Heart-Shaped Slice and Bake Cookies

Heart-Shaped Slice and Bake Cookies is a classic freezer-friendly cookie log shaped and sliced into festive hearts, made from a simple buttery dough and perfect for gifting or a quick batch of themed treats.

Heart-Shaped Slice and Bake Cookies is a quick method to make uniform heart cookies that look polished with minimal rolling and cutting – ideal for busy bakers and holiday bakers alike.

Heart-Shaped Slice and Bake Cookies brings the best of buttery sugar cookie dough with a fuss-free assembly that yields crisp edges and tender centers. Heart-Shaped Slice and Bake Cookies is charming, efficient, and excellent for decorating with icing or sprinkles.

This post walks you through why this approach works, exact ingredients and equipment, seven main action steps, helpful tips and troubleshooting, serving ideas, storage guidance, nutrition, safety notes, and FAQs. You’ll also find two handy internal recipes linked within the guide to inspire other quick kitchen wins.

What Makes This Recipe So Special

There’s something quietly wonderful about slice-and-bake cookies: you make one dough, shape it, chill, slice, and bake. For heart-shaped treats, you shape a log, freeze it slightly to hold the heart cross-section, then slice to reveal consistent hearts every time. This technique reduces rolling and waste, keeps your dough clean, and is especially great when you need neat cookies for parties or gift boxes.

Key benefits:

• Uniform cookies with minimal effort
• Dough stores well – make ahead and bake later
• Ideal for kids to decorate after baking
• Less mess than rolling and cutting individual cookies

Also try my quick breakfast idea linked here when you need a sweet start – air fryer egg and cheese toast recipe.

Why This Recipe Works

The combination of creamed butter and sugar with minimal liquid creates a dough that holds shape when chilled – perfectly suited to slice-and-bake. Chilling firms the log so you get clean heart edges, while a short bake time gives tender centers and crisp edges. The small amount of milk keeps the dough pliable for shaping, and the optional almond extract deepens flavor without overwhelming.

Benefits in technique:

• Creaming traps air for lightness
• Chilling sets fats for clean slices
• Thin slices equal even baking

Ingredients

Makes about 36 medium cookies

• 2 3/4 cups (345 g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup (2 sticks, 226 g) unsalted butter, softened
• 1 1/2 cups (300 g) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract (optional)
• 2 tablespoons milk
• Sprinkles or sanding sugar for decorating (optional)

All measurements are exact for consistent results. If you substitute a different sugar or flour, expect slight texture changes.

Equipment

• Stand mixer or hand mixer
• Large mixing bowl
• Measuring cups and spoons
• Plastic wrap
• Sharp chef’s knife or serrated knife
• Baking sheets
• Parchment paper or silicone baking mats
• Wire rack for cooling

Steps

Note: Count only main action steps below. Preheat stage is not counted as step 1.

Step 1 – Make the Dough

Bold action: Cream butter and sugar

• In a large bowl, cream 1 cup unsalted butter with 1 1/2 cups sugar until light and fluffy, about 3-4 minutes on medium speed.
  
  Bold action: Add egg and extracts
• Beat in 1 large egg, 1 teaspoon vanilla extract, and 1/2 teaspoon almond extract until combined.

Step 2 – Mix Dry Ingredients

Bold action: Combine dry mix

• Whisk together 2 3/4 cups flour, 1 teaspoon baking powder, and 1/2 teaspoon salt in a separate bowl.
  
  Bold action: Incorporate
• Gradually add dry ingredients to the butter mixture on low speed until just combined.

Step 3 – Add Milk and Shape

Bold action: Add milk for consistency

• Add 2 tablespoons milk if dough feels too stiff; mix until a soft, moldable dough forms.
  
  Bold action: Form log
• Divide dough in half. Shape each half into a log about 2 inches in diameter. To create heart-shaped slices, form a rounded log and press a shallow groove lengthwise to help guide later cuts if desired.

