These cookies are soft, flavorful, and hold their shape beautifully, making them ideal for decorating. The dough is easy to work with and can be made ahead of time. You’ll love how customizable they are—cut them into hearts, X’s and O’s, or other fun shapes, and decorate with icing, sprinkles, or edible glitter. They’re perfect for kids and adults alike, and a lovely homemade gift from the heart.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Unsalted butter (softened)
Granulated sugar
Egg
Vanilla extract
Almond extract (optional, for extra flavor)
Baking powder
Salt
Powdered sugar (for icing)
Milk or water (for thinning icing)
Food coloring
Sprinkles or decorations (optional)
Directions
In a large bowl, cream together the softened butter and sugar until light and fluffy.
Add the egg, vanilla extract, and almond extract (if using). Mix until fully combined.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
Divide the dough into two disks, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour.
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Roll out the chilled dough on a lightly floured surface to about ¼ inch thick.
Cut out shapes using heart-shaped or themed cookie cutters and place on prepared baking sheets.
Bake for 8–10 minutes, or until the edges are just beginning to turn golden.
Allow cookies to cool on the sheet for 2 minutes before transferring to a wire rack to cool completely.
For icing:
Mix powdered sugar with a few teaspoons of milk or water until smooth. Adjust consistency as needed.
Add food coloring and stir until evenly colored.
Decorate cooled cookies with icing and sprinkles. Let them set completely before stacking or storing.
Servings and timing
This recipe makes about 24–30 medium-sized cookies. Preparation time is 20 minutes, with 1 hour of chilling time and 10 minutes of baking per batch, totaling approximately 1.5–2 hours including decorating.
Variations
Add cocoa powder to the dough for a chocolate version.
Mix citrus zest (lemon, orange) into the dough for a bright, fresh flavor.
Use cream cheese frosting or melted chocolate for a richer topping.
Make sandwich cookies by spreading jam or frosting between two cookies.
Create marbled icing effects by swirling multiple colors together.
Storage/Reheating
Store decorated cookies in an airtight container at room temperature for up to 5 days. Undecorated cookies can be frozen for up to 2 months; decorate after thawing. To keep icing from smudging, place parchment between layers. Avoid reheating decorated cookies, as the icing can melt or discolor.
FAQs
Can I make the dough ahead of time?
Yes, the dough can be made up to 3 days in advance and stored in the refrigerator or frozen for up to 3 months.
Do I have to chill the dough?
Yes, chilling the dough helps prevent spreading and makes it easier to cut clean shapes.
Can I use different shapes?
Absolutely! While hearts are classic for Valentine’s Day, you can use any shape that fits the theme.
What’s the best icing for decorating?
Royal icing gives a smooth, hard finish that’s great for intricate designs, while a simple powdered sugar glaze is quicker and easier for casual decorating.
How do I make red or pink icing?
Use gel food coloring for vibrant color without thinning your icing too much.
Can kids help with decorating?
Yes! This is a fun, family-friendly recipe. Kids can help cut out shapes, decorate with icing, and add sprinkles.
Why are my cookies hard?
Overbaking is the most common cause. Remove them from the oven when the edges are just starting to turn golden.
Can I use salted butter?
Yes, but reduce or omit the added salt in the recipe to avoid overly salty cookies.
Can I add other flavorings?
Yes, try almond, lemon, or rose extract to add a special twist to your cookies.
How long does the icing take to set?
Allow at least 1–2 hours at room temperature, or longer for thick royal icing layers.
Conclusion
Valentine’s Day Cookies are a joyful way to celebrate love through baking. With their sweet flavor, festive shapes, and endless decorating possibilities, they’re a thoughtful homemade gift or a fun treat to share. Whether you’re making them for a partner, friend, child, or just yourself, these cookies are sure to spread a little extra love
Valentine’s Day Cookies are soft, buttery sugar cookies perfect for celebrating love and friendship. Cut into festive shapes and decorated with icing, sprinkles, or edible glitter, they make for a fun and delicious homemade gift.
Ingredients
2 3/4 cups all-purpose flour
1 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups powdered sugar (for icing)
2–3 tablespoons milk or water (for icing)
Food coloring (pink, red, etc.)
Sprinkles or decorations (optional)
Instructions
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add egg, vanilla extract, and almond extract (if using), and mix until fully combined.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually mix dry ingredients into the wet mixture until a soft dough forms.
Divide dough into two disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Roll out chilled dough on a lightly floured surface to 1/4-inch thickness.
Cut into heart or festive shapes and place on prepared baking sheets.
Bake for 8–10 minutes or until edges just begin to turn golden. Cool for 2 minutes on sheet, then transfer to a wire rack.
For icing, mix powdered sugar with milk/water until smooth. Add food coloring and stir to combine.
Decorate cooled cookies with icing and sprinkles. Let set completely before storing.
Notes
Chilling the dough helps prevent spreading and makes cutting shapes easier.Use gel food coloring for vibrant icing colors without thinning.Cookies can be made ahead and frozen undecorated for up to 2 months.Don’t overbake—cookies should be just golden at the edges.Allow icing to fully dry (1–2 hours) before stacking or packaging.
