valentines day cookies

What could be sweeter than baking the cutest heart shaped cookies for your special valentine? We choose to make a cream cheese frosting for the cookies to make them extra special. And feel free to dye the frosting any colors you wish or use any sprinkles your heart desires! Perfectly customizable making them the perfect gift-able treat. 

Heart Cookies

c. all-purpose flour,

baking powder

kosher salt

c. (2 sticks) butter, softened

c. sugar

pure vanilla extract

milk

(8-oz.) block cream cheese,

c. (1 stick) butter, softened

Pink and red food coloring

Sprinkles

Perfect combination of soft and crisp. These cookies are delicious and easy to make! 
I baked mine for 9 minutes. The hardest part was rolling out the cold dough--I left mine about two hours and it was pretty stiff. 
These cookies turned out to be a hit! I will be making this recipe again.

https://streaming.hearstdigitalstudios.com/cc76bf33-9cbd-4129-b2f9-d1de33af825c/video_rover_16x9_1080p_hd_1518477295_2121.mp4

Make These Healthy Treats For Your Valentine

These decorated Valentine's Day heart sugar cookies resemble conversation heart candies- so delicious and fun for the holiday!

Valentine's Day Heart Sugar Cookies

salt

(150 grams) granulated sugar

egg,

vanilla extract

almond extract

(480 grams) confectioners’ sugar, sifted

Tablespoons meringue powder

9-10 Tablespoons room temperature water

Americolor Soft Gel Paste Color Kit for coloring

Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.

In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute. Add the granulated sugar and beat on medium-high speed until creamed, about 2 minutes. Add the egg, vanilla, and almond extract (if using) and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.

Add the dry ingredients to the wet ingredients and mix on low until combined. If the dough seems too soft, you can add 1 Tablespoon more flour so it&#8217;s a better consistency for rolling.

Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment paper or a lightly floured silicone baking mat (I prefer the nonstick silicone mat) to about 1/4″ thickness. The rolled-out dough can be any shape, as long as it is evenly ¼-inch thick.

Stack the pieces, with parchment paper between the two, onto a baking sheet and refrigerate for at least 1-2 hours and up to 2 days. If chilling for more than a couple hours, cover the top dough piece with a single piece of parchment paper.

Once chilled, preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper or silicone baking mats. Remove one of the dough pieces from the refrigerator and using a heart cookie cutter, cut into heart shapes. Re-roll the remaining dough and continue cutting until all is used. Repeat with 2nd dough piece.

Bake for 10-11 minutes, until lightly browned around the edges. Make sure you rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before decorating.

Make the icing

In a large bowl using a hand mixer or a stand mixer fitted with a whisk attachment, beat all of the icing ingredients together on high speed for 5 minutes. When lifting the whisk up off the icing, the icing should drizzle down and smooth out within 10-12 seconds. If it&#8217;s too thick, add a little more water. (On particularly dry days, I use up to 12-14 Tablespoons water total.) If it&#8217;s too thin, add a little more sifted confectioners&#8217; sugar. Separate icing into 6 different bowls. Stir in 1 tiny drop of the following colors into each bowl, 1 color per bowl: pink, violet, green, yellow, and orange. The 6th bowl is for the writing. Use 2-3 drops of red.

Add icing to piping bag fitted with round icing tip #5. Decorate cookies with colored icing. Use round icing tip #1 for writing. Do not cover cookies as icing sets. Icing will set within 2-3 hours.

Decorated or plain cookies stay fresh covered at room temperature for 5 days or in the refrigerator for up to 10 days.

Making my 2nd batch in 3 days! Family loves them! This is my new go to sugar cookie recipe! Thanks, Sally!!!

so great i love these the are so cute and a no fuss cookie everyone at my school love them and my family. Thanks for the recipe!!!

I made these for my wheat allergic son with cup 4 cup GF flour, and they turned out amazing! I followed your recipe just changed out the AP flour and they were perfect! I can't believe I never rolled them out and then chilled, then cut out... THANK YOU! such a simple yet brilliant step! They didn't spread!

These were delicious and the recipe was easy to follow. I don’t normally like sugar cookies but these were not too sweet. Definitely try this one out!

These cookies are delightfully crisp, light, and soft, and I would eat them every day if I could. Haven't tried the icing yet as it's difficult to come by meringue powder where I live. Thanks for the recipe!

Sally, I just love your recipes and tutorials! Happy Valentines Day!

All kinds of YES! To this recipe!  Mine came out as the perfect light, crisp, oh-so buttery butter cookies. This recipe’s a keeper!  Only tiny modification I made was substituting 2 Tbsp of brown sugar for 2 Tbsp of the recipe’s 3/4c white granulated sugar.

I really loved these cookies. This recipe has now replaced my prior cut out sugar cookie recipe. Can’t wait to make them for the next occasion!

A soft and delicate champagne flavored cookie topped with champagne icing.

