These frosted sugar cookies are the perfect way to celebrate Valentine’s Day. Soft, buttery, and topped with a smooth, creamy frosting, they’re both delicious and festive. Whether you’re baking for your sweetheart, friends, or just treating yourself, these cookies are a guaranteed hit.
Why You’ll Love This Recipe?
These cookies have a tender, melt-in-your-mouth texture with just the right amount of sweetness. The frosting is easy to work with, making it perfect for decorating. Plus, they hold their shape beautifully, so you can use all your favorite Valentine’s-themed cookie cutters.
Ingredients
Here’s a peek at what you’ll need to make these cookies:
- For the Cookies:
- all-purpose flour
- baking powder
- baking soda
- salt
- unsalted butter, softened
- granulated sugar
- egg
- vanilla extract
- almond extract (optional, but adds great flavor)
- milk
- For the Frosting:
- unsalted butter, softened
- powdered sugar
- heavy cream (or milk)
- vanilla extract
- Pink or red food coloring (optional)
- Valentine’s Day sprinkles (for decoration)
Making the Sugar Cookie Dough
Preheat your oven to 350°F. In a large bowl, beat the butter and sugar together until light and fluffy. Add the egg and vanilla, mixing until smooth. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture until a soft dough forms.
Rolling and Cutting the Cookies
Lightly flour a clean surface and roll out the dough to about ¼-inch thickness. Use heart-shaped cookie cutters to cut out the cookies and place them on a lined baking sheet.
Baking to Perfection
Bake the cookies for 8-10 minutes, just until the edges start to turn golden. Let them cool completely before frosting.
Making the Frosting
In a bowl, beat powdered sugar, butter, and a splash of milk until smooth and creamy. Divide into smaller bowls and add food coloring for festive shades of pink and red.
Decorating Your Cookies
Spread or pipe the frosting onto the cooled cookies. Add sprinkles or edible glitter for a fun, decorative touch.
Expert Tips and Tricks
- Chill the dough for 30 minutes before rolling for easier handling.
- Use gel food coloring for vibrant frosting without affecting the consistency.
- Let the frosting set for an hour before stacking the cookies to prevent smudging.
Recipe Variations and Possible Substitutions
- Swap vanilla extract with almond or lemon extract for a twist.
- Use royal icing instead of buttercream for a firmer, glossy finish.
- Add a pinch of cinnamon or nutmeg to the dough for extra warmth.
Serving and Pairing Suggestions
These cookies pair wonderfully with a cup of hot cocoa, coffee, or a glass of milk. If serving at a Valentine’s party, arrange them on a platter with chocolate-covered strawberries for an extra sweet touch.
Storage and Reheating Tips
Store cookies in an airtight container at room temperature for up to five days. If you need to keep them longer, freeze the unfrosted cookies and frost them after thawing.
FAQs
Can I make the dough ahead of time? Yes! Wrap it tightly and store in the fridge for up to three days or freeze for a month.
Do I need to chill the dough? It’s not required, but chilling helps prevent spreading and makes rolling easier.
Can I use store-bought frosting? Of course! Homemade frosting tastes amazing, but store-bought works in a pinch.
What’s the best way to decorate these cookies? Use a piping bag for neat designs or spread the frosting with a knife for a classic homemade look.
Conclusion
These Valentine’s Day frosted sugar cookies are a simple yet delightful way to share some love. They’re easy to make, fun to decorate, and absolutely delicious. Bake a batch and spread the sweetness!
Print
The Best Valentine’s Day Frosted Sugar Cookies
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes (plus chilling time)
- Yield: 24–28 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Valentine’s Day Frosted Sugar Cookies are soft, buttery, and melt-in-your-mouth delicious, topped with a smooth, creamy frosting. Perfect for gifting, sharing, or indulging in a festive treat! Decorate them with pink and red sprinkles for extra charm.
Ingredients
For the Cookies:
- 2 3/4 cups (345g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 1 1/2 tsp vanilla extract
- 1/2 tsp almond extract (optional, but adds great flavor)
- 2 tbsp (30ml) milk
For the Frosting:
- 1/2 cup (115g) unsalted butter, softened
- 2 cups (240g) powdered sugar
- 2 tbsp (30ml) heavy cream (or milk)
- 1 tsp vanilla extract
- Pink or red food coloring (optional)
- Valentine’s Day sprinkles (for decoration)
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream Butter & Sugar: In a large bowl, beat butter and sugar until light and fluffy (about 2 minutes).
- Add Wet Ingredients: Mix in egg, vanilla, almond extract, and milk until combined.
- Combine & Chill: Gradually add dry ingredients to wet ingredients, mixing until dough forms. Chill dough for 30 minutes.
- Roll & Cut: Roll out dough on a lightly floured surface to about ¼-inch thickness. Cut into heart shapes.
- Bake: Place cookies on prepared baking sheets and bake for 8–10 minutes or until edges are lightly golden. Let cool completely.
- Make Frosting: Beat butter until smooth, then gradually mix in powdered sugar, heavy cream, and vanilla. Add food coloring if desired.
- Frost & Decorate: Spread frosting over cooled cookies and top with festive sprinkles.
Notes
- Chilling the dough prevents spreading and keeps cookies soft.
- For a glaze-style frosting, use milk instead of butter.
- Store cookies in an airtight container at room temperature for up to 4 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
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