Valentines Day Frosted Sugar Cookies Recipe

The delicate crunch followed by buttery softness makes these Valentines Day Frosted Sugar Cookies an irresistible treat for your sweetheart. These beautifully decorated cookies feature a perfect balance of vanilla-scented sweetness in the base and creamy, smooth frosting on top – ideal for expressing your affection on the most romantic day of the year. The pretty pink and red decorations transform simple sugar cookies into edible love letters that are sure to impress your valentine. You’ll learn how to create perfectly shaped cookies with a foolproof dough, master the art of smooth royal icing, and discover decorating techniques that make these Valentines Day Frosted Sugar Cookies look professionally crafted.

Why You’ll Love This Recipe

These Valentines Day Frosted Sugar Cookies are destined to become your go-to Valentine’s treat for several compelling reasons. First, unlike many sugar cookies that sacrifice flavor for stability, these cookies maintain a melt-in-your-mouth texture while holding their heart shapes perfectly during baking. The dough doesn’t require extensive chilling time, making this a relatively quick Valentine’s project you can complete in one afternoon.

The real magic happens in the textural contrast – a slight crisp edge gives way to a tender center that’s neither too soft nor too crumbly. The smooth royal icing creates a beautiful canvas for decoration while adding a sweet complement to the subtle vanilla notes in the cookie base.

Even novice bakers can achieve impressive results with these Valentine cookies since the recipe is forgiving and includes clear instructions for both beginners and experienced bakers. The wow-factor of these homemade decorated sugar cookies far exceeds the effort required, making them perfect for gifting to your special someone or sharing at Valentine’s gatherings.

Ingredients

For the Valentines Day Frosted Sugar Cookies:

• 3 cups (375g) all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup (226g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• 2 teaspoons pure vanilla extract
• 1/4 teaspoon almond extract (optional)

For the Royal Icing:

• 3 cups (360g) powdered sugar, sifted
• 2 tablespoons meringue powder
• 5-6 tablespoons warm water
• 1/2 teaspoon vanilla extract (clear if available)
• Gel food coloring (red, pink, white)
• Sprinkles, sanding sugar, or decorative candies

The butter must be softened but not melted for the perfect cookie texture. High-quality vanilla extract makes a noticeable difference in these simple cookies where vanilla is the star flavor. Meringue powder is essential for creating royal icing that dries with a smooth finish – look for it in baking supply stores or online if it’s not available at your local grocery.

Pro Tips

Perfect Cookie Consistency
The secret to ideal Valentines Day Frosted Sugar Cookies lies in the mixing process. Cream the butter and sugar until just light and fluffy – about 2-3 minutes – but avoid overmixing, which incorporates too much air and causes spreading. The finished dough should feel like play-dough: pliable but not sticky. If it’s too sticky, add a tablespoon of flour at a time; if too dry, add a teaspoon of milk.

Rolling Technique
For perfectly even cookies, place the dough between two sheets of parchment paper before rolling. This eliminates sticking without adding extra flour, which can toughen the cookies. Aim for 1/4-inch thickness – any thinner and they’ll become too crisp; thicker cookies won’t have that ideal texture contrast. Freeze the cut shapes for 10 minutes before baking to ensure they maintain their heart shapes.

Royal Icing Mastery
Achieve professional-looking frosting by preparing two consistencies: outline consistency (thicker, like toothpaste) and flood consistency (like warm honey). Start by outlining each cookie, then flood the interior with the thinner icing. Use a toothpick to pop any air bubbles and gently tap the cookie on the counter to help the icing self-level. Allow each color to dry completely before adding additional details to prevent bleeding.

Instructions

Step 1: Prepare the Cookie Dough
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes. Add the egg, egg yolk, vanilla extract, and almond extract if using. Beat on medium speed until fully incorporated, scraping down the sides as needed. Gradually add the flour mixture on low speed, mixing just until no flour streaks remain. The dough should come together and feel soft but not sticky.

Step 2: Chill and Roll the Dough
Divide the dough in half and form each portion into a disc. Wrap each disc in plastic wrap and refrigerate for 1 hour. This short chill makes the dough easier to handle without requiring overnight refrigeration. When ready to bake, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Working with one disc at a time, place the dough between two sheets of parchment and roll to 1/4-inch thickness. Cut out hearts using cookie cutters of your preferred size.

