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

Valentine’s Day is a great time to bake sugar cookies at home. These treats are simple to make and fun to decorate with different colors and designs.

You can share them with family, friends, or someone special.

This collection includes nine different ways to make and decorate Valentine’s Day sugar cookies, from classic heart shapes to creative icing techniques. You will find options for soft cookies with thick centers, crisp-edged versions, and designs that look like conversation hearts.

The recipes cover both royal icing and buttercream frosting methods, plus tips for getting your cookies to hold their shape when you cut them out.

Classic heart-shaped sugar cookies with royal icing

These heart-shaped sugar cookies are a Valentine’s Day favorite that combines a buttery cookie base with smooth royal icing. The cookies hold their shape well when baked and create a perfect canvas for decoration.

The dough is simple to make and uses basic ingredients you probably have in your kitchen. Once baked, the cookies have crisp edges and a soft center that makes them enjoyable to eat.

Royal icing dries firm and glossy, which makes these cookies stackable and easy to package. You can decorate them with simple designs or create more detailed patterns depending on your skill level.

List of Ingredients

For the cookies:

• 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

For the royal icing:

• 3 cups powdered sugar
• 2 tablespoons meringue powder
• 5 to 6 tablespoons water
• Food coloring in pink, red, or your preferred colors

Instructions (Step by Step)

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

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

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

Gradually add the flour mixture to the wet ingredients. Mix on low speed until a soft dough forms.

Divide the dough in half and flatten each piece into a disk. Wrap both disks in plastic wrap and refrigerate for at least 2 hours.

Preheat your oven to 350°F while the dough finishes chilling. Line your baking sheets with parchment paper.

Roll out one disk of dough on a floured surface until it’s about 1/4 inch thick. Use heart-shaped cookie cutters to cut out your shapes.

Place the cut cookies on your prepared baking sheets, spacing them about 2 inches apart. Bake for 8 to 10 minutes until the edges just start to turn golden.

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

Make the royal icing by whisking together the powdered sugar and meringue powder. Add water one tablespoon at a time until you reach your desired consistency.

For outlining, you want a thicker consistency that holds its shape. For flooding or filling in areas, add a bit more water until the icing flows smoothly but isn’t runny.

Divide the icing into separate bowls and add food coloring to each. Mix until you reach the colors you want.

Use a piping bag or a plastic zip-top bag with a small corner cut off to outline your cookies first. Let this outline set for about 15 minutes.

Thin some of your icing slightly and use it to flood the inside of your outlined areas. Use a toothpick to spread the icing into corners and pop any air bubbles.

Let the cookies dry completely at room temperature. This usually takes 6 to 8 hours or overnight for the icing to fully harden.

Marbled icing sugar cookies for a festive look

Marbled icing creates a beautiful design on plain sugar cookies without complicated piping work. You can make these cookies special by dipping them in swirled frosting that forms unique patterns on each one.

The marbling technique works by combining two or more colors of icing in a shallow bowl. When you dip your cookie into the mixed colors, the icing creates natural swirls and patterns that look different every time.

List of Ingredients

For the cookies:

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup butter, softened
• 1 1/2 cups white sugar
• 1 egg
• 1 teaspoon vanilla extract

For the marbled icing:

• 2 cups powdered sugar
• 2-3 tablespoons milk
• 1/2 teaspoon vanilla extract
• Red or pink food coloring
• Purple food coloring (optional)

Instructions (Step by Step)

Make the cookie dough:

Combine the flour, baking soda, and baking powder in a bowl. Mix the butter and sugar in a separate large bowl until smooth and creamy.

Add the egg and vanilla to the butter mixture. Beat until well combined.

Slowly add the flour mixture to the wet ingredients. Stir until a dough forms.

Shape and bake:

Roll out the dough on a floured surface to about 1/4 inch thick. Cut out heart shapes with cookie cutters.

Place the cookies on a baking sheet lined with parchment paper. Bake at 375°F for 8-10 minutes until the edges are lightly golden.

Let the cookies cool completely on a wire rack before adding the icing.

Prepare the marbled icing:

Mix the powdered sugar, milk, and vanilla in a bowl. Stir until smooth. The icing should be thick but pourable.

Divide the white icing into separate small bowls. Add a few drops of pink food coloring to one bowl and purple to another if desired. Stir each color until even.

Create the marble effect:

Pour the white icing into a shallow bowl or plate. Add spoonfuls of the colored icing on top.

Use a toothpick or knife to gently swirl the colors together. Make just a few swirls to keep the colors distinct.

Dip each cookie face-down into the marbled icing. Lift it up and let excess icing drip off. The swirled pattern will transfer to your cookie.

