Feb 5 2014
The Best Valentine Sugar Cookies
Post by melissa fenlon

Get the recipe for the The Best Valentine Sugar Cookies ever! 

The best valentine sugar cookie recipe on aliceandlois.comIt’s a tradition in my house to make heart shaped cut out sugar cookies for Valentine’s Day, and these Valentine sugar cookies are simply the best. 

We get our love for sugar cookies from our mom. Who in turn got it from her mother. So the tradition of making sugar cookies for the holidays (Valentine’s Day included) runs deep! 

Our mom has even gifted each of her grandchildren this darling children’s book about love and sugar cookies! 

We shared this recipe with you for Christmas, and honestly, it’s too good to not share again! This year, I made five different shades of pink to frost my cookies with. These ombre cuties are gorgeous on a platter and even cuter in a Ball jar to give away as a gift.

You can download the “How Sweet It Is” label here. Read more to see the recipe for the best Valentine sugar cookies and the tempting photos πŸ™‚ I’ve already eaten almost all the cookies…

We also have made mini colorful versions of these cookies as well as a modern color block look!

Read more for The Best Valentine Sugar Cookies recipe.

The Best Valentine Sugar Cookies Recipe

(We love this heart shaped cookie cutter)


1 cup butter, room temperature

1 cup sugar

1 Β½ teaspoons vanilla

1 egg

1 teaspoon water (a bit more if needed)

3 cups flour

1 Β½ teaspoons baking powder

ΒΌ t salt

heart shaped Valentine sugar cookies

Cream butter, sugar and vanilla.

Add egg and water. Beat until light and fluffy.

In a new bowl, combine flour, baking powder and salt. Sift together.

Blend dry mixture into creamed mixture, divide dough in half. Wrap each half in waxed paper or plastic wrap and chill for one hour.

When you are ready to roll your dough, make sure and flour your working surface. If your dough feels too sticky, add a little bit of flour. If your dough seems to dry, add a tiny bit of water and kneed.

Roll your dough on the floured surface with a rolling pin. We like to roll our about a quarter inch thick.

Bake at 375 degrees for 6-8 minutes. Watch them carefully. Take out of oven before edges turn brown.

Homemade Icing:

Start with 2 cups of powdered sugar. Add 1 teaspoon vanilla and 1 tablespoon melted butter. Stir in teaspoons of milk one at a time until you reach desired consistency.

The best Valentine sugar cookie recipe on aliceandlois.com

The best Valentine sugar cookie recipe on aliceandlois.comTo get the ombre frosting effect for these cookies, all you have to do is make five different shades of pink frosting. I just portion out five bowls of icing, then add some pink food coloring bit by bit to each bowl until I achieve the colors I’m looking for.

Then frost those sweet Valentine sugar cookies up! We love using the gel food coloring to get the rich and bright colors.

We hope The Best Valentine Sugar Cookies will become a Valentine’s tradition for your family! 

heart shaped valentine sugar cookies

We would love to see your cookies! Tag us on instagram @aliceandlois

heart shaped sugar cookies Valentine 

The best Valentine sugar cookie recipe on aliceandlois.com

all photos by Melissa for alice & lois design studios, all rights reserved.

facebook // instagram // pinterest

Leave a Reply


  • dinaFebruary 6, 2014 at 6:17 am

    i love the colors!

  • JessFebruary 6, 2014 at 9:42 am

    So cute! I love that you guys have a valentines day tradition.

  • emanuelleFebruary 6, 2014 at 10:33 am

    These are absolutely beautiful! You have gotten me so inspired!!

  • Betsy | JavaCupcake.comFebruary 7, 2014 at 5:39 am

    I love the idea of decorating them ombre! A stack of ombre pink hearts sounds like a perfect gift!

  • TanaFebruary 8, 2014 at 7:47 am

    Just a question before I try these cookies out…the “t” in the recipe (ex. 1 1/2 t vanilla, 1 t water) stands for Teaspoon not Tablespoon right? Just want to make sure I have the right measurement!!

