Go Back
Easy Valentine Heart Cookies Recipe

Easy Valentine Heart Cookies

Tender vanilla sugar cookies are rolled, cut into heart shapes, baked until just set, and finished with colorful icing and sprinkles. This recipe makes approximately 24–30 cookies.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 8 minutes
Total Time 1 minute
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 2 1/2 cups (312 g) All-purpose flour
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Salt
  • 3/4 cup (170 g) Unsalted butter, softened
  • 3/4 cup (150 g) Granulated sugar
  • 1 Large egg
  • 1 teaspoon Vanilla extract
  • A few drops, optional Red or pink gel food coloring
Simple Icing
  • 2 cups (240 g) Powdered sugar
  • 2–3 tablespoons Milk or water
  • 1/2 teaspoon Vanilla extract
  • 1 tablespoon, optional Light corn syrup
  • As desired Red, pink, or white food coloring
  • As desired Sprinkles

Method
 

Step-by-Step
  1. Whisk the flour, baking powder, and salt together in a medium bowl.
  2. Beat the softened butter and granulated sugar for 2–3 minutes, until light and creamy.
  3. Beat in the egg and vanilla extract. Add a few drops of red or pink gel food coloring if desired.
  4. Add the dry ingredients gradually, mixing just until a soft dough forms.
  5. Divide the dough into two portions, flatten each into a disk, wrap, and chill for at least 30 minutes.
  6. Heat the oven to 350°F (175°C) and line baking sheets with parchment paper. Roll the dough to about 1/4 inch (6 mm) thick, cut heart shapes, and place them 1 inch apart on the prepared sheets.
  7. Bake for 8–10 minutes per tray, until the edges are set and only very lightly golden. Cool on the baking sheet for 5 minutes, then transfer to a rack.
  8. Whisk powdered sugar, milk or water, vanilla, and optional corn syrup until smooth. Tint the icing, spread or pipe it over completely cooled cookies, and add sprinkles before the icing sets.

Notes

If the cut-out dough becomes warm, chill the shaped cookies for another 10–15 minutes before baking. Roll all dough to the same thickness and remove the cookies while the centers still look slightly soft; they will firm as they cool and stay tender.