1Add butter, sugar, and vanilla to a large mixing bowl.
2Add butter, sugar, and vanilla to a large mixing bowl.
3Add butter, sugar, and vanilla to a large mixing bowl.
4Beat at medium speed until light and fluffy, about 3 minutes.
5Beat at medium speed until light and fluffy, about 3 minutes.
6Beat at medium speed until light and fluffy, about 3 minutes.
7Add in eggs one at a time, mixing just until combined.
8Add in eggs one at a time, mixing just until combined.
9Add in eggs one at a time, mixing just until combined.
10In a separate bowl, whisk together the flour, baking powder, and salt.
11In a separate bowl, whisk together the flour, baking powder, and salt.
12In a separate bowl, whisk together the flour, baking powder, and salt.
13Add the dry ingredients to the wet ingredients in 3-4 batches, until the dough comes together.
14Add the dry ingredients to the wet ingredients in 3-4 batches, until the dough comes together.
15Add the dry ingredients to the wet ingredients in 3-4 batches, until the dough comes together.
16Remove about 1/2 to 2/3 of the dough and set aside.
17Remove about 1/2 to 2/3 of the dough and set aside.
18Remove about 1/2 to 2/3 of the dough and set aside.
19Add several drops of food coloring to the remaining dough and mix until combined; add more to reach desired hue.
20Add several drops of food coloring to the remaining dough and mix until combined; add more to reach desired hue.
21Add several drops of food coloring to the remaining dough and mix until combined; add more to reach desired hue.
22Place the pink dough in the freezer for 5 minutes.
23Place the pink dough in the freezer for 5 minutes.
24Place the pink dough in the freezer for 5 minutes.
25Roll out the pink dough into a rectangle about 1/2-inch thick on a lightly floured surface.
26Roll out the pink dough into a rectangle about 1/2-inch thick on a lightly floured surface.
27Roll out the pink dough into a rectangle about 1/2-inch thick on a lightly floured surface.
28Return the pink dough to the freezer for 15-20 minutes to make it easier to cut out hearts without ruining their shape.
29Return the pink dough to the freezer for 15-20 minutes to make it easier to cut out hearts without ruining their shape.
30Return the pink dough to the freezer for 15-20 minutes to make it easier to cut out hearts without ruining their shape.
31Use a small heart cookie cutter to cut out hearts.
32Use a small heart cookie cutter to cut out hearts.
33Use a small heart cookie cutter to cut out hearts.
34Dip a finger in a little bit of water and lightly rub on the floured side of a cookie before adhering another heart; repeat until you have a log about 10-inches long.
35Dip a finger in a little bit of water and lightly rub on the floured side of a cookie before adhering another heart; repeat until you have a log about 10-inches long.
36Dip a finger in a little bit of water and lightly rub on the floured side of a cookie before adhering another heart; repeat until you have a log about 10-inches long.
37Return the heart log to the freezer for about 30 minutes, or until frozen solid.
38Return the heart log to the freezer for about 30 minutes, or until frozen solid.
39Return the heart log to the freezer for about 30 minutes, or until frozen solid.
40Remove from freezer and press the plain cookie dough directly onto and around the hearts, ensuring no gaps.
41Remove from freezer and press the plain cookie dough directly onto and around the hearts, ensuring no gaps.
42Remove from freezer and press the plain cookie dough directly onto and around the hearts, ensuring no gaps.
43Roll the combined dough into a smooth log.
44Roll the combined dough into a smooth log.
45Roll the combined dough into a smooth log.
46Wrap in plastic wrap and chill for at least 30 minutes.
47Wrap in plastic wrap and chill for at least 30 minutes.
48Wrap in plastic wrap and chill for at least 30 minutes.
49Preheat oven to 350˚F and line 2 baking sheets with parchment paper.
50Preheat oven to 350˚F and line 2 baking sheets with parchment paper.
51Preheat oven to 350˚F and line 2 baking sheets with parchment paper.
52Slice the dough into 1/4” rounds.
53Slice the dough into 1/4” rounds.
54Slice the dough into 1/4” rounds.
55Space the cookie rounds 2 inches apart on the baking sheets.
56Space the cookie rounds 2 inches apart on the baking sheets.
57Space the cookie rounds 2 inches apart on the baking sheets.
58Bake for about 12 minutes, or until the bottoms are light golden brown.
59Bake for about 12 minutes, or until the bottoms are light golden brown.
60Bake for about 12 minutes, or until the bottoms are light golden brown.
61Remove from the oven and let cool.
62Remove from the oven and let cool.
63Remove from the oven and let cool.
Ingredients
0.75 cup unsalted butter, softened to room temperature
0.75 cup unsalted butter, softened to room temperature
0.75 cup unsalted butter, softened to room temperature
1 cup granulated sugar
1 cup granulated sugar
1 cup granulated sugar
1 tsp vanilla extract
1 tsp vanilla extract
1 tsp vanilla extract
2 large eggs
2 large eggs
2 large eggs
2.5 cups all purpose flour (spooned and leveled)
2.5 cups all purpose flour (spooned and leveled)
2.5 cups all purpose flour (spooned and leveled)
1 tsp baking powder
1 tsp baking powder
1 tsp baking powder
0.5 tsp salt
0.5 tsp salt
0.5 tsp salt
Red or pink food coloring
Red or pink food coloring
Red or pink food coloring
water
water
water
Equipment
large mixing bowlseparate bowlsmall heart cookie cutterplastic wrapovenbaking sheetsparchment paper
Tips
Use a sugar cookie dough with good pliability for easy shaping.
Natural food coloring made from vegetable juice can be used.
Freeze colored dough for 15-20 minutes to make cutting hearts easier.
Use a tiny amount of water to help hearts stick together without overdoing it.
Freeze the heart log until solid to make adhering dough easier without ruining the hearts.
Press the plain cookie dough firmly around the hearts to avoid gaps.
Cookie dough can be stashed in the freezer for later use.