I grew up making simple sugar cookies with my mom for every holiday, but these Soft Valentine’s Sugar Cookies with Pink Buttercream became my go-to when I wanted something that looks sweet, tastes buttery, and stays soft for days. They’re tender, slightly cakey sugar cookies cut into hearts and frosted with a silky, pale-pink buttercream — perfect for classroom parties, last-minute gifts, or a cozy afternoon baking with kids.
Why you’ll love this dish
These cookies hit the comfort-food sweet spot: buttery, soft centers, just enough rise, and a stable buttercream that pipes beautifully. They’re quick to make with pantry staples, kid-friendly to decorate, and forgiving if you roll the dough a hair thicker or thinner. Make them for Valentine’s Day, bridal showers, or whenever you want a festive, homemade treat that photographs well.
“Light, soft, and reliably tender — the pink buttercream makes them feel special without extra fuss.” — home baker review
How this recipe comes together
Before you dive in, here’s the simple flow so you know what to expect:
- Mix the dry ingredients, cream the butter and sugar, then add egg and extracts.
- Combine wet and dry to form a soft dough, chill briefly to firm up for cutting.
- Roll, cut heart shapes, and bake until the edges are just pale golden.
- Make a quick buttercream, tint it pink, and frost cooled cookies.
This sequence keeps the cookies soft and prevents spreading while still being fast enough for a weekday bake.
Gather these items
- 2 ¾ cups all-purpose flour (spooned and leveled)
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter, softened (for the cookie dough)
- ¾ cup granulated sugar
- 1 large egg
- 2 tsp pure vanilla extract
- ½ tsp almond extract
- ½ cup unsalted butter, softened (for the buttercream)
- 2 cups powdered sugar, sifted
- 1 tbsp heavy cream (more if needed)
- ½ tsp vanilla extract
- Pink gel food coloring
Notes/substitutions:
- Swap almond extract for another ½ tsp vanilla if you prefer no nut flavor.
- For dairy-free, use vegan butter sticks in both dough and frosting and a splash of plant-based milk instead of cream.
- For gluten-free, substitute a 1:1 gluten-free flour blend and expect slightly different texture.
Directions to follow
- Whisk together the 2 ¾ cups flour, 1 tsp baking powder, and ½ tsp salt in a medium bowl. Set aside.
- In a large bowl, cream ¾ cup softened butter and ¾ cup sugar with a mixer on medium speed until light and fluffy, about 2–3 minutes.
- Add 1 large egg, 2 tsp vanilla extract, and ½ tsp almond extract. Beat until smooth and combined.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low until just combined and a soft dough forms. Avoid overmixing.
- Turn the dough onto plastic wrap, flatten into a disk, wrap tightly, and chill in the refrigerator for 30–45 minutes. Chilling firms the dough and prevents cookie spread.
- Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
- On a lightly floured surface, roll the dough to about ¼-inch thickness. Cut with heart-shaped cookie cutters and place cookies 1 inch apart on prepared sheets.
- Bake for 8–10 minutes, or until the edges are just pale golden. The centers should still look slightly soft — they’ll set as they cool.
- Remove from the oven and transfer cookies to a wire rack to cool completely before frosting.
- For the buttercream: beat ½ cup softened butter until creamy. Gradually add 2 cups powdered sugar, 1 tbsp heavy cream, and ½ tsp vanilla extract. Beat until light and fluffy. Add pink gel food coloring a tiny drop at a time until you reach the desired hue. If the frosting is too stiff, add more cream ¼ tsp at a time.
- Pipe or spread buttercream onto cooled cookies. Let the frosting set for 15–30 minutes before stacking.
Best ways to enjoy it
- Serve on a platter with a few fresh strawberries or raspberries for a color-contrasting garnish.
- Pair with a latte, Earl Grey tea, or a glass of cold milk — the richness of the buttercream balances tannic tea and coffee.
- For party platters, alternate frosted hearts with unfrosted glittered cookies to give guests texture variety.
- Wrap a stack of three in cellophane and tie with ribbon for quick edible gifts.
How to store & freeze
- At room temperature: Keep cookies in an airtight container layered with parchment for up to 3 days.
- Refrigeration: If your kitchen is warm or your buttercream is soft, refrigerate in an airtight container for up to 7 days. Bring to room temperature before serving for best texture.
- Freezing: Freeze unfrosted baked cookies in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Thaw at room temperature and frost after fully thawed. You can also freeze frosted cookies on a tray until the frosting is firm, then stack with parchment between layers for up to 1 month.