Champagne Cookies

champagne

all purpose flour

white granulated sugar

unsalted butter (softened)

sugar

Heat

In a medium saucepan over high heat bring champagne to a boil 15 minutes or until reduced to about a ½ cup. Chill until cold to the touch. Transfer to a measuring up.

Preheat

Preheat oven to 375° F. Line baking sheets with parchment paper.

Whisk

In a large mixing bowl, whisk flour and baking powder together. Set aside.

Cream

In a large mixing bowl or stand mixer, cream butter and sugar until light and fluffy, about 3 minutes. Add ½ cup of champagne reduction. Stir until just combined.

Gradually add flour mixture and stir until a very soft dough forms.

Scoop

Using a cookie dough scoop or a teaspoon and the palm of your hands, make 1&quot; dough balls. Drop onto cookie sheets.

Bake

Bake 12 minutes or until just set. Allow to cool 1 minute. Transfer to a cooling rack and cool completely before icing.

Mix icing ingredients until smooth. Add optional food coloring.

Champagne Icing

Looking for a fun Valentine&#x27;s Day Cookie to make with your kids?  These Red Velvet Cupids are the Valentine&#x27;s Day version of Christmas Gingerbread Men!  They are so cute, they&#x27;re almost too cute to eat!

Red Velvet Cupid Gingerman Cookies for Valentine's Day!

(240 g) flour

(115 g) butter

(130 g) powdered sugar

tsp vanilla extract

tsp baking powder

cocoa powder

chocolate chips

Red food coloring

For the Royal Icing:

lemon juice

Pre-heat the oven to 175 C / 347...

Beat the sugar, with the butter in mixer.

Microwave the chocolate chips in total for 2...

Microwave the chocolate chips in total for 2 minutes but in 10 seconds intervals.

When the mixture is combined well add the...

When the mixture is combined well add the egg, melted chocolate, vanilla extract, and red food coloring. Then continue to mix.

Sift the flour, cocoa powder, baking powder, and...

Sift the flour, cocoa powder, baking powder, and pinch of salt into another bowl.

Then add the dry ingredients to the mixture...

Then add the dry ingredients to the mixture and continue to mix.

When it becomes a dough wrap in plastic...

When it becomes a dough wrap in plastic wrap and let it rest in the fridge for 30 minutes.

After, take out the dough and roll out...

After, take out the dough and roll out to 2 cm thick.

Cut Gingerman shape into the rolled dough.

Take them into baking tray and cook for...

Take them into baking tray and cook for 10 minutes in the oven.

For the royal icing, mix the egg white,...

For the royal icing, mix the egg white, and powdered sugar first.

Then add the lemon juice for your desired...

Then add the lemon juice for your desired consistency (It shouldn’t be too thick).

Take out the cookies from the oven and...

Take out the cookies from the oven and rest for 10 minutes to cool down.

After it cooled down, decorate the Cupid Gingerman...

After it cooled down, decorate the Cupid Gingerman with royal icing.

Valentine&#x27;s Day eggless cookies are heart-shaped eggless butter cookies topped with pink buttercream frosting. They&#x27;re the perfect treat for your Valentine!

Eggless Valentine's Day Cookies

Butter

Sugar

tsp Pure Vanilla Extract

tbsp Sour Cream

All-Purpose Flour

tsp Baking Powder

Salt

Confectioners' Sugar

Milk

Food Coloring

Valentine's Day Cookies

In a stand mixer or large bowl with a hand mixer, cream together butter and sugar. Add sour cream and vanilla. Slowly add sifted flour, salt, and baking powder and blend well.

Wrap cookie dough in plastic wrap and refrigerate for 1 hour.

Preheat oven to 350 degrees Fahrenheit.

On a lightly floured surface, roll dough to 1/4&quot; thick. Use cookie cutters to make cut shapes and place onto a parchment-lined baking sheet.

Bake for 9-10 minutes until lightly brown on the bottoms. Allow cookies to cool on a drying rack.

Buttercream Frosting

In the mixing bowl or in a large bowl with a hand mixer, add butter, vanilla, and 2 tablespoons of the milk. Slowly begin adding confectioners' sugar. Add another tablespoon of milk if too thick or dry. Add 2-3 drops of food coloring or icing gel. Frost cookies once they have fully cooled.

Treat your loved ones to these Strawberry Cheesecake Cookies with cream cheese filling this Valentines Day! These cookies are soft, fluffy, and full of fresh strawberries.

Strawberry Cheesecake Cookies

butter (softened)

eggs

strawberry extract

¾ cup all purpose flour

baking soda

strawberries

cream cheese (room temperature)

Add the cream cheese and powdered sugar into a medium bowl and whisk until smooth.

Line a plate or small baking sheet with parchment paper and use a small cookie scoop to scoop out about 12 even balls of cream cheese filling. Place on the parchment paper and freeze for at least 30 minutes or until completely frozen.

Cream cheese filling:

Preheat your oven to 350 degrees F. and prepare 2 baking sheets by lining with parchment paper and set aside.

