Why You’ll Love This Recipe

Cute and customizable—perfect for holidays or heartfelt gifts
Simple sugar-cookie base—great for decorating
Uses common pantry ingredients
Easy to roll and cut into heart shapes
Bakes quickly and stores well

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Granulated sugar
Unsalted butter, softened
Large egg
Pure vanilla extract
Baking powder
Salt
Optional: food coloring, cocoa powder
Decorations: colored sugar, sprinkles, icing, or glaze

directions

Cream butter and sugar – In a bowl, beat softened butter and granulated sugar until light and fluffy.
Add egg and flavor – Beat in the egg and vanilla extract until evenly combined.
Combine dry ingredients – In another bowl, whisk together flour, baking powder, and salt.
Form dough – Mix the dry ingredients into the wet until a smooth dough forms. Add food coloring or cocoa powder if desired, kneading until uniform.
Chill dough – Wrap the dough and refrigerate for at least 30 minutes to make rolling easier.
Roll and cut – Preheat oven to 350°F (175°C). Roll dough to about ¼-inch thick on a lightly floured surface. Use a heart-shaped cutter to cut shapes, and place them on a parchment-lined baking sheet.
Bake – Bake for 8–12 minutes, until edges are just lightly golden.
Cool and decorate – Allow cookies to cool completely before decorating with icing, glaze, sprinkles, or sugar.

Servings and timing

Yields: ~24 cookies (depending on size)
Prep time: 15 minutes (plus 30 minutes chill)
Bake time: 8–12 minutes
Total time: ~55 minutes

Variations

Chocolate hearts: Substitute ¼ cup cocoa powder for part of the flour
Almond version: Add ½ teaspoon almond extract alongside vanilla
Mini hearts: Use small cutters for bite-size treats
Glazed hearts: Dip in powdered sugar glaze—flavored with lemon or vanilla
Sprinkled edges: Brush edges with egg wash and dip in colored sugar or sprinkles before baking

storage/reheating

Room temperature: Store in an airtight container for up to 7 days
Short-term freeze: Freeze decorated or plain cookies in a sealed container for up to 3 months
Reheating: Warm gently in a 300°F oven for a few minutes to refresh crispness; icing may soften slightly

FAQs

What dough thickness is best for these cookies?

Roll to about ¼‑inch thickness for tender, slightly crisp edges.

Can I skip chilling the dough?

Chilling helps prevent spreading and keeps shapes sharp. You can skip it, but cookies may spread more.

What decorations work well?

Icing, colored sugar, sprinkles, or a simple glaze all work beautifully. Add them after cookies are fully cooled.

Can I add flavors other than vanilla?

Yes—experiment with almond, lemon, or peppermint extract for different twists.

Are these cookies soft or crunchy?

They’re tender with slightly crisp edges—perfect balance. Bake a minute longer for crispier cookies.

How do I keep shapes from spreading?

Chill dough, avoid over-baking, and don’t add excess liquid (like too much egg).

Can I make these gluten-free?

Yes—use a 1:1 gluten-free flour blend in place of all-purpose flour.

Can I color the dough evenly?

Add gel food coloring and fold the dough gently until fully streak-free.

What’s the best way to freeze these?

Freeze in a single layer, then layer between parchment paper in a sealed container.

How do I transport decorated cookies?

Place parchment between layers and store in a cookie tin with a tight-fitting lid.

Conclusion

Heart Shaped Cookies are a delightful and versatile treat—easy to make, endlessly customizable, and perfect for sharing love and sweetness. Their buttery base and charming shape make them a go-to choice for celebrations or just because.