Pink Lace Heart Cookies
Prep time
Bake / Cook time
Total time
Delicious pink heart cookies with a lace border make such pretty and feminine giveaways for Valentine’s Day, or even for birthdays.
Recipe type: Cookies
Serves: 24
  • 1 ½ cups (3 sticks) unsalted butter
  • ½ cup granulated sugar
  • ¾ cup powdered sugar
  • ½ teaspoon salt
  • 4 ¼ cups all-purpose flour
  • Few drops of red or pink food color
For the Heart Cookie Mold:
  • 2 empty rolls of kitchen paper towels
  • Stapler and tape
For the fluted borders:
  • 10 – 12 thick plastic milkshake straws cut in half lengthwise
Make the heart cookie mold:
  1. Cut both empty paper towel cardboard rolls down the center. Staple the edges of both cardboard rolls together. Tape over the staple wires for an even surface. The center where the rolls are stapled and joined together will form the indented center of the heart.
For the Cookie Dough:
  1. Using a flat beater of a stand mixer, cream butter until light and smooth
  2. Gradually add granulated sugar and mix until well blended and fluffy.
  3. Gradually add powdered sugar and then salt and beat until fully combined.
  4. Gradually add the flour and beat well.
  5. Separate about 1 ½ cups of the dough from the bowl and set aside. This will form the white border.
  6. To the remaining dough in the bowl, add a few drops of red or pink food color. Beat until color is evenly distributed. Increase mixer speed and beat until the dough leaves the side of the bowl.
  7. Separate about 2 cups of pink dough from the bowl and set aside. This will form the pink border.
  1. Form the remaining pink dough into a log about 8” – 9” long. Wrap the cookie dough log in plastic wrap. Place the log in the heart mold and gently press it down along the stapled seam to make an indentation for the center of the heart. Shape the pointed end of the heart with your hands. Close both edges of the mold and staple tightly so the dough holds its shape. Freeze the heart cookie dough log for a few minutes.
  2. Take the white cookie dough and roll it between two sheets of waxed paper. It should be long and wide enough to cover the heart log. Remove the heart cookie dough log from the freezer. Place it on the rolled out white dough and wrap the white dough evenly around it. Wrap the log again in plastic wrap, place it back in the cookie mold and freeze again for a few minutes.
  3. Take the separated pink dough and follow step 2 above. Wrap the rolled pink dough evenly around the cookie log.
  4. Press the milkshake straws all around the cookie log to make scalloped edges. Wrap the log, including the straws in plastic wrap then place it in the cookie mold, stapling the open ends tightly so the log holds its shape. Freeze the log for a few hour or overnight.
  1. Preheat oven to 300°F. Line cookie sheets with parchment paper.
  2. Thaw heart cookie log just enough to slice easily with a sharp knife. Slice each cookie to about ¼” thickness and pierce the edges with a toothpick to make the lace edge.
  3. Bake for about 15 – 18 minutes. Remove from oven. Leave cookies on cookie sheet for about 5 minutes or until firm then transfer to a cooling rack.
Recipe by SugaryWinzy at