Hi, I’m Jessica, Jessy to most, and I’m so glad you’re here.
The Savory Script is my little cozy space on the internet where simple, delicious recipes come to life. I believe great food doesn’t need to be complicated, just comforting, approachable, and made with heart. Here, you’ll find easy meals, budget-friendly ingredients, and everyday dishes you can cook with confidence. My hope is that this blog feels like home—a warm spot to slow down, get inspired, and enjoy something truly good.
This Valentine’s Day, I wanted to share a recipe that’s truly special: my Valentine sugar cookies. They’re perfect for sharing with loved ones, gifting, or just enjoying a quiet moment of sweetness. While the total time is around 3 hours, including chilling and decorating, each step is worth it for these beautiful results.
Table of Contents
The Ultimate Valentine Sugar Cookies Recipe
This Valentine’s Day, I wanted to share a recipe that’s truly special: my **Valentine sugar cookies**. They’re perfect for sharing with loved ones, gifting, or just enjoying a quiet moment of sweetness.
Ingredients
Equipment
Method
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this aside for now.
- In a large bowl, use a handheld mixer or a stand mixer fitted with a paddle attachment. Beat the softened butter and granulated sugar together on high speed until they’re completely smooth and creamy, which usually takes about 3 minutes.
- Add the room-temperature egg, pure vanilla extract, and almond extract (if you’re using it) to the creamed butter and sugar mixture. Beat on high speed until everything is well combined, about 1 minute. Be sure to scrape down the sides and the bottom of the bowl to make sure all ingredients are incorporated.
- Gradually add the dry ingredients from step 1 to the wet ingredients. Mix on low speed until just combined. The dough will be a bit soft at this stage. If it feels too soft and sticky for rolling, you can add 1 more Tablespoon of flour.
- Divide the dough into two equal portions. Place each portion onto a piece of lightly floured parchment paper or a lightly floured silicone baking mat. Using a lightly floured rolling pin, roll each portion out to about 1/4-inch thickness. If the dough becomes too sticky, dust your rolling pin and the dough with a little more flour. Don’t worry about the shape at this point, just aim for an even thickness.
- Lightly dust one of the rolled-out dough pieces with flour and place a piece of parchment paper on top to prevent sticking. Carefully place the second rolled-out dough piece on top of the first. Cover the entire stack with plastic wrap or aluminum foil and refrigerate for at least 2 hours, or up to 2 days. Chilling is crucial for easy handling and to prevent spreading.
- Once the dough is chilled, preheat your oven to 350°F (177°C). Line 2 to 3 large baking sheets with silicone baking mats or parchment paper.
- Carefully remove one piece of the chilled dough from the refrigerator. If it’s sticking to the parchment, gently slide your hand underneath to help release it. Using your favorite cookie cutter (I used a 3.5-inch heart cutter for these pictures), cut out your cookies.
- Re-roll the remaining dough scraps and continue cutting out cookies until all the dough is used. Repeat this process with the second piece of dough. Even though it might not look like a lot of dough initially, you’ll be surprised how many cookies you get from the re-rolled scraps.
- Arrange the cut-out cookies on your prepared baking sheets, leaving about 3 inches between them. Bake for 11–12 minutes, or until the edges are lightly browned. If your oven tends to have hot spots, rotate the baking sheets halfway through the baking time.
- Let the cookies cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely. They must be fully cool before decorating.
- In a large bowl, combine the sifted confectioners’ sugar, meringue powder, and 9 Tablespoons of room-temperature water.
- Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the icing ingredients together on high speed for 1.5 to 2 minutes.
- The icing should be thick but drizzly. When you lift the whisk, the icing should drizzle down and then smooth out within 5 to 10 seconds. This is often referred to as “piping consistency.”
- If the icing is too thick, beat in more water, 1 tablespoon at a time. I usually need about 10 tablespoons total, but on dry days, I might use up to 12–14 tablespoons. Remember, the longer you beat the royal icing, the thicker it will become because you’re incorporating more air. If your icing is too thin, you can keep beating it to thicken it or add a bit more sifted confectioners’ sugar.
