Before you start, gather a food processor, baking sheets, and all the ingredients listed earlier. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper to avoid any sticking. This step sets the stage for creating those beautiful Red And White Striped Heart Cookies without any hassle.

Now, focus on preparing the white dough first. Combine 1½ cups all-purpose flour (fluffed, spooned, and leveled), ½ cup powdered sugar, and ¼ teaspoon coarse kosher salt in a food processor until mixed well. Add ½ cup cold unsalted butter (cut into 8 pieces), 1 teaspoon vanilla extract, ½ teaspoon lemon extract, and 2 tablespoons whole milk, then process until a soft dough forms. Shape it into a disk, wrap it, and refrigerate for 20 minutes to make it easier to handle.

Next, make the red dough in a similar way. Mix 1½ cups all-purpose flour (fluffed, spooned, and leveled), ½ cup powdered sugar, 1½ teaspoons unsweetened Dutch processed cocoa powder, and ¼ teaspoon coarse kosher salt in the food processor. Add the same amounts of butter, vanilla extract, lemon extract, and whole milk, along with ½ teaspoon super red gel food coloring, to form another soft dough. For a richer red color, the cocoa powder works wonders, but you can omit it if you prefer brighter hues. Wrap this dough and refrigerate it for 20 minutes too.

Once both doughs are chilled, roll each one on a lightly floured surface to just over ¼ inch thickness. Cut them into ¼-inch wide strips and arrange the strips alternately to form the stripes. Brush off any excess flour and gently roll the arranged strips to seal them together, aiming for just under ¼ inch thickness. Use a heart-shaped cutter to create the cookies, then refrigerate the cut shapes for 30 minutes to help them hold their form.

After chilling, bake the cookies at 350°F (175°C) for 12 minutes, doing one sheet at a time for even results. Let them cool on the sheet for 5 minutes before moving to a wire rack to cool completely; this step is crucial for the stripes to stay distinct. If you choose to add lemon icing, whisk 1 cup powdered sugar and 2 teaspoons meringue powder, then mix in 2½ to 3 tablespoons lemon juice until smooth. Dip or drizzle it over the cooled cookies and add sprinkles if you like for extra fun.