• 2 cups all-purpose flour, plus more for parchment
  • 1/2 tsp baking powder
  • 1/4 tsp coarse salt
  • 1 stick unsalted butter, softened
  • 1 cup sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • Purple and pink gel-paste food coloring
  • Cream Filling
  • 1/2 stick unsalted butter, softened
  • 1 1/2 cups confectioners' sugar
  • 1/4 cup granulated sugar
  • 2 tsp pure vanilla extract
  • 1 to 2 tblsp whole milk, if needed

Happy 200th post today! I can’t believe how much I’ve posted over the past year. My 1 year blogiversary is coming up on February 28th. I’m preparing a celebration that I think you all will love. But before that…Valentine’s Day. I’m not big into this ‘holiday’ but it’s always fun to snack on some lovely treats. I spotted these in my Martha Stewart Living magazine this month and instantly fell in love. They looked so adorable and tasty and I knew I had to make them.

In a medium bowl, whisk together the flour, baking powder and salt.  In the bowl of your stand mixer, whip together the butter and sugar until it is pale and fluffy. Beat in the egg and vanilla. Reduce the speed to low and gradually add in the flour mixture. Continue to mix until it is well incorporated.

Divide the dough into 2 halves. Add in the food coloring, a little bit at a time and work it into the dough until it is evenly distributed. Flatten the dough into a disc and wrap in plastic wrap. Store in the refrigerator for 1 hour.

Preheat the oven to 325°. Allow the dough to come to room temperature for 10 minutes before rolling it out. Roll out each disc of dough between two sheets of parchment paper that have been lightly floured. Roll the dough to 1/4 inch thickness and then using multiple sizes of heart cutters, cut an even number of heart cookies and lay them on a parchment lined baking sheet. Bake about 8-10 minutes, until the edges are golden brown.

Prepare the cream filling by beating the butter in a stand mixer until it is light and fluffy. Reduce the speed to low and gradually add in the sugars. Add in the vanilla and then gradually add in the milk until you reach a desired consistency. I found it easiest to fill a pastry bag with the filling and then pipe it onto the back of 1 cookie. Top the cream with a second cookie, plate and serve! Delicious and beautiful. These also make a great gift for that sweetie in your life.

heart cookies

heart cookies

sugar cookies