Description
Valentine’s Day Heart Sugar Cookies are thick and soft with clean heart shapes, plus easy pink-and-red icing for a sweet, party-ready treat that’s perfect for gifting and sharing.
Ingredients
Heart Sugar Cookies
– 2 1/2 cups all-purpose flour
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 3/4 cup unsalted butter, softened
– 1 cup granulated sugar
– 1 large egg
– 2 teaspoons vanilla extract
– 1/4 teaspoon almond extract, optional
– 1/4 cup sour cream (or plain Greek yogurt)
Easy Valentine Icing
– 2 cups powdered sugar
– 3–4 tablespoons milk
– 1 teaspoon vanilla extract
– Pinch of salt
– Pink and red gel food coloring
– Sprinkles or sanding sugar, for decorating
Instructions
1. Whisk flour, baking powder, and salt in a bowl.
2. Beat butter and sugar on medium for 2 minutes until light and fluffy.
3. Beat in egg, vanilla, and almond extract (if using). Beat in sour cream.
4. Mix in dry ingredients on low just until combined. If dough is sticky, add 1–2 tablespoons flour.
5. Divide into 2 discs, wrap, and chill 1–2 hours.
6. Preheat oven to 350°F. Roll dough to 1/4-inch thickness and cut heart shapes.
7. Place on parchment-lined baking sheets 1 inch apart. Bake 8–10 minutes until edges are set and bottoms are barely golden.
8. Cool completely before decorating.
9. Make icing: Whisk powdered sugar, 3 tablespoons milk, vanilla, and salt until smooth. Add more milk 1 teaspoon at a time to thin. Tint pink/red.
10. Spread or pipe icing on cookies and add sprinkles right away. Let set 45–60 minutes before stacking.
Notes
– Key tip: Chill dough for clean hearts and less spreading.
– Don’t overbake: Pull cookies when tops are still pale for the softest texture.
– Make-ahead: Dough keeps 3 days in the fridge; un-iced cookies freeze up to 2 months.
– Tools: Mixer, rolling pin, heart cookie cutters, parchment paper, baking sheets.
- Prep Time: 25 minutes
- Cook Time: Chill time: 1 hour Cook time: 10 minutes