Description

Classic Valentine’s Day Sugar Cookies are buttery, soft, and lightly sweetened with a hint of vanilla and almond. These heart-shaped cookies are perfect for decorating with colorful sprinkles and dipping or drizzling with melted chocolate, making them a charming and delicious treat to celebrate love and friendship.

Ingredients

Scale

Cookie Dough

3 sticks (339 grams) unsalted butter, at cool room temperature
1 1/2 cups (300 grams) granulated sugar
2 large eggs
2 teaspoons vanilla extract
1/4 to 1/2 teaspoon almond extract (optional)
4 1/2 cups (572 grams) all-purpose flour
1 teaspoon baking powder

Chocolate Dip or Drizzle

1 cup (170 grams) semisweet or white chocolate chips
2 teaspoons refined coconut oil or shortening
Food coloring (red, pink, or purple gel, if using white chocolate), optional
Sprinkles, for decorating (optional)

Instructions

Make the cookie dough: In a large bowl, use an electric stand mixer fitted with the paddle attachment or a hand mixer to beat the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, vanilla extract, and almond extract if using, and beat until fully combined. Gradually add the flour and baking powder, mixing until just incorporated to form a smooth dough.
Divide and roll out the dough: Split the dough into two equal portions. Place one portion between two sheets of parchment paper and roll out with a rolling pin to approximately 1/4 inch thickness. Repeat with the second portion. Lay the rolled dough sheets on a baking sheet and chill in the refrigerator for at least 1 hour or up to 1 day; alternatively, freeze for 30 minutes until firm.
Prepare for baking: Preheat the oven to 350°F (175°C). Line large baking sheets with parchment paper. Remove dough from the fridge and cut into heart shapes using a 2 1/2 to 3-inch cookie cutter. Gently reroll scraps to cut additional shapes. If dough becomes too soft to handle, freeze for 15 minutes until firm.
Bake the cookies: Arrange the heart-shaped cookies on the prepared baking sheets, spacing them slightly apart. Bake for 10 minutes or until the cookies are set and lightly golden at the edges, avoiding overbaking for a tender texture. Let cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Store the cookies: Un-iced sugar cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 1 month.
Melt the chocolate: In a microwave-safe bowl, combine the chocolate chips and refined coconut oil or shortening. Microwave in 15-second intervals, stirring between each, until melted and smooth. If using white chocolate, add a few drops of gel food coloring and mix well to achieve desired color.
Dip or drizzle the cookies: Dip half of each cooled cookie into the melted chocolate or transfer the chocolate to a small zip-top bag or piping bag, snip a tiny corner, and drizzle over cookies for decoration.
Decorate and set: Sprinkle the chocolate-coated cookies with sprinkles while the chocolate is still warm. Allow the chocolate to slightly set before serving. If storing, wait until chocolate is fully hardened and layer cookies between parchment sheets in an airtight container for up to 2 days.

Notes

For best texture, avoid overmixing the dough once flour is added to prevent tough cookies.
Chilling the dough is essential to maintain shape and ease of cutting.
You can substitute almond extract with additional vanilla if preferred or omit it entirely.
Use high-quality chocolate for dipping or drizzling to achieve smooth melts and better flavor.
If desired, personalize the cookies with different food coloring or sprinkles for a festive touch.
Store baked cookies in airtight containers to keep them fresh and prevent them from becoming stale.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Valentine's Day cookies, sugar cookies, heart-shaped cookies, chocolate dip, holiday baking, easy sugar cookies, decorated cookies