Description
Classic Valentine’s sugar cookies that hold their shape perfectly during baking and decorating. These tender, buttery cookies feature beautiful cut-out hearts decorated with royal icing. Perfect for Valentine’s Day gifts, parties, or romantic gestures. Dough freezes beautifully for make-ahead convenience.
Ingredients
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
1 large egg
2 teaspoons pure vanilla extract
1/2 teaspoon almond extract (optional)
4 cups powdered sugar, sifted (for royal icing)
3 tablespoons meringue powder (for royal icing)
6–7 tablespoons warm water (for royal icing)
1/2 teaspoon vanilla extract (for royal icing)
Gel food coloring (red, pink, white)
Sprinkles, nonpareils, or decorating candies
Instructions
1. Whisk together flour, baking powder, and salt in medium bowl. Set aside.
2. In large bowl using electric mixer on medium speed, beat softened butter and granulated sugar for 3-4 minutes until light and fluffy.
3. Add egg, vanilla extract, and almond extract if using. Beat until fully incorporated.
4. With mixer on low speed, gradually add flour mixture in three additions, mixing just until combined after each addition.
5. Gather dough into ball with hands, divide in half, flatten each into disk.
6. Wrap each disk tightly in plastic wrap and refrigerate for at least 2 hours or up to 3 days.
7. Preheat oven to 350°F. Line two large baking sheets with parchment paper.
8. On lightly floured surface, roll chilled dough to 1/4-inch thickness.
9. Use cookie cutters to cut heart shapes, dipping cutters in flour between cuts to prevent sticking.
10. Use thin spatula to transfer cut cookies to prepared baking sheets, spacing 2 inches apart.
11. If dough warms up, refrigerate cut cookies on sheets for 10 minutes before baking.
12. Bake for 8-10 minutes until edges are just barely golden. Centers should still look pale.
13. Let cookies cool on baking sheet for 5 minutes, then transfer to wire cooling rack.
14. Cool completely for 30-45 minutes before decorating.
15. Make royal icing: Beat powdered sugar, meringue powder, 6 tablespoons water, and vanilla on low speed for 7-10 minutes until stiff peaks form. Add more water if needed for desired consistency.
16. Divide icing into bowls and tint with gel food coloring. Thin with water for flooding consistency.
17. Decorate cooled cookies with royal icing using piping bags. Let icing dry completely (4-6 hours or overnight) before stacking.
Notes
Chill cookie dough for at least 2 hours before rolling prevents spreading during baking.
Measure flour by spooning into cup and leveling, not scooping directly from bag.
Don’t overbake remove when edges are barely golden, not brown.
Cookies must be completely cool before decorating or icing will melt.
Royal icing dries hard and glossy, perfect for stacking and gifting cookies.
For flood consistency icing: it should flow back into itself and smooth out within 10 seconds.
Store decorated cookies in airtight container at room temperature for up to 2 weeks.
Freeze undecorated baked cookies for up to 2 months, or freeze dough for up to 3 months.
Use disposable piping bags for easiest cleanup when decorating.
Package in cellophane bags with ribbon for beautiful Valentine gifts.
- Prep Time: 20
- Cook Time: 10
- Category: Dessert/Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 115
- Sugar: 12g
- Sodium: 45mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Keywords: valentine cookies, sugar cookies, decorated cookies, heart cookies, royal icing cookies