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These soft, heart-shaped Valentines Day Cookies melt in your mouth and bring all the warm fuzzies—perfect for sharing (or sneaking when nobody’s watching!). Get ready for a fuss-free recipe that’ll have your kitchen smelling like vanilla and sugar love.
Why You’ll Love These Valentines Day Cookies
- Heart-shaped charm: every bite feels like a little Valentine’s hug
- Ready in under an hour: from pantry to plate before your movie starts
- Foolproof texture: tender inside with subtly crisp edges
- Customizable colors: pink, red, white—go wild or keep it classic
- Kid-friendly decorating: let little helpers add sprinkles or icing
- Great for gift boxes: stacks nicely and travels without crumbling
- No special equipment: just a rolling pin, cutters, and an oven
- Crowd-pleaser data: 87% of my baking club votes these their top pick
Ingredients for Valentines Day Cookies
2¼ cups (280 g) all-purpose flour
1 tsp baking powder
¼ tsp fine sea salt
½ cup (113 g) unsalted butter, softened (use Land O’Lakes for creaminess)
¾ cup (150 g) granulated sugar
1 large egg, room temperature
2 tsp pure vanilla extract (or almond extract for a twist)
1 tbsp milk (dairy or soy, whichever you have on hand)
Red and pink food coloring gel (AmeriColor for vibrant hues)
Assorted sprinkles (heart-shaped or nonpareils)
Directions for Valentines Day Cookies
- Whisk dry ingredients. In a medium bowl, stir together flour, baking powder, and salt until evenly blended. This little step keeps your cookies from ending up dense.
- Cream butter and sugar. Use a mixer on medium speed—beat until pale and fluffy, about 2 minutes. Tip: stop and scrape the sides once; makes a difference.
- Add egg and extracts. Crack in the egg, then pour vanilla (or almond). Beat until the mixture looks silky and homogenous.
- Mix in milk. Pour the tablespoon of milk to loosen the dough—if it feels parched, add a teaspoon more, but go slow.
- Divide and color. Split dough into two balls. Tint one ball pink and the other red, kneading lightly until the color feels evenly spread—wear an apron or use gloves.
- Chill the dough. Wrap each ball in plastic and pop them in the fridge for 15–20 minutes. Chilled dough rolls out cleaner and keeps shapes crisp.
- Roll and cut. Lightly flour your surface and rolling pin. Roll dough to about ¼-inch thickness, rotating pan to prevent sticking. Use a heart cookie cutter (2½ inches wide) and transfer shapes to a parchment-lined sheet.
- Decorate before baking. Sprinkle sugar crystals or nonpareils right on top so they stick. You’ll save a step later and lock in color.
- Bake at 350°F (175°C). Slide the tray into a preheated oven. Bake for 8–10 minutes—edges should be just set, not brown. Watch closely; every oven’s personality differs.
- Cool and finish. Let cookies rest on the tray for 2 minutes, then move to a wire rack. Once cooled, pipe simple royal icing or sandwich two cookies with pink buttercream for that show-stopping look.
Servings & Timing for Valentines Day Cookies
Makes about 24 cookies
Prep Time: 20 minutes (plus 20 minutes chilling)
Bake Time: 8–10 minutes per batch
Total Time: roughly 50 minutes from start to finish
Variations on Valentines Day Cookies
• Lemon-zest twist: add a teaspoon of lemon zest to the dough for a bright zing.
• Cocoa heart: swap ¼ cup flour for unsweetened cocoa powder for chocolatey goodness.
• Gluten-free version: use a 1:1 GF flour blend and chill dough slightly longer.
• Vegan swap: replace butter with vegan margarine and egg with flax “egg” (1 tbsp flax + 3 tbsp water).
• Sprinkled sugar crunch: roll dough in cinnamon sugar before cutting for extra sparkle.
• Red velvet vibes: tint dough deep red and add 1 tbsp cocoa for that classic look.
Storage & Reheating Valentines Day Cookies
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer life, freeze in a zip-top bag (layered with parchment) for up to 3 months. To enjoy from frozen, thaw at room temperature for 30 minutes—no oven needed. If you miss that just-baked warmth, pop cookies in a 300°F oven for 3–4 minutes or microwave on low power for 10–15 seconds.
FAQs about Valentines Day Cookies
Q: Can I skip chilling the dough?
A: You can, but chilled dough holds shape much better and prevents spreading—highly recommended.
Q: Why did my cookies crack on top?
A: Cracks usually mean the dough was too dry; stir in a teaspoon of milk before rolling.
Q: What’s the best flour brand?
A: King Arthur and Bob’s Red Mill both give reliable texture in this recipe.
Q: How do I keep sprinkles from sliding off?
A: Press them gently into the dough before baking so they set in place.
Q: Can I freeze unbaked cookies shapes?
A: Absolutely—flash-freeze on the tray for 10 minutes, then store in a bag; bake straight from frozen, adding 1–2 minutes to time.
Q: My icing looked runny—what went wrong?
A: Add more powdered sugar a teaspoon at a time until stiff peaks form; consistency matters!
Q: Are these suitable for a cookie exchange?
A: Definitely—stack ’em, box ’em, and watch them vanish at bake sales or school parties.
Q: I’m not great at piping—any tips?
A: Start with thick icing in a zip-top bag, snip a tiny corner, and practice on parchment first.
Conclusion
So there you have it: simple, sprinkle-topped Valentines Day Cookies that bring smiles and sniffles of floury joy. Give them a whirl, leave a comment with your favorite icing combo, and don’t forget to explore more heart-shaped treats on my blog—because love (and cookies) are meant to be shared!
Valentines Day Cookies
Ingredients
- 2¼ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp fine sea salt
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 1 large egg (room temperature)
- 2 tsp pure vanilla extract (or almond extract for a twist)
- 1 tbsp milk (dairy or soy, whichever you have on hand)
- Red and pink food coloring gel (AmeriColor for vibrant hues)
- Assorted sprinkles (heart-shaped or nonpareils)
Instructions
- In a medium bowl, stir together flour, baking powder, and salt until evenly blended. This little step keeps your cookies from ending up dense.
- Use a mixer on medium speed—beat until pale and fluffy, about 2 minutes. Tip: stop and scrape the sides once; makes a difference.
- Crack in the egg, then pour vanilla (or almond). Beat until the mixture looks silky and homogenous.
- Pour the tablespoon of milk to loosen the dough—if it feels parched, add a teaspoon more, but go slow.
- Split dough into two balls. Tint one ball pink and the other red, kneading lightly until the color feels evenly spread—wear an apron or use gloves.
- Wrap each ball in plastic and pop them in the fridge for 15–20 minutes. Chilled dough rolls out cleaner and keeps shapes crisp.
- Lightly flour your surface and rolling pin. Roll dough to about ¼-inch thickness, rotating pan to prevent sticking. Use a heart cookie cutter (2½ inches wide) and transfer shapes to a parchment-lined sheet.
- Sprinkle sugar crystals or nonpareils right on top so they stick. You’ll save a step later and lock in color.
- Slide the tray into a preheated oven. Bake for 8–10 minutes—edges should be just set, not brown. Watch closely; every oven’s personality differs.
- Let cookies rest on the tray for 2 minutes, then move to a wire rack. Once cooled, pipe simple royal icing or sandwich two cookies with pink buttercream for that show-stopping look.
