There is something magical about the smell of butter, vanilla and a hint of almond drifting through the kitchen while a tray of heart-shaped cookies bakes. These Valentine sugar cookies come out with tender centers, lightly golden edges and a flat, even surface that is just begging for a swirl of pink icing.
Make them for a Galentine's gathering, a classroom party, a cozy night in with your sweetheart, or to tuck into little treat bags for neighbors. The dough holds its shape beautifully, so your hearts stay crisp and defined instead of puffing into blobs, and the simple icing dries hard enough to stack and share.
SaveI still remember standing on a kitchen chair as a little girl, pressing a heart cutter into the dough and sneaking tiny bites of sprinkles when no one was looking. Now I love setting out bowls of icing and letting everyone decorate their own. No two cookies ever look alike, and that is exactly the fun of it.
Valentine Sugar Cookies
Ingredients
Sugar Cookie Dough
Royal Icing
Instructions
- Mix the dry ingredients
In a medium bowl, whisk together 3 cups of flour, the baking powder and the salt until evenly combined. Set the bowl aside so it is ready as soon as your butter mixture is creamy.
- Cream the butter and sugar
In a large bowl or the bowl of a stand mixer, beat the softened butter and 1 cup of granulated sugar on medium speed for about 2 minutes, until the mixture looks pale, light and fluffy. Scrape down the sides of the bowl once or twice so everything blends evenly.
- Add the egg and flavorings
Beat in the egg, vanilla extract and almond extract on medium speed for about 1 minute, until the mixture is smooth and fully combined. Stop the mixer and scrape the bowl one more time.
- Form the dough
Turn the mixer to low and add the flour mixture a little at a time, mixing just until a soft dough forms and no dry streaks remain. Do not overmix, since too much mixing can make the cookies tough. Divide the dough in half and shape each portion into a flat disk.
- Chill the dough
Wrap each disk in plastic wrap and refrigerate for at least 1 hour, or until firm enough to roll. Chilled dough is the secret to heart shapes that keep their sharp edges in the oven.
- Roll and cut the hearts
Heat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Lightly flour your counter and rolling pin, then roll one disk of dough to 1/4 inch thick. Cut out hearts with a 3-inch cutter and place them about 1 inch apart on the prepared sheets. Gather the scraps, re-roll once and cut more cookies, then repeat with the second disk.
- Bake until just golden
Bake one sheet at a time for 9 to 11 minutes, until the edges are just barely golden and the centers look set but pale. Rotate the pan halfway through for even baking. Let the cookies rest on the hot pan for 5 minutes, then move them to a wire rack.
- Cool completely
Let the cookies cool on the rack for at least 30 minutes, until they are completely cool to the touch. Icing on warm cookies will melt and slide right off, so patience here pays off.
- Make the royal icing
In a clean bowl, beat the powdered sugar, meringue powder, clear vanilla and 5 tablespoons of warm water on low speed, then on medium-high for about 3 minutes, until glossy with stiff peaks. Add the remaining tablespoon of water only if the icing is too thick. It should flow slowly off a spoon and disappear back into the bowl within about 10 seconds. Divide into small bowls and stir in red and pink gel food coloring, leaving a little white if you like.
- Ice and decorate
Spoon the icing into piping bags fitted with a small round tip, or snip a tiny corner off each bag. Pipe an outline around the edge of each cookie, then fill the center and nudge the icing into the corners with a toothpick. Add Valentine sprinkles right away while the icing is wet.
- Let the icing set
Leave the decorated cookies uncovered at room temperature for 4 hours, or until the icing is completely hard and no longer tacky to the touch. Once set, they are ready to stack, package or serve.
Substitutions and variations
- If you do not have almond extract, use 2 1/2 teaspoons of vanilla extract in total and the cookies will still taste lovely.
- Swap the royal icing for a simple glaze of 2 cups powdered sugar, 3 tablespoons milk and 1/2 teaspoon vanilla if you prefer a softer, quicker topping, though it will not dry quite as hard.
- Replace 1/2 cup of the all-purpose flour with cake flour for an even more tender cookie.
- For a bright strawberry twist, replace the almond extract with 1/2 teaspoon strawberry extract and tint the icing a soft pink.
Chloe's tips
- Use butter that is soft but still cool, about 65°F. If it is greasy or melted, the dough will spread and the hearts will lose their shape.
- Roll the dough between two sheets of parchment to avoid adding extra flour, which can dry out the cookies.
- Measure your flour by spooning it into the cup and leveling it off, or weigh it, because too much flour makes the cookies dry.
- Dip the cutter in flour between cuts so the dough releases cleanly and the edges stay sharp.
- Thin a small amount of icing with a few drops of water for a flooded base, and keep the thicker icing for piping borders and details.
- Cover any icing you are not using with a damp towel so it does not form a crust.
How to store it
- Store fully set cookies in an airtight container at room temperature, with parchment between layers, for up to 5 days.
- Freeze undecorated baked cookies in a sealed container for up to 3 months, then thaw at room temperature before icing.
- Wrap the raw dough disks tightly and freeze for up to 3 months; thaw overnight in the refrigerator before rolling.
- Keep leftover royal icing in a covered container in the refrigerator for up to 1 week and stir well before using.
Serving suggestions
These pretty cookies shine on a dessert table or tucked into a gift box, and they pair well with something warm to sip.
- Serve with a glass of cold milk or a mug of hot chocolate.
- Arrange them on a platter with fresh strawberries and chocolate-dipped pretzels.
- Package a few in cellophane bags tied with ribbon as Valentine's Day favors.
- Set up a decorating station with plain iced cookies and extra sprinkles for a kids' party.
Frequently asked questions
Why did my sugar cookies spread in the oven?
Spreading usually happens when the butter was too warm or the dough was not chilled long enough. Chill the dough for a full hour, and if the cut hearts feel soft, pop the baking sheet in the freezer for 10 minutes before baking.
Can I make the dough ahead of time?
Yes. The dough keeps in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let a refrigerated disk sit at room temperature for 10 minutes if it feels too firm to roll.
Can I skip the meringue powder in the icing?
Meringue powder gives royal icing its smooth finish and hard set, so it is worth using. If you cannot find it, use the simple powdered sugar and milk glaze from the substitutions, knowing it will stay a little softer.
How do I know when the cookies are done?
Look for lightly golden edges and centers that look set but still pale. The cookies firm up as they cool, so taking them out slightly early keeps them soft and tender.
Let's get cooking!
Baking a batch of Valentine sugar cookies is a sweet way to show the people you love how much they mean to you. Roll, cut, decorate and enjoy every colorful, buttery bite, and do not worry if a few hearts come out a little wonky, because homemade charm is the best kind.
