Name: Slice and Bake Heart Cookies
Prep time: 30 min
Cook time: 12 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour, divided; 1 cup (2 sticks) vegan butter, softened; 3/4 cup powdered sugar; 1 tablespoon vanilla extract; 1/4 teaspoon almond extract (optional); 1/4 teaspoon salt; 2–3 teaspoons beet or strawberry powder (for pink color)

These Slice and Bake Heart Cookies are sweet, buttery shortbread-style cookies with an eye-catching pink heart center. Made with plant-based ingredients and naturally colored using beet or strawberry powder, they’re a festive and charming treat for Valentine’s Day, anniversaries, or any occasion worth celebrating. I love how they combine playful presentation with simple, wholesome ingredients.

Ingredients

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

2 1/2 cups all-purpose flour, divided

1 cup (2 sticks) vegan butter, softened

3/4 cup powdered sugar

1 tablespoon vanilla extract

1/4 teaspoon almond extract (optional)

1/4 teaspoon salt

2–3 teaspoons beet or strawberry powder (for pink color)

Directions

I start by creaming together the softened vegan butter and powdered sugar until light and fluffy—this takes about 2 minutes.

Then, I add in the vanilla extract, almond extract (if I’m using it), and salt, mixing until everything is well combined.

Gradually, I mix in 2 1/4 cups of the flour to form a soft dough.

I remove 1/3 of the dough and place it in a separate bowl, then mix in the beet or strawberry powder with the remaining 1/4 cup flour until the dough turns a uniform pink.

I roll the pink dough into a 9-inch log and freeze it for 15–20 minutes to firm it up.

Once chilled, I slice the log into 1/4-inch rounds and use a small heart-shaped cutter to cut out hearts from each piece. I then stack the hearts upright into a log, pressing them together gently and freeze again for 20 minutes.

I roll out the plain dough into thin sheets and wrap it around the heart-shaped log, gently rolling to smooth and form an even log.

Then I wrap the entire log in parchment paper and refrigerate for at least 1 hour or freeze it for 30 minutes.

When ready to bake, I preheat the oven to 350°F (175°C).

I slice the cookies about 1/4 inch thick, arrange them on a parchment-lined baking sheet, and bake for 10–12 minutes until the edges are just barely golden.

I let them cool completely before serving or storing.

Servings and timing

Servings: 24 cookies

Prep Time: 30 minutes

Cooking Time: 12 minutes

Chill Time: 1 hour

Total Time: 1 hour 30 minutes

Calories per cookie: 130 kcal

Variations

I sometimes swap out beet powder for raspberry powder for a different hue and flavor.

For a gluten-free version, I use a 1:1 gluten-free flour blend, though the texture will be slightly different.

I’ve also experimented with different shapes in the center—stars or flowers work great for other holidays.

To make them extra special, I dip half the cookie in vegan white chocolate once cooled.

A citrus twist works well too; I just add a bit of orange zest to the plain dough.

Storage/Reheating

I store the baked cookies in an airtight container at room temperature for up to 5 days. For longer storage, I freeze them in a sealed container or freezer bag for up to a month. If I’m freezing the cookie dough log, I slice and bake directly from frozen, adding a minute or two to the bake time. I don’t reheat these cookies since they’re best enjoyed at room temperature.

FAQs

How do I prevent the cookies from losing their shape?

I make sure the dough is well-chilled before slicing and baking. Freezing the log after assembling helps the cookies keep their crisp heart shape.

Can I use food coloring instead of beet or strawberry powder?

Yes, I can substitute a few drops of plant-based gel food coloring if I prefer a more vibrant or specific shade, but I like using natural powders for a subtle, earthy tint.

What kind of vegan butter works best?

I’ve had the best results with vegan butters that come in stick form rather than tubs, as they tend to have a firmer consistency for baking.

Can I make the dough ahead of time?

Absolutely—I often prepare the dough up to 3 days ahead and keep it wrapped in the fridge, or I freeze it for even longer storage.

Do I have to use a heart shape?

Not at all. I use any small cookie cutter I like, depending on the occasion. Trees for Christmas, stars for birthdays—whatever fits the mood.

Conclusion

These Slice and Bake Heart Cookies are the perfect combination of whimsy and flavor. I love how they’re easy to prep in advance and offer a wow-factor with every slice. Whether for a romantic holiday or a fun baking project with kids, this recipe delivers joy in every bite.

Recipe: