Ingredients
Main Dough
- ¾ cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 ½ cups all-purpose flour, plus extra for dusting
- 1 teaspoon baking powder
- ½ teaspoon salt
Colored Dough
- Red or pink natural food coloring
Instructions
- Prepare the base dough: In a large mixing bowl or stand mixer, combine softened butter, sugar, and vanilla extract. Beat on medium speed for about 3 minutes until the mixture is light and fluffy.
- Add eggs: Incorporate eggs one at a time, mixing each until just combined to maintain a smooth batter.
- Mix dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Combine wet and dry: Gradually add the dry ingredient mix to the wet mixture in 3 to 4 batches until the dough forms. If too wet, add 1-2 tablespoons more flour as needed.
- Separate and color the dough: Remove about half to two-thirds of the dough and set aside. To the remaining dough, add several drops of red or pink food coloring and mix until uniform in color. Adjust to achieve desired vibrant hue.
- Chill and roll colored dough: Freeze the colored dough for 5 minutes, then roll it out on a lightly floured surface into a rectangle about ½-inch thick. Return it to the freezer for 20 minutes to firm up.
- Cut heart shapes: Using a small heart cookie cutter approximately 1.5 inches wide, cut out hearts from the chilled colored dough. Lightly moisten the floured side of each cut-out with a tiny bit of water to help stick, then press another heart on top, stacking them to form a log roughly 10 inches long.
- Freeze the heart log: Place the heart log in the freezer for at least 30 minutes or until completely solid.
- Encase hearts in plain dough: Remove the heart log from the freezer and press the plain reserved dough around it thoroughly, filling all gaps and rolling it smoothly into a complete log.
- Chill the formed log: Wrap the dough log tightly in plastic wrap and chill it in the refrigerator for at least 30 minutes to firm.
- Preheat oven and prepare trays: Preheat the oven to 350˚F (175˚C). Line two baking sheets with parchment paper to prevent sticking.
- Slice and bake: Slice the chilled dough log into ¼-inch thick rounds and arrange them on the baking sheets spaced 2 inches apart. Bake for about 12 minutes or until the bottoms turn a light golden brown.
- Cool cookies: Remove from the oven and allow cookies to cool completely on the baking sheets before serving or storing.
Notes
- Use cold dough for easier slicing and better shape retention.
- Apply only a tiny amount of water between cookie layers to avoid dough sogginess.
- Natural food coloring is recommended for a healthier alternative to artificial dyes.
- Ensure cookies are fully cooled before storing to maintain crispness.
- Store baked cookies in an airtight container at room temperature for up to one week.
- Dough can be frozen wrapped tightly for up to one month before baking.
- Prep Time: 42 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
