Next, on a floured surface, I roll out the dough to about 1/4-inch thick. This part is truly my favorite, as the buttery scent fills my kitchen. Using my heart-shaped cookie cutters, I cut the dough into cute little hearts and place them on a baking sheet lined with parchment paper. Remember to leave a little space in between, as they do spread slightly while baking.
Once all cookies are cut, I sprinkle a little colored sugar on top for a festive touch. These cookies will bake for about 12-15 minutes or until the edges are lightly golden. I usually take them out when they’re just barely golden, as I love a soft, tender cookie. After taking them out of the oven, it’s important to let them cool on the baking sheet for a few minutes before transferring them to a cooling rack.
Lastly, after they’ve cooled completely, I can’t help but sample one (or two!). The texture is perfect—crispy edges with a soft, buttery center. If you’re feeling extra indulgent, you could dip them in melted chocolate for a romantic touch!
Pro Tips for Best Results
One thing I learned while making these cookies is to ensure your butter is at room temperature. If it’s too soft, the cookies might spread too much; if it’s too cold, it won’t cream well. I usually take my butter out of the fridge about an hour before I start baking.
I also tested this recipe using different types of flour, and I found that all-purpose flour gives the best texture. However, if you’re looking for a gluten-free option, you could substitute it with a 1:1 gluten-free baking mix—just be sure to check the brand for best results.
Lastly, when rolling out the dough, I like to use a silicone mat. It keeps the dough from sticking without adding extra flour, which can make the cookies tough. Plus, cleanup is a breeze!
Common Mistakes to Avoid
One common mistake I often see is skimping on the chilling time. Although this recipe doesn’t require a chill, I found that if I rolled the dough out immediately after mixing, it caused the cookies to spread too much on the baking sheet. I learned that letting the dough rest—just for a few minutes—makes a huge difference! (See the next page below to continue…