Made with my tried-and-true no-chill sugar cookie dough, Valentine’s Sugar Cookies are easy to make and sweet to eat. They’re even sweeter to share!

A pile of heart shaped sugar cookies with white frosting and pink and red sprinkles on a large white serving plate.

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!

A hand holding a heart shaped sugar cookie with red and white sprinkles with a bite out of the top right corner.

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!

A large white plate with heart shaped sugar cookies with white icing glad red, white and pink sprinkles.

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

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

All the ingredients to make sugar cookies in small glass dishes on a white counter.

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.

M&M Cookies, Perfect Chocolate Chip Cookies, Classic Peanut Butter Cookies and Carrot Cake Cookies

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.
Steps to make sugar cookie dough in a stand mixer.
  • 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.
Steps to make sugar cookie dough in a stand mixer.
  • To make the icing: whisk 3 cups powdered sugar and 1/4 cup half-and-half in a medium bowl until smooth and spreadable.
A glass bowl of powdered sugar and milk next to a wire cooling rack with heart shaped sugar cookies. A wire whisk is next to the bowl on the white marble counter.
  • 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.
A glass bowl of icing next to a wire cooling rack with heart shaped sugar cookies on the white marble counter. There's a wire whisk in the bowl.
  • 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.
15 heart shaped sugar cookies with white frosting and red and pink sprinkles on a wire cooling rack on a white marble counter.

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 recipes that are sure to be loved by all!

Cupid's Pancake Kabobs, Valentine's Snack Mix, Heart Caprese Board, Heart Shaped Cinnamon Rolls.

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.

Heart shaped sugar cookies with white frosting and red and pink sprinkles on a wire cooling rack on a white marble counter.

If you make these Valentine’s Sugar Cookies, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. ???? I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!

xoxo,

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A pile of heart shaped sugar cookies with white frosting and pink and red sprinkles on a large white serving plate.

Valentine’s Sugar Cookies

  • Author: The BakerMama
  • Prep Time: 20 minutes
  • Cook Time: 9 minutes
  • Total Time: 29 minutes
  • Yield: 4 dozen cookies

Description

Made with my tried-and-true no-chill sugar cookie dough, these Valentine’s Sugar Cookies are easy to make and sweet to eat. 


Ingredients

Cookies:

  • 1 cup (2 sticks) unsalted COLD butter, sliced into tablespoon portions before mixing
  • 2 cups white granulated sugar
  • 2 tablespoons COLD half and half
  • 1 teaspoon almond extract, vanilla extract or peppermint extract
  • 3 COLD large eggs
  • 4 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon kosher salt

Icing:


Instructions

  1. Preheat oven to 350°F. Line two baking sheets with parchment paper or spray with non-stick cooking spray.
  2. 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.
  3. On a floured surface, roll half of the dough out to 1/4-inch thickness. Cut into heart shapes with heart shaped cookie cutters. Repeat with remaining dough until you’ve used it all.
  4. 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 rack to cool completely.
  5. To make the icing, whisk 3 cups powdered sugar and 1/4 cup half and half in a medium bowl until smooth and spreadable.
  6. 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.

Notes

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.

About The BakerMama

Maegan is the author of her best-selling Beautiful Boards, Spectacular Spreads and Brilliant Bites cookbooks. She started blogging in 2012 and features hundreds of original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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