Ingredients
Equipment
Method
- In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl as needed.1 cup unsalted butter, 1 1/2 cups granulated sugar
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. If you’re using food coloring, add a few drops now and mix until the batter is your desired shade of pink or red.2 large eggs, 1 teaspoon vanilla extract, Pink or red food coloring
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.3 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
- Lightly flour a clean work surface. Divide the dough in half. Roll out each half to about ¼-inch thickness. Use heart-shaped cookie cutters to cut out desired shapes.
- For each cookie, spread a thin layer of strawberry jam or your chosen preserve on one half of a heart-shaped cookie. Place another heart-shaped cookie on top, pressing gently to seal.1/2 cup strawberry jam
- Preheat your oven to 350°F (175°C). Place the assembled cookies on a baking sheet lined with parchment paper, leaving about 1 inch of space between them. Bake for 9-12 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, you can dust them with powdered sugar, add sprinkles, or edible glitter for an extra festive touch.Sprinkles, edible glitter, or powdered sugar
Notes
Cookies can be stored in an airtight container at room temperature for up to 3-4 days. Freezable for up to 2-3 months. Reheat in a low oven (250F/120C) for 3-5 minutes if they become soft.
