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Valentine Sugar Cookies

close up overhead shot of valentine sugar cookies with sprinkles on a rack
These cookies have a light, airy sweet taste and can be decorated to your liking. They are easy to make, decorate, and of course… eat. With a soft center and a crispy outside, you and your Valentine will swoon over these buttery sugar cookies. 
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Table of Contents
  1. VALENTINE SUGAR COOKIES INGREDIENTS
  2. HOW TO MAKE THIS VALENTINE SUGAR COOKIES RECIPE
  3. STORAGE
  4. MORE RECIPES YOU'LL LOVE
  5. JUMP TO RECIPE

You’ll fall in love with these Valentine’s Sugar Cookies! This is a soft and delicately sweet sugar cookie recipe that produces beautifully tender, buttery cookies you can decorate however you want. Whether it’s frosting, sugar, sprinkles, or just leaving them plain – these are a delicious treat. You can even make Lofthouse style frosting for something a little extra.

If you’re baking this Valentine’s Day then we recommend looking at our 12 Cute Valentine’s Ideas post. For a fresh twist on sugar cookies, try our Lemon Sugar Cookies – they are light and airy with a zip of lemon.

close up shot of valentine sugar cookies stacked on top of each other

MORE COOKIES RECIPES:
Doubletree Cookies | Red Velvet Cookies

VALENTINE SUGAR COOKIES INGREDIENTS

valentine sugar cookies raw ingredients that are labeled

You will need:

FOR THE COOKIES

  • 2 cups cake flour
  • ½ cup all-purpose flour
  • 1 cup of sugar
  • ½ cup salted butter, softened
  • 1 whole egg + 1 egg white
  • ¼ cup butter flavored shortening, softened
  • 1 ½ teaspoon baking powder
  • ¼ teaspoon cream of tartar
  • 3 teaspoons vanilla extract
  • ⅓ cup sugar, for dusting the top of the cookies after they bake

FOR THE FROSTING

  • 16 ounce tub white frosting, vanilla will be a creamy color, so be sure to use white if you want a pure white frosting
  • 16 ounce tub pink frosting, strawberry
  • Sprinkles and nonpareils

SUBSTITUTIONS AND ADDITIONS

Cream of Tartar: You can replace the cream of tartar with lemon juice. Lemon juice has the same acidity as the cream of tartar – use an equal amount of lemon juice for the best results.

Shortening: You can substitute butter or margarine. Increase the butter or margarine just a little bit too compensate for the shortening’s extra fat content. So, for ¼ cup of shortening substitute about ¼ cup of margarine or butter plus 1 ½ tsp. 

Toppings: You can add toppings to these cookies – we recommend using sprinkles for some extra decoration.

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HOW TO MAKE THIS VALENTINE SUGAR COOKIES RECIPE

FOR THE COOKIES

STEP ONE: In a large mixing bowl add the cake flour, all-purpose flour, baking powder, cream of tartar, and salt. Then, whisk together and set it aside.

STEP TWO: Beat together the sugar, butter, and shortening until it’s light and fluffy. Add in vanilla extract and the whole egg. Beat them together until they are fully combined. Add in an egg white and continue to beat until it’s well mixed. Turn off the mixer and use a rubber spatula to scrape the sides of the mixing bowl.

STEP THREE: Turn the hand mixer down to low and gradually add the dry ingredients to the wet ingredients. Mix until no flour pockets remain. Cover the mixing bowl with saran wrap and place it in the refrigerator overnight. 

STEP FOUR: Preheat your oven to 375 degrees and line 2 baking sheets with parchment paper. Set it aside.

STEP FIVE: Remove the cookie dough from your refrigerator and roll the dough onto a flat surface to about ½ inch thick. Cut out any desired shape with floured cookie cutters. Place 6 cookies onto one baking sheet, and 6 onto another. 

PRO TIP: If you don’t want to frost your cookies, you can add sprinkles or sanding sugar now, before you bake.

valentine sugar cookies process shot of valentine sugar cookies dough being cut

STEP SIX: Place one cookie sheet in the oven at a time and cook for 10 to 12 minutes. You want the edges to be firm without turning brown. Let the cookies cool for 2 to 3 minutes on the baking sheet. Place the other baking sheet in the oven and cook.

STEP SEVEN: While cookies are baking, make the frosting. In a medium mixing bowl, beat together 1 cup of butter and 4 cups of powdered sugar. With the beater turned on, drizzle heavy cream into the butter/sugar mixture and beat until it’s fluffy. Add more cream to thin out the frosting to the desired spreadable consistency. Spread the frosting onto cooled cookies and decorate with sprinkles. 

PRO TIP: If you’d like to custom color your icing or you don’t want the flavor of a colored tub of icing, you can use gel food coloring to tint store-bought icing as well. 

FOR THE FROSTING

STEP ONE: Remove the lid and foil wrapper from the rub of frosting. Transfer it to a microwave-safe container.

PRO TIP: If you overheat the frosting, place the tub in the refrigerator until it resolidifies. Then, beat it with a hand or stand mixer to whip it back into a frosting texture. A warning! The frosting may not be salvageable so it’s best to heat it in small increments from the beginning and avoid separation altogether.

STEP TWO: Heat the frosting for 30 seconds in the microwave and stir. Heat for an additional 15 seconds until it’s the right consistency to pour. Do not overheat as the frosting will separate and become unusable. You just want it warm enough that a drizzle smooths back into a flat surface.

PRO TIP: You can use a thin royal icing to achieve the same smooth frosting effect. This is a secret trick to imitate royal icing and it also tastes a lot better than royal icing.

