Valentine’s Sugar Cookies

Valentine’s sugar cookies are perfect—soft in the center, slightly crisp at the edges, and sweet but not too sweet through and through. Heart-shaped and perfect for Valentine’s Day, Christmas, Easter, and random days when cookie cravings steamroll you.

A pink bowl filled with flower-shaped sugar cookies topped with decorating sugar

Flower-shaped cookies. What a lovely alternative to a pricey bouquet for your sweetie on Valentine’s Day. The versatile sugar cookie dough can be rolled out and cut into any desired shape for any time of year and turns out what folks are calling “crunchy with a chewy center, buttery and sweet” and “truly stress-free cookies.” You could opt to omit the sugar topping and decorate them with the icing of your choice.–Renee Schettler

What's even better than flowers for Valentine's Day?

Few flowers, even a bouquet of stunning long stems, can stand up to the splendor and thoughtfulness contained in a batch of these tender, subtly sweet little somethings known as Valentine’s sugar cookies. They elicit the same response no matter what time of year you bake and share them. It’s the difference between “Oh, how sweet, but you shouldn’t have!” and “Oh, how sweet, and I’m ridiculously giddy that you did!” 

Valentine's Sugar Cookie

  • Quick Glance
  • (7)
  • 15 M
  • 30 M
  • Makes 60 small cookies
4.9/5 - 7 reviews
Print RecipeBuy the One Sweet Cookie cookbook

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Special Equipment: Flower- or heart-shaped cookie cutter (or a different shape, if you prefer)

Ingredients


Directions

Preheat the oven to 350°F (176°C). Line a couple baking sheets with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and granulated sugars until light and irresistibly fluffy. Add the egg and vanilla and mix until combined. Using a spatula, gently fold in the salt and flour just until combined.

Roll the dough between a couple of pieces of parchment paper until it’s about 1/2 inch thick.

Remove the top piece of parchment and, using a 1 1/2-inch flower cookie cutter (or whatever shape you prefer), cut out cookies and place them on the prepared sheets, spacing them about 2 inches apart. (If you find the dough too soft to cut with a cookie cutter, transfer the dough, still sandwiched between the parchment paper, to the refrigerator for at least 30 minutes. Then try again.) Sprinkle the cookies with coarse sugar.

Bake for 10 to 13 minutes, until the edges of the cookies just begin to brown. Let the cookies cool completely on wire racks before showering them upon your sweetie. Originally published February 10, 2012.

Print RecipeBuy the One Sweet Cookie cookbook

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Recipe Testers' Reviews

I made these today with my three-year-old. What a easy, simple recipe to follow for someone like myself who does not have a talent for sweets. The end result was absolutely amazing. Tasty, sweet, not overly soft in the middle, and a little crisp on the edges.

The dough spread between 2 sheets of parchment paper very well. They did spread quite a bit during baking, although the end result was fantastic.

What tends to keep me from baking sugar cookies is that most recipes do not allow you just to make them. You’re supposed to make the dough, refrigerate it, roll it out (which is messy), and then bake. No longer will I go through all that trouble. These are truly stress-free sugar cookies. No refrigeration, no messy rolling (the parchment paper works like a charm), and no waiting. Just make the dough and bake.

The resulting cookie is crunchy with a chewy center, buttery and sweet. No baking soda or baking powder give the cookie a clean finish with no aftertaste. I baked mine about an inch apart, as they did spread a bit. This is a great go-to cookie recipe.

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Comments

  1. The cookies came out good. I did add in 1 tbsp of milk towards the end cause the dough was not molding together. That did the trick and they were delicious.

    1. Hi Emily,

      Thanks for drawing our attention to this missing information. This recipe should call for all purpose flour, and 227 grams of butter. We have updated the recipe to show the metric weights and type of flour. Happy baking!

      Angie

  2. Really liked this recipe but I had to make a substitute for the butter with the butter-flavored Crisco. I got minimal spread and pulled the cookies out before the edges browned because that’s what I wanted to do. I think for me it was right at 10 minutes. I probably would do it again and chill the dough before baking if I was using Crisco again. (They had to be dairy free) I’m giving 5 stars because even with my changes we all thoroughly like these cookies.

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