I still remember making these heart-shaped cookies with my niece on a chilly February afternoon — the kitchen filled with laughter, pink-dusted flour on the counter, and a tray of crisp-edged cookies that smelled like vanilla and almond. These Valentine Cookies are a classic sugar cookie dough colored in festive reds and pinks, cut with heart-shaped cutters, and finished with sprinkles for a quick, crowd-pleasing treat.
Why you’ll love this dish
These cookies are simple, nostalgic, and perfect for sharing. The dough is forgiving (great for bakers of any level), colors beautifully, and bakes into tender cookies with slightly golden edges. Make them for classroom parties, a bake sale, or a cozy date night — they’re fast enough for last-minute plans and pretty enough to gift.
"Soft in the center, crisp at the edges, and perfectly festive — these cookies turned our Valentine’s into a small, delicious celebration." — A tester’s quick review
They’re budget-friendly, kid-approved, and customizable: swap extracts, add zest, or pipe icing for professional-looking decorations. If you want a recipe that delivers both on flavor and presentation without a lot of fuss, this is it.
Step-by-step overview
Before you dive into the ingredient list, here’s the quick process so you know what to expect:
- Mix dry ingredients, cream butter and sugar, then add egg and extracts.
- Combine wet and dry to form a soft dough.
- Divide and tint dough, roll to 1/4" thickness, and cut hearts.
- Decorate with sprinkles, bake 8–10 minutes until the edges are lightly golden, then cool on racks.
This gives you a short baking session with a little decorating time — great for multi-tasking around other Valentine plans.
What you’ll need
- 2 3/4 cups all-purpose flour (spoon and level for accuracy)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup unsalted butter, softened (room temperature)
- 1 1/2 cups white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- Red and pink food coloring (use gel for brighter color with less liquid)
- Heart-shaped cookie cutters
- Sprinkles and decorative sugars
Substitutions and notes:
- For a dairy-free version, use a vegan stick butter substitute and check the brand for baking performance.
- If you’re avoiding almond extract, increase vanilla to 1 1/2 tsp or use a lemon zest for a citrus twist.
- Gel food coloring yields more vivid shades without thinning the dough.
Step-by-step instructions
- Preheat the oven to 375°F (190°C).
- Whisk the flour, baking soda, and baking powder in a small bowl. Set aside.
- In a large bowl, beat the softened butter and sugar until smooth and creamy. Use a hand mixer or stand mixer for 1–2 minutes.
- Add the egg, vanilla, and almond extracts. Beat until combined.
- Gradually mix in the dry ingredients until a soft dough forms. Scrape the bowl so everything is evenly incorporated.
- Divide the dough into portions (as many colors as you plan to make). Add a little gel food coloring to each portion and knead until evenly colored. Wear gloves if desired.
- Lightly flour your work surface. Roll each dough portion to about 1/4 inch thick.
- Use heart-shaped cutters to stamp cookies. Transfer cutouts to ungreased baking sheets, spacing them about 1 inch apart.
- Add sprinkles or decorative sugar now so they adhere while baking.
- Bake for 8–10 minutes, or until the edges turn a light golden color. Don’t overbake — centers should be pale.
- Move cookies to wire racks to cool completely before storing or decorating further.
Best ways to enjoy it
- Serve on a tiered cookie platter for a Valentine’s brunch or dessert table.
- Pair with warm beverages: hot chocolate, a mild black tea, or a vanilla latte.
- Make small cookie boxes tied with ribbon as edible gifts.
- For an edible place card, write names on cookies with royal icing for dinner parties.
- Stack a few with a dab of jam or chocolate ganache between for a sandwich-style twist.
Storage and reheating tips
- Room temperature: Store cooled cookies in an airtight container for up to 5 days. Place layers between parchment to prevent sticking.
- Freezing: Freeze undecorated baked cookies in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Thaw at room temperature before decorating.
