Love Heart Shaped Cookies
These shortbread-like cookies feature a vanilla base with vibrant pink and red hearts, perfect for gifting or celebrations like Valentine's Day.
Ingredients
Cookies Base
- ½ cup unsalted butter, room temperature Use unsalted for consistent control of salt.
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg, room temperature For an egg-free version, use 1 tablespoon ground flaxseed mixed with 3 tablespoons water.
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt Omit if using salted butter.
Coloring
- Red gel food coloring Use gel coloring for vivid results without altering dough consistency.
Instructions
Preparation
- Preheat the oven to 350°F (180°C) about 15 minutes before baking. Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, beat together the butter, sugar, and vanilla until light and creamy.
- Beat in the egg until combined.
- Add the flour, baking powder, and salt; stir until a smooth dough forms without overmixing.
- Divide the dough into three portions: leave one uncolored and color the other two with red gel.
- Wrap each portion in plastic wrap and refrigerate overnight or freeze for about 3 hours until firm.
Assembly and Baking
- Roll out the uncolored dough to about 1/4 inch thickness between two sheets of parchment dusted with flour.
- Roll the colored dough portions to the same thickness.
- Cut small hearts from the pink and red dough.
- Arrange the small hearts on the uncolored dough in a compact mosaic pattern, pressing gently.
- Use a large heart cutter to cut out cookies from the assembled dough and transfer them to the prepared baking sheet.
- Chill the tray in the freezer for 5 minutes to set the shapes before baking.
- Bake the cookies for 7–8 minutes until the edges are set but not browned.
- Let cookies cool on the tray for a few minutes, then transfer to a wire rack to cool completely.
Notes
Store cooled cookies in an airtight container for up to 4 days. Freeze unbaked dough for up to 2 months.