Nothing says love quite like homemade treats, and this Valentine's Heart Cookie Slice and Bake Recipe delivers charming, buttery cookies with a delicate pink hue. Let me show you how to make these adorable heart-shaped delights that melt in your mouth and light up any celebration.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Valentine's Heart Cookie Slice and Bake Recipe
- Top Tip
- How to Serve Valentine's Heart Cookie Slice and Bake Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Valentine's Heart Cookie Slice and Bake Recipe
Why You'll Love This Recipe
I absolutely adore how these cookies come together with layers of buttery dough, tinted in soft pinks, creating a sweet surprise in each slice. Plus, their crispy edges and tender centers give you the best of both textures every bite.
- Festive and Fun: The pink and red hues make these heart cookies perfect for Valentine's Day or any occasion that calls for a little extra love.
- Simple Slice and Bake: Prep ahead by making the dough log and slice off fresh cookies whenever you want, saving you precious time on the day of your event.
- Beautiful Presentation: The sprinkled exterior wrapped around the stacked hearts creates an eye-catching cookie that’s almost too pretty to eat (but you’ll want to, trust me!).
- Delicious Texture: Crisp edges contrast with soft centers, giving you a satisfying bite every time.
Ingredients & Why They Work
When it comes to ingredients for this recipe, quality and precision really matter. Using good European butter and accurately measured flour ensures your dough has that perfect tender crumb and rich flavor you’re aiming for.
- All-purpose flour: The foundation of your cookies, providing structure and tenderness when measured correctly.
- Baking powder: Adds a slight lift to keep the cookies light, not dense.
- Fine sea salt: Enhances flavor to balance the sweetness and enrich the buttery notes.
- Unsalted European butter: Using a rich butter like Kerrygold makes a noticeable difference in flavor and texture—just be sure it's cool and at room temperature.
- Granulated sugar: Sweetens and contributes to the tender crumb and lovely cookie browning.
- Large eggs and egg yolk: Give the dough structure, moisture, and richness.
- Heavy cream: Adds extra tenderness and helps with the dough’s moisture balance.
- Vanilla bean paste: Offers concentrated, aromatic vanilla flavor without any fuss.
- Red gel food coloring: Helps achieve that perfect Valentine’s Day pink or red shade without watering down the dough.
- Pink and white jimmies sprinkles: For that final festive touch—adds texture, color, and a hint of whimsy to your cookie edges.
Make It Your Way
One of the things I love most about this Valentine's Heart Cookie Slice and Bake Recipe is how easily you can personalize it to suit your style or occasion. Whether you want to tweak the colors, sprinkles, or add a little twist in flavor, the dough is a flexible canvas for your creativity!
- Color Variations: I’ve experimented with different shades of pink and red by adjusting the amount of gel food coloring—sometimes I even add a subtle ombré effect by blending two shades! It makes the stacked hearts look extra special when sliced.
- Flavored Twist: Adding a teaspoon of almond extract along with the vanilla bean paste gives the cookies a delicate nuttiness that pairs beautifully with the buttery dough and keeps things interesting.
- Sprinkle Mix: Though pink and white jimmies are classic, I’ve also loved using sugar pearls or sanding sugar for a sparkling finish. If you want to get fancy, mixing shapes or colors themed to your Valentine's party is a fun touch!
- Dietary Adjustments: For a dairy-free version, you can substitute the European butter with a vegan butter alternative that sticks well, and use a plant-based cream substitute—just keep the texture in check.
- Seasonal Spin: While these are perfect for Valentine’s Day, swapping red for shades of green and white sprinkles can turn them into charming Christmas gifts, too!
Step-by-Step: How I Make Valentine's Heart Cookie Slice and Bake Recipe
Step 1: Whisk Together the Dry Ingredients
Start by combining the 2 ½ cups of all-purpose flour, ½ teaspoon baking powder, and 1 teaspoon fine sea salt in a small bowl. Give everything a good whisk so that all the dry elements are well blended. This base is the backbone for the cookie dough, so the even distribution of the leavening agent and salt is key for perfect cookies.
Step 2: Cream Butter and Sugar Until Fluffy
In a mixing bowl, beat 14 tablespoons of cool room temperature unsalted European butter with 1 cup granulated sugar for about 3 minutes. You'll want the mixture light, fluffy, and pale - scraping down the sides of the bowl halfway through helps everything mix evenly. This step is crucial for that tender texture.
Step 3: Add Eggs, Cream, and Vanilla Bean Paste
Next, add 1 large egg, 1 large egg yolk, 2 tablespoons heavy cream, and 1 tablespoon vanilla bean paste to the creamed mixture. Beat everything together until smooth and fully combined. The egg yolks add richness, while the heavy cream keeps the dough moist and tender — plus, that vanilla bean paste makes a subtle but delicious impact on flavor.
