These Valentine’s Day heart sugar cookies are soft, buttery, and made for decorating. The dough rolls out smoothly, the cookies hold their shape (no weird spreading!), and they bake up with crisp edges and a tender center. They’re the perfect little edible love note—great for classrooms, cookie boxes, and cozy baking nights.
The Cut-Out Cookies That Actually Keep Their Shape
The trick with cut-out cookies is getting a dough that’s easy to roll but still bakes up with sharp edges. This recipe uses a simple chill-and-roll method so your hearts stay cute and clean.
And for decorating? You can keep it super simple with a quick lemon-vanilla glaze, or go fancy with royal icing. Either way, these Valentine’s Day heart sugar cookies always get “aww” reactions.
Why You’ll Love These Valentine’s Day Heart Sugar Cookies
- No-spread dough: Hearts stay crisp and pretty.
- Soft and buttery: Tender centers with lightly crisp edges.
- Easy to decorate: Works with glaze, royal icing, or buttercream.
- Kid-friendly: Fun shapes, fun sprinkles, and easy steps.
- Great for gifting: Perfect for cookie boxes and party trays.
- Make-ahead friendly: Dough and baked cookies store well.
Ingredients for Valentine’s Day Heart Sugar Cookies
Cookies
- All-purpose flour (3 cups): Gives structure. Spoon and level so dough isn’t dry.
- Baking powder (1 teaspoon): Light lift without puffing too much.
- Salt (1/2 teaspoon): Balances sweetness.
- Unsalted butter (1 cup, room temperature): Buttery flavor and tender crumb.
- Granulated sugar (1 cup): Sweetens and helps cookies hold shape.
- Large egg (1): Binds the dough.
- Vanilla extract (2 teaspoons): Classic sugar cookie flavor.
- Almond extract (1/4 teaspoon, optional): Tiny amount makes them taste bakery-style.
Easy Glaze (Optional but Fun)
- Powdered sugar (2 cups): Smooth, sweet base.
- Milk (3–4 tablespoons): Thins glaze to piping or dipping consistency.
- Vanilla extract (1/2 teaspoon): Adds flavor.
- Lemon juice (1 teaspoon, optional): Brightens the glaze.
- Gel food coloring + sprinkles: For the Valentine look.
Helpful aside: Gel coloring gives bright pink/red without making icing watery.
How to Make Valentine’s Day Heart Sugar Cookies
- 1. Preheat and prep: Heat oven to 350°F and line baking sheets with parchment.
- 2. Whisk dry ingredients: Whisk flour, baking powder, and salt.
- 3. Cream butter and sugar: Beat butter and sugar on medium-high for 2 minutes until fluffy. Beat in egg, vanilla, and almond extract (if using).
- 4. Mix dough: Add dry ingredients and mix on low until a soft dough forms. If it seems sticky, add 1–2 tablespoons flour.
- 5. Chill: Split dough into two disks, wrap, and chill 45–60 minutes. (This is the no-spread secret.)
- 6. Roll and cut: Roll dough to 1/4-inch thick and cut hearts. Place on baking sheet.
- 7. Bake: Bake 8–10 minutes until edges look set. Cool completely.
- 8. Decorate: Whisk glaze. Dip, drizzle, or pipe. Add sprinkles before glaze sets.
Tips for Perfect Valentine’s Day Heart Sugar Cookies
- Chill the dough: Cold dough holds shape best.
- Roll evenly: 1/4-inch thickness gives the perfect soft bite.
- Don’t overbake: Pull them when they look set, not browned.
- Cool before icing: Warm cookies melt glaze.
- Use gel colors: Better color, better texture.
Variations & Substitutions
- Chocolate hearts: Replace 1/3 cup flour with 1/3 cup cocoa powder.
- Sprinkle sugar cookies: Skip icing and roll dough in sanding sugar.
- Citrus twist: Add 1 teaspoon lemon zest to the dough.
- Dairy-free: Use a dairy-free butter substitute (texture may vary).
- Mini cookies: Bake 1–2 minutes less.
Make-Ahead & Storing
- Dough: Refrigerate up to 3 days or freeze up to 2 months.
- Baked cookies: Airtight 5–7 days.
- Freezing: Freeze undecorated cookies up to 2 months. Ice after thawing.
Serving Suggestions
- Classroom treat bags
- Cookie boards with chocolates and berries
- Party dessert table
Reader Review: These hearts didn’t spread at all and stayed so soft. We decorated with sprinkles and they were gone in one night.
If you make these Valentine’s Day heart sugar cookies, leave a rating and comment. Are you team glaze, or team royal icing?