Introduction

Celebrate Valentine’s Day with these charming slice-and-bake cookies featuring a pop of pink heart centers. They’re easy to prepare ahead and perfect for sharing with loved ones or enjoying alongside a warm cup of tea.

Slice and Bake Valentine's Day Cookies Recipe - Recipe Image

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: In a large mixing bowl or stand mixer, beat the butter, sugar, and vanilla extract on medium speed until light and fluffy, about 3 minutes.
Step 2: Add the 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 comes together. If too wet, add 1 to 2 tablespoons of flour as needed.
Step 5: Remove about 1/2 to 2/3 of the dough and set aside. Add several drops of food coloring to the remaining dough and mix until evenly colored; add more drops to reach your desired hue.
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. Freeze again for 20 minutes to firm up for cutting.
Step 7: Use a small heart cookie cutter (approximately 1.5 inches across) to cut out hearts from the colored dough. Lightly moisten the floured side of each colored heart with a little water to help it stick, then adhere it onto plain dough pieces to form a 10-inch log of joined hearts.
Step 8: Freeze the heart log for at least 30 minutes until solid. Then press plain cookie dough around and between the hearts to cover, rolling the entire assembly into a smooth log.
Step 9: Wrap the log tightly in plastic wrap and chill in the refrigerator 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 chilled dough log into 1/4-inch-thick rounds. Arrange slices about 2 inches apart on the prepared baking sheets. Bake for approximately 12 minutes or until the bottoms are lightly golden. Let cool before serving.

Tips & Variations

For a more vibrant color, use gel food coloring instead of liquid. It won’t affect the dough’s texture as much.
If you don’t have a heart cutter, try using another small shape or simply make round cutouts for a different look.
Chilling the dough thoroughly before slicing helps maintain the shape and prevents spreading during baking.
Try adding a teaspoon of almond extract along with vanilla for a nutty flavor twist.

Storage

Store baked cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, freeze unbaked dough logs wrapped tightly in plastic wrap for up to 2 months and thaw before slicing and baking. To reheat baked cookies, warm gently in a low oven for a few minutes to refresh their crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use this dough recipe to make other cookie shapes?

Yes, this dough is versatile and holds shapes well after chilling. You can roll it out and cut into any shapes you like. Just be sure to chill the dough before baking to prevent spreading.

What if I don’t have natural food coloring?

You can use any food coloring available, such as liquid, gel, or powdered. Gel coloring tends to be more concentrated and won’t thin the dough. Adjust the amount to achieve your preferred color intensity.

Slice and Bake Valentine’s Day Cookies Recipe

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4.7 from 107 reviews

Celebrate Valentine’s Day with these adorable Slice and Bake Valentine’s Day Cookies. Featuring a creamy, buttery dough with vibrant pink heart cutouts, these cookies are perfect for gifting or sharing with loved ones. The layered dough ensures each bite is delightful and visually charming, making them a standout treat for the holiday.

Author: Marco
Prep Time: 25 minutes
Cook Time: 12 minutes per batch
Total Time: 1 hour 15 minutes
Yield: Approximately 24–30 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dough 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

Additional

Red or pink food coloring (natural preferred)
Water (for adhering dough pieces)

Instructions

Cream Butter and Sugar: Add the butter, sugar, and vanilla extract to a large mixing bowl or stand mixer. Beat at medium speed for about 3 minutes until the mixture is light and fluffy, ensuring a smooth base for the dough.
Add Eggs: Incorporate the eggs, one at a time, mixing just until combined after each addition to maintain the dough’s consistency.
Whisk Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture in 3-4 batches, mixing until the dough comes together. If too wet, add an additional 1-2 tablespoons of flour to achieve the desired texture.
Color Portion of Dough: Remove about 1/2 to 2/3 of the dough and set it aside. Add several drops of red or pink food coloring to the remaining dough and mix until fully combined, adding more drops for a deeper hue.
Chill and Roll Colored Dough: Place the colored dough in the freezer for 5 minutes, then roll it out into a rectangle about 1/2-inch thick on a lightly floured surface. Return the rolled dough to the freezer for 20 minutes to firm up for cutting.
Cut Heart Shapes: Using a small heart-shaped cookie cutter (~1.5 inches), cut hearts from the chilled colored dough. Lightly wet the floured side of the hearts with a finger dipped in water, then adhere hearts onto each other to form a log approximately 10 inches long.
Freeze Heart Log: Freeze the heart log for at least 30 minutes until it is frozen solid, preparing it for assembly.
Assemble Cookie Log: Press the plain dough onto and around the frozen heart shapes, ensuring no gaps exist by firmly pressing the dough to create a smooth, integrated log.
Chill the Entire Log: Wrap the combined log in plastic wrap and chill for at least 30 minutes to set the shape before baking.
Preheat Oven: Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper to prevent sticking.
Slice and Bake: Slice the dough log into 1/4-inch thick rounds and arrange them 2 inches apart on the prepared baking sheets. Bake for approximately 12 minutes, or until the bottoms turn a light golden brown.
Cool Cookies: Remove the baked cookies from the oven and let them cool on the baking sheets to firm up before serving or storing.

Notes

For best results, use large eggs and ensure the butter is fully softened to room temperature for easier mixing.
Adjust flour quantity slightly if the dough feels too sticky or wet, as egg sizes and humidity can affect dough consistency.
Natural food coloring is recommended for a healthier option, but any red or pink coloring can be used.
Chilling times are important to maintain the cookie shapes and avoid spread during baking.
Store cookies in an airtight container at room temperature for up to one week.
These cookies can be frozen after baking for longer storage.

Keywords: Valentine’s Day cookies, slice and bake cookies, heart cookies, buttery cookies, festive cookies, pink cookies, holiday baking