Why You'll Love It
- Simple ingredients you likely have on hand.
- The dough is wonderfully forgiving and easy to handle.
- Perfect for any occasion, not just holidays.
- Kids love helping to cut out the shapes, making it a fun family activity.
"My family adores these! They're so buttery and the shape just makes everyone happy."
Essential Ingredient Guide
- Butter: Use unsalted butter at cool room temperature. It should be soft enough to indent with your finger but not melted or greasy. This is the soul of the cookie, giving it that rich, tender crumb.
- Granulated Sugar: Just plain white sugar works perfectly here. It creams beautifully with the butter to create the cookie's structure and a subtle sweetness.
- All-Purpose Flour: I always give my flour a quick fluff with a spoon before measuring. Spoon it into the cup and level it off – don't pack it down. That little trick makes all the difference for a light cookie.
- Vanilla Extract: A good quality vanilla adds a warm, comforting aroma. You'll smell it as soon as the cookies hit the oven, and it just fills the whole house with this cozy feeling.
- Salt: A pinch of salt isn't just for savory food. It balances the sweetness and makes the buttery flavor pop. Don't skip it, even if it seems like a small thing.
Complete Cooking Process
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Ingredient Readiness:
Everything needs to be at the right temperature. The butter should be cool-room-temp, the egg should be out of the fridge for a bit just to take the chill off. It's like getting everyone ready for the party.
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Flavor Development:
When you cream the butter and sugar, you're not just mixing – you're creating tiny air pockets that will make the cookies light. The real magic happens when you add the vanilla; that's when the kitchen starts to smell like home.
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Texture Control:
Chilling the dough is non-negotiable. It firms up the butter so your heart shapes cut out cleanly and hold their shape in the oven instead of spreading into blobs. Patience here gives you pretty cookies.
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Finishing Touches:
A simple sprinkle of sugar on top before baking adds a delicate sparkle and a tiny bit of crunch. It’s the final touch that makes them look as special as they taste.
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Serving Timing:
Let them cool on the pan for a few minutes before moving them. They’re fragile when hot, but that waiting time lets them set up perfectly. They're best enjoyed the same day, still slightly warm if you can manage it.
- Use a ruler to measure flour for accuracy.
- Re-roll dough scraps only once for tender cookies.
- Rotate your baking sheet halfway through for even browning.
- Let cookies cool completely before decorating with icing.
Pro Tips
Honestly, the dough scraps can be a bit tricky after the first roll. They get a little tougher, so I usually bake those separately as 'baker's treats' – they taste just as good, even if they're not perfect hearts. And rotating the sheet... well, I've forgotten a time or two, and one side of the cookies gets a little darker. It doesn't hurt the flavor one bit, but if you want them all looking uniform, it's a good habit. Decorating is where you can really have fun. A simple glaze, some sprinkles – it turns them into something really magical, perfect for a spooky party or just because.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- Chill the dough for at least an hour for sharp shapes.
- Don't overmix the flour – mix just until it disappears.
- Use parchment paper to prevent sticking and for easy cleanup.
Frequently Asked Questions
→ Can I make the dough ahead of time?
Absolutely. You can wrap the dough disk tightly in plastic and refrigerate it for up to 3 days. Let it sit on the counter for about 10-15 minutes to soften slightly before rolling.
→ My cookies spread too much. What happened?
This usually means the dough wasn't chilled enough, or your oven temperature might be a bit low. Make sure your butter wasn't too soft to start with, and always chill the shaped cookies on the pan before baking.
→ Can I freeze these cookies?
Yes, they freeze beautifully! Bake them completely, let them cool entirely, then layer them between parchment paper in an airtight container. They'll keep for up to 3 months.
→ What's the best way to decorate them?
A simple powdered sugar glaze is lovely. Just mix powdered sugar with a tiny bit of milk or lemon juice until it's a drizzling consistency. You can add food coloring or sprinkles for a festive touch.
→ Can I use this dough for other shapes?
Of course! This is a fantastic basic sugar cookie dough. It works for any shape – Christmas trees, stars, circles. It's your canvas.
→ Why did my cookies turn out crunchy?
You might have baked them a minute or two too long. For soft cookies, take them out when the edges are just barely starting to turn golden. They continue to cook on the hot pan.
Chef's Tips
Store cooled cookies in an airtight container at room temperature for up to 5 days.,For a softer cookie, add a slice of bread to the storage container – it keeps them moist.,Dough can be frozen for up to 3 months; thaw in the refrigerator before rolling.
