Oh, Sugar—Making Valentine Cookies (and Making a Mess)
You know how sometimes you’re just craving a little homemade magic, but the kind that won’t leave you scrubbing pots for ages? Well, that’s me every February. I always come back to these Valentine Sugar Cookies—not fancy, not fussy, but somehow everyone acts like I conjured them straight from Cupid’s own oven (which, let’s be honest, would probably be pink and shoot out confetti). I started making these because my mum used to and, for some reason, my first batch as an adult looked, well, not quite like hers. Actually, my first attempt could’ve passed for festive dog biscuits. But anyway, these are the ones I’ve finally gotten right, more or less. If my heart-shaped cutter goes missing (which it does, mysteriously, each year), I just grab a glass and go rogue. No one’s complained yet.
Why You’ll Love This (If My Family’s Anything to Go By)
I make these when the mood strikes—Valentine’s Day, sure, but also whenever it rains, because why not? My family dives for these like seagulls after chips (and I mean, sometimes I basically have to hide a few if I want one for my coffee the next morning). They’re soft without being cakey, hold their shape, and don’t require you to have a PhD in Baking. You can ice them pink and white, or go wild with whatever sprinkles you found in the back of the pantry. Oh, and I’ve messed up the dough a few times (one year I forgot the baking powder, yikes), but friends just called them ‘British-style biscuits’ and kept eating. Go figure.
Here’s What Goes Into Valentine Sugar Cookies
- 2 1/2 cups all-purpose flour (or plain flour; I’ve swapped in 1 cup of whole wheat more than once—works in a pinch if you’re feeling ~healthy~!)
- 1/2 teaspoon baking powder (my grandma always insisted on Clabber Girl but, honestly, any will do)
- 1/4 teaspoon salt (I use flaky sea salt when feeling extra fancy, but regular is fine)
- 1 cup (225g) unsalted butter, softened (if you’re low, do half butter and half good ol’ margarine…I won’t tell)
- 1 cup white sugar (sometimes I’ll mix in brown sugar—not traditional but adds a wee bit of warmth)
- 1 large egg
- 1 1/2 teaspoons vanilla extract (or almond if you’re feeling adventurous, though I once overdid it and regretted my life choices…stick with vanilla)
- 1/2 teaspoon almond extract (optional but nice!)
- For decoration: colored royal icing, sprinkles, powdered sugar—whatever makes your heart happy
How I Actually Make These (With Occasional Detours)
- Cream the butter and sugar. Grab your mixer (or wooden spoon, if you’re feeling brawny). Beat together the butter and sugar till it’s fluffy and basically pale yellow—don’t worry if you lose track of how long, just make sure it’s not gritty anymore. This is usually where I sneak a little taste (quality control—important).
- Egg and extracts, in ya go! Crack in the egg; then the vanilla, and almond if using. Beat again until smoothly combined—if it looks curdled, just keep mixing, it clears up.
- Mix up the dry stuff. In another bowl, whisk your flour, baking powder, and salt. Now add this to your buttery mixture in two or three goes, mixing on low. If the dough seems too crumbly, a splash of milk (or even water) brings it together nicely.
- Chill out time. Divide the dough in two, squish into flat disks, and wrap in clingfilm. Into the fridge with them—45 minutes, minimum. I’ve rushed this and then the dough stuck to my countertop like superglue, so honestly, patience pays off.
- Ready for rolling. Flour your surface (and your hands; I always forget that bit). Roll out one disc at a time to about 1/4 inch thick. If it sticks, whack the dough between some parchment paper. Cut out your hearts (or round shapes if that’s what’s at hand—I’ve used a coffee mug before).
- Time to bake. Space them out on lined trays (trust me, they spread a smidge). Into a preheated oven at 350°F (180°C). Bake for 8-10 minutes, or until they’re juuust barely golden at the edges (don’t let them brown up if you want that nice soft bite—unless you like them crispier, in which case, go a minute longer). I sometimes turn the tray halfway, except when I forget.
- Cool it (seriously). Let them sit on the tray for a few minutes; they’re fragile when hot. Then shuffle to a rack. This is usually when my kitchen smells dangerously good, so beware cookie thieves.
- Decorate! Once cooled, go wild with your icings, sprinkles, edible glitter—whatever floats your boat. (You can always eat a naked cookie if patience gives out, which happens in my house all the time.)
Notes Form Me After Some, Let’s Say, Learning Moments
- If you skip chilling, yes, you’ll get blob cookies. Tasty, but not exactly heart shapes…
- Dough too soft to roll? Stick it in the freezer for 5, comes right together.