- Separate the icing into 6 different bowls, or fewer if you want fewer colors. Stir in about 1 tiny drop of gel food coloring into each bowl to create your desired colors. For these Valentine cookies, I used pink, violet, green, and yellow. The sixth bowl is for writing; for this, I used red.
- Spoon or pour the pastel-colored icings into piping bags fitted with a round piping tip #4. If you only have one tip, use a coupler to easily switch between bags of different colored icing. For the red writing icing, use a piping bag fitted with a round piping tip #2.
- Decorate the cookies with the colored icing by piping a border around the edges, then filling it in with more icing. This technique is called “flooding.” Let the icing-covered cookies set, uncovered, for at least 2 hours before adding any writing. This ensures a smooth base.
- Once the base icing has set, you can add details. For writing, spoon or pour the red icing into a piping bag fitted with a round piping tip #2. Write your desired words or messages on the cookies. Ideas include “Be Mine,” “Love You,” sweet doodles, or simple patterns.
- The writing icing will set within 2–3 hours.
Notes
Resting the steak is the most important step for a juicy result.
Tried this recipe?
Let us know how it was!Why You’ll Love These Valentine Sugar Cookies
I’ve poured my heart into perfecting this recipe, and I think you’ll see why it’s so special:
- Perfect for Gifting: These cookies are not only delicious but also beautiful, making them an ideal homemade gift that will surely impress.
- Easy to Customize: With a simple sugar cookie base and versatile royal icing, you can let your creativity run wild with colors and designs for any occasion.
- Foolproof Texture: I’ve designed this recipe for a tender yet sturdy cookie that’s just right for decorating without crumbling.
- Holds Shape Beautifully: Thanks to the chilling process and precise measurements, these cookies maintain their shape wonderfully, ensuring your cut-out designs stay sharp.
Ingredients for Perfect Valentine Sugar Cookies
Gathering the right ingredients is the first step to cookie perfection. Here’s what you’ll need for my Valentine sugar cookies:
- 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled), plus more as needed for rolling and work surface
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature. It’s important your butter is truly softened but not melted for the best texture.
- 3/4 cup (150g) granulated sugar
- 1 large egg, at room temperature. Room temperature eggs incorporate much better into the dough.
- 2 teaspoons pure vanilla extract
- 1/4 or 1/2 teaspoon almond extract (optional, but makes the flavor outstanding). A little almond extract adds a lovely depth that complements the vanilla beautifully.*
- 4 cups (480g) confectioners’ sugar, sifted (I use and recommend Domino brand)
- 3 Tablespoons meringue powder (not plain egg white powder). Meringue powder is key for stable royal icing.
- 9–10 Tablespoons room-temperature water
- Gel food coloring kit for tinting (or any gel food coloring). Gel colors are concentrated and won’t thin out your icing like liquid colors.
How to Make Valentine Sugar Cookies: A Step-by-Step Guide
Let’s get baking! Follow these steps, and you’ll have beautiful Valentine sugar cookies in no time.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this aside for now.
- Cream Butter and Sugar: In a large bowl, use a handheld mixer or a stand mixer fitted with a paddle attachment. Beat the softened butter and granulated sugar together on high speed until they’re completely smooth and creamy, which usually takes about 3 minutes.
- Add Wet Ingredients: Add the room-temperature egg, pure vanilla extract, and almond extract (if you’re using it) to the creamed butter and sugar mixture. Beat on high speed until everything is well combined, about 1 minute. Be sure to scrape down the sides and the bottom of the bowl to make sure all ingredients are incorporated.
- Incorporate Dry Ingredients: Gradually add the dry ingredients from step 1 to the wet ingredients. Mix on low speed until just combined. The dough will be a bit soft at this stage. If it feels too soft and sticky for rolling, you can add 1 more Tablespoon of flour.
- Divide and Roll Dough: Divide the dough into two equal portions. Place each portion onto a piece of lightly floured parchment paper or a lightly floured silicone baking mat. Using a lightly floured rolling pin, roll each portion out to about 1/4-inch thickness. If the dough becomes too sticky, dust your rolling pin and the dough with a little more flour. Don’t worry about the shape at this point, just aim for an even thickness.
