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Sweetheart Slices

Total Time

Prep: 20 min. + freezing Bake: 15 min./batch


about 2 dozen

You get the flavor of a snickerdoodle plus the texture of a shortbread in these cute cookies. Bake them for your sweeties, or make the cookies together to create fun memories! —Taste of Home Test Kitchen
Sweetheart Slices Recipe photo by Taste of Home
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  • 1 cup butter, softened
  • 3/4 cup sugar
  • 4 large egg yolks
  • 3 teaspoons vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1-1/2 teaspoons ground cinnamon
  • 1/3 cup miniature semisweet chocolate chips
  • Red or pink paste food coloring


  1. Cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Beat in vanilla. Whisk together flour and cinnamon; gradually add to creamed mixture and mix well. Remove 2/3 of the dough to another bowl; stir in chocolate chips. Tint remaining 1/3 of the dough pink.
  2. On a lightly floured surface, roll smaller portion to 1/2-in. thickness. Cut with a 1-in. heart-shaped cookie cutter. Brush 1 side of hearts with water and gently stack together to form two 5-in.-long logs, running a finger along sides to smooth edges. Refrigerate until firm, about 30 minutes.
  3. Divide chocolate chip dough into 10 portions. Roll each into a 5-in. coil. Brush outsides of heart logs with water; mold coils around heart logs, gently pressing to adhere. Roll to mold the dough into smooth rolls. Place wrapped cookie logs in airtight containers. Freeze until firm, about 2 hours.
  4. Preheat oven to 350°. Cut into 1/4-in. slices. Place 2-in. apart on parchment-lined baking sheets. Bake until edges are lightly browned, 12-14 minutes. Cool on pans 2 minutes. Remove to wire racks to cool.

Nutrition Facts

1 cookie: 162 calories, 9g fat (6g saturated fat), 51mg cholesterol, 63mg sodium, 18g carbohydrate (8g sugars, 1g fiber), 2g protein.

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