  • KristenFebruary 8, 2014 at 11:37 am

    Hey i was just wondering if it was tablespoon or teaspoon?

  • Chesney AbelFebruary 9, 2014 at 11:24 am

    I was wondering about how many this makes?

  • Lauren GoodFebruary 12, 2014 at 2:01 pm

    So cute! Do you have a print out for your mason jar tags!?

  • Alli CFebruary 12, 2014 at 2:52 pm

    Just tried to make these tonight. Not sure what went wrong but the dough would not roll out, just kept crumbling. πŸ™

    • melissa fenlonFebruary 12, 2014 at 3:42 pm

      It sounds like the fat (butter) wasn’t distributed throughout the dough. Also, this could happen if the dough is still too cold. Good luck!

  • Fulvia BFebruary 12, 2014 at 7:07 pm

    Hiya, I was just windering if the oven temperature is in celcius? Or is it farenheit?

  • IsaFebruary 14, 2014 at 6:49 am

    I think it needs another egg:). BTW I’m from CO! I love Crested Butte!!

    • melissa fenlonFebruary 14, 2014 at 7:24 am

      I use extra large eggs with this recipe, I think that helps. You could try that, or adding another egg. Let me know how that works πŸ™‚
      And fun to hear you live in CO. We just got hammered with snow… it’s been beautiful!

  • AimeeFebruary 14, 2014 at 12:44 pm

    Does it matter whether the butter is salted or unsalted?

  • Katie MayFebruary 14, 2014 at 6:02 pm

    These were truly THE BEST! These are super easy to make, they taste delicious and look like you visited the bakery! PERFECT! Thanks ladies.

  • BeckyMarch 15, 2014 at 11:15 am

    I baked these without the icing for valentines day and they were a big hit with my coworkers! I’m going to bake them again for st. Pattys but cut them in shamrock shapes. I would like to make them green. Would adding food coloring have any negative effect on the dough?

  • AlisonMarch 23, 2014 at 9:49 am

    I made these yesterday and they turned out perfect! The edges were the perfect crispness and the middle was nice and soft! Everyone loved ’em- Thanks!

  • SarahOctober 30, 2014 at 1:16 pm

    Just so you know, I used this recipe for valentines hearts and I’m using it today for halloween ghosts and it’s still delicious! I’m a pretty terrible chef but these are so simple, thanks for sharing.

  • BrendaFebruary 12, 2015 at 5:10 am

    I love these. Would you please tell me how thick you roll yours out? You say thick, but how thick? 1/4″?

  • DanielleFebruary 12, 2015 at 7:49 pm

    Wonderful recipe! Great dough to work with….perfect for cookie cutters. I over made dough (not knowing how many cookies I wanted to make). How long to you think they’ll stay fresh in the freezer?

  • MEGANOctober 25, 2015 at 4:38 pm

    i’VE made these cookies a dozen times -always turn out perfect. thank you for the recipe!

  • Jennifer DJanuary 11, 2016 at 8:23 pm

    Hey! So far the cookies and icing are amaaaazing! For some reason my icing is not hardening on the cookies and remaining “liquidy”. Any suggestions on how to fix this? I tried refrigerating to see if the icing would harden and now the cookies are cold πŸ™ HELP!!!

    • sara albersJanuary 11, 2016 at 9:02 pm

      I would recommend adding more powered sugar to the icing. And you want to ice the cookies once they are cooled completely. Hope this helps!

  • toniaJanuary 20, 2016 at 8:14 pm

    These look pretty and delicious! I’m going to try and make them, hope mine turn just like yours…thanks for sharing!

  • NametoniaJanuary 20, 2016 at 8:21 pm

    What did you use to make the ombre pinks?