Nutrition Facts
per serving
120
Calories
1g
Protein
15g
Carbs
6g
Fat
Taste Profile
A classic, buttery sweetness with a warm vanilla background.
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
If using salted butter, simply omit the additional salt called for in the recipe.
Caster sugar will cream even more smoothly with the butter.
Recipe Variations
Try these delicious twists on the original
Lemon Heart Cookies
Add the zest of one lemon to the dough for a bright, citrusy twist.
Almond Heart Cookies
Replace the vanilla extract with almond extract for a nutty, aromatic flavor.
Chocolate Dip
After cooling, dip half of each cookie in melted chocolate and let it set. It adds a decadent touch.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Using melted butter causes cookies to spread too much.
- Skipping the chilling step results in misshapen cookies.
- Overmixing the dough after adding flour makes cookies tough.
- Baking on a hot pan from a previous batch can cause the bottoms to burn.
Meal Prep & Storage
Make Ahead Tips
You can make the dough up to 3 days in advance and keep it chilled, or freeze the unbaked dough disk for up to 3 months. Baked cookies freeze well for up to 3 months.
Leftover Ideas
Leftover cookies are still delicious for days. If they soften, you can crisp them up in a 300°F oven for 3-4 minutes.
Perfect Pairings
Serve this with...
Cooking Timeline
Cream butter and sugar, mix in egg and vanilla.
Mix in flour and salt, form dough into a disk, wrap and chill (minimum 1 hour).
Preheat oven, roll out dough, cut heart shapes, place on pans.
Bake cookies for 8-10 minutes.
Let cookies cool on pan, then transfer to rack to cool completely.
Heart Cookies Recipe for a Festive Occasion
A simple recipe to bake these delicious heart cookies for a sweet treat that's perfect for sharing anytime you want something special. They're buttery, they’re cute, and they always make folks smile.
Timing
Prep Time
20 Minutes
Cook Time
10 Minutes
Total Time
1 Hour 30 Minutes
Recipe Details
Ingredients
Cookie Dough
- 01 1 cup (2 sticks) unsalted butter, softened
- 02 3/4 cup granulated sugar
- 03 1 large egg
- 04 2 teaspoons vanilla extract
- 05 2 1/2 cups all-purpose flour
- 06 1/2 teaspoon salt
For Topping (Optional)
- 01 2 tablespoons granulated sugar, for sprinkling
Instructions
In a large bowl, cream together the softened butter and 3/4 cup of sugar until the mixture is light and fluffy. This should take about 2-3 minutes with an electric mixer. You'll see it turn a paler color. Then, beat in the egg and the vanilla extract until everything is just combined.
In a separate bowl, whisk together the flour and salt. Gradually add this flour mixture to the wet ingredients, mixing on low speed just until the flour disappears and a soft dough forms. Don't overmix! Turn the dough out onto a piece of plastic wrap, shape it into a disk, wrap it tightly, and chill in the refrigerator for at least 1 hour.
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. On a lightly floured surface, roll the chilled dough to about 1/4-inch thickness. Use a heart-shaped cookie cutter to cut out shapes, placing them about an inch apart on the prepared sheets. Re-roll the scraps to cut more cookies. If you like, sprinkle the tops with the extra sugar.
Bake for 8-10 minutes, or until the edges are just barely starting to turn a light golden brown. The centers should still look soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They're great for any event, even a movie night.
Notes & Tips
- 1 Store cooled cookies in an airtight container at room temperature for up to 5 days.
- 2 For a softer cookie, add a slice of bread to the storage container – it keeps them moist.
- 3 Dough can be frozen for up to 3 months; thaw in the refrigerator before rolling.
Tools You'll Need
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Large mixing bowl
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Electric mixer (hand or stand)
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Measuring cups and spoons
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Rolling pin
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Heart-shaped cookie cutter (2-3 inch size works well)
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Parchment paper
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Baking sheets
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Wire cooling rack
Must-Know Tips
- Chill the dough thoroughly for clean-cut shapes.
- Use a ruler to measure flour for perfect texture.
- Let cookies cool on the sheet before moving for structure.
Professional Secrets
- Room temperature ingredients blend smoothly.
- Rotate baking sheet halfway for even color.
- A light flour dusting prevents dough from sticking.
Recipe by
Grace Lawson“Butter, sugar, and a little love — that’s my baking philosophy! Let’s make your kitchen smell amazing.” 🍰❤️
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