I always make a double batch of these Valentine’s Day cookies — they’re quick, nostalgic, and perfect for decorating with kids or a last-minute sweet for someone special. These are simple sugar-style cookies flavored with vanilla and a hint of almond, flattened and sprinkled with colored sugar for a classic heart-day look. They bake fast, hold their shape nicely, and are forgiving for bakers of any level.
Why you’ll love this dish
This recipe shines when you want a no-fuss, crowd-pleasing cookie that looks festive without a lot of work. The dough is straightforward, uses pantry staples, and bakes into cookies with tender centers and lightly golden edges. Because they’re flattened and sprinkled before baking, the finished cookies have a nostalgic, homemade look — great for classroom parties, cookie exchanges, or a romantic platter.
“These cookies were the first thing my kids wanted to help with — easy dough to roll, fast bake time, and the colored sugar makes them feel special.” — a quick review from my own Valentine’s Day cookie test kitchen
Reasons to try it:
- Fast: 8–10 minute bake time and minimal prep.
- Kid-friendly: fun to decorate and simple shaping.
- Economical: uses common ingredients you likely already have.
- Versatile: decorate with colored sugar, royal icing, or sandwich with jam.
Preparing Valentine’s Day Cookies
This is a low-fuss recipe with a predictable flow so you know what to expect before you start:
- Mix dry ingredients in one bowl and cream butter and sugar in another.
- Stir in the egg and extracts, then combine with the dry mix.
- Scoop dough into small balls, flatten, and top with colored sugar.
- Bake quickly until edges are just golden, cool briefly, then finish decorating.
That simple sequence keeps the process tidy and makes timing easy — especially helpful if you’re baking several batches.
What you’ll need
- 2 3/4 cups all-purpose flour (spoon into the cup and level for accuracy)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened (room temperature)
- 1 1/2 cups white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional but adds a lovely aroma)
- 1/4 cup colored sugar or icing for decoration
Notes and substitutions:
- For a slightly cakier cookie, replace 1/4 cup of flour with cornstarch.
- If you prefer no almond flavor, omit the almond extract or swap for another teaspoon of vanilla.
- To make gluten-free cookies, use a 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if your blend doesn’t already contain it.
Step-by-step instructions
- Preheat your oven to 375°F (190°C). Line cookie sheets with parchment or use ungreased sheets.
- In a small bowl, whisk together the flour, baking soda, and salt until uniform.
- In a large bowl, beat the softened butter and sugar until smooth and slightly fluffy — about 1–2 minutes with a hand mixer.
- Add the egg, vanilla, and almond extract; beat until combined.
- Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Don’t overmix.
- Roll rounded teaspoonfuls of dough into balls and arrange them on the prepared cookie sheets about 2 inches apart.
- Flatten each ball gently with the bottom of a glass (dip the glass in sugar first to prevent sticking), then sprinkle each cookie with colored sugar.
- Bake for 8–10 minutes, or until the edges begin to turn a light golden brown.
- Let cookies cool on the baking sheet for 2–3 minutes, then transfer them to a wire rack to cool completely.
- Once cool, decorate further with icing, sprinkles, or sandwich two together with jam if desired.
Best ways to enjoy it
These cookies are lovely on their own with a cup of tea, but consider:
- Serving on a heart-shaped platter for a Valentine’s spread.
- Pairing with hot cocoa or a small champagne flute for an adult date-night touch.
- Making cookie sandwiches with raspberry jam or chocolate ganache for an upscale treat.
- Bringing them to a classroom party — they’re perfectly portable and kid-approved.
Storage and reheating tips
- Room temperature: Store in an airtight container at room temperature for up to 5 days. Place a slice of bread in the container to help keep cookies soft.
- Refrigeration: Not necessary; refrigeration can dry cookies out.
- Freezing: Freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer bag for up to 3 months. Thaw at room temperature.
- Freezing dough: Scoop dough balls onto a baking sheet and freeze until solid, then bag. Bake from frozen, adding 1–2 minutes to bake time.
