Valentine Sugar Cookies

Why You’ll Love This Recipe

I love this recipe because it makes cookies that are buttery, soft in the center, and just the right amount of sweet. The combination of cake flour and all-purpose flour gives them a melt-in-the-mouth texture. The frosting dip technique is easy and gives a flawless, bakery-style finish. Whether I’m baking with kids or prepping gifts for Valentine’s Day, these cookies are always a hit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cookies
2 cups cake flour
½ cup all-purpose flour
1½ teaspoons baking powder
¼ teaspoon cream of tartar
1 cup sugar
½ cup salted butter (softened)
¼ cup butter-flavored shortening (softened)
3 teaspoons vanilla extract
1 whole egg
1 egg white
⅓ cup sugar (for dusting after baking)

For the Frosting & Decorations
16 ounces white frosting (use true white if you want a bright finish)
16 ounces pink frosting (such as strawberry)
Sprinkles and nonpareils

Directions

Cookies

1. In a large bowl, I whisk together the cake flour, all-purpose flour, baking powder, and cream of tartar. I set this dry mix aside.

2. In another large bowl, I beat together the sugar, butter, and shortening with a hand mixer until it’s light and fluffy. I add the vanilla and whole egg and beat until combined, then mix in the egg white.

3. With the mixer on low, I gradually add the dry ingredients into the wet ingredients, mixing until there are no dry pockets left.

4. I cover the dough with plastic wrap and refrigerate it overnight so it firms up and rolls out easily.

5. The next day, I preheat the oven to 375°F and line two baking sheets with parchment paper.

6. I roll the chilled dough out on a floured surface to about ½ inch thickness and cut out shapes using floured cookie cutters—hearts are my go-to for Valentine’s.

7. I place 6 cookies on each baking sheet and bake one tray at a time for 10–12 minutes, until the edges are firm but not browned. I let them cool for 2–3 minutes on the sheet before transferring to a wire rack.

Frosting

8. I remove the lids and foil from the tubs of frosting. To make it pourable, I heat the frosting in a microwave-safe bowl for 30 seconds, stir, then heat in 15-second bursts until it’s just melted and smooth (not too hot or it will separate).

9. I pour about a ¾ to 1-inch thick layer of the frosting into a shallow bowl.

10. Holding each cookie by the edges, I dip the top face-down into the melted frosting to coat evenly, then lift it out and let the excess drip off. I flip the cookie right-side up and place it on parchment paper.

11. I quickly top it with sprinkles before the frosting sets. I repeat with the rest of the cookies, reheating the frosting as needed.

12. I let the cookies dry for about an hour before stacking or packaging them.

Servings and timing

This recipe makes 12 large, decorated cookies and takes about 3 hours and 15 minutes total, including chilling and drying time.

Variations

• I sometimes add a little almond extract for a subtle twist in flavor.

• Gel food coloring lets me tint the white frosting for more variety.

• Instead of sprinkles, I use edible glitter or crushed freeze-dried berries for a different finish.

• For mini cookies, I use smaller cutters and reduce the baking time to 7–8 minutes.

Storage/Reheating

I store the decorated cookies in an airtight container at room temperature for up to 4 days. I avoid stacking them until they’re fully set. These cookies don’t need reheating and can be made a day ahead for parties or gifting.

FAQs

Can I freeze the cookie dough?

Yes, I roll and cut the dough, then freeze the unbaked cookie shapes on a tray. Once frozen, I store them in a bag and bake directly from frozen—just adding an extra minute or two to the baking time.

Why do I need to chill the dough overnight?

Chilling helps firm the dough, making it easier to roll and shape. It also prevents the cookies from spreading too much in the oven.

Can I use homemade frosting?

Absolutely. I sometimes make a basic powdered sugar glaze or buttercream if I want a different flavor or consistency.

How do I get the frosting super smooth?

Heating it just enough to make it pourable, then dipping straight down and lifting evenly, gives that flawless surface. I avoid stirring too much once it’s melted to prevent air bubbles.

Can I make these cookies for other holidays?

Of course. I change the shape, color of the frosting, and sprinkles for other occasions—like stars for July 4th, trees for Christmas, or pumpkins for Halloween.

Conclusion

These Valentine Sugar Cookies are soft, sweet, and beautifully decorated, making them perfect for sharing with friends, family, or that special someone. I love how easy they are to personalize, and dipping them in frosting gives such a polished, professional finish. Whether I’m baking for a class party or just want something festive, these cookies never disappoint.