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5 from 1 vote

Valentine's Day Sugar Cookies

Thick sugar cookies that won't spread! Perfect for decorating for Valentine's Day!
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Dessert
Cuisine: American
Servings: 18
Calories: 356kcal
Author: Julie Evink


Sugar Cookies

  • 2-1/2 c All Purpose Flour
  • ¼ c. Corn starch
  • ¼ tsp Salt
  • ¾ c. Butter Unsalted room temperature
  • ¾ c. Granulated Sugar
  • 1 Large Egg room temperature
  • 1 tsp Vanilla Extract
  • ½ tsp Almond Extract

Royal Icing

  • 4 c. powdered sugar
  • 3 Tbsp Meringue powder
  • 9-10 Tbsp water room temperature
  • Gel Food Coloring optional


Sugar Cookies

  • Sift the flour, corn starch and salt into a medium sized mixing bowl.
  • Run a whisk through it to mix well and set aside.
  • With a stand mixer, In a large mixing bowl beat the butter and the sugar together, on medium speed, until creamy, about 5 minutes.
  • Turn the mixer to low and add the egg while beating, then add the vanilla and almond extract.
  • One cup at a time add the flour mixture until it is well incorporated. The sugar cookie dough will pull away from the mixing bowl at this point.
  • Take the dough and form a ball, then flatten out into a disc. Wrap in plastic wrap and place into the refrigerator for a minimum of 30 minutes.
  • Preheat the oven to 375°F.
  • Take the dough out of the refrigerator and turn out onto a lightly floured surface.
  • Take a rolling pin and roll out to about ¼” – ½” thick.
  • Using a 2-1/2” round cookie cutter, cut as many discs out of the dough as possible and place onto a baking sheet lined with a silicone mat (or parchment paper).
  • Take the remaining dough and mold into a ball again and roll out again. Cut out more cookies until all the dough has been used.
  • Place the baking sheet into the oven and cook for 12 minutes. Turn the tray around half way.
  • Remove from the oven and allow to cool a little on the baking sheet before transporting to a wire rack.
  • Once cooled completely decorate as desired.

Royal Icing

  • Add the powdered sugar to a large mixing bowl attached to your stand mixer, as well as the meringue powder and stir a little to mix.
  • Using your wire whip, turn on your stand mixer on a low speed and slowly add the water. As the powder subsides you can turn up the speed to medium.
  • Whip the mixture well for about 7-10 minutes, until you start to see tips forming.
  • Check the consistency of the icing. If it falls off the wire whip and melts back into the bowl of icing within 5-10 seconds then it’s perfect.
  • Cover the bowl tightly with plastic wrap until you are ready to use it.
  • Take a piping bag and a number three tip and place into a tall glass, folding the edges over the outside of the glass. This is the easiest way to fill up an icing bag with less mess.
  • Use a rubber band to tie the top of the icing bag. Place a piece of wet paper towel in the bottom of the glass, this will help the tip stay moist while you are working.
  • If you are using other colors, pour a little of the remaining icing into a small bowl and mix in a little of the food color until you reach the desired color.
  • If your cookies have a white background, which most of mine did (in the images), use the piping bag to pipe the icing around the outside edges, and then fill the middle. Use a toothpick to spread the icing evenly.
  • Leave cookie to set while you move onto the next, or if you are using sprinkles on your cookies sprinkle them on at this point, while the icing is still wet.
  • Use the colors you have mixed and a toothpick to create the designs on the cookies. If you are putting a design on the white background let the white set first before you start with your next color.


Sprinkles: For a very simple decoration, you can add your favorite valentine’s sprinkles. Add them while the icing is wet. If you want to pipe a design onto your cookies, let the background color set first before you pipe more icing on top.
Open-Heart Design: To create this decoration, tint some icing red or other color that you like onto the white background. Pipe small circles so they make a heart shape. Using a toothpick, carefully drag it through the center of each circle going in one direction around the heart. This will create little hearts that form the big heart.
Red Roses: For this design, you will need some green icing and red icing. To make the roses, carefully pipe thin lines of icing in rows so they look like a rose. Or you pipe little circles and use a toothpick to create thin lines. Once the red is set, pipe the green stem and a few leaves.
Solid Hearts: Use red icing to pipe the heart outlines. You can do one big heart or several smaller hearts on each cookie. Fill the hearts with more red icing and then use a toothpick to spread the icing evenly.
Rolling Tip: When you cut out the cookie dough, try to cut as many as you can. Rerolling the dough over and over will make some of the cookies tough. So squeeze in as many as you can each time you cut them out.
Make-Ahead Tip: You can make and bake the cookies a day in advance. Once they are completely cooled, store them in an airtight container until you’re ready to ice them. You can also freeze the unfrosted cookies for several weeks and then thaw them to ice later.
Cookie Cutter Tip: If you use a round 2 1/2″ cookie cutter you will get 18 cookies. If you use other shapes the number of sugar cookies you get will vary and you may need to adjust the baking time depending on their size.
Icing Tip: The more colors you use, the more piping bags you will need. When I make these, I try and keep it simple and use white icing for the background plus two to three more colors for the design.
Piping Bag Tip: The easiest way to fill a piping bag is to first place it in a tall drinking glass. Roll the edge of the bag down the glass and then add the icing. This keeps the outside of the bag from getting messy. Use rubber bands to tighten the bag so the icing is squished to the tip. It’s much easier to pipe that way. 
Storage Tip: For the best results, store your decorated sugar cookies in an airtight container. Instead of stacking them, I place parchment paper or wax paper between the layers to keep the cookies from sticking to each other. They will keep for several days at room temperature.


Calories: 356kcal | Carbohydrates: 71g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 108mg | Potassium: 15mg | Fiber: 1g | Sugar: 61g | Vitamin A: 260IU | Calcium: 6mg | Iron: 1mg