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Double heart cookies in a Valentine's Box.
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5 from 1 vote

Double Heart Sugar Cookies

These cookies make me think of conversation hearts, which are a classic Valentine treat.
Prep Time20 mins
Cook Time16 mins
Total Time36 mins
Course: Cookies, Valentines Day Cookies
Cuisine: American
Difficulty: Medium
Servings: 24 cookies
Calories: 160kcal


  • 1 cup Butter unsalted 2 sticks room temperature
  • 1 cup Sugar white 198 g
  • 1 Egg
  • 1 teaspoon Vanilla Extract
  • 2 teaspoon Baking powder
  • 3 cups All-purpose flour 360 g
  • ¼ teaspoon Kosher Salt
  • 2 drops Coloring gel


  • Weigh or measure the sugar and set aside. In another bowl, weigh or measure the flour, baking powder, and salt running a whisk through to blend. In a stand or handheld mixer, blend the butter and sugar till light and fluffy about 2 - 4 minutes. Add the vanilla extract and egg blend thoroughly. Turn the mixer down to low and add the flour mixture and mix till incorporated. You want the dough to be like playdough that you can form a ball in your hand.
  • You need two different sizes of heart cookie cutters. I choose a medium and small heart cookie cutters for these cookies, but you can do different sizes if you like. I took a ball of dough (bigger than a golf ball) and put it in a small bowl. Add two drops of any pink color gel and mix with your hands till incorporated. There should be enough dough if you are using a small heart cookie cutter. You will have to adjust the dough ratio if you decide to make the center heart larger.
  • Roll out noncolored dough and cut out as many as you can of the bigger hearts. Then take the small heart and cut that out of the middle of the bigger heart, so you have a heart-shaped hole. Next, take the little heart and cut it out of the pink dough and place that into the empty small heart-shaped hole of the bigger heart. When they bake, they blend and look like one cookie.
  • Add double heart cookies to parchment-lined cookie pan and bake for 6-8 minutes at 350°. You don't want them to get brown, or they will be dry. After pulling the cookie pan out of the oven, I leave them on the pan for a minute before moving them to a cooling rack.


Calories: 160kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 64mg | Potassium: 22mg | Fiber: 1g | Sugar: 8g | Vitamin A: 246IU | Calcium: 25mg | Iron: 1mg