- Dough freezing: Shape dough into disks, wrap tightly, and freeze for up to 1 month. Thaw in the fridge overnight before rolling.
- Reheating: Warm a cookie for 8–10 seconds in the microwave for a freshly-baked feel. Avoid overheating — cookies can become chewy.
Practice safe food handling: cool completely before sealing in containers to prevent condensation and soggy cookies.
Pro chef tips
- Measure flour correctly: spoon it into the cup and level it off to avoid dense cookies.
- For even thickness, use rolling pin rings or guide sticks to roll to exactly 1/4".
- Chill the dough 15–30 minutes if your kitchen is warm — it reduces spread and helps cut clean shapes.
- Use gel color: it concentrates color without changing dough texture.
- If using multiple cookie sheets, rotate them halfway through baking for even browning.
- To avoid fingerprints on colored dough, dust your hands lightly with flour or use gloves.
Creative twists
- Lemon-vanilla hearts: swap almond for 1 tsp lemon zest and reduce almond extract.
- Chocolate-marble: fold in 2–3 tbsp cocoa powder to part of the dough and gently swirl.
- Gluten-free: use a 1-to-1 gluten-free flour blend that contains xanthan gum.
- Vegan: replace egg with 1/4 cup applesauce or a commercial egg replacer and use vegan butter.
- Frosted elegance: bake plain and finish with royal icing for a polished look (see technique guides for consistency).
- Sprinkle bars: press decorated dough into a pan and slice into squares for a different presentation.
Common questions
Q: How long does it take from start to finish?
A: Active prep is about 20–25 minutes. With optional chilling and baking, plan for 40–60 minutes total.
Q: Can I make this dough ahead?
A: Yes. Dough freezes well for up to a month. Thaw in the refrigerator overnight, then roll and cut as directed.
Q: Why both baking soda and baking powder?
A: The combination gives a slight lift and a tender crumb while keeping the cookie shape — baking powder adds mild rise, while baking soda helps color and texture.
Q: How do I prevent colors from bleeding?
A: Use gel colors and knead until uniform. Avoid overworking the dough; chill briefly before cutting if it feels sticky.
Q: Are these safe to serve to kids?
A: Yes, if ingredients are age-appropriate. For very young children, skip small sprinkles that could be a choking hazard.
Conclusion
If you want inspiration for decorating with royal icing techniques, this royal icing Valentine’s cookies tutorial is a helpful visual guide for piping and flooding. For another take on a bright red, classic Valentine cookie, see the Valentine Cookies recipe from ZoëBakes for ideas on color and presentation.
Heart-Shaped Valentine Cookies
Ingredients
Dry Ingredients
- 2 3/4 cups all-purpose flour, spoon and leveled Spoon flour into the measuring cup for accuracy.
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
Wet Ingredients
- 1 cup unsalted butter, softened Room temperature.
- 1 1/2 cups white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract Can be swapped for more vanilla or lemon zest.
Coloring and Decoration
- Red and pink food coloring (gel recommended) Use gel for brighter color without adding liquid.
- Sprinkles and decorative sugars For topping.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a small bowl, whisk together flour, baking soda, and baking powder. Set aside.
- In a large bowl, beat the softened butter and sugar until smooth and creamy for 1-2 minutes.
- Add the egg, vanilla, and almond extracts and beat until combined.
- Gradually mix in the dry ingredients until a soft dough forms. Scrape the bowl to ensure even incorporation.
- Divide the dough into portions and knead in gel food coloring until evenly colored. Wear gloves if desired.
Baking
- Lightly flour the work surface and roll each dough portion to about 1/4 inch thick.
- Use heart-shaped cutters to stamp cookies and transfer cutouts to ungreased baking sheets, spacing them 1 inch apart.
- Add sprinkles or decorative sugar to the cookies.
- Bake for 8-10 minutes until edges are lightly golden. Do not overbake — centers should remain pale.
- Cool cookies on wire racks completely before decorating further or storing.