Step 3: Bake to Perfection
Transfer the cut cookies to the prepared baking sheets, spacing them about 1.5 inches apart. For extra insurance against spreading, place the cookie-filled baking sheets in the freezer for 10 minutes before baking. Bake in the preheated oven for 10-12 minutes, until the edges are just barely golden and the centers are set but not browned. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Step 4: Prepare the Royal Icing
In a large bowl, combine the sifted powdered sugar and meringue powder. Add 5 tablespoons of warm water and the vanilla extract. Beat with an electric mixer on low speed until combined, then increase to medium-high and beat for 5-7 minutes until stiff peaks form. The icing should be thick but smooth. Divide the icing into separate bowls for different colors. Add gel food coloring a little at a time to achieve desired shades of pink, red, and leave some white. Cover bowls with damp towels when not in use to prevent drying.

Step 5: Decorate Your Valentine Cookies
Prepare piping bags fitted with small round tips for outlining. For flooding consistency, add a few drops of water to portions of each color and stir gently until it reaches a honey-like consistency. Outline the cookies with the thicker icing, then fill with flooding consistency. Use a toothpick to spread the icing to edges and pop any air bubbles. While the icing is still wet, add sprinkles or other decorations if desired. For more elaborate designs, allow the base layer to dry completely (4-6 hours or overnight) before adding additional details with the stiffer icing.

Variations

Chocolate-Dipped Valentine Cookies
Transform your Valentines Day Frosted Sugar Cookies by skipping the royal icing on some and instead dipping half of each cookie in melted chocolate. Use high-quality dark, milk, or white chocolate (or a combination), then sprinkle with festive Valentine’s nonpareils while the chocolate is still wet. This variation offers a delicious texture contrast and sophisticated flavor option for chocolate lovers.

Lemon-Infused Sugar Cookies
For a bright, citrusy version, add 1 tablespoon of lemon zest to the cookie dough and substitute lemon extract for the almond extract. The royal icing can also be flavored with a few drops of lemon juice instead of vanilla. The tanginess cuts through the sweetness beautifully and creates a refreshing twist on the classic Valentines Day Frosted Sugar Cookies. Decorate with pale yellow accents for visual contrast with the traditional reds and pinks.

Gluten-Free Valentine Cookies
For those with dietary restrictions, substitute a 1:1 gluten-free flour blend for the all-purpose flour. Add 1/4 teaspoon of xanthan gum if your blend doesn’t already contain it. The texture may be slightly different, but with the right flour blend, these Valentine sugar cookies will still delight everyone at your celebration regardless of dietary needs.

Storage and Serving

These Valentines Day Frosted Sugar Cookies maintain their best quality when stored in an airtight container at room temperature for up to 5 days. Place pieces of parchment paper between layers to protect the frosted decorations. For longer storage, unfrosted cookies can be frozen for up to 3 months – simply thaw at room temperature before decorating.

For a romantic Valentine’s Day presentation, arrange the cookies on a vintage cake stand or tiered dessert tray lined with doilies or pink tissue paper. Pair these sweet treats with champagne or prosecco for adults, or a glass of cold milk for a classic combination.

Create a special Valentine’s dessert by sandwiching a small scoop of vanilla or strawberry ice cream between two cookies. Alternatively, serve alongside chocolate-dipped strawberries and a mug of hot chocolate topped with whipped cream for the ultimate Valentine’s dessert spread that will make your celebration memorable.

FAQs

Can I make the dough ahead of time?
Yes! The cookie dough can be made up to 3 days in advance and stored in the refrigerator. You can also freeze the dough for up to 3 months. Thaw overnight in the refrigerator before rolling and cutting.

Why did my cookies spread during baking?
Spreading typically happens when the butter is too warm or the dough wasn’t chilled enough. Make sure to chill the cut cookie shapes for 10 minutes before baking, and ensure your oven is properly preheated.

How long does royal icing take to dry completely?
Royal icing needs about 4-6 hours to dry to the touch, but for fully hardened icing that won’t smudge when stacked or packaged, allow 12-24 hours of drying time in a cool, dry place.

Can I use store-bought frosting instead of royal icing?
Yes, though the results will be different. Store-bought frosting won’t harden like royal icing, making the cookies harder to stack or package. If using canned frosting, add a little powdered sugar to thicken it for better piping control.

My royal icing is too runny/too stiff. How do I fix it?
For runny icing, add sifted powdered sugar a tablespoon at a time until desired consistency is reached. For stiff icing, add water a few drops at a time, mixing well between additions until you reach the right consistency.

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