Love Heart Shaped Cookies

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Bake soft, pretty heart cookies perfect for Valentine's Day baking or thoughtful Mother's Day treats. These vibrant cut out cookies are easy to make, fun to share, and guaranteed to bring a sweet touch to any celebration.

Prep Time35

Cook Time8

Chill Time3 5

Total Time3 48

Course: Dessert

Cuisine: American

Servings: cookies

Author: Rachel Rodda

Equipment

Heart Cookie Cutters small and large
Baking Sheet

Ingredients

½ cup unsalted butter room temperature
¾ cup sugar
1 teaspoon vanilla extract
1 large egg room temperature
1½ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
red gel food coloring

Instructions

Prepare the dough: In a large bowl using a stand or hand mixer, beat the butter, sugar, and vanilla until creamy and light. Add the egg and beat to combine.
Add the flour, baking powder, and salt to the wet mixture. Mix with a spatula or wooden spoon until a smooth dough forms. Avoid overmixing.
Divide and color the dough: Divide the dough into three portions. Leave one portion uncolored (the base dough). Into portion 2 add a few drops of red food coloring and mix until you achieve a soft pink tone. For the final portion, add more red food coloring to achieve a brighter red / dark pink color.
Wrap each portion in plastic wrap, flatten slightly, and freeze for 3 hours or refrigerate overnight.
Roll out the dough: Roll out the uncolored base dough between two pieces of parchment paper, using a bit of flour to prevent sticking until about 1/4 inch thick. Set aside. Repeat with the pink and red doughs.
Create the heart design dough: Use a small heart shaped cookie cutter to cut multiple heart cookies from the pink and red doughs. Place these small hearts onto the uncolored dough, alternating colors to create a mosaic effect.
Place parchment paper over the assembled dough and gently roll over it with a rolling pin to press the shapes together without distorting them.
Cut the large cookies: Using a large heart cookie cutter, cut the cookies out of the mosaic dough. Transfer them to a baking sheet lined with parchment paper or a silicone mat.
Chill before baking: Place the cookies on the tray in the freezer for 5 minutes to help them hold their shape during baking.
Bake: Preheat the oven to 350℉ (180℃). Bake the cookies for 7-8 minutes, or until the edges are firm but not browned.
Cool and serve: Leave the cookies to cool on the tray for a few minutes before transferring to a wire rack to cool completely. Serve and enjoy!

Notes

Use Parchment Paper: Roll out the dough between sheets of parchment paper to prevent sticking and make handling easier.
Uniform Thickness: Ensure the dough is rolled to an even 1/4 inch (0.6 cm) thickness for consistent baking.
Check Cutter Sizes: Test the sizes of your small and large heart cutters to ensure the mosaic design fits well.
Work in Small Batches: If the dough warms up while working, return unused portions to the freezer to keep them firm.
Use Gel Food Coloring: Opt for gel food coloring for vibrant hues without altering the consistency of the dough.
Watch Baking Time: Keep an eye on the cookies as they bake, remove them as soon as the edges are firm but before they brown.
Storage Tip: Store the cooled cookies in an airtight container to keep them fresh for up to a week.

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