Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon red food coloring (optional, for pink hue)
- White chocolate, melted for drizzle
- Red velvet powder or edible red dust for finishing
Instructions
- Whisk flour, baking soda, and salt in a bowl; set aside.
- Beat butter and sugar until light and fluffy. Beat in egg, vanilla, and food coloring (if using).
- Gradually mix in flour mixture until just combined. Divide dough, flatten into discs, wrap in plastic, and chill for 1 hour.
- Preheat oven to 350°F (175°C). Roll dough to 1/4-inch thickness on floured surface. Cut into heart shapes with a 3-inch cookie cutter.
- Place on parchment-lined baking sheets, 1 inch apart. Bake 8–10 minutes until edges are set but centers are still soft.
- Cool on pans 5 minutes, then transfer to wire racks to cool completely.
- Drizzle with melted white chocolate and dust with red velvet powder before serving.
Notes
- For gluten-free, substitute gluten-free flour blend 1:1.
- Dough can be chilled up to 3 days or frozen for up to 1 month.
- To speed up chilling, freeze discs for 20 minutes instead of 1 hour.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 115 Kcal
- Sugar: 8g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
