6 Valentine’s Day Cookies to Bake for Your Loved Ones This February

Valentine’s Day calls for sweet treats that show you care. Cookies are a simple way to celebrate the day with family, friends, or someone special.

They’re easy to make, fun to decorate, and perfect for sharing.

Making homemade Valentine’s Day cookies lets you create something more personal than store-bought treats. You can pick flavors that match what your loved ones enjoy.

From classic sugar cookies to chocolate combinations, there are options for every taste preference.

Red Velvet Crinkle Cookies

Red velvet crinkle cookies bring together the mild cocoa taste of red velvet cake with the classic cracked look of crinkle cookies. The bright red color and white powdered sugar coating make them stand out on any Valentine’s Day cookie plate.

These cookies have soft centers and slightly crisp edges. The powdered sugar creates cracks across the top as they bake, giving them their signature look.

List of Ingredients

You will need 2 cups all-purpose flour, 2 tablespoons unsweetened cocoa powder, 2 teaspoons baking powder, and 1/2 teaspoon salt for the dry ingredients. For the wet ingredients, gather 1/2 cup softened butter, 1 1/2 cups granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, and 1 tablespoon red food coloring.

You will also need 1 cup powdered sugar for coating the cookies before baking.

Instructions (Step by Step)

Mix the flour, cocoa powder, baking powder, and salt in a medium bowl. Set this aside while you prepare the wet ingredients.

Beat the butter and granulated sugar together in a large bowl until the mixture becomes light and fluffy. This usually takes about 3 minutes with an electric mixer.

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and red food coloring until the color spreads evenly throughout the batter.

Add the dry ingredients to the wet ingredients gradually. Mix until just combined and no flour streaks remain.

Cover the dough with plastic wrap and refrigerate for at least 2 hours. Chilled dough is easier to handle and helps the cookies keep their shape.

Preheat your oven to 350°F when you’re ready to bake. Line two baking sheets with parchment paper.

Scoop the dough into balls about 1 tablespoon in size. Roll each ball completely in powdered sugar until it has a thick white coating.

Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. The cookies will spread as they bake.

Bake for 10 to 12 minutes. The cookies are done when the edges look set but the centers still appear slightly soft.

Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack. The cracks in the powdered sugar will become more visible as they cool.

Heart-Shaped Sugar Cookies with Royal Icing

Heart-shaped sugar cookies with royal icing are a classic Valentine’s Day treat. These cookies have soft centers and slightly crisp edges that hold their shape well when you cut them with cookie cutters.

The dough contains basic ingredients you likely have in your kitchen. The royal icing dries smooth and hard, which makes it perfect for stacking cookies or packaging them as gifts.

List of Ingredients

For the sugar cookies, you need:

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 tablespoon milk

For the royal icing, you need:

• 3 cups powdered sugar
• 2 tablespoons meringue powder
• 5 tablespoons warm water
• Food coloring (red, pink, or your preferred colors)

Instructions (Step by Step)

Mix the flour, baking powder, and salt in a medium bowl. Set this bowl aside.

Beat the softened butter and sugar together in a large bowl until the mixture looks light and fluffy. This takes about 3 minutes with an electric mixer.

Add the egg, vanilla extract, and milk to the butter mixture. Beat until everything combines well.

Add the flour mixture to the wet ingredients gradually. Mix on low speed until the dough comes together. The dough should not be sticky.

Divide the dough into two equal portions. Flatten each portion into a disk and wrap it in plastic wrap.

Refrigerate the dough for at least 2 hours or overnight.

Preheat your oven to 350°F. Line your baking sheets with parchment paper.

Remove one disk of dough from the refrigerator. Roll it out on a floured surface until it measures about 1/4 inch thick.

Cut out heart shapes using cookie cutters. Place the hearts on your prepared baking sheets, spacing them about 2 inches apart.

Bake the cookies for 8 to 10 minutes. The edges should look set and slightly golden.

Let the cookies cool on the baking sheet for 5 minutes. Transfer them to a wire rack to cool completely before decorating.

Make the royal icing by whisking together the powdered sugar and meringue powder. Add the warm water and beat on low speed for 7 to 10 minutes until the icing forms stiff peaks.