- Reheating: Warm cookies for 5–7 seconds in the microwave or in a 300°F (150°C) oven for 3–5 minutes to refresh softness.
Safe handling note: These cookies contain eggs, but the egg is fully cooked in the baking process. Store and serve responsibly, and discard any cookies that have been left out for more than a day in very warm conditions.
Pro chef tips
- Measure flour accurately: too much flour makes dry cookies. Spoon and level rather than scooping with the cup.
- Use room-temperature butter and egg for smooth creaming and even texture.
- Don’t overmix once flour is added — that develops gluten and makes cookies tough.
- If the dough feels very sticky, chill it 15–30 minutes; chilled dough is easier to shape and often yields neater edges.
- For even browning, rotate your cookie sheet halfway through baking.
- If you want perfectly round cookies, press with a small ramekin instead of a glass after chilling the dough slightly.
Creative twists
- Jam-filled thumbprints: Press centers before baking and add a dab of red jam after baking.
- Chocolate-dipped: Dip half the cooled cookie in melted dark or white chocolate and let set.
- Red velvet: Add 1–2 tablespoons cocoa powder and red food coloring for a red velvet variation (adjust flour slightly if needed).
- Vegan swap: Use vegan butter and a flax egg (1 tbsp ground flax + 3 tbsp water) — texture will be slightly different but still delicious.
- Icing designs: Use royal icing to write messages or pipe hearts for a more polished look.
- Spice it up: Add 1/4 teaspoon ground cardamom or cinnamon to the dry mix for warm flavor.
Common questions
Q: How long does this recipe take from start to finish?
A: Active prep is about 15–20 minutes. Bake time is 8–10 minutes per batch. Total time depends on how many batches you make, but plan for 30–45 minutes for a single sheet plus cooling.
Q: Can I make the dough ahead of time?
A: Yes. You can refrigerate the dough for up to 48 hours. Let it sit at room temperature 10–15 minutes before scooping. You can also freeze shaped dough balls and bake from frozen, adding a minute or two to the bake time.
Q: My cookies spread too much. What went wrong?
A: Likely causes are too-warm butter, an overly low flour measure, or thin cookie sheets that heat too quickly. Chill the dough briefly, measure flour accurately, and use heavier or insulated baking sheets.
Q: Can I omit the almond extract?
A: Yes — the almond extract is optional. Replace with another teaspoon of vanilla or a teaspoon of another extract (like lemon) for a different flavor profile.
Q: Are these cookies soft or crisp?
A: They have a tender center with lightly crisp edges. Bake on the shorter end for softer cookies and a bit longer for crisper edges.
Conclusion
If you want more inspiration or variations to try next time, check out Sally’s Baking Valentine’s Day Cookies for decorative ideas and techniques, or explore a red velvet take at Dessert for Two’s Red Velvet Valentines Day Cookies for a festive color swap. Enjoy baking and decorating — these are small, sweet projects that make Valentine’s Day feel special.
Valentine’s Day Cookies
Ingredients
Cookie Ingredients
- 2 3/4 cups all-purpose flour Spoon into the cup and level for accuracy
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened Room temperature
- 1 1/2 cups white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract Optional but adds a lovely aroma
- 1/4 cup colored sugar or icing for decoration
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Line cookie sheets with parchment or use ungreased sheets.
- In a small bowl, whisk together the flour, baking soda, and salt until uniform.
- In a large bowl, beat the softened butter and sugar until smooth and slightly fluffy — about 1–2 minutes with a hand mixer.
- Add the egg, vanilla, and almond extract; beat until combined.
- Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Don’t overmix.
- Roll rounded teaspoonfuls of dough into balls and arrange them on the prepared cookie sheets about 2 inches apart.
- Flatten each ball gently with the bottom of a glass (dip the glass in sugar first to prevent sticking), then sprinkle each cookie with colored sugar.
Baking
- Bake for 8–10 minutes, or until the edges begin to turn a light golden brown.
- Let cookies cool on the baking sheet for 2–3 minutes, then transfer them to a wire rack to cool completely.
- Once cool, decorate further with icing, sprinkles, or sandwich two together with jam if desired.
