• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Always Eat Dessert
  • Recipes
  • Baking Tips
  • About
    • Contact
  • Work with Me
menu icon
go to homepage
  • Recipes
  • Baking Tips
  • About
  • Work with Me
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Baking Tips
    • About
    • Work with Me
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Cookie Recipes

    Valentine Heart Sugar Cookies

    Published: Feb 8, 2018 by Allison Ferraro · Modified: Mar 24, 2022 · 2 Comments

    Jump to Recipe

    Pink raspberry buttercream frosting sandwiched between soft, heart-shaped sugar cookies makes the perfect homemade gift for Valentine's Day! These Valentine heart sugar cookies are made with no-chill, no-spread cookie dough that's perfect for making decorated cookie cut outs.

    close up view of Valentine heart sugar cookies with pink raspberry buttercream frosting stacked on a baking sheet this Recipe

    These heart sugar cookies hold a special place in my heart.

    My birthday is just a few days before Valentine’s Day, and every year when I was a kid my mom would bake a big batch of these heart sugar cookies and send them in to school for me to share with all my classmates on my birthday.

    overhead view of sugar cookie ingredients in a food processor on a marble surface
    overhead view of sugar cookie dough in a food processor on a marble surface

    So even though these cookies are perfect for Valentine’s Day, I’ll always think of them as birthday cookies!

    overhead view of sugar cookie dough rolled out on a marble surface with heart-shaped cutouts

    A batch of homemade, heart-shaped cookies is a wonderful way to let your loved ones – or that special someone – know you’re thinking of them on Valentine’s Day. Each sandwich cookie is made of my favorite raspberry buttercream frosting nestled between two soft, buttery sugar cookies. The result is a cookie sandwich that’s delicately sweet and pretty enough to share!

    angled view of Valentine heart sugar cookies with pink raspberry buttercream frosting stacked on a baking sheet on top of a marble surface

    This sugar cookie recipe is my go-to recipe for 3 reasons. 1) It tastes AMAZING! These cookies are buttery and delicate with just the right amount of sweetness. 2) There's no need to chill the dough before rolling it out and baking the cookies. Huge time saver! 3) These sugar cookies won't spread when baking. They hold their shape perfectly, making them ideal for cutting a decorating all sorts of shapes and designs! And did I mention just how delicious they are? You're going to want to bookmark this recipe to make again and again!

    overhead view of Valentine heart sugar cookies with pink raspberry buttercream frosting stacked on a baking sheet

    More Valentine's Day Recipes

    • Strawberry Meringue Roses
    • Homemade Chocolate Covered Strawberries
    • Soft and Cakey Sugar Cookies with Buttercream Frosting
    • Brown Butter Oatmeal Sandwich Cookies with Chocolate Ganache

    Love this recipe? Please leave a star rating and review on the recipe below! And don't forget to subscribe to Always Eat Dessert for even more simple recipes, baking tips, and inspiration.

    Valentine Heart Sugar Cookies

    Pink raspberry buttercream frosting sandwiched between soft, heart-shaped sugar cookies makes the perfect homemade gift for Valentine's Day! These Valentine heart sugar cookies are made with no-chill, no-spread cookie dough that's perfect for making decorated cookie cut outs.
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 45 minutes
    Cook Time: 10 minutes
    Total Time: 1 hour 15 minutes
    Servings: 12
    Yield: 12 sandwich cookies
    Calories: 471kcal
    Author: Allison Ferraro

    Special Equipment

    • food processor
    • Heart-shaped cookie cutters
    • Stand mixer or electric hand mixer

    Ingredients

    Sugar Cookie Dough

    • 2 ¼ cups all-purpose flour
    • ½ cup granulated sugar, plus more for sprinkling
    • ½ cup confectioners' sugar
    • ½ teaspoon salt
    • ⅛ teaspoon baking soda
    • ⅛ teaspoon cream of tartar
    • 12 ½ Tablespoons unsalted butter, cold
    • 1 large egg
    • 1 Tablespoon vanilla extract

    Raspberry Buttercream

    • ¾ cup unsalted butter, room temperature
    • 1 ½ teaspoons vanilla extract
    • pinch fine sea salt
    • 3 cups confectioners' sugar, sifted
    • 1 Tablespoon whole milk
    • 2 Tablespoons raspberry jam or preserves
    US Customary - Metric

    Instructions

    • Line baking sheets with parchment paper and set aside.

    Make the cookie dough.

    • Place the flour, both sugars, salt, baking soda, and cream of tartar in a food processor and process just until mixed.
    • Cut the butter into small pieces and distribute over the flour mixture. Process until the dough resembles coarse meal, about 30 seconds. (See photo in post for reference.)
    • Whisk the egg and vanilla together in a small bowl until combined. With the processor running on low speed, pour the egg mixture through the feed tube and process until the dough comes together, about 30 to 60 seconds. (See photo in post for reference.)
    • Remove the dough from the processor, place it on a clean surface, and knead it for several seconds, until no dry bits remain and the dough is cohesive throughout.

