Ingredients
Equipment
Method
Preparation
- In a small bowl, stir flour and baking powder together. Set aside.
- Cream butter and sugar together until fluffy.
- Stir in the egg and vanilla extract until mixed.
- Slowly incorporate the dry ingredients until the dough has come together.
Coloring and Shaping
- Remove 2/3 of the dough to a separate bowl.
- Stir in the red food coloring to the remaining 1/3 of the dough until uniform in color.
- Roll red dough into a 1-inch slab and cut out heart shapes. Stack them together.
- Roll remaining regular dough out and cover each row of stacked hearts, keeping them together.
- Wrap in plastic and refrigerate for 1 hour to overnight.
Baking
- Preheat oven to 350°F.
- Line baking sheet with parchment paper or silicone mat.
- 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 for 8-10 minutes or until barely golden brown on the bottom.
- Remove from oven and cool on wire rack for 2 minutes before transferring completely to cool.
Serving
- Serve immediately or store in airtight containers for up to 3 days.
Nutrition
Notes
For a unique twist, you can swap out vanilla for almond extract or add a pinch of cinnamon for a different flavor. Don't forget the chilling step for perfect texture and sliceability.