Best valentine sugar cookie recipe
Valentine's Day Heart Sugar Cookies
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We can’t make Valentine’s Day heart sugar cookies without cute little sayings on top!
I’d actually like to take this moment to apologize for how horrendous my piped writing is. I have zero talent writing on cookies and cakes. Zero zip zilch. Pen and paper, great! But once icing is involved, my hands lose control, get all floppy, and chicken scratch ensues!
Speaking of writing, one of the best parts of Valentine’s Day is reading all the writing on conversation hearts. Right? I get a KICK reading these things. Wicked cool, txt me, QT pie, fax me… I even saw a “giggle” and “sugar pie” in a bag recently. And the mustache!! Thank you for all the entertainment, Brach’s!
Let’s jump right into the cookies.
Today’s conversation heart lookalike cookies are a sugar cookie, pastel royal icing on top, and writing. I stuck with the shortest possible sayings and words because, well… you know my struggle.
We’re using royal icing for today’s sugar cookie decoration, but you can absolutely use buttercream like we do for these shamrock cookies.
Tools You Need:
- Americolor Soft Gel Paste Color Kit. In my experience, this is the BEST coloring for royal icing. The color is rich and vivid. You only need a teeny drip for the pastel colors in today’s cookies. And for darker colors, 1 small drop. So these colors will last you a very long time! I used the yellow, deep pink color, violet, green, and orange. Red for the writing.
- Round Icing Tip #5. I use this for piping the royal icing on top of each cookie.
- Round Icing Tip #1. I use this teeny tip for the writing.
- Disposable piping bags. For the piping, of course!
- You’ll also need silicone baking mats, rolling pin, and a heart-shaped cookie cutter. You can use the same cookie cutter for these raspberry sugar cookies, too.
We’re using my trusty sugar cookies as the starting point.
The cookies are soft and buttery with crisp edges. The dough holds its shape wonderfully in the oven. Sharp and precise; no misshapen hearts!
The most important part, like usual, is to chill the cookie dough. This ensures the cookies hold their shape. The unique part about this sugar cookie recipe is that you chill the cookie dough *after* rolling it out. After the cookie dough is prepared, divide in two, and roll out each portion. My little trick? Roll out your sugar cookie dough onto lightly floured silicone baking mats. The mats won’t slide around. Then use the mats for baking the cookies.
Some *short* conversation heart saying inspiration:
- BFF
- Love
- Kiss
- Hugs
- Xoxo
- Best
- Sweet
- Cute or cutie
I’m sure you can come up with more and that your writing will be beautiful!
Valentine’s Day Heart Sugar Cookies
★★★★★ 5 from 9 reviews
- Author: Sally
- Prep Time: 3 hours
- Cook Time: 11 minutes
- Total Time: 6 hours
- Yield: 25 3-inch cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
These decorated Valentine’s Day heart sugar cookies resemble conversation heart candies- so delicious and fun for the holiday!
- 2 and 1/4 cups (281g) all-purpose flour (spoon & leveled)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup (170g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- optional for added flavor: 1/4 – 1/2 teaspoon almond extract
Royal Icing
- 4 cups (480g) confectioners’ sugar, sifted
- 3 Tablespoons meringue powder
- 9–10 Tablespoons room temperature water
- Americolor Soft Gel Paste Color Kit for coloring
- Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
- In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute. Add the granulated sugar and beat on medium-high speed until creamed, about 2 minutes. Add the egg, vanilla, and almond extract (if using) and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low until combined. If the dough seems too soft, you can add 1 Tablespoon more flour so it’s a better consistency for rolling.
- Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment paper or a lightly floured silicone baking mat (I prefer the nonstick silicone mat) to about 1/4″ thickness. The rolled-out dough can be any shape, as long as it is evenly ¼-inch thick.
- Stack the pieces, with parchment paper between the two, onto a baking sheet and refrigerate for at least 1-2 hours and up to 2 days. If chilling for more than a couple hours, cover the top dough piece with a single piece of parchment paper.