    Cut and bake the cookies.

    • Preheat the oven to 350°F.
    • On a lightly floured surface, roll the dough to ¼ inch thickness. Cut 24 cookies using a 3 ½ inch heart shaped cookie cutter. Cut a smaller heart in half of the cookies using a 2 inch heart-shaped cookie cutter. Transfer the cookie cutouts to the prepared baking sheets using a spatula and sprinkle granulated sugar over the top of each.
    • Bake the cookies for 8-10 minutes. (You'll know the cookies are finished baking when they're no longer shiny but the edges have not yet turned golden.) Let cookies cool completely on the baking sheet atop a wire rack.

    Make the frosting.

    • In the bowl of a stand mixer using the paddle attachment (or in a large bowl using an electric mixer), beat butter on medium-high speed until smooth.
    • Add vanilla and salt and beat on medium-high speed until blended.
    • Add sugar slowly – one cup at a time – beating well on medium speed and scraping the bowl often. When all sugar is added the frosting will be slightly dry.
    • Add milk and raspberry jam and beat on high speed until the frosting is light and fluffy.

    Assemble the sandwich cookies.

    • Once the cookies are completely cool, spread the full heart cookies with the raspberry buttercream frosting and top with the heart cut out cookies.

    Notes

    Storage: Store any leftover cookies in an airtight container for up to 4 days.
    I used the largest and smallest heart-shaped cookie cutters in this heart cookie cutter set.

    Nutrition

    Calories: 471kcal | Carbohydrates: 61g | Protein: 3g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 119mg | Potassium: 48mg | Fiber: 1g | Sugar: 43g | Vitamin A: 742IU | Calcium: 15mg | Iron: 1mg

    More Cookie Recipes

    • Soft Pumpkin Cookies with Cream Cheese Frosting
    • Shortbread Linzer Cookies with Raspberry Jam
    • Black Cocoa Cookies
    • Baileys Cheesecake Stuffed Chocolate Cookies

    Reader Interactions

    Comments

    1. Paula

      January 11, 2023 at 5:15 pm

      Do you need to use a food processor?

      Reply
      • Allison Ferraro

        January 12, 2023 at 6:12 am

        Hi Paula! I have not tried making the sugar cookie dough without a food processor, and I do recommend using one since it will allow you to easily cut the cold butter into the dry ingredients and also to easily blend the egg into the dough. If you want to try the recipe without a food processor, I recommend first whisking the dry ingredients together in a large bowl, then cutting the butter into the dry ingredients using a pastry cutter before blending the egg and vanilla into the dough using either a stand mixer (with paddle attachment) or an electric hand mixer on low speed, being very careful not to over mix the dough. You can use the process photos in the recipe post as a guide when blending each set of ingredients. If you do try these alternate mixing methods I'd love to know how it turns out! Happy baking!
        - Allison

        Reply

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Allison Ferraro headshot

    Hi there!

    I'm Allison, the cookie-obsessed baker, recipe creator, and food photographer behind Always Eat Dessert.

    Here you’ll find made-from-scratch recipes designed for busy people who love to bake. From cookies to quick breads, you'll discover detailed, easy-to-follow recipes for everyday life along with practical baking tips to help you whip up indulgent treats from scratch with confidence.

    Get to know Allison →

    Valentine's Day Dessert Recipes

    • Valentine Heart Sugar Cookies
    • Brownie Bites with Whipped Chocolate Ganache
    • Strawberry Meringue Roses
    • Homemade Chocolate Covered Strawberries

    Reader Favorites

    • Cranberry Walnut Bread
    • Sparkling Apple Cider Punch (Cocktail or Mocktail)
    • Homemade Pizza Buns
    • Quick & Easy Buttermilk Biscuits (Small Batch)

    Top Tips

    • How to Melt Chocolate in a Double Boiler
    • How to Grate Carrots for Carrot Cake
    • How to Melt White Chocolate (Chips, Bars & Wafers)
    • How to Line Pans with Parchment Paper
    • Mixing Methods in Baking: How to Fold, Beat & Stir
    • How to Fix Flat Cookies
    logos of media outlets featuring Always Eat Dessert recipes

    Footer

    ↑ back to top

    About

    • About
    • Portfolio
    • Work with Me

    Policies

    • Privacy Policy
    • Terms of Use
    • Website Disclaimer
    • Accessibility Policy

    Contact

    • Contact
    • Subscribe

    COPYRIGHT © 2023 ALWAYS EAT DESSERT, LLC | ALL RIGHTS RESERVED