Slice n' Bake Valentine Heart Cookies Recipe

This idea for cookies has been on my mind for a while. I posted a great Slice n’ Bake Chewy Sugar cookie recipe a few years ago when Brooke was  2 1/2. {The pictures in the post are precious!} It’s an amazing fail-proof cookie that is literally one of my favorite go-to recipes.

Slice n' Bake Valentine Heart Cookies

Everyone has seen those pre-sliced cookies with pictures on them for whatever corresponding holiday at the grocery store, right?

Nod your head if you know what I’m talking about.

ANYWAYS.

Everyone has seen those pre-sliced cookies with pictures on them for whatever corresponding holiday at the grocery store, right?

Nod your head if you know what I’m talking about.

But, I was feeling particularly generous with my “Blake’s-napping-hurry-up-and-get-as-much-done-as-humanly-possible-while-you-have-two-arms-free” time last Friday, so I made these special cookies with my daughter. And all was good in the world. The joy that comes from cookie cutters and a little food coloring is PRICELESS.

Ingredients

  • 3 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1 cup sugar
  • 2 sticks butter cold & cut into chunks
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 1/2 teaspoons liquid red food coloring

Instructions

  1. In a small bowl stir flour and baking powder together. Set aside. Cream butter and sugar together. Stir in egg, extracts and vanilla. Slowly incorporate dry ingredients. Once dough has come together, remove 2/3 of it to a separate bowl. Stir in the red food coloring to the remaining 1/3 of the dough until uniform in color.
  2. Roll red dough out into a 1 inch slab. Cut out heart shapes and stack them together.
  3. Roll remaining regular colored dough out and cover each row of stacked hearts being careful to keep them together. Wrap in plastic and refrigerate 1 hour to overnight.
  4. When ready to bake, preheat oven to 350 degrees. Line baking sheet with parchment paper or silicone baking mat and set aside. Remove cookie dough logs from fridge and slice into 1/2 inch rounds. Place onto prepared baking sheet leaving 1 inch around each cookie. Bake 8-10 minutes or until cookie is barely golden brown on the bottom and isn't shiny. Remove from oven and cool 2 minutes before cooling completely on wire rack.
  5. Serve immediately or store in airtight containers for up to 3 days.

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