These heart-shaped cookies are not only super cute but so good! Seriously the best sugar cookies ever! I’ve had a lot of sugar cookies in my life and these are definitely the best. They are soft and chewy, just as a good sugar cookie should be! I’ve had too many hard sugar cookies in my life so I am thankful I now have a go-to amazing sugar cookie recipe! These sugar cookies + buttercream = heaven!
I love February mostly because of Valentine’s Day. I love all the hearts and cute pink/red things. And it’s my favorite time of year to make sugar cookies. The heart shape is so adorable, romantic, and fun! It’s a fun recipe to make with kids.
I love this sugar cookie recipe because it’s so basic but so good! The cookies are soft and chewy and so addicting! Then to add the perfect touch, the buttercream frosting just makes these the perfect frosted sugar cookie you’ve ever had!
I made these heart-shaped sugar cookies and buttercream frosting and had our neighbors over for a fun Valentine’s Day activity decorating them. It was great to get to know each other better and enjoy these yummy cookies!
My kids have had a blast making these sugar cookies with me. Can you tell that they couldn’t all decide on one color? haha! It’s fun for them to choose exactly which color they want and to decorate their cookies. I totally love to do it too plus they taste super delicious! So soft, chewy, and flavorful. And the buttercream frosting is amazing!
Valentine's Sugar Cookies
Ingredients
Sugar Cookies:
- 3 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 egg (beaten)
- 1 tablespoon milk or heavy ceam
- 2 teaspoons vanilla
Frosting:
- 2 1/4 cups powdered sugar
- 1/2 cup unsalted butter (softened)
- 3-4 tablespoons heavy cream (or milk)
- 1/8 tsp salt
- 1 1/2 tsp vanilla extract
- optional: food coloring and/or sprinkles
Instructions
Sugar Cookies:
- Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in a large bowl of an electric stand mixer and beat until light in color (2-3 minutes). Add egg, milk (or cream), and vanilla extract and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Roll to 1/4 inch thickness between two sheets of parchment or wax paper. After rolling, chill the dough for at least 30 minutes to an hour.
- Once the dough is well chilled and hard to the touch, cut out shapes and place them on a parchment-lined baking sheet about 1 inch apart. Bake at 375 degrees F for 6-8 minutes, rotating cookie sheet halfway through baking time. Do not overbake. The cookies will look a little underdone but that is ok. It will set up as it cools and results in a soft and chewy cookie. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Store in an airtight container for up to 1 week.
Frosting:
- In a stand mixer fitted with the paddle attachment or in a large bowl using beaters, whip the butter for about 2 minutes, or until it's creamy and lightened in color. Slowly add in the powdered sugar. Add the vanilla extract and heavy cream or milk. Start with 3 tablespoons of cream/milk and add 1 more tablespoon if frosting seems too thick. Beat on medium-high for about 3-5 minutes, stopping to scrape the sides of the bowl once or twice. If using food coloring mix in. Beat on low speed for about 1 minute to help remove any air bubbles.
- Decorate cookies as desired and top with sprinkles.
- Enjoy!
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Did you make this recipe? Leave a comment!
*If you want to use chocolate frosting here is the link: Chocolate Buttercream Frosting. I recommend only making 1/4-1/2 the recipe because it makes a lot.
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These cookies are SO delicious! Thank you so much for sharing with us. I especially loved the chocolate buttercream! Yum!!!
Thanks Kelly!