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.

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.

I add 1 egg and 2 tsp vanilla extract, beating until smooth and glossy, giving these heart-shaped cookies their chewy texture.

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.

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.

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.

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.