These Valentine’s Day sugar cookies are topped with simple royal icing and sprinkles and couldn’t be cuter! Use a little ribbon to turn these Valentine’s Day sugar cookies into the sweetest Valentine treat!
Valentine’s Day Sugar Cookies
Many think of Valentine’s Day as a hallmark holiday, but I like to think of it as a time to celebrate love!
Valentine’s Day is a fun excuse to bake, craft, and get creative. I love finding ways to make everyday project extra special. Like these Valentine’s Day sugar cookies! Instead of simply icing them, I wanted to turn them into a Valentine’s Day gram by using these darling muslin bags and ribbon! Who doesn’t love something tied up with ribbon? Ribbon always makes things a little more special!
I was putting together a Valentine’s Day baking guide when I saw some cookies stacked like this. I immediately got inspired to make my own version of the cookies with royal icing, sprinkles, and ribbon!
I couldn’t resist the muslin bags, the black and white design hooked me the minute I saw them. I really can’t resist pretty packaging. Anyone with me on that one?
I wanted these cookies to be an edible Valentine gram that made the recipient feel extra special. These are really such a simple cookie to make, but adding ribbon makes them seem like they care straight from a boutique bakery.
I hope you enjoy baking these cookies for friends and family! This is a great project to make with the kids, and something fun and unique to give for Valentine’s Day this year!
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How to Make Valentine’s Day Sugar Cookies:
Step 1: Start by making a classic sugar cookie dough. The recipe below doesn’t require chilling and the cookies keep their shape perfectly!
Step 2: Roll out the dough 1/2” thick, and cut out heart shaped cookies using two different sized cookie cutters. Use a straw to cut out small holes in the top corner of each cookie.
Step 3: Bake the cookies and remove just before they are golden brown, about 10 minutes.
Step 4: While the cookies bake, prepare a simple royal icing using powdered sugar and milk.
Step 5: Allow the cookies to cool completely, then decorate with royal icing and sprinkles!
Step 6: Once the icing has completely dried, stack a small cookie on top of each larger cookie. Use ribbon to tie the cookies together and finish off with a waxed envelope or muslin baggie!
More VALENTINE’S DAY recipes & IDEAS
Are you looking for more Valentine’s Day DIY inspiration? Check out these posts for more ideas on how to make this year’s Valentine’s Day extra festive!
DIY Valentine’s Day Sweetheart Straws
Valentine’s Day Sugar Cookies FAQ:
Room temperature butter for sugar cookies:
For perfectly creamed butter, you want your butter to be slightly cooler than room temperature. You want to be able to blend the butter easily, but avoid warm butter. I have found that taking the butter out of the refrigerator about 1 hour before I use it gives me the perfect temperature for creaming!
How to frost with royal icing:
Royal icing is very easy to prepare! This recipe doesn’t require meringue powder or egg whites, and comes out perfectly! Simply mix powdered sugar with a splash of milk. Only add as much milk as needed to create a consistency slightly thicker than glue. For a better texture, try sifting the powdered sugar in! Add in a few drops of red food coloring to tint the royal icing.
To frost with royal icing, you don’t need any fancy tools. You can simply use a ziplock baggie! Fill the baggies with the royal icing and cut a VERY small hole in one of the bottom corners of the bag. The icing will come out quickly if your hole is too big. You want the hole to be about the size of a toothpick. Squeeze the ziplock bag onto the cookie to create a pattern. Polka dots are very easy! To flood the cookie, outline the cookie with icing, then squeeze icing into the center and use the back of a spoon or knife to spread the icing over the entire cookie.
The Recipe
Valentine's Day Sugar Cookies
Ingredients
- FOR THE DOUGH:
- 3/4 cup butter
- 1 cup sugar
- 1 egg
- 1 tsp. vanilla extract
- 2.5 cups flour
- 2 tsp. baking powder
- pinch of salt
- FOR THE ICING:
- 1 cup powdered sugar
- 4-6 teaspoons milk
- 1 tsp. vanilla extract optional
- 1 tsp corn syrup optional
- red food coloring optional
Instructions
- FOR THE DOUGH: Start by making a classic sugar cookie dough. The recipe below doesn’t require chilling and the cookies keep their shape perfectly!
- Roll out the dough 1/2” thick, and cut out heart shaped cookies using two different sized cookie cutters. Use a straw to cut out small holes in the top corner of each cookie.
- Bake the cookies and remove just before they are golden brown, about 10 minutes.
- While the cookies bake, prepare a simple royal icing using powdered sugar and milk.
- Allow the cookies to cool completely, then decorate with royal icing and sprinkles!
- Once the icing has completely dried, stack a small cookie on top of each larger cookie. Use ribbon to tie the cookies together and finish off with a waxed envelope or muslin baggie!
- Place the cookies onto a lined baking sheet, and bake at 350 F for 10 minutes. Remove the cookie before the edges turn golden. Repeat with the remaining dough.
- Allow the cookies to cool completely. Use piping bags or ziplock bags to frost the cookies with simple royal icing (see recipe below), add sprinkles if desired. Once the frosting has dried, use ribbon to attach two cookies together. Place in a muslin or waxed bag and give as Valentine’s Day treats!
- FOR THE ICING: In a small mixing bowl, mix powdered sugar, vanilla, and 3 tsp. milk together.
- Add milk in 1 tsp. increments, stirring well until your desired consistency is reached. It should be slightly thicker than glue.
- Stir in a few drops of red food coloring and/or corn syrup if desired! The corn syrup will give the icing sheen but isn’t necessary.
Chloe this is so CUTE!!! I would love a cookie gift like this! Yeah…maybe even give some out too ;)
I love this idea! They are so pretty.
The sweet and original cookies will be a great addition to this holiday. The bright pink design will make baking more attractive and appetizing.