Slice n’ Bake Valentine Heart Cookies

IMG_0355This idea for cookies has been on my mind for a while. I posted a great Slice n’ Bake Chewy Sugar cookie recipe a few years ago when Brooke was  2 1/2. {The pictures in the post are precious!} It’s an amazing fail-proof cookie that is literally one of my favorite go-to recipes.


Everyone has seen those pre-sliced cookies with pictures on them for whatever corresponding holiday at the grocery store, right?

Nod your head if you know what I’m talking about.


Seriously, none of you know what I’m talking about? C’MON PEOPLE!

Cats, pumpkins and ghosts on cookies for Halloween? Reindeer, snowmen and Christmas trees for Christmas? And a few hearts for Valentines Day.

My daughter sees them EVERY TIME we go to the store and asks to buy them and I refuse because I make homemade cookies thankyouverymuch. {Also, homemade cookie dough tastes approximatly 14,000 times better than store bought.}

Whining ensues. Sometimes meltdowns too.

The joys of parenting.

But, I was feeling particularly generous with my “Blake’s-napping-hurry-up-and-get-as-much-done-as-humanly-possible-while-you-have-two-arms-free” time last Friday, so I made these special cookies with my daughter. And all was good in the world. The joy that comes from cookie cutters and a little food coloring is PRICELESS.

I know these seem a little bit on the harder side to make, but I promise they’re simpler than they look.

PS- kids love ’em.

Here’s how you make them:IMG_0281Start by making some of my sugar cookie dough. Original step by step photos for this can be seen here. Directions are also written out below in the recipe 🙂 IMG_0284Now, take 1/3 of that dough and dye it red. I used some tasteless liquid red food coloring…worked like a charm!IMG_0286Roll this red cookie dough out pretty thick and start cutting out some hearts. IMG_0295Once you have them all cut, line them all up and do your best to stick them together without ruining their shape. I ended up with 3 stacks of hearts.IMG_0301Now divide your remaining uncolored cookie dough into 3 and cover each tower of hearts. I thought rolling out snakes of dough and sticking them down the sides was the easiest and fastest way to get them covered, but do it however you like. Once the heart is covered completely, gently roll it out to create a smooth, round edge. IMG_0305Wrap each log of cookies in plastic and refrigerate.IMG_0318Then an hour later….or the next day….slice your log into 1/2 inch cookies! Aren’t these just darling? My daughter went crazy over them!IMG_0319Place your cookies onto a cookie sheet and bake 8-10 minutes or until barely {and I mean barely} brown on the bottoms, if brown at all. IMG_0324Let them cool a minute or two and then transfer over to a cooling rack. Or, just shovel them into your mouth. Either way is fine by me!

Be sure to make these soon for the ones you love! Here’s the printable:


Slice n' Bake Valentine Heart Cookies

The cutest little cookies for Valentines Day!

Yield: 2 1/2 dozen, approximately

Prep Time:

Cook Time:

Total Time:


  • 3 cups unbleached, all-purpose flour
  • 2 teaspoons baking powder
  • 1 cup sugar
  • 2 sticks butter, cold & cut into chunks
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 1/2 teaspoons liquid red food coloring


  1. In a small bowl stir flour and baking powder together. Set aside. Cream butter and sugar together. Stir in egg, extracts and vanilla. Slowly incorporate dry ingredients. Once dough has come together, remove 2/3 of it to a separate bowl. Stir in the red food coloring to the remaining 1/3 of the dough until uniform in color.
  2. Roll red dough out into a 1 inch slab. Cut out heart shapes and stack them together.
  3. Roll remaining regular colored dough out and cover each row of stacked hearts being careful to keep them together. Wrap in plastic and refrigerate 1 hour to overnight.
  4. When ready to bake, preheat oven to 350 degrees. Line baking sheet with parchment paper or silicone baking mat and set aside. Remove cookie dough logs from fridge and slice into 1/2 inch rounds. Place onto prepared baking sheet leaving 1 inch around each cookie. Bake 8-10 minutes or until cookie is barely golden brown on the bottom and isn't shiny. Remove from oven and cool 2 minutes before cooling completely on wire rack.
  5. Serve immediately or store in airtight containers for up to 3 days.

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  1. Hello 🙂 I baked these cookies last night and it was a great fun! Moreover they are really delicious! Thanks for the recipe!
    best regards from Italy

  2. Love this! Was thinking you could do a shamrock for the inside, then roll rainbow colored dough snakes around the shamrock. I am going to do both the heart and the shamrock. Thanks!

  3. The recipe is off. Very crumbly. Impossible to cover hearts. Way to much flour for the amount of liquid. The dough tastes good, but recipe needs to be modified to nake this easier to do. Was very excited about the possibility of being able to do this.

  4. My 9 year young granddaughter made these today with a little supervision from me. They were fun and yummy. The centers are endless so we’ll probably make these many more times. Thanks for sharing this fun recipe.

  5. Hi, I was wondering if it’s crunch on the outside yet soft on the inside like the Pillsbury holiday cookies? Thanks!

  6. What is the replacement of egg??



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