I grew up making heart-shaped sugar cookies with my mom every February — the buttery dough, the thrill of cookie-cutter shapes, and the messy joy of decorating with red and pink icing. These Valentine’s Day cookies are that same classic: crisp edges, tender centers, and a simple royal-ish icing you can tint any color. They’re perfect for school parties, gifting in a box, or a cozy date-night baking session.
Why you’ll love this dish
These cookies hit the sweet spot between effortless and impressive. The dough is quick to make, uses pantry staples, and chills for just 30 minutes — so you don’t have to plan an entire afternoon to get beautiful, uniform heart cookies. They hold their shape well in the oven, so your cutters stay crisp, and the powdered-sugar icing gives you smooth, vibrant decorations without complicated equipment.
"Flaky edges, tender centers, and the best part — everyone thinks they took hours to make. We decorate them while sipping cocoa. Instant Valentine magic." — A satisfied baker
Why make them now: they’re inexpensive, kid-friendly, and adaptable — swap vanilla for almond, add sprinkles, or pipe messages for loved ones. They’re ideal for classroom exchanges, last-minute gifts, or simply a festive weekend bake-along.
The cooking process explained
Overview — in plain terms:
- Mix the dry ingredients separately, then cream butter and sugar until light and fluffy.
- Add egg and vanilla to the creamed mixture, then fold in the dry mix until combined.
- Chill the dough so it’s easier to roll and cut clean shapes.
- Roll to 1/4" thickness, cut hearts, bake until edges just turn golden.
- Cool completely, then make a powdered-sugar icing and tint as desired to decorate.
This quick roadmap helps you scan the recipe and prepares you for the short chill time and simple decorating step that follows baking.
What you’ll need
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened (room temperature)
- 1 ½ cups granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 3 cups powdered sugar (for icing)
- 2 tablespoons milk (for icing), plus a splash extra if needed
- Food coloring (red, pink, and any other colors you like)
Substitution notes: use 1 teaspoon almond extract in place of vanilla for a different flavor; for a dairy-free version, swap butter for a vegan stick butter and use plant milk in the icing. If you want sturdier piped details, consider using a simple royal icing (egg-white based) instead of the milk-powdered sugar glaze.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
- In a large bowl, cream the softened butter and granulated sugar with a mixer on medium speed until light and fluffy, about 2–3 minutes. Scrape down the sides once.
- Beat in the egg and vanilla until fully incorporated and smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing on low until just combined. Don’t overmix — stop when the dough looks uniform.
- Shape the dough into a disk, wrap in plastic, and chill in the refrigerator for 30 minutes. Chilling firms the butter and prevents spreading.
- Lightly flour your work surface and roll the dough to about ¼ inch thick. Keep unused dough chilled.
- Use heart-shaped cookie cutters to cut out cookies. Transfer shapes to the prepared baking sheets, spacing about 1–2 inches apart.
- Bake for 10–12 minutes, or until the edges are just turning a light golden color. Rotate the pan halfway through if your oven heats unevenly.
- Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely before icing.
- For the icing: whisk powdered sugar with milk until smooth. Add food coloring a drop at a time until you reach the desired hue. If icing is too thick, add a few drops more milk; if too thin, add a little more powdered sugar.
- Decorate cookies as desired with a spoon, spatula, or piping bag. Let icing set fully before stacking or packing.
Best ways to enjoy it
- Pair a warm cookie with a cup of steamed milk, hot chocolate, or a bold coffee for contrast.
- Arrange assorted colors and designs in a pretty box with tissue paper for gifting.
- Make a cookie platter with varying sizes: mini hearts for bite-sized treats and larger cookies for iced messages.
- For a party, set up a decorate-your-own-cookie station with sprinkles, edible pearls, and piping bags so guests (especially kids) can get creative.
How to store & freeze
- Room temperature: Once icing is fully set, store cookies in an airtight container layered with parchment paper at room temperature for up to 5 days. Avoid stacking wet icing directly on top of another cookie.
- Refrigerator: Not recommended for plain sugar cookies unless the icing is perishable (e.g., cream-cheese-based). Chilling can make them slightly firmer.
- Freezing dough: Shape chilled dough into a log or flatten into disks, wrap tightly, and freeze for up to 3 months. Thaw in the refrigerator before rolling.
