Valentine's Sugar Cookies (2024)

A Sweet Heart for My Sweetheart

The way to my heart is through a sweet treat. And these Valentine’s Sugar Cookies are totally ready to show some love! A sweet, tender sugar cookie topped with simple icing and holiday sprinkles, they’re festive and delicious. And very hard to resist!

Sharing is Caring

I don’t think I’ve ever made a batch of these Valentine’s Day cookies without sharing the love. They’re so easy to make and loved by everyone. Frosted heart-shaped sugar cookies make a pretty gift for my kids’ teachers, the neighbors, family and friends on Valentine’s Day. It’s love at first bite!

What Do I Need to Make Valentine’s Sugar Cookies?

• Unsalted COLD butter, sliced into tablespoon portions before mixing
• White granulated sugar
• COLD half and half
• Almond extract, vanilla extract or peppermint extract
• COLD large eggs
• All-purpose flour
• Baking powder
• Kosher salt
• Powdered sugar
• Half and half
• Electric mixer with paddle attachment
• Baking sheets
• Parchment paper or non-stick cooking spray
• Heart Shaped Cookie Cutters
• Valentine’s themed sprinkles

*For my audience outside of the United States, half-and-half is a mixture of half cream, half milk.

More Cookie Recipes

I am crazy about cookies! So I could not be more excited to share My Favorite Cookie Recipes. Crafted by a true cookie-lover, these treats are absolute cookie perfection.

About Those COLD Ingredients

This recipe is for a “no-chill” cookie dough. But if your butter, eggs, or half-and-half is warm–even a little bit warm–you’re going to want to chill your dough before rolling it out. This recipe relies on your ingredients being very cold to work as expected.

How to Make Valentine’s Sugar Cookies

• Preheat oven to 350°F. Line two baking sheets with parchment paper or spray with non-stick cooking spray.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the cold butter and sugar just until creamy. Try not to over beat the dough so the butter stays cold.
• Beat in the half-and-half* and almond extract and then the eggs, one at a time, until mixture is well combined.
• Add the flour, baking powder and salt.

• Mix on low speed until a thick dough forms. *If the dough seems too wet, add an additional 1/4 cup of flour at a time until it comes together smoothly.
• On a floured surface, roll half of the dough out to 1/4-inch thickness with a rolling pin. Cut into heart shapes. Repeat with remaining dough until you’ve used it all.
• Place cookies about an inch apart on the prepared baking sheets. Bake for about 7-9 minutes, rotating cookie sheets after 5 minutes, or until cookies are just set and starting to turn light brown around the edges. Let cool on baking sheets for 5 minutes before transferring to a wire cooling rack to cool completely.

• To make the icing: whisk 3 cups powdered sugar and 1/4 cup half-and-half in a medium bowl until smooth and spreadable.

• If the icing is too thick, whisk in an additional 1 teaspoon of milk at a time until of desired consistency. If the icing is too thin, whisk in a tablespoon of powdered sugar at a time until of desired consistency.

• Spread a thin layer of icing on one cookie at a time and immediately garnish with Valentine’s themed sprinkles before the icing sets. Repeat with remaining cookies.

More Valentine’s Day Recipes You’re Sure to Love

Whether you need to make something special for the class Valentine’s party, a Valentine’s dinner in with your sweetheart(s), or a Galentine’s get-together with your besties, I’ve rounded up my favorite Valentine’s Day inspired recipesthat are sure to be loved by all!

How to Store Valentine’s Sugar Cookies

Store frosted cookies in an airtight container at room temperature for up to 5 days.

Baked cookies (not iced or decorated) can be frozen for up to 3 months. Let cookies cool completely, stack with parchment paper in between each layer of cookies and store in a freezer safe container or resealable plastic bag. Let thaw completely at room temperature before icing.

Cookie dough can also be frozen up to 3 months. Wrap the cookie dough tightly in plastic wrap and then place in a freezer safe resealable plastic bag to freeze. Let defrost in the refrigerator overnight before rolling out and cutting into shapes to bake.