcha Latte for a cozy vibe.
Storage
I store these buttery heart cookies in an airtight container at room temperature for up to 5 days. For freezing, I wrap the raw dough log or cooled cookies in a freezer bag for up to 2 months. I thaw dough overnight in the fridge or enjoy cookies straight from the freezer for these heart-shaped cookies.
Serving Tips
- Presentation: Stack Slice and Bake Heart Cookies in a mason jar with a ribbon or on a tiered stand for charming vanilla heart cookies.
- Garnish: Drizzle with white chocolate for elegant buttery heart cookies.
- Pairing: Serve with Layla Cooks’ Pomegranate Margarita or hot cocoa.
- Portion Size: 4–6 cookies per person for a sweet treat.
- Occasions: Perfect for Valentine’s Day, birthdays, or parties.
FAQs About Slice and Bake Heart Cookies
Here are answers to common questions about this dish:
Can I use different food coloring?
Yes, try blue or purple gel for unique vanilla heart cookies.
Why chill the dough twice?
Chilling the heart log and full dough ensures sharp shapes for these heart-shaped cookies.
Can I make them gluten-free?
Use 1:1 gluten-free flour with xanthan gum for gluten-free Slice and Bake Heart Cookies.
How thick should I slice them?
Slice ¼-inch thick for perfectly baked buttery heart cookies.
Do I need a heart mold?
No, shape by hand by pinching one side and indenting the top for homemade vanilla heart cookies.
More Cookies Recipe You’ll Love
- Raspberry Lemonade Cookies
- Maple Brown Sugar Cookies
- Cookie Dough Brownies
- Fudgy Mint Chocolate No-Bake Cookies
- White Chocolate and Pistachio Blondies
Conclusion
Slice and Bake Heart Cookies are a delightful, easy-to-make treat that brings joy to any occasion. These heart-shaped cookies are perfect for sharing love and sweetness. Bake this buttery heart cookies recipe, slice to reveal those charming hearts, and make every moment special!
Slice and Bake Heart Cookies
Ingredients
For the Dough:
- 2¾ cups 345g all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup 226g unsalted butter, softened
- 1 cup 200g granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- Red or pink gel food coloring
For the Coating (Optional):
- ¼ cup colored sanding sugar or sprinkles
Instructions
Whisk Dry Ingredients
- In a medium bowl, I whisk 2¾ cups flour, ½ tsp baking powder, and ¼ tsp salt to ensure even flavor and a soft rise in these vanilla heart cookies.
Cream Butter and Sugar
- In a large bowl, I beat 1 cup softened butter and 1 cup sugar until light and creamy, about 3 minutes, for fluffy buttery heart cookies.
Add Egg and Vanilla
- I add 1 egg and 2 tsp vanilla extract, beating until smooth and glossy, giving these heart-shaped cookies their chewy texture.
Mix the Dough
- I gradually add the dry ingredients to the wet, mixing until a soft dough forms. I avoid overmixing to keep these vanilla heart cookies tender.
Color and Shape the Heart
- I divide the dough in half and tint one half with red or pink gel food coloring until vibrant. I shape the colored dough into a 1-inch diameter log, press it into a heart-shaped cookie cutter, and freeze for 30 minutes to firm up for these Slice and Bake Heart Cookies.
Wrap and Chill
- I roll the plain dough into a rectangle, wrap it around the chilled heart log, and seal the seams. I wrap the log in plastic wrap and chill for 2 hours or overnight for crisp heart-shaped cookies.
Slice and Bake
- I preheat the oven to 350°F (175°C) and line baking sheets with parchment. I slice the chilled log into ¼-inch rounds, revealing heart centers, and place them 2 inches apart. Optionally, I roll edges in sanding sugar. I bake for 10–12 minutes until lightly golden, then cool on a rack for tender buttery heart cookies.
Notes
- You can roll the dough log in colored sugar or sprinkles before slicing for extra sparkle.
- These cookies freeze well—store the dough log or baked cookies in the freezer for up to 2 months.
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