Step 4: Incorporate the Dry Ingredients and Color Half the Dough
Slowly add the flour mixture to the wet ingredients, folding gently until you just have a cohesive cookie dough. No need to overmix here! Then, separate about half of the dough (375-400 grams) to a separate bowl. Add red gel food coloring little by little—mix until your dough reaches the perfect pink or red hue you want for those pretty heart shapes. This part is so fun! Use gloves if you want to avoid coloring your hands.
Step 5: Roll, Chill, and Cut the Heart Shapes
Roll the tinted dough between two sheets of parchment paper to about ½ inch thickness, making a nice even layer. Pop it in the freezer for 10 minutes so it firms up but doesn’t freeze solid—it’ll make cutting cleaner hearts easier. When chilled, use a 1 ½-inch heart cookie cutter to cut out your shapes. Don’t toss the scraps; roll them out once more to cut additional hearts.
Step 6: Stack Hearts and Form the Heart Log
Lightly dab the center of each heart with a bit of water then gently stack them. Press just enough to adhere so the layers don’t separate but keep the shape intact. Line them up on parchment paper to build a log roughly 9–10 inches long. This takes a little patience but it’s so rewarding to see the hearts stack up! Freeze the completed log for at least 30 minutes so it’s firm and easy to handle.
Step 7: Wrap the Heart Log with Plain Dough and Chill
Remove the heart log from the freezer and wrap it with the reserved plain dough, covering all gaps and smoothing the seam as you go. Wrap this entire log tightly in plastic wrap, then gently roll it on the counter to form a smooth, even shape. Refrigerate for at least 2 to 3 hours, or better yet, overnight. This chilling step helps the dough firm up and makes slicing tidy cookies so much easier.
Step 8: Slice, Roll in Sprinkles, and Bake
Preheat your oven to 350°F (180°C). Remove the dough log from the fridge and roll it gently in ½ to 1 cup of pink and white jimmies sprinkles for that lovely festive look. Slice the log into roughly ½-inch thick cookies and arrange them on a parchment-lined baking sheet. Bake for 10 minutes — your cookies will have lightly golden bottoms and matte tops. If you like a crisper bite, bake a little longer or slice thinner cookies, about ¼ inch thick.
Step 9: Cool Completely and Enjoy
Transfer your freshly baked Valentine’s Heart Cookies to a wire rack to cool fully. Cooling is important to set the texture so they have those crisp edges and soft centers that make them irresistible. Once cooled, they’re ready for gifting, sharing, or savoring with your special someone.
Top Tip
These tips will help you create the perfect Valentine's Heart Cookie Slice and Bake Recipe with ease, ensuring your cookies look stunning and taste incredible every time.
- Perfect Butter Temperature: Using cool room temperature butter (64-68°F) really makes a difference in getting the dough to the right texture—too soft and your cookies might spread too much.
- Dye Intensity: Add your red gel food coloring gradually until you reach the perfect shade of pink or red. I learned that a little goes a long way, so start slow to avoid overly dark dough.
- Stacking Hearts: Lightly dabbing the heart shapes with water before stacking is a simple trick that helps them stick together without messing up their shapes during freezing and wrapping.
- Chilling Time: Don't skip the 2-3 hours (or overnight) chilling of the wrapped dough log. This is key for smooth slicing and keeps the hearts perfectly intact while baking.
How to Serve Valentine's Heart Cookie Slice and Bake Recipe
Garnishes
These cookies are already adorably festive, but you can elevate their charm by serving them with a dusting of powdered sugar or a drizzle of melted white or dark chocolate. If you want to get creative, a light sprinkle of edible glitter or some crushed freeze-dried raspberries make for a beautiful and tasty garnish that complements the buttery sweetness.
Side Dishes
Pair your Valentine’s Heart Cookie Slice and Bake Recipe with a warm cup of vanilla latte, rich hot chocolate, or a classic glass of cold milk for a comforting treat. Fresh berries, whipped cream, or even a scoop of strawberry or vanilla ice cream make delightful accompaniments that bring out the cookie’s flavors and create a special Valentine's Day dessert spread.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store your baked Valentine’s Heart Cookies in an airtight container at room temperature. They will stay fresh and maintain their texture for up to 5 days — perfect for enjoying throughout the week or sharing with friends and family.
Freezing
You can freeze the unbaked dough log wrapped tightly in plastic wrap for up to 2 months. When you're ready, simply thaw it overnight in the refrigerator, roll in sprinkles, slice, and bake as directed. Alternatively, baked cookies can be frozen in an airtight container separated by parchment paper to prevent sticking.
Reheating
If you prefer your cookies warm, reheat them gently in a 300°F (150°C) oven for 5-7 minutes. This refreshes their crisp edges and soft centers without drying them out. Avoid microwaving to keep that lovely texture balance.
