Valentine's Day Cookies
Whether you’re an experienced baker or trying your hand at Valentine's Day baking for the first time, this recipe is simple enough to follow but special enough to feel like a treat.
Equipment
- Mixing Bowls
- Hand or Stand Mixer
- Measuring cups and spoons
- Rolling Pin
- Cookie cutters
- Baking sheets
- Cooling racks
- Spatula
Ingredients
For the Cookies:
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 2 tbsp milk
For Decorating:
- 1 cup powdered sugar
- 2 –3 tsp milk for icing consistency
- ½ tsp vanilla extract
- Food coloring red, pink, or any Valentine’s Day colors
- Sprinkles hearts, or edible glitter (optional)
Instructions
Prep Your Ingredients and Oven
- Preheat your oven to 350°F (175°C).
- Line two baking sheets with parchment paper or silicone baking mats.
- Measure out all your ingredients so everything is ready to go—it makes the process much smoother.
- Pro Tip: I like to soften butter in small cubes—it mixes faster and evenly.
Mix Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Set aside while you cream the butter and sugar.
- Pro Tip: Whisk continuously to prevent lumps and make sure the baking powder is evenly distributed.
Cream Butter and Sugar
- In a large mixing bowl, beat the softened butter and granulated sugar together until fluffy and pale (about 2–3 minutes).
- Add the egg and vanilla extract, and mix until fully combined.
- Pro Tip: Scrape down the sides of the bowl occasionally to ensure everything is evenly mixed.
Combine Wet and Dry Ingredients
- Gradually add the flour mixture to the butter mixture, mixing slowly.
- Pour in the milk and continue mixing until the dough comes together.
- Do not overmix; stop when there are no streaks of flour left.
Roll Out the Dough
- Lightly flour your countertop and rolling pin.
- Roll the dough to about ¼-inch thickness.
- Use cookie cutters to cut out fun Valentine’s Day shapes.
- Pro Tip: If the dough sticks, sprinkle a little more flour, but not too much or the cookies will be dry.
Bake the Cookies
- Place the cut cookies on the prepared baking sheets, leaving about 1 inch between each.
- Bake for 10–12 minutes, or until the edges are just starting to turn golden.
- Let cookies cool on the baking sheet for 2–3 minutes before transferring to a cooling rack.
- Pro Tip: Don’t overbake! These cookies should be soft and slightly chewy in the center.
Decorate Your Cookies
- Mix powdered sugar, milk, and vanilla extract to make a smooth icing.
- Divide icing into small bowls and tint with food coloring if desired.
- Use a spoon, piping bag, or even a ziplock bag with a corner cut off to decorate.
- Add sprinkles, edible glitter, or other fun toppings while icing is still wet.
- Pro Tip: Let the cookies cool completely before decorating, or the icing will melt and slide off.
Notes
Nutritional Value (per cookie, approximate)
- Calories: 150 kcal
- Carbohydrates: 20 g
- Protein: 2 g
- Fat: 7 g
- Saturated Fat: 4 g
- Sugar: 12 g
- Fiber: 1 g
- Sodium: 90 mg