Divide the icing into separate bowls if you want multiple colors. Add food coloring drops and mix until you reach your desired shade.

Thin some icing with water for flooding the cookies. The consistency should be like thick glue. Keep some icing thick for making borders and details.

Use a piping bag or squeeze bottle to outline each cookie with thick icing. Let the outline dry for 10 minutes.

Fill the center of each cookie with the thinned icing. Use a toothpick to spread it evenly and pop any air bubbles.

Let the base coat dry for at least 2 hours before adding details or messages.

Once dry, you can pipe designs, write words, or add sprinkles.

Store the decorated cookies in an airtight container at room temperature. They stay fresh for up to one week.

Chocolate Chip Peanut Butter Cookies

Chocolate chip peanut butter cookies bring together two classic flavors in one simple treat. The nutty taste of peanut butter works well with sweet chocolate chips.

These cookies bake up soft in the middle with slightly crisp edges. You can make these cookies without fancy equipment.

A basic mixing bowl and wooden spoon will work just fine. The dough comes together quickly, so you can have fresh cookies ready in under an hour.

List of Ingredients

• 1 cup creamy peanut butter
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups semi-sweet chocolate chips

Instructions (Step by Step)

Preheat your oven to 350°F. Line two baking sheets with parchment paper.

Mix the peanut butter and softened butter together in a large bowl until smooth. Add both sugars and beat until the mixture looks fluffy.

This takes about two minutes of stirring. Crack in the eggs one at a time.

Stir in the vanilla extract. Combine the flour, baking soda, and salt in a separate bowl.

Add these dry ingredients to the peanut butter mixture. Stir until you see no white streaks of flour.

Fold in the chocolate chips. Make sure they spread evenly throughout the dough.

Scoop rounded tablespoons of dough onto your prepared baking sheets. Space them about two inches apart.

Bake for 10 to 12 minutes. The edges should look set while the centers stay slightly soft.

Let the cookies rest on the baking sheet for five minutes. Move them to a wire rack to cool completely.

Classic Butter Cookies with Creamy Frosting

Butter cookies are a perfect choice for Valentine’s Day because they’re simple to make and taste amazing. The dough uses basic ingredients you probably already have in your kitchen.

These cookies have a tender texture that melts in your mouth. You can cut these cookies into heart shapes for the holiday.

The plain cookie tastes great on its own, but adding frosting makes them extra special. Pink or red frosting works well for Valentine’s Day.

The key to good butter cookies is using quality butter. Don’t substitute margarine because it won’t give you the same rich flavor.

Make sure your butter is at room temperature before you start mixing.

List of Ingredients

For the cookies:

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt

For the frosting:

• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 2 tablespoons heavy cream
• 1 teaspoon vanilla extract
• Pink or red food coloring (optional)
• Sprinkles (optional)

Instructions (Step by Step)

Beat the softened butter and sugar together in a large bowl until the mixture looks light and fluffy. This usually takes about 3 minutes with an electric mixer.

Add the egg and vanilla extract to the butter mixture. Mix until everything is well combined.

Whisk together the flour and salt in a separate bowl. Add the flour mixture to the wet ingredients slowly, mixing just until the dough comes together.

Don’t overmix the dough or your cookies will be tough. Wrap the dough in plastic wrap and refrigerate it for at least 1 hour.

Cold dough is easier to roll out and holds its shape better during baking. Preheat your oven to 350°F while the dough chills.

Line your baking sheets with parchment paper. Roll out the chilled dough on a floured surface until it’s about 1/4 inch thick.

Use heart-shaped cookie cutters to cut out your cookies. Place the cookies on the prepared baking sheets about 2 inches apart.

Bake the cookies for 10 to 12 minutes. The edges should be set but the centers should still look slightly soft.

Let the cookies cool on the baking sheet for 5 minutes. Transfer them to a wire rack to cool completely before frosting.

Make the frosting while the cookies cool. Beat the softened butter in a bowl until it’s smooth and creamy.

Add the powdered sugar one cup at a time, mixing well after each addition. Pour in the heavy cream and vanilla extract, then beat everything together until the frosting is light and fluffy.

Add a few drops of food coloring if you want pink or red frosting. Mix until the color is even throughout.

