These slice and bake heart cookies are my go-to treat when I want something sweet, buttery, and eye-catching. They have the perfect crisp edges, a melt-in-your-mouth texture, and a charming heart shape that makes them ideal for Valentine’s Day, birthdays, or just a cozy baking day. I love how easy they are to prepare in advance, so I can slice and bake them whenever I feel like it.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
¼ cup colored sugar or sprinkles (optional)
Directions
In a large bowl, I cream together the softened butter and sugar until light and fluffy.
I beat in the egg and vanilla extract until everything is well combined.
In another bowl, I whisk the flour, baking powder, and salt together.
I slowly add the dry ingredients to the wet mixture, mixing just until combined.
I divide the dough into two disks, wrap them in plastic wrap, and refrigerate for at least 1 hour until firm.
I preheat my oven to 350°F (175°C) and line a baking sheet with parchment paper.
On a lightly floured surface, I roll out one disk of dough to about ¼-inch thickness.
Using a heart-shaped cookie cutter, I cut out cookies and place them on the baking sheet.
I sprinkle them with colored sugar or sprinkles if I’m in a festive mood.
I bake for 8–10 minutes until the edges are golden, then let them cool on the sheet for a few minutes before transferring to a wire rack.
Servings and timing
This recipe makes about 24 cookies.
Prep Time: 15 minutes
Cook Time: 10 minutes
Chilling Time: 1 hour
Total Time: 1 hour 25 minutes
Calories: About 150 kcal per cookie
Variations
I like to change things up by adding a little almond extract for a nutty aroma, or swapping the vanilla for lemon extract for a fresh citrus twist. Sometimes I tint the dough with pink or red food coloring for a more romantic look. For a chocolate version, I replace ¼ cup of the flour with cocoa powder.
Storage/reheating
I store these cookies in an airtight container at room temperature for up to 5 days. If I make them ahead, I freeze the unbaked dough logs for up to 2 months. When I want fresh cookies, I slice and bake straight from the freezer, adding a minute or two to the baking time.
FAQs
How do I keep the dough from sticking while rolling?
I lightly flour my work surface and rolling pin, and if the dough softens too much, I pop it back in the fridge for 10–15 minutes.
Can I make these cookies without a heart-shaped cutter?
Yes, I simply use any shape I like, or even cut the dough into squares or circles with a knife or glass.
How do I know when the cookies are done?
I look for lightly golden edges—the centers will still be pale but set. They’ll firm up as they cool.
Can I decorate these cookies after baking?
Absolutely. Once cooled, I sometimes drizzle them with melted chocolate or pipe on royal icing designs.
Can I make the dough in advance?
Yes, I often prepare the dough up to 3 days ahead and keep it wrapped in the fridge, or I freeze it for longer storage.
Conclusion
I love making these slice and bake heart cookies because they’re both beautiful and delicious. They’re the kind of treat that makes any day a little more special, whether I’m baking for someone I love or simply treating myself. With a tender crumb, buttery flavor, and endless decorating options, they’ve become one of my most reliable and joyful baking recipes.
Recipe:
Slice and Bake Heart Cookies
- Total Time: 1 hour 25 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Buttery, crisp-edged heart-shaped cookies that are perfect for Valentine’s Day, birthdays, or any special occasion. The dough is easy to prepare in advance, making them a convenient and charming treat.
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
¼ cup colored sugar or sprinkles (optional)
Instructions
- Cream together the softened butter and sugar in a large bowl until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Divide the dough into two disks, wrap in plastic wrap, and refrigerate for at least 1 hour until firm.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out one disk of dough to about ¼-inch thickness.
- Cut out heart shapes with a cookie cutter and place them on the baking sheet.
- Sprinkle with colored sugar or sprinkles, if desired.
- Bake for 8–10 minutes until the edges are golden. Cool on the sheet for a few minutes before transferring to a wire rack.
Notes
Chill the dough if it becomes too soft while rolling.
Swap vanilla extract for almond or lemon extract for a flavor twist.
Tint the dough with food coloring for festive variation.
For chocolate cookies, replace ¼ cup of flour with cocoa powder.
Store baked cookies in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg
