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Heart-shaped Valentine's day cookied with pink frosting.
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Valentine's Day Cookies (Heart Cookies)

These Valentine's Day cookies are soft, delicious, and really easy to make. These heart cookies are soft cut out sugar cookies frosted with pink-colored cream cheese frosting. They're great to make for the other half and also fun to make with kids! These cookies are not only pretty but also taste fabulous.
Course Dessert
Cuisine American
Diet Vegetarian
Prep Time 36 minutes
Cook Time 9 minutes
Total Time 45 minutes
Servings 48 cookies
Calories 122kcal
Author Aleksandra

Ingredients

for the cookies:

  • 3/4 cup butter (175g) soft
  • 1 cup granulated sugar (200g)
  • 2 ounces cream cheese (60g) soft
  • 1 large egg
  • 2 teaspoons vanilla
  • 1/4 teaspoon salt
  • 1/8 teaspoon almond extract
  • 1 teaspoon baking powder
  • 3 cups flour (375g) spooned and leveled

for the frosting:

  • 1/2 cup butter (115g) soft
  • 2 cups powdered sugar (240g)
  • 4 ounces cream cheese (60g) soft
  • 1 teaspoon vanilla extract
  • pinch of salt
  • red gel food coloring

Instructions

Make cookies:

  • Using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter with sugar on medium speed until smooth and creamy, about 2 minutes.
  • Add cream cheese and beat until combined.
  • Add egg, vanilla extract, salt, almond extract, and baking powder. Beat for 1-2 minutes or until well combined. Scrape the batter from the sides of the bowl with a spatula halfway through.
  • Add the flour and mix at low speed until it's incorporated. Don't mix for too long. The cookie dough will be sticky.
  • Scrape the dough out of the bowl with a spatula and place on a large piece of plastic foil. Wrap the dough in foil, flatten it out (about 1/2-inch or 1.5 cm thick) and place in the freezer for about 15 minutes or until cold and easy to roll out. You can also chill the dough in the fridge but it will take longer (flatten it into a very thin disk and chill for about an hour or longer).
  • Divide the dough in half, put one half in the fridge and roll out the second half of the dough on a silicone rolling mat (or a counter) lightly sprinkled with flour into a thickness of 1/5-1/4 of an inch (5-7mm) (I like thick cookies). Cut out cookies with a heart cutter. Reroll the scraps and repeat with the remaining dough.
  • Place the cookies on a baking sheet lined with parchment paper.
  • Bake the cookies in batches at 350°F (180°C) for about 9 minutes. For the next batch use a cold baking sheet. The cookies should be pale and soft. Leave them on the baking sheet for 5 minutes then transfer to a wire rack to cool down (they need to be completely cooled before you start frosting them).

Make the frosting:

  • Add soft butter and powdered sugar into a medium bowl. Beat with a mixer until well-combined. The mixture will be very crumbly at first but then it should form a thick paste.
  • Add soft cream cheese, vanilla, and salt, and beat until combined. Divide the frosting between smaller bowls if you want to have different frosting colors.
  • Add enough food coloring to the frosting to achieve your desired color (add 2-3 drops of gel at a time).
  • Frost the cookies with the frosting. They taste best after about 30 minutes when the cookies soften a bit more from the frosting.
  • Enjoy!

Notes

  • These cookies, even frosted, keep really well, you can make them even 1 whole day ahead and they will be perfect.
  • To correctly measure the flour, you need to: Fluff the flour by stirring it in the bag/flour container with a spoon. Spoon the flour and sprinkle it into your measuring cup. Sweep off the excess flour with the back of a knife. 1 cup of flour can weigh 120-150g, depending on how you’re filling your cup. Don’t scoop the flour directly into the measuring cup, which can compact it! 1 cup of flour in my recipes weighs 125g.
  • Calories = 1 cookie (1/48 of the recipe). This is only an estimate!

Nutrition

Calories: 122kcal