Bicolored Heart Cookies for Valentine's Day

Ingredients

• 250 g All-purpose flour (sift)
• 100 g Powdered sugar (fine)
• 50 g Granulated sugar (granulated)
• 1 pinch Salt (fine)
• 1 teaspoon Baking powder (about 5 g)
• 1 packet Vanilla sugar (8 g, optional)
• 200 g Unsalted butter (at room temperature)
• ½ teaspoon Red powdered food coloring (dissolved in a little flour)
• 2 drops Almond extract (optional, for flavor)
• 1 tablespoon Sugar pearls (for decoration, optional)

Instructions

1. Mix dry ingredients

   In the mixer bowl, sift the flour then add the powdered sugar, granulated sugar, salt, baking powder and vanilla sugar. Mix for 30 seconds until homogeneous.

   Time: PT5M

2. Incorporate the butter

   Add the unsalted butter cut into cubes. Mix until the butter is fully incorporated and the dough forms a smooth ball.

   Time: PT5M

3. Divide and color the dough

   Take about one third of the dough and place it in a small bowl. Add the red powdered food coloring with an extra pinch of flour, mix for a few seconds until a uniform color is achieved.

   Time: PT3M

4. Roll out both doughs

   Between two sheets of parchment paper, flatten each portion of dough with a rolling pin to a thickness of 3‑4 mm. Trim the excess dough and set the baking sheets aside.

   Time: PT10M

5. Chill the dough

   Wrap each sheet of dough in plastic wrap and place in the refrigerator for at least 30 minutes (or up to 1 hour) to firm up the butter.

   Time: PT30M

6. Cut out the shapes

   Remove the doughs from the cold. Using the round cookie cutter, cut circles out of the white dough. In each circle, cut a small heart with the heart‑shaped cutter. Repeat with the red dough to obtain red hearts.

   Time: PT15M

7. Assemble the cookies

   Place each red heart in the center of a white circle, press lightly with a finger or a small spatula to bond the two doughs.

   Time: PT5M

8. Bake

   Preheat the oven to 175°C. Arrange the cookies on a parchment‑lined baking sheet and bake for 15 minutes until they are lightly golden around the edges.

   Time: PT15M

   Temperature: 175°C

9. Cool and decorate

   Transfer the cookies to a cooling rack and let them cool completely. If desired, sprinkle with sugar pearls or add a few drops of almond extract before baking.

   Time: PT10M

Nutrition Facts

Calories

120

Protein

1 g

Carbohydrates

15 g

Fat

6 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of All-purpose flour: whole wheat flour, gluten-free flour
• Instead of Powdered sugar: granulated sugar
• Instead of Granulated sugar: cane sugar
• Instead of Baking powder: baking soda (½ teaspoon)
• Instead of Vanilla sugar: vanilla extract
• Instead of Unsalted butter: margarine
• Instead of Red powdered food coloring: red liquid food coloring
• Instead of Almond extract: vanilla extract
• Instead of Sugar pearls: colored sprinkles

Equipment Needed

• Stand mixer or hand mixer
• Kitchen scale
• Rolling pin
• Parchment paper
• Heart-shaped cookie cutter
• Round cookie cutter
• Baking sheet
• Cooling rack
• Silicone spatula (optional)
• Refrigerator

Critical Steps — Do Not Skip

• Chill the dough before cutting
• Assemble the red heart correctly
• Do not exceed 15 minutes baking to avoid over‑browning

Chef Tips from the Video

• Use very cold butter for a firmer dough and crispier cookies
• Lightly dust with powdered sugar after baking for an elegant finish
• For a stronger flavor, add 1 split vanilla bean to the dough before mixing.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 5 to 7 days

Freezer: Can be frozen for up to 1 month, well wrapped

Room temperature: At room temperature for 2 to 3 days

Make-Ahead Tips

• Prepare the dough the day before and keep it chilled
• Bake the cookies ahead of time and store them in an airtight box to give on the day