Can I make these cookies ahead of time?

Yes, absolutely! This is one of the best parts of this recipe. You can prepare the dough log up to 3 days in advance and keep it tightly wrapped in the fridge. For even longer storage, freeze it for up to 2 months . Just thaw slightly before slicing and baking.

How do I keep the heart shape from getting distorted?

The key is chilling the heart dough log until it's solid before wrapping it in the plain dough. If it softens too much while shaping, just pop it back in the freezer for 10–15 minutes. And when slicing, use a sharp serrated knife for cleaner cuts.

What kind of food coloring works best?

I prefer gel food coloring because it gives you a bold, vibrant color without adding too much moisture to the dough. But liquid food coloring will work just fine too—just add it a drop at a time and mix well.

Can I use store-bought sugar cookie dough?

Technically, yes—but with a little caution. Most store-bought doughs are softer and may not hold the heart shape as well. If you're in a pinch, go for a firm sugar cookie dough and still make sure to chill thoroughly between steps.

Slice and Bake Valentine’s Day Cookies Easy Recipe

Description

Soft, buttery sugar cookies with a hidden heart surprise—perfect for Valentine’s Day baking with kids or festive gifting.

Ingredients

Scale

3/4 cup unsalted butter, softened to room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Red or pink food coloring (gel or liquid)

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Instructions

In a large mixing bowl, beat softened butter, sugar, and vanilla extract until light and fluffy (about 3 minutes).
Add eggs one at a time, mixing just until combined.
In a separate bowl, whisk together flour, baking powder, and salt. Gradually mix dry ingredients into wet until dough forms.
Set aside ½ to ⅔ of the dough. Add food coloring to the remaining dough and mix until evenly colored.
Freeze colored dough for 5 minutes, then roll into a ½-inch-thick rectangle. Freeze again for 20 minutes.
Use a small heart-shaped cookie cutter to cut out hearts. Stack hearts to form a log about 10 inches long, lightly moistening edges to help them stick. Freeze for 30 minutes until solid.
Wrap plain dough around the heart log to form a round log. Chill for at least 30 minutes.
Preheat oven to 350°F. Line baking sheets with parchment. Slice chilled dough into ¼-inch rounds and place 2 inches apart.
Bake for 12 minutes or until bottoms are just golden. Let cool before transferring to a wire rack.

Notes

Chill thoroughly between steps for clean shapes. Let kids help with stacking hearts for a fun family activity. Use a serrated knife for clean slices.

Prep Time: 45 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Bake
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 8g
Sodium: 60mg
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 0g
Protein: 1g
Cholesterol: 20mg