Valentine sugar cookies are a timeless way to share a little love — soft, buttery cookies with crisp edges, decorated in festive pinks, reds, and whites. Whether you’re baking for a classroom party, date night, or just to treat yourself, these cookies are as beautiful as they are delicious.

With an easy no-chill dough and a smooth vanilla glaze, these sugar cookies are perfect for cutting into hearts, Xs and Os, or your favorite romantic shapes. Make them with the kids or bake up a batch solo — either way, they’ll be gone before you know it.

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Why You’ll Love This Recipe

❤️ Soft with a slight crunch — perfect sugar cookie texture
🍪 No chilling required — ready to roll and bake
🎨 Great for decorating — ideal for icing, sprinkles, or royal icing art
💌 Perfect for gifts — wrap in cellophane for a sweet Valentine’s treat
👩‍🍳 Beginner-friendly — foolproof dough and easy-to-follow steps

If you enjoy [Related: Soft Frosted Sugar Cookies] or want something to pair with [Related: Strawberry Cupcakes], these Valentine cookies are a match made in baking heaven.

Ingredients

For the Cookies:

1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1½ tsp vanilla extract
½ tsp almond extract (optional but recommended)
2½ cups all-purpose flour
½ tsp baking powder
½ tsp salt

For the Icing (Simple Glaze):

2 cups powdered sugar
2–3 tbsp milk
1 tsp vanilla extract
Gel food coloring (pink, red, white)
Sprinkles (optional)

Instructions

Preheat & Prep
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
Cream Butter & Sugar
In a large bowl, beat butter and sugar until light and fluffy (about 2–3 minutes).
Add Egg & Flavorings
Mix in the egg, vanilla, and almond extract. Scrape down the bowl as needed.
Combine Dry Ingredients
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to wet ingredients until a soft dough forms.
Roll & Cut
On a floured surface, roll dough to ¼ inch thickness. Cut into heart shapes or other Valentine’s designs.
Bake
Transfer cookies to prepared sheets. Bake for 8–10 minutes, or until edges are just golden. Cool completely on a wire rack.
Make Icing
Whisk powdered sugar, milk, and vanilla until smooth. Divide into bowls and color as desired.
Decorate
Dip, drizzle, or pipe icing onto cooled cookies. Top with sprinkles before the icing sets.
Dry & Store
Let icing set completely before storing in an airtight container.

Recipe Details

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30–35 minutes
Yield: ~24 medium cookies
Course: Dessert
Cuisine: American

Calories: 170
Fat: 8g
Carbs: 22g
Sugar: 12g
Protein: 2g

Tips & Variations

Don’t overbake: Remove from oven when edges are just golden for a soft interior
Color tricks: Use gel food coloring for vibrant icing without thinning
Flavor it up: Try lemon, orange, or raspberry extract in the glaze for a fun twist
Royal icing option: For detailed decorations, swap glaze for royal icing
Make-ahead dough: Dough can be made 2 days ahead and refrigerated

FAQs

Can I freeze these cookies?

Yes! Freeze baked (undecorated) cookies in an airtight container for up to 3 months. Decorate after thawing.

Can I use margarine instead of butter?

Butter is highly recommended for flavor and structure. Margarine may make cookies spread too much.

Can I double the recipe?

Absolutely — it doubles well for larger batches or party platters.

Do I need to chill the dough?

Not for this recipe. It’s designed to be roll-out ready right away.

Can I make them gluten-free?

Yes — substitute a 1:1 gluten-free flour blend and check icing ingredients for cross-contamination.