- Food safety: Always cool cookies completely before storing to avoid condensation and sogginess.
Pro chef tips
- Measure flour correctly: spoon into the cup and level — too much flour makes cookies dry.
- Keep dough slightly warm if it becomes very stiff while rolling (let sit 5 minutes) but don’t overheat it.
- For consistently soft cookies, don’t bake until deeply golden. Pull them when edges are set and centers still pale.
- Use gel food coloring for vibrant pink without thinning the frosting.
- To get neat edges on the cookies, dip cutters in flour between cuts and press straight down and lift up — twisting promotes spread.
- If frosting cracks, it’s too stiff — add a touch more cream and rebeat.
Creative twists
- Chocolate-dipped: Dip half of each cooled cookie into melted dark chocolate and let set for a decadent finish.
- Lemon-pink combo: Replace ½ tsp almond extract with 1 tsp lemon zest and add a splash of lemon juice to the buttercream for brightness.
- Sprinkle decorations: Add sanding sugar, edible pearls, or sprinkles while the frosting is still soft.
- Vegan version: Use vegan stick butter and powdered sugar; swap heavy cream for unsweetened plant milk and use vegan-friendly gel color.
- Mini cookies: Use small cutters and reduce bake time to 6–8 minutes for bite-size party treats.
Your questions answered
Q: Can I make the dough ahead of time?
A: Yes — you can refrigerate wrapped dough up to 48 hours or freeze it for 1 month. Thaw in the refrigerator overnight before rolling.
Q: How do I keep the cookies soft for several days?
A: Store in an airtight container at room temperature with a slice of bread or a single apple slice to help retain moisture (replace as it hardens). Avoid overbaking.
Q: Can I pipe the buttercream with a star tip?
A: Absolutely. The frosting is a good piping consistency. If it’s too stiff, add ¼ tsp heavy cream at a time until it’s smooth enough to pipe.
Q: What if my frosting is too runny or too stiff?
A: Too runny — add more powdered sugar 2 tbsp at a time. Too stiff — add small amounts of heavy cream or milk and rebeat.
Q: Can I skip the almond extract?
A: Yes. Replace the ½ tsp almond extract with an extra ½ tsp vanilla if you prefer a pure vanilla cookie.
Conclusion
These Soft Valentine’s Sugar Cookies with Pink Buttercream are a reliable, crowd-pleasing treat that’s both simple and charming — perfect for gifting or a cozy baking day. If you want more ideas for buttercream textures and piping, check this detailed guide on Sugar Cookie Buttercream Frosting – Design Eat Repeat. For additional inspiration on classic Valentine’s sugar cookie shapes and decorating tips, see this roundup at Valentine’s Sugar Cookies – Love to be in the Kitchen.
Soft Valentine’s Sugar Cookies with Pink Buttercream
Ingredients
For the Cookie Dough
- 2 ¾ cups all-purpose flour (spooned and leveled)
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter, softened (for the cookie dough)
- ¾ cup granulated sugar
- 1 large egg
- 2 tsp pure vanilla extract
- ½ tsp almond extract
For the Pink Buttercream
- ½ cup unsalted butter, softened (for the buttercream)
- 2 cups powdered sugar, sifted
- 1 tbsp heavy cream (more if needed)
- ½ tsp vanilla extract
- 1 drop pink gel food coloring to achieve desired color
Instructions
Preparation
- Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
- In a large bowl, cream the softened butter and sugar with a mixer on medium speed until light and fluffy, about 2–3 minutes.
- Add the egg, vanilla extract, and almond extract. Beat until smooth and combined.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low until just combined and a soft dough forms. Avoid overmixing.
- Turn the dough onto plastic wrap, flatten into a disk, wrap tightly, and chill in the refrigerator for 30–45 minutes.
Baking
- Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
- On a lightly floured surface, roll the dough to about ¼-inch thickness. Cut with heart-shaped cookie cutters and place cookies 1 inch apart on prepared sheets.
- Bake for 8–10 minutes, or until the edges are just pale golden. The centers should still look slightly soft — they’ll set as they cool.
Frosting
- For the buttercream: beat the softened butter until creamy.
- Gradually add the powdered sugar, heavy cream, and vanilla extract. Beat until light and fluffy.
- Add pink gel food coloring a tiny drop at a time until you reach the desired hue.
- If the frosting is too stiff, add more cream ¼ tsp at a time.
Assembly
- Pipe or spread buttercream onto cooled cookies. Let the frosting set for 15–30 minutes before stacking.