- Once chilled, preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper or silicone baking mats. Remove one of the dough pieces from the refrigerator and using a heart cookie cutter, cut into heart shapes. Re-roll the remaining dough and continue cutting until all is used. Repeat with 2nd dough piece.
- Bake for 10-11 minutes, until lightly browned around the edges. Make sure you rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before decorating.
- Make the icing: In a large bowl using a hand mixer or a stand mixer fitted with a whisk attachment, beat all of the icing ingredients together on high speed for 5 minutes.
When lifting the whisk up off the icing, the icing should drizzle down and smooth out within 10-12 seconds. If it’s too thick, add a little more water. (On particularly dry days, I use up to 12-14 Tablespoons water total.) If it’s too thin, add a little more sifted confectioners’ sugar. Separate icing into 6 different bowls. Stir in 1 tiny drop of the following colors into each bowl, 1 color per bowl: pink, violet, green, yellow, and orange. The 6th bowl is for the writing. Use 2-3 drops of red. - Add icing to piping bag fitted with round icing tip #5. Decorate cookies with colored icing. Use round icing tip #1 for writing. Do not cover cookies as icing sets. Icing will set within 2-3 hours.
- Decorated or plain cookies stay fresh covered at room temperature for 5 days or in the refrigerator for up to 10 days.
Notes
- Freezing Instructions: Plain or decorated sugar cookies freeze well up to 3 months. Wait for the icing to set completely before layering between sheets of parchment paper in a freezer-friendly container. To thaw, thaw in the refrigerator or at room temperature. You can also freeze the cookie dough for up to 3 months before rolling it out. Prepare the dough through step 3, divide in half, flatten both halves into a disk as we do with pie crust, wrap each in plastic wrap, then freeze. To thaw, thaw the disks in the refrigerator, then bring to room temperature for about 1 hour. Roll out the dough as directed in step 4, then chill rolled out dough in the refrigerator for 45 minutes – 1 hour before cutting into shapes and baking.
- Easy Glaze: Instead of this royal icing, you can use my easy cookie icing if that’s easier for you. However, I find it nearly impossible to write with the glaze icing because it isn’t stable like royal icing.
- Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
Keywords: sugar cookies, valentine’s day cookies, heart sugar cookies
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Valentine's Frosted Sugar Cookies - Two Sisters
Our Valentine’s Frosted Sugar Cookies are a bite-sized version of the classic sugar cookies with homemade buttercream frosting. So yummy and so easy to make!
Frosted Sugar Cookies are one of our most favorite kinds of cookies. And these “mini” Valentine’s Frosted Sugar Cookies are a perfect Valentine’s Day treat. They are so easy to decorate that even the youngest family member can join in on the fun.
And most importantly, they are a super delicious bite-sized treat of yummy sugar cookies and creamy buttercream frosting. You’ll definitely want to make these for your loved ones for Valentine’s Day.
How to Make the Sugar Cookie Dough
Our Valentine’s Heart Sugar Cookies Bites start with our Best Sugar Cookie Recipe. This sugar cookie dough is easy to work with, tastes great, and really holds it’s shaping during the baking process. You can find the recipe and detailed instructions on how to make the dough here. We made a half-batch (exact measurements are included in the recipe box at the bottom of the post) of our Best Sugar Cookie Recipe and ended up with 90 Mini Heart Sugar Cookie Bites that were approximately 1 inch tall.
Step 1: To make the Sugar Cookie dough, cream the softened butter and sugar until light and fluffy. Add the egg and vanilla and beat until thoroughly combined. Add the baking powder and mix. Finally the flour, one cup at a time and mix just until combined.
Baking Instructions
Step 2: Roll out the cookie dough about 5/8″ and use a small Heart Cookie Cutter to cut out the heart-shaped Sugar Cookie Bites.
Step 3: Bake in an oven preheated to 350 degrees for 5-6 minutes (depending on how thick or thin you rolled the dough). Check on the cookies at the 4-minute mark, because you don’t want to over bake them. The edges will be slightly golden when they are ready to come out of the oven. Allow the cookies to cool completely before you frost them.
