Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Babe, don’t skip the parchment — it saves cleanup drama and keeps the cookies perfect.

Grab a bowl and whisk together flour, baking soda, baking powder, and salt. Easy peasy. This is your cookie’s foundation, so don’t stress — just get it all mixed.

In a separate big bowl, beat together the softened butter, granulated sugar, and brown sugar until fluffy and dreamy. Think cloud-level fluffiness. Then add the eggs, one at a time, and vanilla extract. Beat until smooth. Honestly, I legit taste-tested the batter here more than I care to admit. It’s basically dessert on its own.

Now, gently mix in a few drops of red or pink food coloring. Start small — you can always add more. Swirl it until you get that perfect Valentine’s pink. Babe, the first time I did this, I went overboard and ended up with hot pink cookies. Still delicious, but maybe a little extra.

Slowly add your flour mixture to the butter mixture and stir until just combined. Don’t overmix — we want soft, chewy cookies, not hockey pucks.

Fold in your heart-shaped sprinkles or white chocolate chips if you’re using them. Look at those cute little hearts! I might’ve added a couple more than the recipe calls for because, honestly, more hearts = more love.

Scoop cookie dough onto your prepared baking sheets. I use a small ice cream scoop — works like a charm. Leave a little space between each cookie because they spread out like they’re showing off.

Pop those babies in the oven for 10–12 minutes. They might look a tiny underbaked in the center, but babe, don’t freak — they’ll set as they cool. You want that soft, chewy vibe, not crunchy city.

Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. I know, I know — the smell is insane, the hearts are so cute, you wanna dive in immediately. But patience is key.