Add the softened butter and sugar into the bowl of a stand mixer with a paddle attachment or use a hand mixer to cream until light in color and fluffy.

Add the eggs, vanilla, and strawberry extract and mix until just combined.

Add the flour and baking soda and mix until there are no dry spots remaining.

Fold in the chopped strawberries last being very careful not to smash the berries.

Using the same scoop that you used for the cream cheese filling, scoop out about 24 balls of cookie dough and place on a lined baking sheet.

Use the bottom side of the scoop to create an indention in the center of half of the balls of dough. Place a frozen cream cheese ball into the indention and gently press into the dough.

Top with the remaining dough balls and carefully form the dough around the cream cheese filling. Roll the dough in your hands to create a smooth ball.

Place about 2-3” apart on the baking sheet and bake for 13-15 minutes until the edges are golden brown.

Remove from the oven and allow to cool on the pan for about 5 minutes, then transfer to a wire rack to cool completely.

Store in an airtight container in the refrigerator for up to four days.

Cookies:

These pink sugar cookies are gluten free dairy free sugar cookies that are naturally colored pink. They are so chewy, soft, and they melt in your mouth. The crackly, sugar-coated tops make them beautiful and delicious, and you only need one bowl. They are so easy to make in just 20 minutes-- no chill time required!

Pink Sugar Cookies

vegan butter (softened)

coconut oil (softened)

cane sugar

gluten-free 1:1 flour (with xanthan gum)

natural red food coloring

cane sugar (for rolling the cookies)

Preheat oven and line baking sheet.

Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or spray with non-stick cooking spray.

Beat butter and sugar.

In a large mixing bowl, beat vegan butter, coconut oil, and cane sugar with an electric hand mixer until smooth and fluffy (about 2-3 minutes).

Add egg and vanilla.

Add the egg and vanilla extract to the bowl. Beat on medium speed until creamy and well-combined.

Add the dry ingredients.

Add the gluten-free flour, baking powder, baking soda, and salt to the bowl. Mix on low speed until just incorporated.

Add natural red food coloring.

Add natural red food coloring to the cookie dough, a small amount at a time. Stir and add more natural food coloring until the desired pink color is reached.

Scoop dough into balls and roll in sugar.

Use a small 1&quot; cookie scoop to form the dough into balls. Roll them in cane sugar before placing them on the baking sheet 1-2&quot; apart. Gently press on the tops of the cookie dough balls to flatten them slightly to encourage spreading while baking.

Bake the cookies.

Bake the cookies for 10-11 minutes. They should spread and have crackly tops. They may appear underbaked, but this is what makes them chewy. Let them set up on the pan for 5-10 minutes. Then transfer to a cooling rack.

These heart shaped chocolate chip cookies are dairy-free and made from scratch. They can be made with or without cookie cutters! This gives you the flexibility to make big, giant heart shaped chocolate chip cookies or smaller bite-sized ones. They are so chewy and easy to make in one bowl! They are the perfect Valentine&#039;s Day dessert recipe.

Heart Shaped Chocolate Chip Cookies

coconut sugar

flour

dairy-free chocolate chips

Preheat the oven and line a baking pan.

Preheat oven to 375 degrees Fahrenheit. Line a 12 x 16-inch rimmed baking sheet with aluminum foil or parchment paper. Spray with non-stick cooking spray.

Beat butter and sugars.

In a large bowl, use an electric hand mixer to beat the vegan butter, cane sugar, coconut sugar, and vanilla extract until smooth. Add the eggs and mix at medium-high speed until well-combined.

Add dry ingredients and chocolate chips.

In the same bowl, add in the flour, baking soda, and salt. Mix on low speed until a thick dough forms. Then fold in the dairy-free chocolate chips until evenly distributed throughout the dough.

Add dough to the pan.

Add the cookie dough to the prepared baking pan and spread it around so an even layer covers the entire pan.

Bake for 20-22 minutes or until cooked through and golden brown. Let cool in the pan at least 15 minutes before cutting with cookie cutters.

Cut out the cookies.

Use heart-shaped cookie cutters or a sharp knife to cut out cookies from the pan, being sure to remove the foil or parchment paper from the bottom. Enjoy!

Top 8 valentines day cookies recipes from across the web

The most viewed valentines day cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Heart Cookies

Valentine's Day Heart Sugar Cookies

Champagne Cookies

Red Velvet Cupid Gingerman Cookies ...

Eggless Valentine's Day Cookies

Strawberry Cheesecake Cookies

Pink Sugar Cookies

Heart Shaped Chocolate Chip Cookies

Top 8 valentines day cookies recipes from across the web

The most viewed valentines day cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Heart Cookies

Valentine's Day Heart Sugar Cookies

Champagne Cookies

Red Velvet Cupid Gingerman Cookies ...

Eggless Valentine's Day Cookies

Strawberry Cheesecake Cookies

Pink Sugar Cookies

Heart Shaped Chocolate Chip Cookies

The most viewed valentines day cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine