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Original post published February 14th, 2018. Post last updated on April 29th, 2024.
A Valentine’s Day cookie recipe for soft, heart shaped sugar cookies. Made with a pink sugar cookie base and topped with bright red frosting and Valentine sprinkles, these Valentine’s Day sugar cookies are simple to make and delicious to eat.
Why Make This Valentine’s Day Cookie Recipe?
Made with staple kitchen ingredients like flour, butter, sugar, and eggs, these delightful heart shaped sugar cookies with red icing are easy to make and will brighten any Valentine’s Day celebration.
This Valentine’s Day cookie recipe yields 18-20 heart cookies, so they’re an ideal classroom snack or Valentine party treat. They also work nicely for gifting, especially if packaged in a Valentine-themed cello bag and decorated with a big red ribbon bow!
Special Tools and Equipment for Making Heart Sugar Cookies
To make this cookie recipe, you’ll need a heart shaped cutter. Mine measures about 2 1/2 inches, but feel free to use something slightly larger or smaller.
In addition, you’ll need a rolling pin for rolling the cookie dough. I prefer to roll my dough on a silicone rolling mat (it helps to prevent the dough from sticking, and makes for easy cleanup) but if you don’t have a mat, you can roll directly on a well-floured countertop.
You’ll also need disposable piping bags to pipe the icing.
Icing the Cookies
For this recipe, I’ve developed a simple confectioner’s sugar glaze. It’s not royal icing (traditionally made with egg whites) so it won’t set up quite as firmly, but it’s still a “hard” icing, not soft and spreadable like buttercream.
Although it’s not royal icing, you can use a similar application technique, tracing an outline and then “flooding” the middle to fill in the heart shape. And don’t wait too long to add the sprinkles, because the icing will begin to set fairly quickly.
Allow the iced cookies to sit, uncovered, until the icing sets. And once set, I suggest storing your Valentine cookies in a single layer to prevent dents or other damage.
Valentine Cookie Recipe Tips and Tricks
Don’t worry if you notice some separation after adding the egg and granulated sugar to the dough mixture. Everything will come together once you mix in the dry ingredients!
I’ve used golden syrup for the icing, but you can substitute honey, glucose syrup, or light corn syrup. And if you don’t like almond, feel free to use vanilla extract, or another extract of your choice, to flavor the icing instead.
The cookie dough will be a tiny bit sticky, so you’ll need a generously floured countertop and rolling pin to prevent the dough from sticking as you work. Dipping your cookie cutter in flour can also make the cutting process easier.
Don’t skip the second chilling step! Chilling the cut cookies in the refrigerator allows them to retain their shape as they bake. If your tray does not fit in the refrigerator, layer the cut cookies between squares of parchment, place the stacks on a small tray or plate, and chill.
Be sure to sift the confectioner’s sugar before whisking the frosting ingredients. Sifting removes lumps and clumps from the sugar—if you skip this step, you’ll find lumpy bits in your frosting.
I used red gel food coloring, but feel free to tint the icing with any color you’d like (pink and purple would both be nice for Valentine’s Day) or omit the food coloring and stick with white for a more natural look.
Make-Ahead and Storage Suggestions
These Valentine’s Day cookies will keep well for 4-5 days when stored in an airtight container at room temperature. I suggest storing the cookies in a single layer to avoid damaging the delicate icing.
For best results, chill the cookie dough for a minimum of two hours, but you can certainly chill for much longer than that! If you’re in need of a make-ahead option, I suggest preparing the dough up to 24 hours in advance, then wrapping the disc in clingfilm/plastic wrap and storing it in the refrigerator until you’re ready to roll and bake.
You can also freeze the baked sugar cookies. To freeze, layer un-iced cookies between sheets of parchment and freeze for up to one month, then thaw and apply the icing just before serving.
Other Valentine’s Day recipes you might enjoy:
Heart-Shaped Strawberry Marshmallows
Strawberry Puff Pastry Hearts
Strawberry Peppermint Patties
Valentine’s Day Parfait
White Chocolate Valentine’s Day Bark
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
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Valentine’s Day Cookies
- Total Time: 0 hours
- Yield: 18-20 2 1/2-inch heart cookies 1x
Description
Delightful heart shaped sugar cookies, topped with red icing. This Valentine’s Day cookie recipe yields 18-20 heart cookies, ideal for gifting.
Ingredients
Cookies:
215 grams all purpose flour (1 2/3 cups)
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
100 grams unsalted butter, softened (7 tablespoons)
105 grams granulated sugar (1/2 cup)
1 egg
1 teaspoon vanilla bean paste
Pink gel food coloring
Icing:
200 grams confectioner’s sugar (1 1/2 cups)
30 milliliters whole milk (2 tablespoons), plus more to adjust consistency
20 grams golden syrup (1 tablespoon), or corn syrup or honey
1/2 teaspoon almond extract
Pinch kosher salt
Red gel food coloring
To decorate:
Valentine’s Day sprinkles or pink and white nonpareils
Instructions
In a medium bowl, whisk together flour, baking powder and kosher salt.
In a separate bowl or the bowl of a stand mixer, whip the softened butter on high speed until soft and fluffy.
Mix in the granulated sugar, followed by the egg, vanilla bean paste, and gel food coloring. (Don’t worry if you notice some separation—everything will come together once you mix in the dry ingredients.)
Add the dry ingredients and mix on low speed until just combined.
Flatten into a disc. Wrap in clingfilm/plastic wrap and chill in the refrigerator until firm, at least 2 hours, or overnight.
Preheat oven to 350° F / 176° C. Line a half-sheet rimmed baking tray with parchment or a silicone mat.
On a generously floured silicone rolling mat, use a rolling pin to roll the chilled dough to 1/4-inch thickness.
With a 2 1/2-inch cutter, cut the dough into heart shapes. Re-roll the scraps and repeat with remaining cookie dough. Transfer cookies to prepared tray.
Bake in preheated oven for 12-13 minutes. Transfer to a wire rack to cool while you prepare the icing.
Icing:
Sift the confectioner’s sugar into a medium bowl.
Whisk in the whole milk, followed by the golden syrup, almond extract, and kosher salt.
If necessary, add a touch more milk to adjust the consistency. The icing should thick enough to hold its shape when piped. (You can make it slightly thinner if you prefer to dip or drizzle instead!) Tint with red gel food coloring.
Transfer to disposable piping bags and pipe as desired.
Decorate with sprinkles.
Set aside and allow to rest, uncovered, until icing sets.
Store heart cookies in a single layer in an airtight container at room temperature for up to five days.
- Prep Time: 20 minutes
- Chilling Time: 2 hours
- Cook Time: 12-13 minutes
- Category: Biscuits and Cookies
- Method: Oven
- Cuisine: Desserts