These Valentine’s Day Cookies are the cutest little treats for Valentine’s Day! Perfectly sweet with a red heart in the middle of each cookie! If you want to try an amazing traditional sugar cookie, I have a great Sugar Cookies with Icing recipe on my site too. It’s an amazing fail-proof cookie that is literally one of my favorite go-to recipes.
An Easy Valentine’s Cookie
These Valentine’s Day Slice and Bake Cookies are a fun variation to traditional sugar cookies! I’m sure you’ve seen the pre-made slice and bake dough with holiday images at the store. While store bought dough is great when you are short on time, nothing is better than a homemade sugar cookie. I promise these are easier than they look, but you can totally take all the compliments when your friends gush over how fancy these are. 
Fun Holiday Variations
The fun thing about this recipe is that you can make it for nearly any holiday! Here are a couple of fun Slice and Bake Cookie variations:
- St. Patricks Day – dye some dough green and find a shamrock cookie cutter for a cute Irish cookie!
- Easter – add less food dye for a pastel look and find a bunny or egg shaped cookie cutter.
- Christmas – skip the middle part and instead roll the edges of the dough in red, green and white sprinkles for a simple Christmas cookie.
- Fourth of July – taking some notes from the Christmas sections, use red, white and blue sprinkles!
- Halloween – dye the outside dough purple, black or orange and keep the inside dough plain for some spooky contrast!
How to Make Valentine’s Day Cookies
For full recipe details, including ingredients and measurements needed, see the printable recipe card down below. Here is step by step what to expect when making these fun Valentine Slice and Bake Cookies:
Make Sugar Cookie Dough
In a small bowl, stir flour and baking powder together. Set aside. Cream butter and sugar together. Stir in egg and vanilla. Slowly incorporate the dry ingredients.
Add Red Fooding Coloring to Smaller Portion of Dough
Once dough has come together, remove 2/3 of dough to a separate bowl. Stir in the red food coloring to the smaller portion of dough until uniform in color.
Roll Out Red Dough
Next, roll the red dough out pretty thick, about 1 inch thick, and start cutting out hearts with a heart shaped cookie cutter. Once you have them all cut, line them all up and do your best to stick them together without ruining their shape. I ended up with 3 stacks of hearts.
Freeze Red Heart Stacks *Optional (but highly recommended)*
*Hot Tip! I have found that freezing the stacks for 30 minutes or so makes them easier to work with and not loose their shape. Lightly cover stacks with plastic wrap on a baking sheet and place into the freezer. The regular dough is actually better to be softer (at room temp) so it can stick well to the hearts, otherwise there are going to be some holes between the two colors.
Roll Remaining Dough Out
Divide your remaining uncolored cookie dough into 3 (since I have 3 stacks of red hearts) and cover each tower of stacked hearts, being careful to keep them together.
Hot Tip! I found that rolling out snakes of dough and sticking them down the sides was the easiest and fastest way to get them covered.
Wrap + Refrigerate 1 Hour
Once the heart stacks are covered completely, give each a gently roll to create a smooth, round edge. Wrap in plastic and refrigerate 1 hour to overnight.
Preheat Oven + Slice Cookie Dough Cylinders
When ready to bake, preheat the oven. Line baking sheet with parchment paper or a silicone baking mat. Set aside.
Remove the cylinders of dough from fridge and slice into 1/2 inch rounds. Place onto the prepared baking sheet leaving 1 inch around each cookie.
Bake
Bake 8-10 minutes or until cookie is barely {and I mean barely} brown on the bottoms, if brown at all and isn’t shiny. Remove from oven and cool 2 minutes before cooling completely on a wire rack.
Hot Tip! Wanna know the trick to having perfectly round cookies? Before removing from the baking sheet, take a large round cookie cutter and swirl the cookies around it immediately after they come out of the oven and are still hot. This is called “cookie scooting”. This will fix some of the edges and give them a rounder shape.
Make Ahead + Storage Directions
Store Valentine Cookies in an airtight container, at room temperature for up to 3 days.
To Freeze + Bake Later– prepare dough as the recipe instructs up until placing the dough in the fridge. At this point you can place wrapped dough cylinders into a freezer safe bag and into the freezer until ready to bake. When ready to bake, allow the dough to thaw overnight in the fridge before baking.
Love Sugar Cookies? Give These Recipes a Try!
- XO Valentine Sugar Cookies
- The Best Sugar Cookie Recipe Ever
- Lemon Sour Cream Sugar Cookies
- Sugar Cookie Bars
Be sure to make these soon for the ones you love! The printable recipe card is below. Enjoy! 
Valentine’s Day Cookies
Ingredients
- 3 cups unbleached, all-purpose flour
- 2 teaspoons baking powder
- 1 cup sugar
- 1 cup butter cold & cut into chunks
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 1/2 teaspoons liquid red food coloring
Instructions
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In a small bowl stir flour and baking powder together. Set aside. Cream butter and sugar together. Stir in egg, extracts, and vanilla. Slowly incorporate dry ingredients. Once the dough has come together, remove 2/3 of it to a separate bowl.
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Stir in the red food coloring to the remaining 1/3 of the dough until uniform in color.
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Roll red dough out into a 1 inch slab. Cut out heart shapes and stack them together.
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Roll remaining regular colored dough out and cover each row of stacked hearts being careful to keep them together. Wrap in plastic and refrigerate 1 hour to overnight.
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When ready to bake, preheat oven to 350 degrees. Line baking sheet with parchment paper or silicone baking mat and set aside. Remove cookie dough logs from fridge and slice into 1/2 inch rounds. Place onto prepared baking sheet leaving 1 inch around each cookie. Bake 8-10 minutes or until cookie is barely golden brown on the bottom and isn't shiny. Remove from oven and cool 2 minutes before cooling completely on wire rack.
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Serve immediately or store in airtight containers for up to 3 days.
Video
Notes
Nutrition
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