Valentine’s Day Heart Shaped Sugar Cookies Recipe
Servings Prep Time
10three-inch cookies 30min
Cook Time
Servings Prep Time
10three-inch cookies 30min
Cook Time
  • 2cups all-purpose flour
  • 10tablespoons salted butter
  • 3/4cup white sugar
  • 4teaspoons milk
  • 1-1/2teaspoon baking powder
  • 1/2teaspoon vanilla extract
  • 1/2teaspoon orange zest (grated)
  • 1/4teaspoon salt
  • 1 egg
  • 4 egg whites
  • 4 cups powdered sugar
  • 1drop red food dye
  1. In a mixer, cream butter and sugar.
  2. Add vanilla extract, orange zest, egg, and milk to butter and sugar mixture and mix on medium speed.
  3. Pour in flour, salt, and baking powder and continue mixing.
  4. Continue to mix until dough forms together.
  5. Remove the dough from the mixer and separate into halves. Flatten each half with your hands into a disc shape.
  6. Place the first disc onto a parchment paper-lined baking sheet. Add another sheet of parchment paper on top and place the second disc on the paper. Place in freezer for 20 minutes.
  7. Preheat oven to 375°F.
  8. Dust your work surface and rolling pin with flour.
  9. Once dough has chilled, remove from freezer and roll out the first disc into 1/4-inch thickness. Cut out the cookies using a heart-shaped cookie cutter. (I didn’t realize I didn’t have one until it was too late so I used a Christmas candy cane cookie cutter and a skewer to trace it. It turned out pretty good.)
  10. Place the cookies on a parchment paper-lined baking sheet and bake in the oven for about 10 minutes or until the edges of the cookies are slightly golden.
  11. Let the cookies rest on the baking sheet before moving them to a cooling rack.
  1. In a mixer, beat egg whites on high speed until they are frothy and no longer yellow.
  2. Add in the powdered sugar and continue to mix until the mixture is thick with soft white peaks.
  3. Add in one drop of red food dye and mix until the icing is slightly pink.
  4. Use a pastry bag to apply icing onto the cookies, leaving the edges bare and smoothing out with a skewer/toothpick if needed. Let cookies dry before serving.
Recipe Notes

Servings will vary depending on the size of your cookie cutter. I was able to make 10, three-inch cookies.