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Assorted cut-out Valentine's Day sugar cookies decorated with icing and frosting on a white plate.

Valentine’s Day Sugar Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Julianne Dell
  • Prep Time: 60 minutes
  • Cook Time: 9 minutes
  • Total Time: 1 hour 9 minutes
  • Yield: 18-24 large cookies
  • Category: Cookies
  • Method: Baked
  • Cuisine: American


These Valentine’s Day sugar cookies are soft-baked and guaranteed to steal hearts this holiday! Learn how to make easy cutout sugar cookies decorated with your choice of buttercream frosting or icing.


For the cookies

  • 1/2 cup (113g) unsalted butter
  • 1/2 cup (95g) granulated sugar
  • 1/2 tsp baking soda
  • 2 tablespoons (30m) milk
  • 1/2 teaspoon vanilla extract
  • 1 large egg, beaten
  • Pinch of salt
  • 2  1/2 cups (300 g) all-purpose flour

For the buttercream

  • 1 1/2 cups (339g) unsalted butter, cold.
  • 5 cups (650) powdered sugar
  • 1 tablespoon (15ml) pure vanilla extract (clear is best if you’re coloring the frosting)
  • 2 tablespoons (30ml) heavy whipping cream

For the marble icing

  • 2 cups (260g) powdered sugar, sifted
  • 23 tablespoons (30-45ml) milk
  • 1 tablespoon (15ml) corn syrup
  • Gel icing colors


For the cookies: 

  1. Beat the butter and sugar on medium-high speed until the sugar is dissolved and creamy.
  2. In a small glass dish, dissolve the baking soda in the milk. Add the baking soda/milk, vanilla and egg to the butter. Beat until all ingredients are well incorporated.
  3. Slowly add the salt and the flour 1 cup at a time and mix until a stiff dough forms.
  4. Form 3 softball-sized balls of dough. Flatten and wrap tightly in plastic wrap then chill in the freezer for at least 15 minutes or in the refrigerator for at least 30 minutes or up to 3 days.
  5. Pre-heat oven to 350°F.
  6. Remove the dough from the fridge, roll the dough out on a well-floured surface about ¼” thick. Use a cookie cutter to cut the shapes and transfer to a lined baking sheet. Use parchment paper or a baking mat. Bake at 350° for 8-12 minutes. Allow to cool for 5 minutes before transferring to a wire rack to cool completely.

For the buttercream: 

  1. Cut the butter into pieces. Using the paddle attachment, whip butter for 5-7 minutes, scraping down the bowl occasionally. Beat until butter is whipped and fluffy.
  2. Add 3 cups of powdered sugar and the vanilla extract and mix on low speed until incorporated into butter, increase speed to high and beat for about 60 seconds.
  3. Next, add an additional 2 cups of powdered sugar and heavy cream and beat on low speed until sugar is incorporated. Increase speed to medium-high and beat for 2-3 minutes until whipped and fluffy.
  4. Dye frosting with desired gel colors and divide into your piping bags. Decorate cookies.

For the marbled icing: 

  1. Combine the ingredients in a bowl and whisk until well combined. If needed, add additional milk to thin out the frosting. If too thin, add an additional 1/4 cup of powdered sugar. Then 
  2. Set aside 1/4 cup of the white icing. Add a small drop of your gel colors to the icing and gently swirl with a toothpick.
  3. Gently dip each cookie into the icing and then tilt the cookie to the side to allow excess icing the drip off. Place on a silicone baking mat or parchment paper and allow to dry completely.


  • These are mini cookies, this recipe made approximately 36 cookies. Otherwise, it will make 18-24 regular-sized cookies depending on the cookie cutter. The cookie recipe can easily be doubled for larger batches.

Storing and Freezing

  • Storing frosted cookies:  These are best kept in an airtight container, and they will stay fresh for several days at room temperature. While this buttercream does have a little “crust”, I don’t recommend stacking more than 1 cookie on top of another, as it will crush the frosting. You can also place a layer of parchment in between. You can opt to refrigerate these, but they are best served at room temperature. 
  • How to freeze cookies
    • To freeze baked cookies, prepare and cool completely. Place in a freeze-safe air-tight container for up to one month.
    • To freeze decorated cookies, place them on a cookie sheet in the freezer for 15-30 minutes until the frosting is hard. Transfer to a freezer-safe airtight container and freeze. Thaw on a cookie sheet in a single layer to prevent damaging the frosting. Do not freeze cookies with the icing (the icing colors do not hold up in the freezer).