If you’re searching for Valentine Cookies to make as a treat for family and friends, you’re in the right place. This is a recipe I originally shared back in 2014, and it’s one I’ve been making ever since, not just for Valentine’s Day, but at Christmas too. It’s my go-to cookie base for cutout cookies, and I wanted to share it again with a few gentle tweaks I’ve made over the years.
These Valentine Cookies with buttercream frosting are festive and simple to make. This updated recipe bakes up soft and buttery cookies, and the buttercream frosting is easy to work with and perfect for spreading or piping. Whether you’re baking for kids, friends, or just because it’s February and everything feels better with sprinkles, these Valentine Cookies are a go-to you’ll come back to year after year.
This is the exact same cookie base I use every December for our Christmas cookies, which is why I love this recipe so much. With different cutters, frosting colors, and sprinkles, it easily works for multiple holidays without needing a new recipe every time. I’ll share a photo of the Christmas version below so you can see how versatile these cookies really are, whether you’re baking for Valentine’s Day or the holidays.
Valentine Cookies with Buttercream Frosting
A classic sugar cookie recipe I use for Valentine Cookies and Christmas cookies, finished with easy buttercream frosting.
Ingredients
- 1 cup granulated sugar
- 1 cup salted butter (2 sticks), softened
- 2 eggs
- 4 tablespoons half and half
- 1 teaspoon vanilla extract
- 3 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
Buttercream Frosting
- ½ cup salted butter (1 stick), softened
- 2 cups powdered sugar, plus more as needed
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- Pinch of salt
- ¼ cup whole milk
Instructions
- In a large bowl or stand mixer, cream together the sugar and softened butter until light and fluffy.
- Add the eggs, half and half, and vanilla extract, and mix until fully combined.
- In a separate bowl, whisk together the flour, baking powder, and baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. The dough will be thick. I usually finish mixing it by hand.
- Cover and refrigerate the dough for at least 2 hours. If you’re short on time, you can get away with chilling it less, but it will be easier to work with once it’s firm.
- Preheat the oven to 350°F. Roll the dough out on a lightly floured surface and cut into shapes.
- Bake for 5 to 7 minutes, depending on thickness. Thinner cookies bake faster and stay soft.
- Let cookies cool completely before frosting.
Notes
*Original post published January 2014 and updated in January 2026 with new photos and a few recipe tweaks.