  • RoseJanuary 23, 2016 at 5:43 pm

    hi! I’m getting ready to make these bad boys but I had a question about the icing which may sound silly but I don’t see anywhere on the ingredients indicating anything about the coloring …. please do enlighten me as I am rookie at this πŸ™‚

    • melissa fenlonJanuary 23, 2016 at 8:52 pm

      Hi Rose, To get the ombre frosting effect for these cookies, all you have to do is make five different shades of pink frosting. I just portion out five bowls of icing, then add pink food coloring bit by bit to each bowl until I achieve the colors I’m looking for.

      • NameRoseJanuary 25, 2016 at 2:50 am

        oooooooh! well thank you so very much for clearing that up for me πŸ˜€

  • KristenFebruary 13, 2016 at 11:19 am

    Just made these for valentine’s day and they turned out perfect! They are so yummy!

  • inesMarch 30, 2016 at 3:38 am

    Hello there! I already baked these a couple of times and always turned out great! I want to make them as a guest favor in my wedding so I was just wondering how many days would they stay fresh once I bake them.

    Thank you for sharing..

  • JessicaMay 13, 2016 at 8:04 pm

    I love this recipe. Thank you soooo much. I would like to make these ahead of time. Like a month. Can j freeze them. Do I freeze the dough? Can I cook a month ahead and freeze? Can I frost cooked cookies and freeze? Sorry for so many questions. Trying to save time for my busy month. 😊

    • melissa fenlonMay 13, 2016 at 9:44 pm

      You can definitely freeze the dough. I prefer to freeze the dough and then thaw and bake off, rather than bake the cookies and freeze. So glad you love the cookies!

  • PamOctober 24, 2016 at 5:15 pm

    Just wondering if I can chill the dough for longer than an hour? Like make the dough the night before and then cook the next day. Thanks!

  • SchuylerJanuary 17, 2017 at 9:02 am

    Love these cookies!

  • SharonJanuary 17, 2017 at 9:29 am

    Does the frosting dry well enough for stacking?

  • Misty galloway hendersonJanuary 18, 2017 at 8:14 am

    So the flour, is it self rising or all purpose?

  • LaurieJanuary 18, 2017 at 1:31 pm

    Does this frosting dry well? I want to be able to ship the cookies.

  • GeorgiaJanuary 25, 2017 at 12:39 pm

    We have been buried in ice .snow. and freezing temps. I’ve been shoveling for ever. The last month and a half in Stevensville.Mt. I decided to try your wonderful cookies. So happy I did. Easy and they taste wonderful. Thanks you !!! Georgia

  • AudreyJanuary 27, 2017 at 2:14 pm

    These look Delicious! Do you roll the dough out to 1/4′ thickness?

  • EvaFebruary 3, 2017 at 7:34 am

    I’m going to try to make these but how did you frost them so nicely?? Did you make a border around the cookies first? Looks so pretty!!

    • melissa fenlonFebruary 3, 2017 at 8:52 am

      I don’t do a border on the cookies, I’m just careful to keep the frosting on top of the cookie and not falling of the sides. I like to make my frosting a little bit on the thicker side so it doesn’t drip, that helps πŸ™‚

  • Traci WilliamsFebruary 3, 2017 at 9:07 pm

    My dough turned out really crumbly too but I haven’t chilled it yet, what should I do?!?!

    • melissa fenlonFebruary 4, 2017 at 7:42 am

      Hi Traci, try adding a bit of water, a teaspoon at a time until it’s not crumbly. Then form into a disc and wrap with plastic wrap and refrigerate.

  • CarrieFebruary 7, 2017 at 4:37 pm

    I can’t wait to make these for V-day! What size cookies cutter did you use and how many did it make?

    • melissa fenlonFebruary 13, 2017 at 1:02 pm

      I use a three inch heart cookie cutter. The recipe will make 3-4 dozen cookies, depending on how thick or thin you roll the dough out.

  • AbbyFebruary 9, 2017 at 7:33 pm

    I want to make these cookies for valentines for my kids school. Would the icing hold up in individual bags? I don’t want it to smear everywhere.

  • Lola LambrechtsFebruary 11, 2017 at 1:16 am

    I am 12 yrs old and made these for my class on valentines day, they all loved them! Thanks for the recipe!!

