Homemade Slice & Bake Heart Cookies

123 mins
Serves 24
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Directions

  1. 1Add butter, sugar and vanilla extract to a large mixing bowl or stand mixer. Beat at medium speed until light and fluffy, about 3 minutes.
  2. 2Add butter, sugar and vanilla extract to a large mixing bowl or stand mixer. Beat at medium speed until light and fluffy, about 3 minutes.
  3. 3Add butter, sugar and vanilla extract to a large mixing bowl or stand mixer. Beat at medium speed until light and fluffy, about 3 minutes.
  4. 4Add in eggs one at a time, mixing just until combined.
  5. 5Add in eggs one at a time, mixing just until combined.
  6. 6Add in eggs one at a time, mixing just until combined.
  7. 7In a separate bowl, whisk together the flour, baking powder and salt.
  8. 8In a separate bowl, whisk together the flour, baking powder and salt.
  9. 9In a separate bowl, whisk together the flour, baking powder and salt.
  10. 10Add the dry ingredients to the wet ingredients in 3-4 batches, until the dough comes together.
  11. 11Add the dry ingredients to the wet ingredients in 3-4 batches, until the dough comes together.
  12. 12Add the dry ingredients to the wet ingredients in 3-4 batches, until the dough comes together.
  13. 13Remove about ½-2/3 of the dough and set aside.
  14. 14Remove about ½-2/3 of the dough and set aside.
  15. 15Remove about ½-2/3 of the dough and set aside.
  16. 16Add several drops of food coloring to the remaining dough and mix until combined. Add more food coloring to reach desired hue.
  17. 17Add several drops of food coloring to the remaining dough and mix until combined. Add more food coloring to reach desired hue.
  18. 18Add several drops of food coloring to the remaining dough and mix until combined. Add more food coloring to reach desired hue.
  19. 19Place the pink dough in the freezer for 5 minutes, then roll out into a rectangle about ½-inch thick on a lightly floured surface.
  20. 20Place the pink dough in the freezer for 5 minutes, then roll out into a rectangle about ½-inch thick on a lightly floured surface.
  21. 21Place the pink dough in the freezer for 5 minutes, then roll out into a rectangle about ½-inch thick on a lightly floured surface.
  22. 22Return to the freezer for 20 minutes.
  23. 23Return to the freezer for 20 minutes.
  24. 24Return to the freezer for 20 minutes.
  25. 25Use a small heart cookie cutter (roughly 1.5" across) to cut out hearts.
  26. 26Use a small heart cookie cutter (roughly 1.5" across) to cut out hearts.
  27. 27Use a small heart cookie cutter (roughly 1.5" across) to cut out hearts.
  28. 28Dip a finger in a little bit of water and lightly rub on the floured side of the cookie before adhering another heart.
  29. 29Dip a finger in a little bit of water and lightly rub on the floured side of the cookie before adhering another heart.
  30. 30Dip a finger in a little bit of water and lightly rub on the floured side of the cookie before adhering another heart.
  31. 31Repeat with all hearts until you have a log about 10-inches long.
  32. 32Repeat with all hearts until you have a log about 10-inches long.
  33. 33Repeat with all hearts until you have a log about 10-inches long.
  34. 34Return the log to the freezer for at least 30 minutes, or until frozen solid.
  35. 35Return the log to the freezer for at least 30 minutes, or until frozen solid.
  36. 36Return the log to the freezer for at least 30 minutes, or until frozen solid.
  37. 37Remove from freezer and press the plain cookie dough directly onto and around the hearts.
  38. 38Remove from freezer and press the plain cookie dough directly onto and around the hearts.
  39. 39Remove from freezer and press the plain cookie dough directly onto and around the hearts.
  40. 40Make sure to really press it in so you don’t end up with any gaps.
  41. 41Make sure to really press it in so you don’t end up with any gaps.
  42. 42Make sure to really press it in so you don’t end up with any gaps.
  43. 43Roll into a smooth log.
  44. 44Roll into a smooth log.
  45. 45Roll into a smooth log.
  46. 46Wrap in plastic wrap and chill for at least 30 minutes.
  47. 47Wrap in plastic wrap and chill for at least 30 minutes.
  48. 48Wrap in plastic wrap and chill for at least 30 minutes.
  49. 49Preheat oven to 350˚F and line 2 baking sheets with parchment paper.
  50. 50Preheat oven to 350˚F and line 2 baking sheets with parchment paper.
  51. 51Preheat oven to 350˚F and line 2 baking sheets with parchment paper.
  52. 52When you’re ready to bake, slice the dough into ¼” rounds, then space 2 inches apart on the baking sheets.
  53. 53When you’re ready to bake, slice the dough into ¼” rounds, then space 2 inches apart on the baking sheets.
  54. 54When you’re ready to bake, slice the dough into ¼” rounds, then space 2 inches apart on the baking sheets.
  55. 55Bake for ~12 minutes, or until the bottoms are light golden brown.
  56. 56Bake for ~12 minutes, or until the bottoms are light golden brown.
  57. 57Bake for ~12 minutes, or until the bottoms are light golden brown.
  58. 58Remove from the oven and let cool.
  59. 59Remove from the oven and let cool.
  60. 60Remove from the oven and let cool.

Ingredients

  • 0.75 cup unsalted butter
  • 0.75 cup unsalted butter
  • 0.75 cup unsalted butter
  • 1 cup granulated sugar
  • 1 cup granulated sugar
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 large eggs
  • 2 large eggs
  • 2.5 cups all purpose flour
  • 2.5 cups all purpose flour
  • 2.5 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 1 red or pink food coloring
  • 1 red or pink food coloring
  • 1 red or pink food coloring

Equipment

large mixing bowlstand mixerwhiskheart cookie cutterbaking sheetsparchment paper