Slice and Bake Heart Cookies

Slice and Bake Heart Cookies are the perfect combination of charm and convenience. These buttery, tender cookies reveal a sweet heart design in every slice—making them ideal for Valentine’s Day, anniversaries, or anytime I want to bake something a little more special. I love how simple the process is and how impressive the results turn out.

Why You’ll Love This Recipe

I love these cookies because they’re as fun to make as they are to eat. The dough is easy to shape and slice, and I can customize the colors and flavors to fit any occasion. The heart design inside looks intricate, but it’s actually really simple to create. Plus, the buttery vanilla flavor and soft, shortbread-like texture make them irresistible.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter, softened

• Granulated sugar

• Egg

• Vanilla extract (or almond extract, if I want a twist)

• All-purpose flour

• Salt

• Red or pink gel food coloring (for the heart dough)

Directions

1. I cream together the butter and sugar until light and fluffy.

2. I beat in the egg and vanilla extract.

3. I add the flour and salt, mixing until a smooth dough forms.

4. I divide the dough into two portions. One portion stays plain, and I dye the other with red or pink food coloring.

5. I roll out the colored dough to about ½ inch thick, then use a small heart-shaped cookie cutter to cut out hearts. I stack the hearts tightly together to form a log and freeze it for about 30 minutes.

6. While the heart log chills, I shape the plain dough into a log, then press a groove along one side to fit the heart log inside. I wrap the plain dough around the heart log completely and roll it gently to smooth out the shape.

7. I wrap the entire log in plastic wrap and refrigerate it for at least 1 hour or until firm.

8. I preheat the oven to 350°F (175°C), slice the cookies about ¼ inch thick, and place them on a parchment-lined baking sheet.

9. I bake for 10–12 minutes, just until the edges are set and lightly golden.

10. I let them cool on the sheet for a few minutes before transferring to a wire rack.

Servings and timing

This recipe makes about 24–30 cookies, depending on how thick I slice them. It takes around 25 minutes to prep, plus 1–2 hours of chill time, and 10–12 minutes to bake.

Variations

Sometimes I flavor the dough with almond extract or add lemon zest for a citrusy twist. I’ve also made chocolate versions by swapping a bit of the flour for cocoa powder. For extra flair, I roll the outside of the dough log in sanding sugar before slicing.

Storage/Reheating

I store the baked cookies in an airtight container at room temperature for up to 5 days. The dough logs also freeze well—I just slice and bake straight from the freezer, adding an extra minute or two to the bake time.

FAQs

Can I make the dough ahead of time?

Yes, I often prepare the dough logs up to 3 days in advance and keep them chilled or frozen until I’m ready to slice and bake.

What’s the best food coloring to use?

I always use gel food coloring—it gives a strong, vibrant color without making the dough sticky.

Why is my heart shape uneven after slicing?

That usually happens if the log isn’t chilled enough. I make sure it’s firm before slicing, and I use a sharp knife to keep the shape clean.

Can I use other shapes besides hearts?

Absolutely. Stars, flowers, or letters work too—just adjust the cutter size to fit snugly in the center of the log.

Do I need to chill the dough twice?

Yes, it helps keep the shapes defined and makes slicing much easier. Chilling is key to getting those clean, crisp heart outlines.

Conclusion

Slice and Bake Heart Cookies are a fun, creative way to show a little love through baking. With a sweet heart surprise in every bite and a tender, buttery flavor, they’re sure to impress without being complicated. Whether I’m making them for a holiday or just because, they always bring smiles and a little extra sweetness to the table.