Pink & Vanilla Heart Cookies Recipe – Easy Valentine’s Baking

Last Updated on 6 months ago by Neha Deshmukh

Pink & Vanilla Heart Cookies Recipe – Easy Valentine’s Baking

Hey everyone! Valentine’s Day is just around the corner, and what better way to show your love (or just treat yourself!) than with a batch of these adorable Pink & Vanilla Heart Cookies? I first made these a few years ago for my niece, and they were a huge hit. They’re surprisingly easy to make, and the pretty pink and vanilla swirl is just so charming. Let’s get baking!

Why You’ll Love This Recipe

These cookies aren’t just pretty; they’re delicious! The buttery, melt-in-your-mouth texture combined with the delicate vanilla and a hint of sweetness is simply irresistible. Plus, they’re perfect for gifting – who wouldn’t love a homemade treat? They’re a fun baking project for all skill levels, and honestly, the decorating is half the fun!

Ingredients

Here’s what you’ll need to create these delightful cookies:

• 1 cup maida (all-purpose flour)
• ½ cup icing sugar
• ½ teaspoon baking powder
• 1 egg
• 50 grams unsalted butter
• ⅛ teaspoon vanilla essence
• 2 drops pink food color

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Maida (All-Purpose Flour) – Types & Substitutions

Maida is the key to that tender cookie texture. You can use regular all-purpose flour, but make sure it’s not self-rising! If you’re looking for a healthier option, you could try substituting up to ¼ cup with whole wheat flour, but it will slightly change the texture.

Icing Sugar – Achieving the Right Texture

Icing sugar (powdered sugar) is crucial here. It dissolves beautifully into the butter, creating a smooth base for the cookies. Don’t substitute with granulated sugar, as it won’t give you the same result.

Unsalted Butter – Temperature & Quality

Using unsalted butter gives you control over the salt level. Make sure it’s softened – not melted! – for easy creaming with the icing sugar. I always use a good quality butter; it really impacts the flavor. About 50 grams is roughly ½ a stick.

Vanilla Essence – Varieties & Flavor Profiles

Vanilla essence adds a lovely warmth. You can use vanilla extract too, they’re pretty interchangeable. I sometimes like to experiment with almond essence for a slightly different flavor profile.

Pink Food Color – Gel vs. Liquid & Natural Alternatives

Gel food coloring gives a more vibrant pink with less liquid, which is ideal. Liquid food coloring works too, but you might need to add a little extra flour to compensate for the added moisture. If you prefer a natural option, beetroot powder can give a subtle pink hue!

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. In a mixing bowl, cream together the icing sugar and softened butter until it’s light and fluffy. This takes a few minutes, so be patient!
2. In a separate bowl, whisk the egg until it’s frothy. Let it cool completely before adding it to the butter-sugar mixture. This prevents the butter from melting.
3. In another bowl, whisk together the maida, baking powder, and a pinch of salt. Sieve this mixture to ensure everything is evenly combined. Nobody likes a lumpy cookie!
4. Divide the egg-butter mixture in half. Add the pink food color to one portion and the vanilla essence to the other.
5. Gently mix half of the flour into the pink mixture, and the remaining flour into the vanilla mixture. Don’t overmix – just until combined.
6. Wrap both doughs tightly in cling film and refrigerate for at least 30 minutes. This makes them easier to roll out.
7. Preheat your oven to 180°C (350°F). Line a baking tray with butter paper.
8. Roll out the chilled dough on butter paper to about ¼ inch thickness. Use a heart-shaped cookie cutter to create your cookies.
9. Place the cookies on the prepared baking tray and bake for 12-15 minutes, or until the edges are golden brown.
10. Let them cool on a wire rack before storing in an airtight container.

Expert Tips

• Don’t overbake! Cookies continue to firm up as they cool.
• For perfectly shaped cookies, chill the dough thoroughly.
• If your dough is too sticky, add a tablespoon of flour.

Variations

• Vegan Adaptation: Substitute the butter with a vegan butter alternative and the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit for 5 minutes).
• Gluten-Free Adaptation (Using Almond Flour Blend): Replace the maida with a gluten-free all-purpose flour blend. I find a blend with almond flour works best for a tender crumb.
• Spice Level (Adding a Hint of Cardamom): My grandmother always added a pinch of cardamom to her cookies! About ¼ teaspoon will add a lovely warmth.
• Festival Adaptations (Holi & Diwali Gifting): Use festive cookie cutters for Holi or Diwali and decorate with colorful sprinkles. My friends love getting these as gifts!

Serving Suggestions

These cookies are perfect with a glass of milk, a cup of chai, or even a scoop of vanilla ice cream. They’re also lovely as part of a Valentine’s Day dessert spread.

Storage Instructions

Store these cookies in an airtight container at room temperature for up to 5 days. They also freeze well – just wrap them tightly in plastic wrap and store for up to 2 months.

FAQs

What type of flour works best for these cookies?

Maida (all-purpose flour) is ideal for a tender texture.

Can I make the dough ahead of time?

Absolutely! You can make the dough up to 2 days in advance and store it in the refrigerator.

How do I prevent the cookies from spreading while baking?

Chilling the dough thoroughly is key. Also, make sure your baking powder is fresh.

What’s the best way to store these cookies to keep them fresh?

An airtight container at room temperature is best.

Can I use a different cookie cutter shape?

Of course! Feel free to get creative with your cookie cutters. Stars, flowers, or even simple circles would work beautifully.

Enjoy baking these sweet treats! I hope they bring a little joy to your day. Let me know in the comments how they turn out!