I love to cook and bake so, I’ve been spreading a little bit of love around with these adorable Valentine Sugar Cookies Recipe! Cooking is an expression of love for me. It’s the way I say, “I love you” to the people in my life. I don’t know many people that won’t get all kinds of happy when you share a homemade sugar cookie with them! OMG. It’s such a sweet treat. Home baked sugar cookies are beautiful especially when they’re decorated with our homemade buttercream frosting. Don’t they look all fancy with our secret marble effect AND don’t worry it’s so simple to do frosting this way. Bake to your hearts content this valentines day with our perfect sugar cookie recipe!
Share the love with our Valentine Sugar Cookies Recipe!
You’ll love this recipe. It’s the perfect balance between soft and chewy AND of course, they’ll bring a smile to all your sweeties too! Healthy and balanced meals for my family because I love and care about them. Having a hard day?… a plate of cookies will surely make it all better! (my friends secretly love to hate this about me.)
Ingredients for our Valentine Sugar Cookies Recipe
- All–purpose flour- is a general use white flour. It is not a whole flour, and only the starchy endosperm is used, without the germ and bran portion of the kernel. It is a blend of hard and soft flours or hard flours with a protein content (gluten) of about 9 to 12 percent.
- Granulated Sugar- Granulated sugar is also sometimes known as white sugar, or “regular” sugar. Granulated sugar has had all of the naturally present molasses refined out of it. The fine crystals in granulated sugar don’t cake together, which makes it perfect for measuring, sprinkling onto food and dissolving into drinks.
- Butter- I can’t emphasize enough the importance of bringing your butter and eggs to room temperature. It’s the foundation of building a creamy, smooth dough. If I have enough time before baking I will set butter out on the counter to reach room temperature. If I’m running tight on time then I will place my butter in the microwave for 5-10 seconds but BE CAREFUL not to melt it. . . at all! It’s better for the butter to be a little stiff then even a tiny bit melted. The friction of the beaters as it mixes will warm it the rest of the way; just cream/mix it a little longer, if needed, to get that creamy-smooth and fluffy consistency we are looking for.
- Eggs- I place my eggs in a small bowl of very warm water while I’m gathering all the other ingredients and prepping to bake then when I’m ready to add them into the batter they have reached the perfect temperature! Add your eggs one at a time and cream for 2 minutes, then scape the bowl down using a rubber spatula, and add the next egg. This is the best way to be sure the eggs are incorporated evenly into the batter. Beating each egg individually is essential because eggs act as a leavener which brings the loft (height) into your baked goods.
A few helpful tips for baking at higher elevations:
- If you live 3,000 feet above sea level or more it is considered high elevation and may take longer to cook/bake.
- Adjustments are needed for 5000+ feet and above:
- Reduce baking powder: for each teaspoon, decrease 1/8 to 1/4 teaspoon.
- Reduce sugar: for each cup, decrease 2 tablespoons.
- Increase liquid: for each cup, add 2 to 4 tablespoons.
- Increase oven temperature by 25 degrees F.
- Check if it is done a little early.
- This takes some trial and error to get it right for you.
Learn more HERE
We hope you enjoy our Valentine Sugar Cookies Recipe and some of these too!
• 35 Valentines Dessert Recipes; Chocolate, Non-Chocolate, & Healthy
• Godiva Strawberry Banana Kabobs (copycat) Recipe
• Chocolate Valentine Whoopie Pies
• Dark Chocolate Raspberry Cups
Valentine Sugar Cookies Recipe
I love to cook and bake so, I’ve been spreading a little bit of love around with these Valentine Sugar Cookies Recipe!
- 6 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 cup butter, room temperature
- 1 1/2 cup low fat or regular sour cream, room temperature
- 2 cups sugar
- 3 eggs, room temperature
- 2 teaspoons vanilla
- 1 cup butter, softened
- 4-5 cups powdered sugar
- 1 teaspoon vanilla
- 3-4 tablespoon milk or cream
- red food coloring
- Wilton 1M open star tip
- large piping bag
- Preheat oven 350 degrees.
- Line half sheet pan with parchment paper or silpat.
- Set aside.
- In a bowl combine flour, baking soda, baking powder, sea salt; mix to combine; set aside.
- In another bowl cream butter, add sugar, beat until light and fluffy.
- Add eggs one at a time, scraping down bowl with each addition.
- Add vanilla and sour cream; mix in.
- Add dry ingredients all at once; mix just until combined.
- Divide dough in half, place on a large piece of saran wrap, shape into a large, flat rectangle, wrap in saran, refrigerate dough for at least 2 hours.
- Lightly flour counter top, roll dough out to 1/2 inch thickness.
- Cut out cookies with heart cookie cutters.
- Place on prepared cookie sheet, bake 5-6 minutes until bottom is golden.