- Honestly, the thinner you roll them, the crispier they’ll be. I like em soft, but maybe that’s just me.
- Lost your rolling pin somewhere between Christmas and now? A clean wine bottle does the trick—I learned that one night when we were out of options (and wine, sadly).
Twists That Worked (and One That Didn’t)
- I tried adding lemon zest—amazing on a spring day. Orange zest is good too, less predictable.
- Coloured doughs are fun, just split the dough and tint with gel colors—kids love it.
- I once tried filling with jam like thumbprint cookies…honestly, it got a bit messy and I gave up, but if you’re up for it, maybe go smaller on the jam than I did.
- Icing sugar instead of royal icing for topping works fine if you just want a quick glaze without faff.
Stuff You’ll Probably Use (But Improvise If Needed)
- Mixing bowls (I always underestimate how many I need; turns out, more is better!)
- Electric mixer or sheer arm strength—your call
- Rolling pin—or wine bottle, like I said
- Heart-shaped cookie cutter (or just a glass, honestly works almost as well)
- Baking trays & parchment (foil works in a pinch, though cookies brown quicker so watch them)
- Wire cooling rack (but sometimes I run out and just use my toaster rack)
- Spoons for scooping, knives for prying stuck cookies… the usual suspects
Stashing the Cookies (If You Even Have Leftovers)
Keep them in an airtight tin or container—room temp is grand. They’re officially supposed to last up to a week, but in my house, they’re history by morning. I’ve even frozen decorated ones (cookies only, not the icing), but honestly, they’re best fresh. Pro tip: a slice of bread in the tin keeps them soft longer—don’t ask me why, but it works.
How I (Like To) Serve ‘Em
We just pile these on a plate and stick them smack in the middle of the table, usually with a pot of tea or, sometimes, a glass of milk because my kids wouldn’t have it any other way. If it’s a grown-ups’ thing, maybe sneaking in a cheeky espresso on the side. I’ve been known to sandwich two cookies with Nutella—probably not traditional, but oof, good luck going back once you’ve tried it. For Valentine’s, I sometimes tie a few together with a bit of bakery twine—looks like a sweet little gift, even though they’re mostly for us.
Here’s What I’d Do Differently (At Least, Now That I Know)
- Let that dough chill! I once tried rolling it out straight off mixing—what a sticky disaster. Don’t be like past me, let it rest.
- If you rush the icing step and stack the cookies too soon, the icing will stick—yeah, learned that one the hard way. Patience, patience.
- Cutter dipped in flour is your friend. Saves so much sticky drama.
- Don’t overbake. Even if the edges look pale, they keep cooking a bit on the tray. Pull ’em when they look just barely done.
Oh Hey, Real-Life Cookie Questions You Might Have
- Can I make these ahead? Absolutely—make the dough, chill (or freeze it!), bake off when you’re ready, or freeze already baked cookies and thaw ’em. Actually, I think the flavor gets better after a day, kind of melds together, if that makes sense.
- Does it work with gluten-free flour? Yep, I tried a 1:1 blend once for my best mate who’s celiac. Texture’s a touch different, but still tasty, just a bit more crumbly. Maybe add a splash more milk if it’s looking dry.
- Help, my cookies spread too much! That usually means the dough was too warm or your oven runs a bit hot. Try chilling the cut-out cookies a bit before baking—I’ve even slid the baking tray into the freezer for 10 minutes. Works a charm.
- Decorate with kids? Oh, brace yourself for mess, but yes! Set up lots of little bowls of sprinkles and let them go wild. The best ones are always the ones where the kids take over—just don’t wear black, unless you like leaving the house with sugar stuck on you.
- Can I halve the recipe? For sure, but honestly, you end up wishing for more, so maybe don’t. Or double it and make neighbors’ day, like I sometimes do.
Well, now that I’m thinking about it, I may just make another batch—it’s raining again, and you can probably guess what happens in my kitchen next. Here’s hoping your cookies come out looking lovely, but even if they don’t… they’ll still taste like hugs.
Ingredients
- 2 1/2 cups all-purpose flour
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Colorful icing and sprinkles for decorating
Instructions
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1In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
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2In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla extract.
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3Gradually add the dry ingredients to the wet mixture, mixing until just combined. Shape dough into a disk, wrap in plastic, and refrigerate for at least 1 hour.
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4Preheat oven to 350°F (175°C). On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into heart shapes using cookie cutters.
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5Place cookies on a lined baking sheet and bake for 8-10 minutes, or until edges are lightly golden. Cool completely on a wire rack.
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6Decorate cooled cookies with icing and sprinkles as desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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