- Chill the Dough: Lightly dust one of the rolled-out dough pieces with flour and place a piece of parchment paper on top to prevent sticking. Carefully place the second rolled-out dough piece on top of the first. Cover the entire stack with plastic wrap or aluminum foil and refrigerate for at least 2 hours, or up to 2 days. Chilling is crucial for easy handling and to prevent spreading.
- Preheat and Prepare Baking Sheets: Once the dough is chilled, preheat your oven to 350°F (177°C). Line 2 to 3 large baking sheets with silicone baking mats or parchment paper.
- Cut Out Cookies: Carefully remove one piece of the chilled dough from the refrigerator. If it’s sticking to the parchment, gently slide your hand underneath to help release it. Using your favorite cookie cutter (I used a 3.5-inch heart cutter for these pictures), cut out your cookies.
- Re-roll and Repeat: Re-roll the remaining dough scraps and continue cutting out cookies until all the dough is used. Repeat this process with the second piece of dough. Even though it might not look like a lot of dough initially, you’ll be surprised how many cookies you get from the re-rolled scraps.
- Bake the Cookies: Arrange the cut-out cookies on your prepared baking sheets, leaving about 3 inches between them. Bake for 11–12 minutes, or until the edges are lightly browned. If your oven tends to have hot spots, rotate the baking sheets halfway through the baking time. For more detailed baking time guidance, consult the best sugar cookies recipe from Sally’s Baking Addiction.
- Cool Completely: Let the cookies cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely. They must be fully cool before decorating.
Mastering the Royal Icing
Royal icing is the secret to those beautifully decorated cookies. Here’s how to get it just right:
- Combine Icing Ingredients: In a large bowl, combine the sifted confectioners’ sugar, meringue powder, and 9 Tablespoons of room-temperature water.
- Beat Until Smooth: Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the icing ingredients together on high speed for 1.5 to 2 minutes.
- Check Consistency: The icing should be thick but drizzly. When you lift the whisk, the icing should drizzle down and then smooth out within 5 to 10 seconds. This is often referred to as “piping consistency.”
- Adjust Thickness: If the icing is too thick, beat in more water, 1 tablespoon at a time. I usually need about 10 tablespoons total, but on dry days, I might use up to 12–14 tablespoons. Remember, the longer you beat the royal icing, the thicker it will become because you’re incorporating more air. If your icing is too thin, you can keep beating it to thicken it or add a bit more sifted confectioners’ sugar.
- Color the Icing: Separate the icing into 6 different bowls, or fewer if you want fewer colors. Stir in about 1 tiny drop of gel food coloring into each bowl to create your desired colors. For these Valentine cookies, I used pink, violet, green, and yellow. The sixth bowl is for writing; for this, I used red.
- Prepare for Decorating: Spoon or pour the pastel-colored icings into piping bags fitted with a round piping tip #4. If you only have one tip, use a coupler to easily switch between bags of different colored icing. For the red writing icing, use a piping bag fitted with a round piping tip #2.
Decorating Your Valentine Sugar Cookies
Now for the fun part—making your Valentine sugar cookies beautiful!
- Outline and Flood: Decorate the cookies with the colored icing by piping a border around the edges, then filling it in with more icing. This technique is called “flooding.” Let the icing-covered cookies set, uncovered, for at least 2 hours before adding any writing. This ensures a smooth base.
- Add Details: Once the base icing has set, you can add details. For writing, spoon or pour the red icing into a piping bag fitted with a round piping tip #2. Write your desired words or messages on the cookies. Ideas include “Be Mine,” “Love You,” sweet doodles, or simple patterns.
- Set the Writing: The writing icing will set within 2–3 hours.
For more advanced decorating, you can try the wet-on-wet technique by adding dots or swirls into the flooded icing before it sets. You can also use different piping tips to create various textures and patterns. The key is to let the base layer mostly set before adding fine details so they don’t bleed.
Beyond Valentine’s Day: Versatile Sugar Cookie Fun
These aren’t just for Valentine’s Day! These Valentine sugar cookies are incredibly versatile. Simply change the cookie cutter shapes and decorating themes to suit any occasion.
