I got inspired to bake my favorite cookies for Valentine day. I mixed all-purpose flour with generous unsalted butter, granulated sugar, and a touch of vanilla extract for a rich blend. A few drops of red food coloring add a hint of romance to these treats.

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I’ve been experimenting in the kitchen and finally nailed these Valentine’s Day Cookies that are perfect for your boyfriend, girlfriend, or even your best pals. My love for baking really shines through when I whip up these treats using 2 3/4 cups of all-purpose flour, a teaspoon of baking powder, a pinch of salt and that must-have cup of unsalted butter.

Mixing in a large egg, a teaspoon of vanilla extract and a splash of heavy cream gives them an irresistible texture. I even add a few drops of red food coloring so they look as festive as they taste, and tie it all together with a simple glaze made from powdered sugar, milk and a hint of vanilla.

I think there’s something special about seeing these heart cookies emerge from the oven, and they always remind me just how fun and spontaneous baking can be. Enjoy every bite and don’t be surprised if you find yourself making a second batch!

Why I Like this Recipe

I love this recipe because it feels super personal and fun to make. First, I like how easy it is to follow the steps—even if I mess up a little sometimes—and the ingredients are simple but really blend together to make something special. Second, I really dig the pop of color from the red food coloring; it makes the cookies look extra festive and fun, like little heart shaped surprises. Third, the icing is my fave part; it’s sweet and smooth, and drizzling it over the cookies makes them feel homemade and extra thoughtful. Lastly, these cookies are the perfect treat to share with someone I care about, whether that’s a boyfriend, girlfriend, or even a friend, and that always makes me feel warm inside.

Ingredients

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All-purpose flour provides carbohydrates and structure.
Not very nutritious but essential for a good base.
Unsalted butter adds rich flavor and moisture.
It is high in fat and creamy texture.
Granulated sugar sweetens cookies.
It is pure carbohydrate and gives delightful sweetness to the treat.
Eggs offer protein and help bind the dough.
They also contribute to a tender texture.
Vanilla extract gives warmth and depth to the flavor.
Its subtle notes enhance cookie aroma.
Heavy cream or milk adds moisture.
They bring richness, making cookies softer and lighter.
Powdered sugar forms smooth icing.
It adds sweetness and enhances the visual appeal of cookies.

Ingredient Quantities

2 3/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup unsalted butter, softened (about 2 sticks)

1 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

2 tablespoons heavy cream or milk

Red food coloring (optional, add a few drops until you get the right shade)

1 cup powdered sugar (for the icing)

2 to 3 teaspoons milk (for the icing)

1/2 teaspoon vanilla extract (for the icing)

How to Make this

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1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a bowl, whisk together 2 3/4 cups all-purpose flour, 1 teaspoon baking powder and 1/2 teaspoon salt.

3. In another bowl, cream 1 cup unsalted butter (softened) and 1 cup granulated sugar until light and fluffy. Add 1 large egg and 1 teaspoon vanilla extract and mix well.

4. Stir in 2 tablespoons heavy cream or milk into the butter mixture.

5. Slowly add in the dry ingredients until a soft dough forms. If you want the cookies a cute red color, add a few drops of red food coloring until you get the right shade.

6. Cover the dough and chill for about an hour to make it easier to roll out.

7. Roll the chilled dough on a lightly floured surface to about 1/4 inch thickness and cut into heart shapes or any shape you like.

8. Place the cut cookies on the prepared baking sheet and bake in your preheated oven for 8 to 10 minutes until the edges begin to set.

9. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack.

10. For the icing, mix 1 cup powdered sugar with 2 to 3 teaspoons milk and 1/2 teaspoon vanilla extract until smooth. Drizzle the icing over the cooled cookies and let set before serving.

Equipment Needed

1. Oven (set to 350°F)
2. Baking sheet with parchment paper
3. Two mixing bowls (one for dry ingredients and one for the butter and sugar mixture)
4. Whisk (for mixing dry ingredients)
5. Electric mixer or sturdy spatula (for creaming butter and sugar)
6. Measuring cups and spoons (for all the ingredients)
7. Rolling pin (to roll out the dough)
8. Cookie cutters (to cut the dough into shapes)
9. Small bowl (for preparing the icing)
10. Wire cooling rack (to let the cookies cool)

FAQ

Q: Can i use margarine instead of butter?