Frosting and Decorating the Cookies
Step 4: Next, whip up a batch of our easy and delicious Best Buttercream Frosting Recipe. You can find our recipe for buttercream frosting here.
Step 5: We split this batch into three bowls to make our pink, red and white frosting. For the red frosting, we added 4 drops of Crimson Wilton Color Right Food coloring and 1 drop of Pink food coloring. To get this pretty color of light pink frosting we added 1 drop of Wilton Color Right Pink frosting to our Best Buttercream Frosting Recipe.
Step 6: Once you have your frosting ready to there are no fancy decorating skills required. Use a knife to spread the yummy buttercream frosting onto the cookies and then decorate them with a pretty Valentine’s Day NonPareils Sprinkles.
Expert Tips and FAQS
Allow the Best Buttercream Frosting to set before you store the cookies away. (But you don’t have to wait to eat them!)
Other Valentine’s Day Cookies You will love
- Chocolate Cookies with Raspberry Frosting
- Valentines M&M Cookies
- Chocolate Thumbprint Cookies
- Valentine’s Day Frosted Sugar Cookie Bars
Did you Make This Recipe? Leave a review below, then snap a picture and tag @twosisterscrafting on Instagram so we can see it!
And don’t forget to follow us on Pinterest, Facebook, and Instagram!
Ingredients
The Best Sugar Cookie Dough
- 1 cup Butter (Salted Sweet Cream, softened to room temperature)
- 1 cup Granulated Sugar
- 1 Large Egg
- 1 tablespoon Vanilla Extract
- 2 teaspoon Baking Powder
- 3 cups All-Purpose Flour
Other ingredients
- The Best Buttercream Frosting
- Valentine's Day NonPareils Sprinkles
- Heart Cookie Cutter Set
- Wilton Color Right Food Coloring - Pink
- Wilton Color Right Food Coloring - Crimson
Instructions
- To make the Sugar Cookie dough, cream the softened butter and sugar until light and fluffy.
Add the egg and vanilla and beat until thoroughly combined. Add the baking powder and mix. Finally the flour, one cup at a time and mix just until combined. - Roll out the cookie dough about 5/8" and use a small Heart Cookie Cutter to cut out the heart-shaped Sugar Cookie Bites.
- Bake in an oven preheated to 350 degrees for 5-6 minutes (depending on how thick or thin you rolled the dough). Check on the cookies at the 4-minute mark, because you don't want to over bake them. The edges will be slightly golden when they are ready to come out of the oven.
- Allow the cookies to cool completely before you frost them.
- Make a batch of our Best Buttercream Frosting Recipe and split it into three portions. Leave one portion white and color the other two pink and red.
- Frost the cookie bite hearts.
- Sprinkle the top of the frosting with Valentine's Day NonPareils Sprinkles.
Notes
Frosting Colors:
For the red frosting, we mixed the frosting with 4 drops of Crimson Wilton Color Right Food coloring and 1 drop of Pink food coloring.
To get this pretty color of light pink frosting we added 1 drop of Wilton Color Right Pink food coloring to the frosting.
Did you Make this Recipe? Leave a review below, then snap a picture and tag @twosisterscrafting on Instagram so we can see it!
Valentine Sugar Cookie Recipe - Cooking Recipes
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9000 * * This recipe for chopped sugar liver easily prepare and creates a smooth and delicious liver, ideally creatively creates, ideally, ideally creates suitable for garnish. Decorate these cookies with buttercream or cream cheese frosting for a fun gift. We don't have a ton of themed food for Valentine's Day, so we think we'd better get at least one this year.
John mentioned an easy sugar cookie recipe with buttercream frosting. Maybe something in the shape of a cherry flavored heart. My original thought was to use the same mass as Christmas Sugar Cookies But I decided not to.
This Sliced Sugar Cookie recipe is one of my new variations and it's easy not to share. The longest part is waiting for the dough to harden after it has been mixed. The best part is the versatility of these cookies. Although we use them as Valentine cookies, they can be made any time of the year. Even better, add your favorite frosting, royal icing, or sugar for a garnish.