  • Lyndah AndersonFebruary 11, 2017 at 8:30 am

    These sound and look sooooo good. Thanks for sharing

  • ElenaFebruary 11, 2017 at 11:11 am

    Loved this recipe! Tried it out today and I’m very happy with how they turned out. Thanks πŸ™‚

  • NameCarrieFebruary 12, 2017 at 7:15 am

    GREAT recipe! I used 2 teaspoons vanilla bean paste and they were wonderful! The cookies are quite sweet could stand alone without icing even.

  • Lauren CeaserFebruary 12, 2017 at 9:48 pm

    Hi Melissa,
    I just finished using your recipe and I have to say that it was amazing! Every single cookie turned out perfectly and I totally love the ombre idea. I also love the way you displayed the recipe, I am in information design and I am totally using this as some inspiration for an assignment. Thanks so much for the recipe πŸ™‚

  • CarlaFebruary 13, 2017 at 12:17 pm

    So beautiful! What size heart shape are you using?

  • MichelleFebruary 13, 2017 at 7:16 pm

    Hey I just tried these cookies out as well. Well a couple days ago. I had to leave so I left the dough to chill overnight…it was rock hard in the morning. Left it out ALL day and ALL night to today and it was still rock hard. Broke it apart and it was VERY crumbly. Anyway to salvage it?

    • sara albersFebruary 13, 2017 at 9:08 pm

      I am sorry to hear you are having trouble with the dough. We haven’t had that happen. I would recommend kneading the dough and adding a tiny bit of water.

  • AmberFebruary 10, 2018 at 9:02 am

    I baked these at 350Β° for 9 min and they were perfect. I never bake cookies at 375°😊 Haven’t iced them yet, but excited to try the ombre look!

  • Eileen HayesMarch 11, 2018 at 11:23 am

    How long can I keep the dough in the fridge before baking?

  • KirraDecember 9, 2018 at 4:19 pm

    I have made your recipe and it turned out wonderful – however I found that the cookies could be sweeter – would it have a negative affect on the dough if I added an extra 1/4 of a cup of sugar ?

    • sara albersDecember 11, 2018 at 5:27 am

      Glad the recipe turned out for you. I am not sure about adding the additional sugar, my assumption is that it would be ok…. Sara

  • julietaFebruary 1, 2019 at 10:53 pm

    What does the t mean before the word vanilla, water, baking soda and salt?

  • LyndeeFebruary 8, 2019 at 2:36 pm

    The dough was dry so I added another egg like someone here suggested and they turned out perfect! Yummy!

  • JoanneFebruary 10, 2019 at 6:02 pm

    I made these cookies and they were a success, Everyone loved them. I didn’t do the icing sugar icing I did melted chocolate on half of the heart with sprinkles on some of them and drizzled chocolate on the other ones. Really easy recipe and taste great!!!

  • Katie RFebruary 14, 2019 at 5:38 am

    I have made a lot of sugar cookies but this one was the tastiest! They were so soft and sweet with the icing! Love this recipe, I will be making these again and again! I’m glad I read the comments though because I had to add another egg so It wasn’t crumbly. Once I did that they were perfect!

  • Pranisha PrasadMay 19, 2019 at 8:11 pm


    Those cookies look cute! Is there a substitute for egg in the cookies recipe? My mom and sis are allergic to eggs 😫

  • Allyson chaletMarch 20, 2020 at 9:20 am

    These are the best sugar cookies we’ve ever made! Thanks for the recipe!

  • MarykaTEJanuary 31, 2021 at 4:53 pm

    Would this work with gluten free 1:1 flour?

  • LatieFebruary 5, 2021 at 4:12 pm

    Can you make the frosting the nIght before?

  • PatMarch 28, 2021 at 1:33 pm

    Excellent sugar cookie recipe!
    Thanks for sharing.

  • sara albersOctober 20, 2014 at 3:29 pm

    Thanks for sharing our recipe. Glad you enjoy!

shop at alice and lois