Valentine Sugar Cookies
Soft and buttery Valentine Sugar Cookies made with cake flour and dipped in smooth pink and white frosting—perfect for gifting, decorating, or sharing.
- Prep Time: 45 minutes (includes rolling & shaping)
- Cook Time: 12 minutes per batch
- Total Time: 3 hours 15 minutes
- Yield: 12 large decorated cookies
- Category: Dessert Holiday Treats Cookies
- Method: Rolled Cut-out Baked
- Cuisine: American Holiday Baking
- Diet: Vegetarian
Ingredients
Dry Ingredients:
2 cups cake flour
½ cup all-purpose flour
1½ tsp baking powder
¼ tsp cream of tartar
Wet Ingredients:
1 cup sugar
½ cup salted butter, softened
¼ cup butter-flavored shortening, softened
3 tsp vanilla extract
1 whole egg
1 egg white
For Finishing:
⅓ cup sugar (for dusting after baking)
16 oz white frosting (pure white, not vanilla if you want bright white)
16 oz pink frosting (strawberry or tinted frosting)
Sprinkles and nonpareils
Instructions
Make the Cookie Dough:
In a bowl, whisk together cake flour, all-purpose flour, baking powder, and cream of tartar. Set aside.
In a separate large bowl, beat sugar, butter, and shortening with a hand mixer until light and fluffy.
Add vanilla and whole egg. Beat until combined. Add egg white and mix again. Scrape the bowl.
Gradually mix dry ingredients into the wet mixture on low speed until fully combined.
Cover the bowl with plastic wrap and refrigerate overnight.
Bake the Cookies:
Preheat oven to 375°F. Line 2 baking sheets with parchment paper.
Roll out dough to ½-inch thickness on a floured surface. Cut out Valentine shapes.
Place 6 cookies per baking sheet.
Bake one sheet at a time for 10–12 minutes until edges are firm but not browned.
Let cookies cool for 2–3 minutes on the baking sheet before transferring to a rack.
Frost & Decorate:
Microwave frosting in 30-second intervals until pourable (not hot).
Pour frosting into a shallow bowl. Dip tops of cookies into the frosting, then flip and place on parchment.
Decorate immediately with sprinkles. Repeat with all cookies, reheating frosting as needed.
Let cookies dry for 1 hour before stacking or packaging.
Notes
Make Ahead: Dough can be refrigerated overnight or up to 2 days in advance.
Don’t Overheat Frosting: If it becomes too hot, it will separate and lose consistency.
Storage: Once dry, store cookies in an airtight container at room temperature for up to 5 days.
Frosting Tip: Use white frosting (not vanilla) for a pure white look.
Find it online: https://allrecipesmade.com/valentine-sugar-cookies/
