• Preheat the oven to 325°F and line two large baking sheets with parchment paper.

Making the Cookie Dough:

• Place the softened butter and sugar into a large mixing bowl. Using a mixer, beat the butter and sugar together for a few minutes, until fluffy and creamy.
• Next, add the egg, vanilla extract, and mayonnaise. Add 3 to 5 drops of pink food coloring. Mix again for a few minutes until well combined and creamy.
• Add the flour and baking powder last and mix just until the flour is incorporated.
• Transfer the cookie dough into a pastry bag tipped with a star tip; I used French Star Tip #4. You can use any medium-sized tip. You can also use a cookie press instead of a pastry bag.
• Pipe small, 1-inch to 1 ½-inch sized heart shaped cookies onto the parchment paper. These cookies don’t spread, so they can be piped closer together.
• Garnish the cookies with sprinkles, if desired.

Baking Instructions:

• Bake the butter cookies at 325°F for 12 minutes. The bottom of the cookies should remain pale.
• Allow the cookies to cool on the baking sheet for a few minutes before transferring them onto a wire rack to cool completely.
• Store these Valentine’s Day butter cookies at room temperature in an airtight container for up to 1 week.