Step 4 – Wrap and Chill

Bold action: Wrap tightly

• Wrap each log tightly in plastic wrap, shaping as needed. Chill in the refrigerator for at least 1 hour, or for firmer slicing, freeze 30 minutes. Chilling time helps the logs set so slices hold a crisp heart profile.

Step 5 – Preheat and Slice

Bold action: Preheat oven

• Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  
  Bold action: Slice carefully
• Unwrap log and, using a sharp knife, slice 1/4-inch thick rounds. For heart shapes, slightly press a thin angled cut to form the top of the heart as you slice – practice makes neat edges. Place slices on prepared sheets about 1 inch apart.

Step 6 – Bake

Bold action: Bake until set

• Bake at 350°F for 10-12 minutes, rotating pans halfway through for even coloring. Cookies should be set at the edges and just barely colored – centers stay tender.

Step 7 – Cool and Decorate

Bold action: Cool on rack

• Transfer cookies to a wire rack to cool completely. Decorate with royal icing, buttercream, or sprinkle sanding sugar while slightly warm for adhesion.

Tips and Troubleshooting

• If slices crumble, the dough is too soft – chill longer or briefly freeze the log.
• For perfectly shaped hearts, cut a long V groove down the center before chilling to guide the slice.
• If cookies spread too much, check your butter temperature – too warm causes excess spread. Use well-chilled dough.
• For a softer cookie, reduce bake time by 1-2 minutes. For crispier, add 1-2 minutes but watch browning.
• Use a serrated knife if a straight-edged knife drags.
• To avoid sticky edges when decorating, wait until cookies are fully cool.

Serving Suggestions

• Serve with tea, coffee, or a glass of cold milk for a classic pairing.
• Box them up for gifts with tissue and a ribbon.
• For a festive platter, alternate plain and iced Heart-Shaped Slice and Bake Cookies in concentric rings.
• Make mini sandwich cookies with jam or chocolate ganache between two hearts.
• Sprinkle with colored sanding sugar before baking for sparkle.

Also check my savory weeknight favorite for inspiration: baked boneless skinless chicken thighs.

Note: The exact phrase “Heart-Shaped Slice and Bake Cookies” appears as a serving idea anchor to help readers spot this recipe style.

Storage and Make-Ahead

• Refrigerate baked cookies in an airtight container for up to 5 days.
• Freeze baked cookies up to 3 months – layer with parchment.
• Freeze unbaked logs for up to 2 months – thaw in refrigerator before slicing.
• For quickest baking from frozen log, let rest 10 minutes at room temperature before slicing, or slice frozen and add 1-2 minutes to bake time.

Nutrition (per cookie, approx)

• Calories: 120
• Total Fat: 6 g
• Saturated Fat: 3.8 g
• Carbohydrates: 16 g
• Sugars: 7 g
• Protein: 1 g
• Note: Nutrition will vary with size and decorations.

Food Safety Notes

• Use pasteurized eggs if serving to those at-risk.
• Keep dough and baked cookies refrigerated if using perishable fillings like cream cheese.
• Cool completely before sealing in containers to prevent sogginess.

Frequently Asked Questions

Conclusion

This recipe for Heart-Shaped Slice and Bake Cookies is a winner because it combines simple, reliable technique with stunning results – uniform heart cookies with minimal fuss and great flavor.

The slice-and-bake method is a time-saver for busy bakers and gives you a make-ahead advantage that fits holiday baking or last-minute hosting. If you tried this recipe, please leave a comment below and give it a star rating – your feedback helps other home bakers.

Share the love on Pinterest or Facebook so friends can make these too! For a lovely visual tutorial and a seasonal variation, check out this guide to Valentine’s shaped cookies: Valentine’s Day Slice and Bake Cookies – Lauren’s Latest.

What variation will you try – colored dough, cocoa, or sandwich fillings? Let us know below!