Description

These Valentine’s Sugar Cookies are tender, buttery, and perfectly sweet, featuring delightful heart shapes and festive sprinkles. Made with cold butter and a touch of almond extract, these cookies are baked to a soft, delicate texture and finished with a smooth powdered sugar icing and colorful Valentine’s sprinkles, making them ideal for celebrations or gifting.

Ingredients

Scale

Cookie Dough

1 cup (2 sticks) unsalted COLD butter, sliced into tablespoon portions before mixing
2 cups white granulated sugar
2 tablespoons COLD half and half
1 teaspoon almond extract (or vanilla extract or peppermint extract)
3 COLD large eggs
4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon kosher salt

Icing

3 cups powdered sugar
1/4 cup half and half
Valentine’s themed sprinkles, for decorating

Instructions

Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or lightly spray them with non-stick cooking spray to prevent sticking.
Make the Cookie Dough: In an electric mixer fitted with the paddle attachment, beat the cold butter and granulated sugar until just creamy—avoid over-beating to keep the butter cold. Add the half and half and almond extract, then beat in the eggs one at a time until fully combined. Gradually add the flour, baking powder, and salt, mixing on low speed until a thick dough forms. If the dough feels too wet, slowly add more flour (1/4 cup at a time) until the dough holds together smoothly.
Roll and Cut the Dough: On a floured surface, roll out half of the dough to about 1/4-inch thickness. Use heart-shaped cookie cutters to cut the dough into shapes. Repeat with the remaining dough until all cookies are cut.
Arrange and Bake: Place the cookies on the prepared baking sheets about an inch apart. Bake for 7-9 minutes, rotating the pans halfway through at about 5 minutes. Bake until the cookies are just set and begin to turn light brown around the edges. Let cookies cool on the trays for 5 minutes before transferring to a wire rack to cool completely.
Prepare the Icing: In a medium bowl, whisk together 3 cups of powdered sugar and 1/4 cup half and half until smooth and spreadable.
Decorate the Cookies: Spread a thin layer of icing on each cooled cookie. Immediately sprinkle with Valentine’s themed sprinkles before the icing sets. Allow the icing to harden before serving or storing.

Notes

Keep the butter and eggs cold before mixing to achieve the best cookie texture.
If dough is too sticky, add flour gradually to avoid dryness.
You can substitute almond extract with vanilla or peppermint for different flavor variations.
Use parchment paper to make cleanup effortless and prevent sticking.
Store iced cookies in an airtight container at room temperature for up to 5 days.
For a thicker icing, add more powdered sugar; for a thinner glaze, add more half and half.

Prep Time: 20 minutes
Cook Time: 9 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Valentine's Day cookies, sugar cookies, heart-shaped cookies, holiday baking, iced sugar cookies, festive cookies