- Birthdays: Use number or letter cutters, or theme cutters like stars, cakes, or animals. Decorate with bright, festive colors.
- Holidays: Think pumpkins for fall, trees and snowflakes for winter holidays, or bunnies for Easter.
- Cookie Swaps: Make a batch with a specific theme, like a rainbow or a collection of geometric shapes.
- Just Because: Sometimes, a beautiful cookie is its own reason.
The possibilities are endless, and the simple sugar cookie base is a perfect canvas for any celebration.
Troubleshooting Common Sugar Cookie Problems
Even with the best recipes, sometimes things don’t go as planned. Here are some common issues and how to fix them:
- Cookies Spreading: This is often due to the butter being too soft, the dough not being chilled long enough, or the oven temperature being too low. Ensure your butter is softened but not melted, chill the dough sufficiently, and double-check your oven temperature with a thermometer.
- Tough Cookies: Overmixing the dough after adding the flour can develop the gluten too much, leading to tough cookies. Mix the dry ingredients in just until combined.
- Icing Problems: If your royal icing is too thick, it’s hard to pipe. If it’s too thin, it will run off the cookie. Always start with the base amount of water and adjust slowly. Using meringue powder is essential for proper consistency and setting. For more details, refer to the “Mastering the Royal Icing” section.
Flavor and Dietary Variations for Everyone
I love that these sugar cookies can be adapted for different tastes and needs. Here’s how you can get creative:
| Variation Type | Dough Adjustments | Icing Adjustments (if applicable) |
|---|---|---|
| Gluten-Free | Replace all-purpose flour with a 1:1 gluten-free baking blend. | Ensure meringue powder is gluten-free if using for icing. |
| Vegan | Use vegan butter and a flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit). | Use a vegan meringue powder alternative or aquafaba for icing. |
| Lemon Zest | Add zest of 1-2 lemons to the creamed butter/sugar mixture. | Add lemon extract or zest to icing for a complementary flavor. |
| Almond | Use 1/2 tsp almond extract instead of vanilla extract in the dough. | Add a drop of almond extract to the icing for an extra nutty kick. |
You can also add a touch of cinnamon or nutmeg to the dough for a warm spice flavor, or even some citrus zest for brightness. Experiment and find your favorite combination!
How to Store Your Beautiful Sugar Cookies
Proper storage will keep your Valentine sugar cookies tasting and looking their best.
- Decorated Cookies: Once the icing is completely set (which can take several hours or even overnight for very thick flooding), store the cookies in an airtight container at room temperature. They will stay fresh for about 5 days.
- Undecorated Cookies: Plain, baked cookies can also be stored in an airtight container at room temperature for up to 5 days. If you need to store them for longer, up to 10 days, you can keep them in the refrigerator.
Avoid stacking too many decorated cookies directly on top of each other without a layer of parchment paper in between to prevent the icing from sticking or smudging.
FAQs About Valentine Sugar Cookies
I know you might have a few questions as you embark on your cookie-making journey. Here are some common ones:
Can I make the dough ahead of time?
Yes, absolutely! The dough can be made and refrigerated for up to 2 days, which is perfect for planning ahead.
Why are my cookies spreading so much?
Spreading is usually caused by butter that’s too soft or warm, insufficient chilling time, or an oven that’s not hot enough. Make sure your butter is at true room temperature (soft but not greasy) and chill the dough thoroughly.
What’s the best way to get crisp edges on my cookies?
Ensuring your dough is evenly rolled to 1/4-inch thickness and chilling it well before baking helps maintain crisp edges. Baking on parchment paper or a silicone mat also helps.
Conclusion and Your Sweet Creations!
Making these Valentine sugar cookies is such a joyful experience, and I truly hope you have as much fun creating them as I do. They’re a little piece of homemade love, perfect for sharing.
I can’t wait to see what beautiful designs you come up with! Please share your creations in the comments below or tag me on social media at The Savory Script. If you have any questions, don’t hesitate to ask. Happy baking!
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