Valentine’s sugar cookies are perfect—soft in the center, slightly crisp at the edges, and sweet but not too sweet through and through. Heart-shaped and perfect for Valentine’s Day, Christmas, Easter, and random days when cookie cravings steamroll you.
What’s even better than flowers for Valentine’s Day?
Few flowers, even a bouquet of stunning long stems, can stand up to the splendor and thoughtfulness contained in a batch of these tender, subtly sweet little somethings known as Valentine’s sugar cookies. They elicit the same response no matter what time of year you bake and share them. It’s the difference between “Oh, how sweet, but you shouldn’t have!” and “Oh, how sweet, and I’m ridiculously giddy that you did!”
Valentine’s Sugar Cookie
- Quick Glance
- 15 M
- 30 M
- Makes 60 small cookies
Special Equipment: Flower- or heart-shaped cookie cutter (or a different shape, if you prefer)
Preheat the oven to 350°F (176°C). Line a couple baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and granulated sugars until light and irresistibly fluffy. Add the egg and vanilla and mix until combined. Using a spatula, gently fold in the salt and flour just until combined.
Roll the dough between a couple of pieces of parchment paper until it’s about 1/2 inch thick.
Remove the top piece of parchment and, using a 1 1/2-inch flower cookie cutter (or whatever shape you prefer), cut out cookies and place them on the prepared sheets, spacing them about 2 inches apart. (If you find the dough too soft to cut with a cookie cutter, transfer the dough, still sandwiched between the parchment paper, to the refrigerator for at least 30 minutes. Then try again.) Sprinkle the cookies with coarse sugar.
Bake for 10 to 13 minutes, until the edges of the cookies just begin to brown. Let the cookies cool completely on wire racks before showering them upon your sweetie. Originally published February 10, 2012.