Description
These Slice and Bake Heart Cookies are a charming and delightful treat perfect for any occasion. Featuring a soft buttery base and a vibrant red heart-shaped center, these cookies combine simple ingredients and easy techniques to create a visually stunning and delicious dessert. The dough is colored and shaped into a heart, wrapped in plain dough, then sliced and baked to golden perfection.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Additional
- Red food coloring (for heart dough)
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to combine evenly. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy. Add the egg and vanilla extract, then mix until all ingredients are well incorporated.
- Divide and Color Dough: Split the dough into two equal portions. Add red food coloring to one half and knead it until the color is evenly distributed and the dough reaches your desired shade of red for the heart shape.
- Shape Heart Dough: Roll the red dough into a log and then form it into a heart shape. Wrap the heart-shaped dough tightly in plastic wrap and refrigerate for at least 30 minutes to firm up.
- Wrap the Heart: Roll out the plain, uncolored dough into a rectangle. Position the chilled red heart dough in the center and carefully wrap the plain dough around it. Gently roll to smooth out any seams, forming a combined log.
- Preheat Oven and Slice: Preheat your oven to 350°F (175°C). Slice the combined dough log into 1/4-inch thick cookies and place them spaced evenly on a baking sheet lined with parchment paper.
- Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes or until the edges turn a light golden color.
- Cool Before Serving: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This prevents breakage and ensures the cookies maintain their shape.
Notes
- Use gel food coloring for a more vibrant and less watery dough.
- Make sure the butter is softened, not melted, to achieve the right dough consistency.
- Chilling the dough is essential for shaping and clean slices when baking.
- Store cookies in an airtight container to keep them fresh for up to a week.
- For a festive twist, add a sprinkle of coarse sugar on top before baking.