Follow us at
Pinterest!How to make sugar cookie dough:
Make dough for these sugars cookie It's very easy Place the softened butter and sugar in a mixing bowl and beat until smooth. Then add egg and vanilla.
Continue beating the ingredients until they are combined. Meanwhile, in a separate medium bowl, whisk together flour, baking powder and salt.
Add the flour mixture to the butter and sugar mixture. Hit at low speed until turned on.
The dough will be slightly sticky and sticky, but should retain its shape when pressed. It! The dough is ready, and now it's time to chill it.
Why are you cooling sugar cookies?
For most cookie recipes, it is recommended to bake the dough before baking. Refrigerating the dough solidifies the fats (butter and butter), which makes the dough less rolled when baked. I usually put the dough in the fridge for at least 30 minutes, if not longer. An hour or two is optimal.
Can you leave the sugar cookie dough in the refrigerator overnight?
Yes, that's exactly what I did with the cookies cut out in the photos. I made the dough late in the afternoon and didn't have enough time to let it cool, bake the cookies and decorate it until it got dark (they didn't have enough light for the photos). I just left the dough in the fridge overnight and finished the next day.
As long as the dough is tightly wrapped, it will keep well in the refrigerator for 3-5 days. To wrap the dough, shape it into a thick disk. Place the disc in plastic wrap and seal well. Make sure the dough is completely covered and the plastic wrap is secure.
Can you freeze cookie dough?
Yes, you can make sugar dough ahead of time by freezing it. Freezing cookie dough is similar to chilling it, but with a few extra steps. You may want to cut the dough into smaller pieces so that it thaws faster. Then turn it into discs and wrap it in several layers of plastic.
Place dough in plastic bags and freezer and purge all air before closing. The dough will usually keep about 3 months in the freezer when tightly wrapped.
How to cut sugar cookies?
Remove the dough from the refrigerator or freezer and place it on a lightly floured surface. If the dough is hard and hard to roll out, let it come to room temperature for 10-15 minutes before continuing.
If the dough is frozen, it must be thawed for a considerable amount of time before being rolled out.
Roll out sugar cookie dough to 1/4" thick if you want softer cookies like in the photos, or 1/8" thick for fresher cookies. Take your favorite cookie cutter and press down on the dough. Shake it lightly from side to side to make sure there are no glued edges. I have found that metal cookie cutters work better than plastic ones for this type of dough.
Carefully place the sliced biscuits on a parchment tray. You can use more than one pan depending on the size of the pan and cookies. This particular batch took 2 and one was reused a second time for a total of 3 pans.
How are sugar cookies made that keep their shape?
If the dough gets too hot during handling, it will spread. This kind of defeat nullifies it in the first place. Here are a couple of recommendations.
First, if the dough seems sticky and sticky, place the cut cookie tray back in the refrigerator for 10-15 minutes.
Do this after they are cut, but before baking. This will give the fats a chance to solidify again.
Second, try not to use the same baking sheet that just came out of the oven as I did. If necessary, it doesn't matter much. Place the empty baking sheet in the refrigerator for a couple of minutes to cool before placing the cookies on it. Otherwise, a warm pan will heat up the dough before it reaches the oven.
How to make powdered sugar?
After the cookies are baked and cooled, prepare the cherry butter frosting. Simply place the butter, powdered sugar, cream, vanilla and maraschino cherry juice in a mixing bowl. Mix over low heat until all ingredients are combined and creamy. Then add chopped cherries. Mix again until incorporated.
How to freeze sugar cookies?
When John said he wanted buttercream frosting for this cut sugar cookie recipe, he was a little worried. There is a reason we don't have frozen cookies on the site. This is because my cookie icing skills are reminiscent of a child's skills in kindergarten.