Frequently Asked Questions:
Yes, you can use regular unsalted butter if you don’t have European style, but European butter typically has a higher fat content which results in a richer, more tender cookie.
Ensuring the butter is just cool room temperature and chilling the dough log thoroughly before slicing helps prevent excessive spreading. Also, slicing the cookies about ½ inch thick keeps their shape well.
Absolutely! The plain dough wrapped around the heart shapes is delicious on its own. You can simply skip the red gel food coloring and still enjoy lovely buttery heart cookies.
Pink and white jimmies sprinkles are classic choices, but sanding sugar, pearls, or even a mixed sprinkle blend all work beautifully. Choose whatever you like for your festive touch!
Final Thoughts
Baking these Valentine’s Heart Cookie Slice and Bake Recipe cookies is truly a joyful experience — from coloring and cutting hearts to wrapping the log and finally seeing those adorable cookies come out of the oven. Whether for a loved one or a sweet indulgence for yourself, these cookies convey affection in every buttery, crisp-and-soft bite. I hope you feel as much warmth making them as you do sharing them. Happy baking and Happy Valentine's Day!
Print
Valentine's Heart Cookie Slice and Bake Recipe
- Prep Time: 3 hours
- Freezing and Chilling Time: 3 hours 40 minutes
- Cook Time: 10 minutes
- Total Time: 3 hours 10 minutes
- Yield: 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Valentine’s Slice and Bake Heart Cookies are charming, festive treats perfect for celebrating love. These cookies feature a tender buttery dough, beautifully tinted pink or red, cut into heart shapes, stacked, wrapped in plain dough, rolled in sprinkles, and sliced before baking. Their crisp edges and soft centers bring a delightful texture contrast, making them an ideal dessert for Valentine's Day or any special occasion.
Ingredients
Dry Ingredients
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon fine sea salt
Wet Ingredients
- 14 tablespoons unsalted European butter (like Kerrygold), cool room temperature
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 tablespoons heavy cream, room temperature
- 1 tablespoon vanilla bean paste
- Red gel food coloring (amount as desired)
- ½-1 cup pink and white jimmies sprinkles
Instructions
- Mix dry ingredients: In a small bowl, whisk together the flour, baking powder, and salt. Set aside to combine all the dry components.
- Cream wet ingredients: In a mixing bowl, beat the butter and sugar together until light and fluffy, about 3 minutes. Scrape down the sides of the bowl, then add the egg, egg yolk, heavy cream, and vanilla bean paste, mixing until smooth and combined.
- Combine dough: Gradually add the flour mixture to the wet ingredients, mixing just until combined to form the cookie dough.
- Dye half the dough: Divide the dough, leaving about half (375-400 grams) in the mixing bowl. Add red gel food coloring to this portion and mix until you achieve your desired pink or red shade.
- Roll and chill tinted dough: Roll the tinted dough between two sheets of parchment paper to about ½ inch thickness. Freeze the rolled dough for 10 minutes to firm up.
- Cut heart shapes: Using a 1 ½-inch heart-shaped cookie cutter, cut hearts from the chilled tinted dough. Reroll scraps once and cut additional hearts.
- Stack and adhere hearts: Lightly dab the centers of the cut hearts with water and stack them, pressing gently to adhere. Form a single log approximately 9–10 inches long on a parchment-lined baking sheet. Freeze the log for at least 30 minutes until firm.
- Wrap heart log with plain dough: Remove the log from the freezer. Wrap the remaining plain dough around the heart log, covering all gaps. Wrap the whole log in plastic wrap and roll it gently to create a smooth log shape.
- Chill dough log: Refrigerate the wrapped dough log for at least 2-3 hours or overnight to firm up before slicing.
- Preheat oven: When ready to bake, preheat the oven to 350°F (180°C).
- Prepare cookies for baking: Remove the dough log from the fridge. Roll the log in pink and white jimmies sprinkles, then slice into roughly ½-inch thick cookies. Arrange the slices on a lined baking sheet.
- Bake cookies: Bake the cookies for 10 minutes, until the bottoms are lightly golden and the tops appear matte. Bake longer if a crispier cookie is desired.
- Cool cookies: Transfer baked cookies to a wire rack to cool completely before serving or storing.
Notes
- Measure dry ingredients properly using the spoon-level method or a kitchen scale for best results. Avoid scooping flour directly with a measuring cup.
- Use cool room temperature butter (64-68°F) to ensure your dough achieves the right texture.
- You can use any type of sprinkles such as sanding sugar, jimmies, pearls, or a mix for decorating the cookies.
- For crispier cookies, slice the dough log thinner, about ¼ inch thick.
- Allow the dough to chill overnight for enhanced flavor and easier slicing.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 9 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 45 mg
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