Spread or pipe the frosting onto the cooled cookies. Add sprinkles right away if you’re using them, before the frosting sets.

Let the frosting set for about 30 minutes before serving or storing. You can stack the cookies once the frosting is firm.

Strawberry Shortbread Hearts

Strawberry shortbread hearts bring together buttery cookies with bright strawberry flavor. These sandwich cookies feature a tender shortbread base, sweet jam filling, and a pink glaze on top.

The cookies get their pink color and fruity taste from freeze-dried strawberries mixed into the dough. You can find freeze-dried strawberries in the baking aisle or dried fruit section of most grocery stores.

List of Ingredients

For the cookies:

• 1 cup unsalted butter, softened
• 2/3 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/4 cup freeze-dried strawberries, ground into powder

For the filling and topping:

• 1/2 cup strawberry jam
• 1 cup powdered sugar
• 2 tablespoons milk
• 2 tablespoons freeze-dried strawberries, ground into powder
• Pink food coloring (optional)

Instructions (Step by Step)

Beat the softened butter and powdered sugar together in a large bowl until light and fluffy. This takes about 3 minutes with an electric mixer.

Add the vanilla extract and mix until combined.

Grind the freeze-dried strawberries into a fine powder using a food processor or blender. Mix the flour, salt, and strawberry powder together in a separate bowl.

Add the dry ingredients to the butter mixture gradually. Mix on low speed until a dough forms.

The dough should come together without being too sticky.

Shape the dough into a flat disk and wrap it in plastic wrap. Refrigerate for at least 30 minutes.

This makes the dough easier to roll out.

Preheat your oven to 325°F. Line two baking sheets with parchment paper.

Roll out the chilled dough on a floured surface to about 1/4 inch thick. Use a heart-shaped cookie cutter to cut out shapes.

You need an even number of cookies to make sandwiches.

Place the cookies on the prepared baking sheets, spacing them about 1 inch apart. Bake for 12-15 minutes until the edges are set but not browned.

Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack.

Once the cookies are completely cool, spread about 1 teaspoon of strawberry jam on the flat side of half the cookies. Top each with another cookie to create sandwiches.

Make the glaze by whisking together the powdered sugar, milk, and ground freeze-dried strawberries. Add a drop of pink food coloring if you want a brighter color.

The glaze should be thick but pourable.

Dip the top of each sandwich cookie into the glaze or drizzle the glaze over the tops. Let the glaze set for about 30 minutes before serving.

Store the cookies in an airtight container at room temperature for up to 5 days. You can also freeze unfilled cookies for up to 3 months.

Fruity Jam-Filled Thumbprint Cookies

These buttery cookies feature a soft center filled with bright jam. The dough is simple to make and holds its shape well during baking.

You can fill these cookies with any jam flavor you like. Raspberry, strawberry, and apricot work especially well.

The fruity filling adds color and sweetness to each bite.

The cookie base is a basic butter dough with vanilla. It bakes into a tender cookie with golden edges.

The texture is similar to shortbread but slightly softer.

List of Ingredients

You will need 1 cup of softened butter for the base. Add 2/3 cup of granulated sugar and 1/2 teaspoon of vanilla extract.

Mix in 2 cups of all-purpose flour and 1/4 teaspoon of salt. Keep 1/2 cup of your favorite jam ready for filling the centers.

Instructions (Step by Step)

Beat the softened butter and sugar together in a bowl until the mixture looks light and fluffy. This takes about 2 minutes with an electric mixer.

Add the vanilla extract and mix until combined.

Stir in the flour and salt until a dough forms. The dough should hold together when pressed but not be sticky.

Roll the dough into balls about 1 inch wide. Place them on a baking sheet lined with parchment paper, spacing them 2 inches apart.

Press your thumb or the back of a small spoon into the center of each ball to create an indent. Make the indent deep enough to hold jam but don’t press all the way through to the bottom.

Fill each indent with about 1/2 teaspoon of jam. Don’t overfill or the jam will bubble over during baking.

Bake at 350°F for 12 to 15 minutes. The cookies are done when the edges turn light golden brown.

Let the cookies cool on the baking sheet for 5 minutes. The jam will be very hot right after baking.

Transfer them to a wire rack to cool completely before serving.