- Cool on rack.
- Cream butter, add powdered sugar 1 cup at a time, mixing each addition until incorporated.
- Add vanilla and milk alternating with powdered sugar.
- Divide frosting in half and place in separate bowls.
- Add 3 drops red food coloring to one half, mix throughly.
- Frost entire top of cookies with white or pink frosting.
- Place white frosting to one side of pastry bag and pink on the other.
- (I'm not particular about it- it will look marbles once it is piped)
- Decorate cookies edge and finish with sprinkles.
Amount Per Serving: Calories: 353Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 36mgSodium: 127mgCarbohydrates: 66gFiber: 0gSugar: 53gProtein: 2g
We hope you have fun baking up some lovin’ from your kitchen with these beautiful Valentines Sugar Cookies Recipe!
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Thanks for sharing in the CWR blog-love!
Ruthie & Madeliene
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Kim Henrichs says
These are so pretty!! And I’m sure very tasty.
Suzanne of Simply Suzannes at Home says
Suzanne of Simply Suzannes at Home
Sugar cookies ROCK . . . and yours are beautiful!
Thanks so much for sharing,
Hi Suzanne 🙂 Thanks for the sweet comment… we kindly refer to these cookies as “crack” cookies cux they’re so addicting! They definitely ROCK! Hope you have a nice Valentines Day. xoxo~ Ruthie
hi Ruthie, these cookie are adorable and look ahhh mazing!!! Coming over from What Meegan Makes Inspiration Monday. We also host a link party and these would be so darling shared there too if you have a minute. Something to Talk About Link Party just started today. have a great week, Lisa at Concord Cottage
Thank you so much! They are wonderful 🙂 I’ll bring them on over… xoxo~ Ruthie
your recipe states 1 1/2 cup lowfat sour cream.. but does not state when to add it into the recipe.. thanks Janice
Oh my… thank you so much for catching that!! I try to double check as I type them in but sometimes it slips by me 🙂 Just add in the sour cream with the vanilla to the wet ingredients, then add the dry. I adjust the recipe now so it’s all fixed! I know you’ll love them- Happy Holidays! xoxo~ Ruthie
Hi Ruthie! Just checking…says to roll dough 1/2″ thick. Is that correct? Thanks much!
If you like thicker cookies then yes, 1/2 inch is what I do but 1/4 inch thick works just as well. You’ll love these cookies!! xoxo~ Ruthie
How do these freeze after they are decorated?
Yes, they will freeze just fine. . . you may want to put a layer of parchment paper between the cookies so they won’t stick. Enjoy! 🙂
Hi there, These look amazing and I can’t wait to try making them! Just wondering about sugar cookie icing recipes and if this is one that will harden just enough so the cookies can be stacked, if wrapped up in a gift box for example?
I see all of the royal icing recipes out there that decorate nicely but get hard and crunchy (and no butter… the horror! Lol) and I’m just not a fan of that. I’ve always wanted to find a buttercream icing recipe that would still be buttery and fluffy and pipeable but could still harden up just a little bit when given time to set. (Gosh, how’s that for a long winded question?) Lol
Good Morning Laurie, I loved your comment and you’ll be pleasantly surprised with this icing recipe! It is the right consistency to pipe, stays fluffy and buttery, and firms just a bit when it has about an hour to set. Now, for stacking them! The issue for good, clean stacking is also in the cookie itself as it possible for the frosting stick to the cookie on top of it. Sooooo, I recommend layering parchment paper between cookie layers as you stack. It keeps every cookie looking it’s best 🙂
We love this recipe so much! Happy Valentines 🙂 xoxoxo~ Ruthie
Jan Canchola says
Hi Ruthie! We love your recipe! The only problem is that it is so so sticky for some reason🤔. Any suggestions would be appreciated
Hi Jan… when I make these sugar cookies refrigeration is key! It needs at least 2 hours in a covered container– then use a generous amount of flour to roll them out; on the counter, the rolling pin, and the top of the dough. Place dough back in the fridge and re-dust the flour with every batch. This enables them to be moist and light while the flour and refrigeration makes them workable. I hope this helps… I LOVE this recipe 🙂 Ruthie
Another consideration is elevation– here are my tips for this:
A few helpful tips for baking at higher elevations:
If you live 3,000 feet above sea level or more it is considered high elevation and may take longer to cook/bake.
Adjustments are needed for 5000+ feet and above:
Reduce baking powder: for each teaspoon, decrease 1/8 to 1/4 teaspoon.
Reduce sugar: for each cup, decrease 2 tablespoons.
Increase liquid: for each cup, add 2 to 4 tablespoons.
Increase oven temperature by 25 degrees F.
Check if it is done a little early.
This takes some trial and error to get it right for you.