Nothing says “I’m thinking of you” quite like a box of homemade cookies. For Valentine’s Day, a batch of festive cookies can be as charming as flowers and much more personal. These recipes lean on simple techniques, pantry staples, and fun decorations to create treats that look special without being high-stress.

Whether you’re baking for a partner, friends, or a classroom, you’ll find flexible options here. Think buttery sugar cookies, chewy chocolate shortbread, and a soft pink glaze that sets beautifully for gifting.

What Makes This Recipe So Good

Foolproof base doughs: A no-spread sugar cookie and a slice-and-bake chocolate shortbread give you two textures and flavors with minimal fuss.
Holiday-ready look: Heart shapes, pink glaze, and sprinkles make these instantly giftable, no professional skills required.
Easy to scale: Double the batch for party favors or keep it small for a cozy Valentine’s night in.
Travel-friendly: Glazes set firm and slices hold shape, so cookies stack and ship well.
Customizable: Mix and match flavors, add citrus zest, or switch up decorations to fit your style.

Shopping List

For the No-Spread Sugar Cookies:
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract (or 1 tsp vanilla + 1/2 tsp almond extract)
For the Chocolate Shortbread:
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 1 3/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon fine salt
- 1 teaspoon vanilla extract
For the Pink Vanilla Glaze:
- 2 cups powdered sugar
- 2–4 tablespoons milk or cream
- 1 teaspoon vanilla extract
- Pinch of salt
- 1–2 drops red or pink gel food coloring
Decorations:
- Valentine sprinkles, sanding sugar, or mini chocolate chips
- Heart-shaped cookie cutters
- Parchment paper and ribbon or boxes for gifting

Instructions

Make the sugar cookie dough: Whisk flour, baking powder, and salt. In a separate bowl, beat butter and sugar until creamy, 2–3 minutes.
Beat in egg and vanilla. Add dry ingredients and mix just until combined.
Chill for clean shapes: Divide dough in half, flatten into discs, wrap, and chill for at least 1 hour. Chilled dough prevents spreading and gives clean edges.
Roll and cut: Flour your surface.
Roll to 1/4 inch thickness. Cut heart shapes and place on parchment-lined sheets. Chill 15 minutes while the oven preheats to 350°F (175°C).
Bake sugar cookies: Bake 8–10 minutes, until set and just barely golden on the edges.
Cool completely before glazing.
Make the chocolate shortbread: Beat butter and powdered sugar until smooth. Sift in flour, cocoa, and salt. Add vanilla and mix until a soft dough forms.
If crumbly, knead lightly to bring together.
Form into a log and chill: Shape dough into a 2-inch diameter log, wrap tightly, and chill at least 1 hour (or freeze 20–30 minutes) for neat slices.
Slice and bake: Preheat oven to 325°F (165°C). Slice 1/4-inch rounds and place on lined sheets. Bake 12–15 minutes, until edges are firm.
Cool on the sheet 5 minutes, then transfer to a rack.
Mix the pink glaze: Whisk powdered sugar, 2 tablespoons milk, vanilla, and salt until smooth. Add more milk 1 teaspoon at a time to reach a thick-but-pourable consistency. Tint with a drop or two of food coloring.
Decorate: Dip the tops of sugar cookies or drizzle the shortbread with glaze.
Add sprinkles immediately before the glaze sets. Let cookies dry at room temperature until the glaze is firm, 1–2 hours.
Package for gifting: Layer cookies with parchment in tins or boxes. Add a note card and tie with ribbon.
Keep them cool and dry until gifting.

Keeping It Fresh

Store cookies in an airtight container at room temperature for 4–5 days. Keep decorated cookies in a single layer until the glaze is fully set, then stack with parchment in between. For longer storage, freeze undecorated cookies up to 2 months.

Thaw at room temperature, then glaze. If shipping, choose the shortbread or fully set sugar cookies and pack snugly with crinkle paper to prevent breakage.

Benefits of This Recipe

Approachable for all skill levels: No advanced techniques. The doughs mix quickly and behave well.
Time-flexible: Both doughs can be made ahead and baked when you’re ready.
Balanced flavors: Buttery vanilla and cocoa richness keep the sweetness in check.
Beautiful without fuss: A simple pink glaze and sprinkles look festive with minimal effort.
Custom fit for your Valentine: Personalize with initials, messages, or colors they love.

Common Mistakes to Avoid

Skipping the chill: Warm dough spreads and ruins clean shapes.
Always chill before rolling and before baking.
Overmixing the dough: This can make cookies tough. Mix just until combined after adding flour.
Rolling too thin or too thick: Aim for 1/4 inch for even baking and sturdy cookies that hold up in boxes.
Using a runny glaze: If it runs off the cookie, add more powdered sugar. It should coat and settle smoothly.
Decorating warm cookies: Heat melts glaze and sprinkles.
Cool completely first.

Alternatives

Lemon love: Add 1 tablespoon lemon zest to the sugar cookie dough and swap vanilla in the glaze for lemon juice.
Almond twist: Use almond extract in the sugar cookies and top with sliced almonds after glazing.
Strawberry glaze: Replace some milk with strawberry puree or freeze-dried strawberry powder for color and flavor.
Chocolate dip: Instead of glaze, dip half of each sugar cookie in melted dark or white chocolate and add sprinkles.
Gluten-free swap: Use a 1:1 gluten-free flour blend for both doughs. Add 1–2 teaspoons milk if the dough feels dry.

Explore more irresistible cookie recipes you won’t want to miss:

3 Ingredient Cake Mix Cookies

White Chocolate Raspberry Cookies

FAQ

Can I make the dough ahead?

Yes. Wrap tightly and chill up to 3 days, or freeze up to 2 months.

Thaw in the fridge overnight before rolling or slicing.

How do I keep cutout cookies from puffing?

Use a small amount of baking powder and keep the dough cold. Rolling evenly and chilling the cut shapes before baking helps keep edges sharp.

What if I don’t have heart-shaped cutters?

Use a round glass or a knife to cut diamonds. You can also make slice-and-bake shortbread and press a tiny heart sprinkle in the center of each cookie.

Can I reduce the sweetness?

Yes.

Skip the glaze on some cookies or use dark chocolate for dipping. A pinch of flaky sea salt on top also balances sweetness nicely.

How do I get a glossy, smooth glaze?

Sift powdered sugar before mixing and add milk a little at a time. Dip or spoon, then tap the cookie gently to settle the surface.

Let dry in a cool, dry spot.

What’s the best way to ship these?

Choose firm cookies with fully set glaze. Pack in a tin, layered with parchment, inside a snug box with padding. Ship early in the week to avoid weekend delays.

Can I color the dough itself?

Yes.

Add a drop or two of gel color to the sugar cookie dough after creaming the butter and sugar. Avoid liquid food coloring, which can affect texture.

How do I prevent dry or crumbly shortbread?

Measure flour correctly and don’t overbake. If the dough is too crumbly to come together, knead gently by hand until it holds.

In Conclusion

Homemade Valentine cookies are thoughtful, affordable, and surprisingly easy to pull off.

With a reliable sugar cookie, a rich chocolate shortbread, and a pretty pink glaze, you can create a gift box that looks as good as it tastes. Keep the steps simple, chill your dough, and let decorations do the talking. Whether you’re baking for one special person or a whole list, these cookies make the sweetest kind of Valentine.