If you're using real frosting to freeze sugar cookies, all of these tricks and tools are there, but buttercream is a little different. I decided to try a pastry bag with a wide tip to put the icing where I wanted it. Then I would take a butter knife and flatten it a bit. It worked better than icing cookies with a single knife.
That's exactly what I did. Using a pastry bag, draw a heart shaped outline with frosting right inside the edge of the cookie. Then use a little more frosting to fill in the center. It doesn't have to be completely full as you will be using a knife to flatten it out. Then take a butter knife to smooth out the heart shaped icing.
How to store cut sugar cookies?
If using cream frosting or cream cheese, store cookies in an airtight container in the refrigerator for up to 3 days. If no milk icing is available, the cookies can be stored in an airtight container on the counter for the same length of time.
Looking for more cookie recipes? We have several!
Chewy Peanut Butter Chocolate Chip Cookies
Chewy M & M Chocolate Chip Cookies
Iced Oatmeal Cookies
If you like this recipe for Sliced Sugar Cookies, leave us a comment and rate the recipe card.
You can also find us on facebook , Pinterest , trill and Instagram looking for Burley cuisine!
Valentine's Sugar Cookie Recipe
This sliced sugar cookie recipe is easy to make and makes smooth and tasty cookies perfect for garnishing.
Cooking time 2 hours 30 minutes
Cooking time 10 minutes
Total time 2 hours 40 minutes
Course: dessert christmas cookies
Servings: 9
Calories: 728 kcal
cookies
- 2 1/2 cups all-purpose flour
- 1 cup butter (2 sticks, softened)
- 1 cup of sugar
- 2 teaspoon vanilla
- 1 teaspoon of baking powder
- 1 teaspoon of salt
Cream
- 3/4 glasses of oil (1 1/2 ball) 2 cups powdered sugar
- 1/2 cup maraschino cherries (finely chopped)
- 2 tablespoons heavy cream
- 2 tablespoons maraschino cherry juice
- 1 teaspoon vanilla
- biscuits0147
-
In a medium bowl, mix flour, baking powder and salt.
Set aside. -
Place butter and sugar in a separate large bowl. Use an electric mixer (standing or standing) to mix the ingredients on low speed until fluffy (about 3-5 minutes).
-
Then add the egg and vanilla. Keep hitting at low speed until you merge.
-
Add dry ingredients and mix on low speed until a soft dough begins to form. The dough will be sticky and sticky, but should hold its shape when pressed.
-
Form the dough into a disk and wrap it in plastic. Refrigerate the dough for at least 1-2 hours or overnight before making the cookies.
-
When you're ready to start rolling out the cookie dough, line a baking sheet with parchment paper and preheat the oven to 350°.
-
Remove the dough from the refrigerator and place it on a lightly floured surface. If the dough is dense and cracks around the edges when rolling out, leave it for 10-15 minutes. This will raise the temperature of the dough enough that it is easy to handle.
-
Continue rolling out the dough until it is ¼ inch thick (⅛ inch for crunchier cookies). Use a metal cookie cutter to press the molds into the dough and move lightly to make sure the cut is free on all sides.
-
Carefully place the cookie cutter on the baking sheet. Repeat until all dough has been used. I was able to get 18 cookies ¼" thick and 3" long. However, the size and thickness of the cookie will determine the amount of this mass.
-
Place the baking sheet in the oven and bake for 8-10 minutes or until the edges of the cookies are lightly browned.
-
Remove cookies from the oven and transfer to a cooling rack. While the cookies are cooling, make the buttercream frosting.
Cream
-
Place butter, powdered sugar, heavy cream, maraschino cherry juice and vanilla in a large bowl. Use a hand mixer or a stand mixer to blend the ingredients until smooth.
-
Then add chopped maraschino cherries.
Continue mixing on low speed until the cherries are well blended. -
Spread frosting over chilled cookies. Serve immediately or store leftovers in the refrigerator for up to 3 days.