- Freezing baked cookies: Freeze fully cooled, undecorated cookies in a single layer on a baking sheet until firm, then transfer to a freezer bag for up to 3 months. Thaw at room temperature and decorate after thawing for best results.
Food safety note: keep perishable decorations (ganache, cream cheese frosting) refrigerated and consume within recommended timelines.
Pro chef tips
- Butter temperature matters: aim for softened (not melting) butter. Finger-press test — it should yield slightly without being greasy.
- Measure flour correctly: spoon flour into the measuring cup and level it off. Too much flour makes cookies dense.
- Chill for shape: the 30-minute chill is crucial for crisp heart edges and minimal spreading. For warmer kitchens, chill longer.
- Roll between parchment: for easier cleanup and even thickness, roll dough between two pieces of parchment paper.
- Uniform baking: use similar-sized cookie cutters and rotate pans halfway through baking to ensure consistent color.
- Icing consistency: for flooding (smooth fill) aim for a glaze that drips slowly off a spoon — add milk dropwise. Thicker icing is better for outlines.
Creative twists
- Red velvet version: fold 1–2 tablespoons cocoa powder into the flour and add 1–2 teaspoons red gel food coloring to the dough for a red velvet twist. (See a red velvet sugar cookie idea for inspiration.)
- Lemon or orange: swap 1 teaspoon vanilla for citrus zest and 1 teaspoon juice for bright flavor. Adjust flour slightly if dough becomes too wet.
- Gluten-free: replace all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum. Chill longer as gluten-free doughs can be stickier.
- Filled sandwich cookies: sandwich two cookies with flavored buttercream or chocolate ganache for a decadent treat.
- Mini message cookies: use edible ink pens to write short messages after the icing sets.
Common questions
Q: How long does this recipe take from start to finish?
A: Active prep is about 20–30 minutes. Add 30 minutes chilling, 10–12 minutes baking per batch, plus cooling and decorating time. Plan ~1.5–2 hours total if you’re decorating thoroughly.
Q: Can I make the dough ahead of time?
A: Yes. Dough can be chilled for up to 24 hours or frozen (wrapped) for up to 3 months. Thaw in the refrigerator before rolling.
Q: Why did my cookies spread or lose their shape?
A: Most likely the butter was too warm or the dough wasn’t chilled long enough. Measure flour correctly and avoid overworking the dough. Return cut shapes to the fridge for a few minutes before baking if your kitchen is warm.
Q: Can I pipe messages on the cookies?
A: Absolutely. Use a thicker icing for outlines and a slightly thinner (flood) icing for fills. Let outlines dry before flooding for cleaner lettering.
Q: Is the icing safe for kids?
A: The powdered-sugar-and-milk glaze is safe. If making royal icing with raw egg whites, use pasteurized egg whites or meringue powder to reduce food safety risks.
Conclusion
If you want more inspiration or variations, check out this classic heart sugar cookie tutorial at Valentine’s Day Cookies – Sally’s Baking. For a red-velvet take on festive sugar cookies, this recipe is a great reference: Red Velvet Valentines Day Cookies | Dessert for Two.
Happy baking — and don’t forget to save a few for yourself.
Heart-Shaped Sugar Cookies
Ingredients
Dry Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened (room temperature)
- 1 ½ cups granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
Icing
- 3 cups powdered sugar (for icing)
- 2 tablespoons milk (for icing; plus a splash extra if needed)
- Food coloring (red, pink, and any other colors you like)
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
- In a large bowl, cream the softened butter and granulated sugar with a mixer on medium speed until light and fluffy, about 2–3 minutes. Scrape down the sides once.
- Beat in the egg and vanilla until fully incorporated and smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing on low until just combined. Don’t overmix — stop when the dough looks uniform.
- Shape the dough into a disk, wrap in plastic, and chill in the refrigerator for 30 minutes.
Baking
- Lightly flour your work surface and roll the dough to about ¼ inch thick. Keep unused dough chilled.
- Use heart-shaped cookie cutters to cut out cookies. Transfer shapes to the prepared baking sheets, spacing about 1–2 inches apart.
- Bake for 10–12 minutes, or until the edges are just turning a light golden color.
- Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely before icing.
Icing
- Whisk powdered sugar with milk until smooth. Add food coloring a drop at a time until you reach the desired hue.
- Decorate cookies as desired with a spoon, spatula, or piping bag. Let icing set fully before stacking or packing.