Place the dipped cookies on parchment paper. Let them sit for 30-60 minutes until the icing sets completely.

You can refresh the marble pattern in your bowl between cookies by adding more colored icing and creating new swirls.

Conversation heart-inspired decorated cookies

These cookies look just like the classic conversation heart candies you see every Valentine’s Day. You can make them in soft pastel colors and add sweet messages on top.

They taste much better than the chalky store-bought candies. The cookies have soft centers with slightly crisp edges.

You need to use a heart-shaped cookie cutter to get the right shape. The flat tops make them easy to decorate with royal icing.

List of Ingredients

For the sugar cookies:

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

For the royal icing:

• 4 cups powdered sugar
• 3 tablespoons meringue powder
• 5-6 tablespoons water
• Gel food coloring (pink, purple, yellow, green, blue)
• Black edible marker or black royal icing for messages

Instructions (Step by Step)

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

Beat the softened butter and sugar together until the mixture looks light and fluffy. This takes about 3 minutes.

Add the egg and vanilla extract and mix well. Add the dry ingredients to the wet ingredients slowly.

Mix until everything combines into a dough. Divide the dough in half and wrap each piece in plastic wrap.

Chill the dough in the refrigerator for at least 2 hours. You can also leave it overnight if needed.

Preheat your oven to 350°F. Roll out one portion of dough on a floured surface until it is about 1/4 inch thick.

Cut out heart shapes with your cookie cutter. Place the hearts on a baking sheet lined with parchment paper.

Leave about 2 inches between each cookie. Bake for 8-10 minutes.

The edges should look set but the centers should still be soft. Let the cookies cool on the baking sheet for 5 minutes, then move them to a wire rack.

Make the royal icing while the cookies cool completely. Whisk together the powdered sugar and meringue powder.

Add the water one tablespoon at a time until the icing is smooth and thick. Divide the icing into separate bowls for each color you want to make.

Add a small amount of gel food coloring to each bowl and mix well. Keep the icing covered with a damp cloth so it doesn’t dry out.

Spread a thin layer of colored icing on each cooled cookie. Use an offset spatula or the back of a spoon to smooth it out.

Let the icing dry completely for at least 4 hours or overnight. Write messages on the dried icing with an edible marker or piped black royal icing.

You can write phrases like “Be Mine,” “True Love,” “XOXO,” or “Sweet.”

Soft sugar cookies with thick centers and crisp edges

These cookies give you the best of both textures in one bite. The thick, soft center melts in your mouth while the edges provide a satisfying crunch.

The key to getting this texture is controlling how cold your dough stays before baking. When you chill the dough properly, the cookies spread less in the oven.

This creates that thick center you want. Room temperature butter works better than melted butter for this style.

It helps the cookies hold their shape while still allowing enough spread for crispy edges.

List of Ingredients

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• Pink or red food coloring (optional for Valentine’s Day)
• Heart-shaped cookie cutter

Instructions (Step by Step)

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

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

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

Add food coloring at this stage if you want pink or red cookies. Pour the flour mixture into the wet ingredients gradually.

Mix on low speed until a dough forms. Don’t overmix or your cookies will turn out tough.

Divide the dough in half and wrap each portion in plastic wrap. Refrigerate for at least 2 hours.

You can refrigerate it overnight if that works better for your schedule. Preheat your oven to 350°F when you’re ready to bake.

Line your baking sheets with parchment paper. Roll out one portion of dough on a floured surface to about 1/4 inch thick.

Cut out heart shapes with your cookie cutter. Place cookies 2 inches apart on the baking sheets.

Bake for 8 to 10 minutes. The edges should look set and lightly golden, but the centers will still appear slightly soft.

Let the cookies cool on the baking sheet for 5 minutes. The centers will firm up during this time.

Then move them to a wire rack to cool completely. You can decorate these cookies with royal icing, buttercream, or eat them plain.

The texture stays perfect for 2 to 3 days when stored in an airtight container.

Buttercream Frosted Puffy Sugar Cookies

These soft, pillowy sugar cookies rise beautifully in the oven and create the perfect base for sweet buttercream frosting.

The texture stays soft for several days, making them ideal for Valentine’s Day gifts or parties.

The cookies have a slightly cake-like texture that sets them apart from traditional flat sugar cookies.

You can decorate them with pink or red buttercream and add festive sprinkles.

List of Ingredients

For the cookies:

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

For the buttercream frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 3 tablespoons heavy cream
• 1 teaspoon vanilla extract
• Pink or red food coloring
• Valentine’s Day sprinkles

Instructions

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

Set this aside.

Beat the softened butter and sugar together in a large bowl until light and fluffy, about 3 minutes.