A: Yeah, you can use margarine but it might change the flavor and texture of the cookies a bit so its best to use unsalted butter if you can.

Q: What if i don't want the red food coloring?

A: No worries, you can leave it out and still get tasty cookies that look just as awesome without the color.

Q: How should i store these cookies?

A: Put the cookies in an airtight container at room temperature for up to 5 days. If you want 'em longer, then freezing is a good option.

Q: How do i know when the cookies are done?

A: They get a light golden edge when they're baked, but since every oven is different, keep a close watch during the last few minutes.

Q: Can i prepare the dough ahead of time?

A: Sure thing! You can chill the dough in the fridge for a couple of hours or even overnight which helps the flavors meld together.

Valentine’s Day Cookies Recipe Substitutions and Variations

If you don’t have all-purpose flour, you can try using whole wheat flour or a gluten-free blend, just keep in mind the texture might be a bit different
You can substitute unsalted butter with an equal amount of salted butter, but reduce the extra salt in the recipe a little bit
If you’re out of granulated sugar, coconut sugar works too though it may give a slightly richer flavor
Heavy cream or milk can be swapped with almond or soy milk in equal amounts if you’re looking for a dairy-free option
Instead of red food coloring, a few drops of beet juice can be used to naturally tint your cookie dough

Pro Tips

1. Make sure your butter is super soft but not melted so that when you cream it with sugar, you get a light and airy mixture. Sometimes if it’s too soft or partially melted, you might end up with greasy cookies so be careful with that.

2. Chill that dough like you mean it. Even if you’re tempted to skip it, letting it sit in the fridge for about an hour (or a bit longer if its too soft) makes it way easier to roll out without sticking or falling apart.

3. When you roll the dough, dust your surface lightly with flour and don’t over-roll it. You’re aiming for a consistent thickness – too thin and the cookies might burn, but too thick and they wont bake evenly.

4. For the icing, mix it slowly and check the consistency as you go. Add milk little by little because if you pour too much, it gets runny, and then its hard to control the design. Keep tasting and adjusting until it’s just right.

Valentine’s Day Cookies Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

174

kcal

Equipment: 1. Oven (set to 350°F)
2. Baking sheet with parchment paper
3. Two mixing bowls (one for dry ingredients and one for the butter and sugar mixture)
4. Whisk (for mixing dry ingredients)
5. Electric mixer or sturdy spatula (for creaming butter and sugar)
6. Measuring cups and spoons (for all the ingredients)
7. Rolling pin (to roll out the dough)
8. Cookie cutters (to cut the dough into shapes)
9. Small bowl (for preparing the icing)
10. Wire cooling rack (to let the cookies cool)

Ingredients

2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened (about 2 sticks)
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons heavy cream or milk
Red food coloring (optional, add a few drops until you get the right shade)
1 cup powdered sugar (for the icing)
2 to 3 teaspoons milk (for the icing)
1/2 teaspoon vanilla extract (for the icing)

Directions

Preheat your oven to 350°F and line a baking sheet with parchment paper.
In a bowl, whisk together 2 3/4 cups all-purpose flour, 1 teaspoon baking powder and 1/2 teaspoon salt.
In another bowl, cream 1 cup unsalted butter (softened) and 1 cup granulated sugar until light and fluffy. Add 1 large egg and 1 teaspoon vanilla extract and mix well.
Stir in 2 tablespoons heavy cream or milk into the butter mixture.
Slowly add in the dry ingredients until a soft dough forms. If you want the cookies a cute red color, add a few drops of red food coloring until you get the right shade.
Cover the dough and chill for about an hour to make it easier to roll out.
Roll the chilled dough on a lightly floured surface to about 1/4 inch thickness and cut into heart shapes or any shape you like.
Place the cut cookies on the prepared baking sheet and bake in your preheated oven for 8 to 10 minutes until the edges begin to set.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack.
For the icing, mix 1 cup powdered sugar with 2 to 3 teaspoons milk and 1/2 teaspoon vanilla extract until smooth. Drizzle the icing over the cooled cookies and let set before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.