STEP THREE: Pour a ¾ to 1 inch thick layer of frosting into a shallow bowl.

valentine sugar cookies process shot of icing being poured in a bowl

STEP FOUR: Hold the sides of the cookie, dip the top face of the cookie straight down into the liquid frosting being sure to coat the entire top of the cookie. Lift the cookie back up, allowing the excess frosting to drop off, and then flip the cookie face up and place it on a sheet of parchment paper.

PRO TIP: While dipping the remaining cookies, reheat and add frosting as needed to ensure a smooth dipping.

valentine sugar cookies process shot of cookies being dipped in icing

STEP FIVE: Top with sprinkles and leave it to dry.

PRO TIP: Add sprinkles right away as the frosting dries a bit on the surface after a few minutes and they won’t stick as well.

valentine sugar cookies process shot

STEP SIX: Allow the cookies to dry for about 1 hour before stacking them. 

PRO TIP: You can also use the frosting from our Christmas Sugar Cookies if desired.

STORAGE

FROSTED: Store frosted cookies in an airtight container in the refrigerator for up to 1 week and up to 3 months in the freezer.

UNFROSTED: Store unfrosted cookies in an airtight container on the counter or in the fridge for up to 5 days, and up to 3 months in the freezer.

close up shot of valentine sugar cookies stacked on top of each other

You’re going to love our delicious Valentine Sugar Cookies. Heart-shaped and frosted pink, you can make these a cute Valentine’s Day treat. Perfectly sweet with just the right amount of crunch, you’ll return to this recipe time and time again.

MORE RECIPES YOU’LL LOVE

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close up overhead shot of valentine sugar cookies with sprinkles on a rack

Valentine Sugar Cookies

5 from 1 vote
These cookies have a light, airy sweet taste and can be decorated to your liking. They are easy to make, decorate, and of course… eat. With a soft center and a crispy outside, you and your Valentine will swoon over these buttery sugar cookies. 
Prep Time 55 minutes
Cook Time 20 minutes
Total Time 3 hours 15 minutes
Servings 12 cookies

Ingredients
  

COOKIES

  • 2 cup cake flour
  • 1/2 cup all-purpose flour
  • 1 cup sugar
  • 1/2 cup salted butter softened
  • 1 whole egg
  • 1 egg white
  • 1/4 cup butter flavored shortening softened
  • 1 1/2 tsp baking powder
  • 1/4 tsp cream of tartar
  • 3 tsp vanilla extract
  • 1/3 cup sugar for dusting the top of the cookies after they bake

FROSTING

  • 16 oz tub white frosting vanilla will be a cream color, so be sure to use white if you want a pure white frosting
  • 16 oz tub pink frosting strawberry
  • sprinkles and nonpareils

Instructions
 

FOR THE COOKIES

  • In a large mixing bowl add the cake flour, all-purpose flour, baking powder, and cream of tartar. Whisk together then set aside.
  • In a large mixing bowl add the sugar, butter, and shortening. Use a hand mixer to beat together until light and fluffy. Add vanilla extract and the whole egg. Beat together until combined. Add egg white and continue beating until well combined. Turn off the mixer and use a rubber spatula to scrape the sides of the mixing bowl.
  • Turn the hand mixer on low and gradually add dry ingredients to wet ingredients. Mix until no flour pockets remain. Cover the mixing bowl with saran wrap and place in the refrigerator overnight.
  • Preheat the oven to 375 degrees and line 2 baking sheets with parchment paper. Set aside.
  • Remove cookie dough from the refrigerator and roll the dough out on a flat surface to about ½ inch thick. Cut out desired shapes with floured cookie cutters. Place 6 cookies on one baking sheet, and 6 on another.
  • Place one cookie sheet in the oven at a time and cook for 10 to 12  minutes. You want the edges to be firm without turning brown. Let the cookies cool for 2 to 3 minutes on the baking sheet. Place the other baking sheet in the oven and cook.
  • In a medium mixing bowl, beat together 1 cup butter and 4 cups powdered sugar. With the beater turned on, drizzle heavy cream into butter/sugar mixture and beat until fluffy. Add more cream to thin out frosting to a desired spreadable consistency.
  • Spread frosting onto cooled cookies and decorate with sprinkles.

FOR THE FROSTING

  • Remove lid and foil wrapper from the tub of frosting. Transfer to a microwave-safe container if desired. I microwave in the packaging since it’s for less than a minute, but some people may be concerned with that.
  • Heat frosting for 30 seconds in the microwave and stir. Heat for an additional 15 seconds at a time JUST until frosting is pourable. Do not overheat as the frosting will separate and become unusable. You just want it warm enough that a drizzle smooths back into a flat surface.
  • Pour a ¾ to 1 inch thick layer of frosting into a shallow bowl.  Holding on to the sides of the cookie, dip the top face of the cookie straight down into the liquid frosting, being sure to coat the entire top of the cookie. Lift the cookie back up, allowing excess frosting to drip off, and then flip the cookie face up and place it on a sheet of parchment paper.
  • Top with sprinkles and leave to dry.
  • Continue dipping remaining cookies, reheating/adding frosting as needed to ensure smooth dipping.
  • Allow the cookies to dry for about 1 hour before stacking. 

Video

Nutrition

Calories: 612kcal | Carbohydrates: 93g | Protein: 4g | Fat: 25g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 217mg | Potassium: 126mg | Fiber: 1g | Sugar: 70g | Vitamin A: 257IU | Calcium: 33mg | Iron: 1mg
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Proudly Prepared by the Spaceships Kitchen

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  1. Bonnie says

    5 stars
    These are so yummy. The flavor is great. They are fun to bake and then decorate with your kids. I set out different colors of icings and toppings so they could go to town!

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