Add the eggs one at a time, beating well after each addition.

Mix in the vanilla and almond extracts.

Add the dry ingredients to the wet ingredients gradually, mixing until just combined.

Do not overmix the dough.

Wrap the dough in plastic wrap and refrigerate for at least 1 hour.

This makes it easier to handle and roll out.

Preheat your oven to 350°F.

Line baking sheets with parchment paper.

Roll the dough out on a floured surface to about 1/4 inch thickness.

Cut out heart shapes or other Valentine’s Day designs with cookie cutters.

Place the cookies on the prepared baking sheets, spacing them about 2 inches apart.

Bake for 8-10 minutes until the edges are just set but not brown.

Let the cookies cool on the baking sheet for 5 minutes.

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

Make the buttercream by beating the softened butter until creamy.

Add the powdered sugar one cup at a time, mixing well between additions.

Add the heavy cream and vanilla extract to the frosting.

Beat on high speed for 2-3 minutes until light and fluffy.

Add food coloring to achieve your desired shade of pink or red.

Spread or pipe the buttercream onto the cooled cookies.

Add sprinkles while the frosting is still soft so they stick properly.

Store the decorated cookies in an airtight container with parchment paper between layers.

They will stay fresh for up to 5 days.

Bright red royal icing decorated cookies

Bright red royal icing gives your Valentine’s Day sugar cookies a bold, eye-catching look.

The deep red color makes heart-shaped cookies stand out on any dessert table.

These cookies work well for classroom parties, gifts, or romantic celebrations.

Royal icing dries to a smooth, shiny finish that lets you stack and package cookies without smudging.

You’ll need two different consistencies for the best results.

A thicker icing creates clean outlines around the edges.

A thinner icing floods the center areas with glossy color.

The red color can be tricky to achieve without the icing bleeding or fading.

You need gel food coloring rather than liquid versions to get a true red shade.

Adding too much liquid will make your icing too thin and change its texture.

Ingredients

For the sugar cookies:

• 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:

• 4 cups powdered sugar
• 3 tablespoons meringue powder
• 6 tablespoons warm water
• Red gel food coloring

Instructions

Start by making your cookie dough.

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

Set this aside for later.

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.

Pour the flour mixture into the wet ingredients slowly.

Mix on low speed until a dough forms.

Don’t overmix or your cookies will be tough.

Divide your dough into two flat discs and wrap each in plastic wrap.

Put them in the refrigerator for at least 1 hour.

Cold dough keeps its shape better when baking.

Preheat your oven to 350°F.

Line your baking sheets with parchment paper.

Roll out one disc of dough on a floured surface until it’s about 1/4 inch thick.

Cut out heart shapes with cookie cutters.

Place the hearts on your prepared baking sheets with about 2 inches between each cookie.

Bake for 8-10 minutes until the edges just start to turn golden.

Let the cookies cool on the baking sheet for 5 minutes.

Move them to a wire rack to cool completely before decorating.

Make your royal icing by whisking the powdered sugar and meringue powder together in a bowl.

Add the warm water and beat with an electric mixer on low speed for 7-10 minutes.

The icing should form stiff peaks.

Take out about one-third of your white icing and put it in a separate bowl.

Add red gel food coloring one drop at a time until you get a bright red color.

Mix well after each drop.

Keep this portion thick for piping outlines.

Add water one teaspoon at a time to the remaining red icing until it reaches a thinner consistency for flooding.

Fill a piping bag fitted with a small round tip with your thick red icing.

Pipe an outline around the edge of each cookie.

Let this dry for 15 minutes.

Thin your flood icing to the right consistency by lifting your spoon and counting to 10.

The icing should smooth out completely by the count of 10.

Fill another piping bag or squeeze bottle with the thin red icing.

Fill the inside of your cookie outlines with this icing.

Use a toothpick to spread it into corners and pop any air bubbles.

Let your cookies dry completely for at least 6 hours or overnight.

The icing needs this time to harden and develop its characteristic shine.

Store your decorated cookies in an airtight container at room temperature for up to one week.

Layer them between sheets of parchment paper to protect the icing.

Sugar cookies topped with colorful sprinkles

These sugar cookies bring festive Valentine’s Day colors to your table with bright sprinkles mixed right into the dough.

You’ll end up with soft, chewy cookies that look cheerful and taste delicious.

The sprinkles add pops of pink, red, and white throughout each cookie.

They give you a fun, bakery-style look without needing any frosting or decorating skills.

List of Ingredients

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup Valentine’s Day sprinkles (jimmies and hearts)
• 1/4 cup granulated sugar for rolling

Instructions (Step by Step)

Mix the flour, baking soda, baking powder, and salt in a medium bowl.