* Calories shown are approximate and should be used as a guide only. Single serving size is based on 2 2-inch cookies. * This recipe makes approximately 18-20 3-inch cookies. The number of cookies depends on the size. * See refrigeration, bulk freezing, storage and other best practices for tips and additional information. * Cherries and cherry juice are optional and may be omitted. Just replace the cherry juice with equal parts of thick sour cream. * Long cooking time takes into account the cooling time of the dough, the time it takes to open the cookies and make the frosting.
Service: 2 cookies | Calories: 728 kcal | Carbs: 96 g | Protein: 4 g | Fat: 37 g | Saturated fat: 23 g | Cholesterol: 99 mg | Sodium: 577 mg | Potassium: 98 mg | Fiber: 0 g | Sugar: 68 g | Vitamin A: 1150 IU | Calcium: 37 mg | Iron: 1.
7 mg
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90,000 Building Valentine Day - Recipe with photo- 9
- home
- Cakes and sweet dishes
- Valentines - Cookies for Valentine's Day
- flour - 2 cups
- sugar - 100 gr.
- margarine - 150 gr.
- egg - 1 pc.
- baking powder - 1 teaspoon
- cocoa powder - 1 tablespoon.
- powdered sugar - 200-250 gr.
- egg white - 1 pc.
- citric acid - at the tip of a knife (optional)
- gel food coloring.
Delicious biscuits for Valentine's Day in the "cute" style: pink bears tenderly hug huge hearts with touching tiny bows.
These are wonderful holiday valentine cookies that will be admired and bragged about first, and then served with tea. Food coloring creates a warm "vintage" color scheme. But you can do without dyes by adding cocoa powder to the white glaze, then the cubs will become northern, and the hearts will become chocolate.
Recipe ingredients:
Dough:
Glaze:
Gift biscuits "valentines" according to the recipe are made from shortcrust pastry and "live" for 5-7 days, during this time the pastries will be crumbly and crispy. The dough can be regular or "chocolate", it all depends on the presence of cocoa powder.
Margarine is cut into cubes and placed in a deep bowl.
Sprinkle margarine with sugar.
Crack one egg, mix the butter with a fork.
Sprinkle the sifted flour and baking powder. Knead the dough.
Mix half of the dough with cocoa powder.
Knead until elastic, divide into two parts, wrap with cling film and put in the refrigerator.
After an hour, start rolling and cooking. Cookies for Valentine's Day involve making figurines on the theme of love and tenderness, so which images of Valentine cookies you choose is a matter of taste, the main thing is a clear picture.
Draw teddy bears with hearts or print them out.
The dough is rolled out, the thickness is half a centimeter, a picture is placed on top and circled around the contour with the tip of a sharp knife.
In any part of the figurine, two holes are squeezed out, through which a ribbon with a bow will be pulled. Shortbread dough valentine cookies are conveniently cut using a special tool with gear wheels, the cut is beautiful and even.
Three sets of cookies can be prepared from the amount of ingredients indicated in the recipe: bear figures and letters that make up the word “love”. The English version of the word is easy to cut out of the dough, in addition, it is shorter than the Russian counterpart.
Spread the biscuits on a baking sheet lined with cooking paper, put in the oven for 20-25 minutes. The temperature is 180 degrees.
While the cake is cooling, sift the powdered sugar and prepare the frosting.
Beat the chilled egg white to maximum density, add powdered sugar, beat for a couple more minutes.
The glaze is divided into 3 parts: one is left white, the other is mixed with a drop of pink dye, and the third is added with two drops of dye. The triangular bag is filled with pink icing. The top of the bag is tied with a thread, and the tip is cut off.
Carefully cover all the letters and bodies of the figurines, skipping only the muzzles and hearts.
Hearts are poured with bright pink glaze, the middle of muzzles is filled with white. Check with the pictures to accurately repeat the pattern.
Gel food coloring is similar to liquid gouache. One drop of paint is squeezed onto a plate-palette. The brush is dipped in water and dipped in paint. For culinary painting, you can adapt any new synthetic brushes.
Only dried valentine cards can be painted, paint spreads on wet glaze.
The contours of the bears are outlined in chocolate brown, and light pink patterns are drawn on the letters.
