Description
Valentines Day Slice and Bake Cookies with festive sprinkles & vanilla – Quick, easy, and irresistible treats for your loved ones!
Ingredients
Scale
- 2½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 cup all-purpose flour
- ¼ teaspoon baking powder
- Pinch of salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ large egg
- ½ teaspoon vanilla extract
- Red or pink gel food coloring
Instructions
- Step 1: Prepare the Vanilla Dough Begin by whisking together flour, baking powder, and salt in a medium bowl. In a separate large bowl, cream the butter and sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes. The mixture should visibly lighten in color and increase in volume. Add the egg and vanilla, beating until fully incorporated. With the mixer on low, gradually add the dry ingredients, mixing just until the dough comes together. Overworking the dough can develop gluten, resulting in tough cookies, so stop mixing as soon as no flour streaks remain.
- Step 2: Make the Heart-Colored Dough Repeat the same process for the red dough, adding gel food coloring after incorporating the egg and vanilla. Start with a small amount and gradually increase until you achieve your desired Valentine’s red or pink shade. Remember that the color will lighten slightly when baked. Once mixed, turn the colored dough onto a piece of parchment paper and shape it into a rectangle about ½-inch thick.
- Step 3: Create the Heart Shape Chill both doughs for 30 minutes until firm but still pliable. Roll the colored dough into a log about 1 inch in diameter and 10 inches long. Using a knife or bench scraper, cut the log in half lengthwise. Position the halves with the flat sides facing up, then pinch one end of each half to create a point. Press the rounded sides together at the opposite end to form a heart shape. Gently press and shape to ensure the heart is well-formed, then wrap tightly in plastic wrap and freeze for 30 minutes.
- Step 4: Assemble the Cookie Log Divide the vanilla dough into two portions. Roll each portion into a rectangle about ¼-inch thick on a lightly floured surface. Place the chilled heart-shaped colored dough in the center of one vanilla rectangle and carefully wrap the vanilla dough around it, sealing the edges and ends. Repeat with the remaining vanilla dough to create a second log. Roll each assembled log on the counter to create a smooth, even cylinder approximately 2 inches in diameter.
- Step 5: Chill and Bake Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours or up to 3 days. When ready to bake, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Using a sharp knife, cut the logs into ¼-inch slices and place them 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, until the edges are just beginning to turn golden. Allow to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 calories per serving
- Sugar: 8g
- Sodium: 75mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 30mg