Set this aside while you prepare the wet ingredients.

Beat the softened butter and 1 1/2 cups of 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 and vanilla extract to the butter mixture.

Beat until everything combines well.

Pour the flour mixture into the butter mixture gradually.

Stir with a spatula until you see no more dry flour streaks.

Fold the Valentine’s Day sprinkles into your cookie dough gently.

You want them spread throughout without breaking them apart too much.

Cover the bowl with plastic wrap and chill the dough in your refrigerator for 30 minutes.

This helps the cookies hold their shape better when baking.

Heat your oven to 350°F while the dough chills.

Line two baking sheets with parchment paper.

Scoop about 2 tablespoons of dough and roll it into a ball with your hands.

Roll each ball in the remaining sugar to coat the outside.

Place the dough balls on your prepared baking sheets about 2 inches apart.

They will spread as they bake.

Bake for 10 to 12 minutes until the edges look set but the centers still seem slightly soft.

The cookies will firm up as they cool.

Let the cookies cool on the baking sheet for 5 minutes.

Then move them to a wire rack to finish cooling completely.

Cut-out cookies holding their shape perfectly

The key to beautiful Valentine’s Day cookies starts with a dough that won’t spread in the oven.

When you cut hearts or other Valentine shapes, you want them to look the same going in as they do coming out.

Chilling your dough makes all the difference.

Cold butter stays solid longer in the oven, which means your cookies hold their edges.

You should chill the dough for at least one hour before rolling it out.

The right flour-to-fat ratio keeps your cookies from spreading.

Too much butter or oil makes cookies flatten and lose their shape.

A good cut-out cookie recipe balances these ingredients carefully.

Rolling your dough to the right thickness matters too.

Aim for about 1/4 inch thick.

Thinner cookies spread more easily, while thicker ones stay put and give you a softer texture.

List of Ingredients

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

Instructions (Step by Step)

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

Set this aside for now.

Beat the softened butter and sugar together in a large bowl until the mixture looks light and fluffy.

This takes about three minutes with an electric mixer.

Add the egg and vanilla extract to the butter mixture.

Beat until everything combines well.

Add the almond extract if you’re using it.

Pour the flour mixture into the wet ingredients gradually.

Mix on low speed until a dough forms.

Don’t overmix, or your cookies will turn out tough.

Divide the dough into two equal portions.

Flatten each portion into a disk shape and wrap tightly in plastic wrap.

Refrigerate the dough for at least one hour.

You can chill it overnight if that works better for your schedule.

Take one disk out of the fridge when you’re ready to bake.

Let it sit at room temperature for about five minutes so it’s easier to roll.

Roll the dough out on a lightly floured surface to 1/4 inch thickness.

Use your cookie cutters to cut out heart shapes or other Valentine designs.

Place the cut cookies on a parchment-lined baking sheet.

Leave about two inches between each cookie.

Put the baking sheet in the refrigerator for 10 minutes before baking.

This extra chill time helps the cookies keep their shape even better.

Preheat your oven to 350°F while the cookies chill.

Bake for 8 to 10 minutes until the edges just start to turn golden.

Let the cookies cool on the baking sheet for five minutes.

Then move them to a wire rack to cool completely before decorating.

Easy beginner-friendly royal icing decoration tips

Royal icing makes cookie decorating simple once you understand the basics. You only need three ingredients: powdered sugar, meringue powder, and water.

Mix them together until you get the right consistency for your design. You’ll need two different consistencies of icing.

Outlining icing should be thick enough to hold its shape when piped. Flooding icing needs to be thinner so it spreads smoothly inside your outlined areas.

Test your icing consistency before you start decorating. Outlining icing should hold a stiff peak when you lift your spoon.

Flooding icing should smooth itself out within 10-15 seconds after you stir it. Start with simple designs like solid hearts or basic stripes.

You don’t need fancy piping skills to create attractive cookies. Plain colored shapes look clean and professional.

Use squeeze bottles or piping bags fitted with small round tips. Bottles give you more control and are easier for beginners to handle.

Keep a toothpick nearby to pop air bubbles and guide icing into corners. Let your outline dry for at least 15 minutes before flooding.

This prevents colors from bleeding together. If you want to add details on top, wait until the base layer is completely dry.

Work in small batches so your icing doesn’t crust over. Cover bowls with damp towels between uses.

Add water one drop at a time if your icing gets too thick. Practice on parchment paper first if you’re nervous.

You can scrape off mistakes and try again. Keep your color palette simple with two or three shades.

Red, pink, and white work perfectly for Valentine’s Day cookies. Too many colors can make designs look busy and complicated.