Valentine Sugar Cookies
A marbled cookie means you don't have to frost these valentine sugar cookies. Lightly tint your sugar cookie dough then marble, roll and cut these into pretty heart-shaped cookies. Perfect when you want a simple yet elegant cookie to display.
Table of Content
I love baking sugar cookies and I'm always looking for excuses to bake some. I've always loved sugar cookies since I was a kid, which is why I experiment and try new things with them so often. Therefore, the number of sugar cookie recipes I have on this blog will not surprise you.
Valentine's day will soon be here, and what better and easier way to celebrate than with cookies? Right? When we were young Valentine's Day was a big thing. So much excitement. Over the years you realize that so much of it is been commercialized. And yet, I still think it's a special day so Ziv and I go out for a lovely breakfast or dinner.
As you grow older love matures into something more beautiful and suddenly Valentine's Day seems all too small to celebrate it. You really don't need a Valentine's Day to celebrate love but its a wonderful excuse.
About these cookies
Sometimes, you just need cookies that are not loaded with frosting and yet you want them to look pretty and presentable. These work great for me when I have no time or don't want to go the extra mile decorating sugar cookies.
I love to roll these cookies thicker (¼ inch) than the usual ⅛, just because we love the effect of layers you get on the side of the cookies too. They look pretty, and they taste so delicious you won't complain about them being too thick.
The cookie dough I'm using for this is my no chill sugar cookie recipe. It's perfect for such cookies which need a bit of extra handling. And the bonus is that they also do not spread. Which means they hold their shape no matter what cookie cutter you use. But you could use any of my other sugar cookies recipe just as well.
- Best Vanilla Sugar Cookies
- Chocolate Sugar Cookies
- No Spread Gingerbread Sugar Cookies
- No Spread Sugar Cookies
- No-Chill Sugar Cookies
- Eggless Sugar Cookies
- Eggless Chocolate Sugar Cookies
- Gluten-Free sugar cookies (Rice flour sugar cookies)
Ingredients and substitutes
- Unsalted butter - I like to use unsalted butter in all my baking so I can control the amount of salt. And yet, if you must use salted butter just omit the salt in the recipe. read- how butter affect baking
- All-purpose flour - I always use all-purpose flour with great success. You do not need any other flour.
- Cornstarch - Also known as cornflour - I never miss an opportunity to add starch, cornflour, rice flour, semolina. These add a nice crumbly melt in the mouthfeel. And it also lightens the cookie.
- Powdered sugar - Also known as confectioners sugar or icing sugar. When looking for powdered sugar always buy one made from cane sugar, not beet sugar. You will find the buttercream made from cane sugar does not have a grainy consistency.
- Vanilla extract - I like using vanilla extract. And yet, it also has the tendency to color the dough. So, if you need a white or fair dough just add clear vanilla extract or rose essence. Having said that, always use a good quality vanilla extract. I know it's expensive, which is why I make my own vanilla extract, vanilla bean paste as well as vanilla sugar.
Step by step instructions
Make the dough
- Preheat the oven to 180 C / 360 F.
- Make sure the butter and egg are room temperature.
- Sift together the flour and salt.
- Cream butter and sugar in your mixing bowl until light and fluffy.
Do not skimp on this step or the cookies will be very dense. - Add vanilla.
- Followed by the egg and mix well until incorporated.
- Next, add the cornstarch and flour. Do not over mix once the flour is incorporated.
- Bring the dough together and divide into three pieces.
- Add food color gel to each - I used pink, fuchsia, red and natural.
Roll the cookies
- Roll dough on a lightly floured surface.
- I rolled my cookies a ¼ inch or 6 mm thick using a rolling pin with spacers.
- Cut out desired shaped cookies and place them on a cookie sheet one inch apart.
- Bake cookies for about 8 to 10 minutes depending on the thickness of the cookies.
- When baked let cool on the tray for 7 to 10 minutes then transfer to a cooling rack to cool further.
Storage
- This recipe can be doubled or more without any issues.
- The dough can be kept in the fridge for up to 4 days, or
- Frozen for up to three months. If frozen thaw in the fridge over-night before you roll out.
- The baked cookies will stay at room temperature for up t0 2 weeks but best eaten within a few days.
Frequently asked questions
These cookies are not supposed to spread. Having said that,
Too much butter or sugar in the recipe can lead to cookies spreading.
And too much baking powder or baking soda can also make cookies spread too much.
Also, chill the cookie dough before rolling the cookies.
And chill the rolled cookies before baking in the hot oven.
Then, place cookies on a cold, not hot baking pan.
And make sure the oven is at the right temperature.
I usually chill my cookies for about 15 to 30 minutes. It is always a good practice to refrigerate cookies while the oven is preheating. In fact, chilling cookie dough helps solidify the butter in the cookies. This helps when baking by preventing them from spreading since chilled dough takes longer to melt compared to room temperature fat.
Most regular cookies are crisp on the outside and soft or chewy on the inside. Sugar cookies are softer but not soft. While they are not necessarily delicate, they can be broken easily.
And if over-baked, they can be brittle but still delicious to eat. Cookies become hard as they cool, so it's always a good idea to keep an eye when baking. Ideally, they should not have any brown edges. Perhaps a light color around the edges. Also, leave them on the hot tray for a good 5 to 7 minutes, so they continue to cook and hold their shape.
Sugar cookies have a good shelf life as a dough as well as cookies. The dough, if wrapped well, can usually stay in the fridge for 5 to 6 days before rolling and baking. And you can even cover the cookies and place them on a parchment-lined tray, wrapped well with cling wrap, for about 3 to 4 days. In addition, sugar cookies dough can be frozen for a month or more if covered well. Hence, it's a great dough to have on hand in the freezer during the busy festive season.
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Printable Recipe
Valentine Sugar Cookies
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 1 ½ cup (190 g) All-purpose flour
- 2 tablespoon Cornstarch/cornflour
- 4 oz (113 g) Unsalted butter ((1 stick) room temperature)
- ¾ cup (90 g) Powdered sugar/confectioners sugar
- 1 large Egg
- ¼ teaspoon Salt
- 1 teaspoon Vanilla extract
Instructions
Make the Dough
- Preheat the oven to 180 C / 356 F.
- Make sure the butter and egg are room temperature.
- Sift together the flour and salt.
- Cream butter and sugar in your mixing bowl until light and fluffy.
- Do not skimp on this step or the cookies will be very dense.
- Add vanilla.
- Followed by the egg and mix well until incorporated.
- Next, add the cornstarch and flour. Do not over mix once the flour is incorporated.
- Bring the dough together and divide into three pieces.
- Add gel food color to each - I used pink, fuschia, red and natural.
Roll and bake
- Roll dough on a lightly floured surface.
- I rolled my cookies a ¼ inch or 6 mm thick using a rolling pin with spacers.
- Cut out desired shaped cookies and place them on a cookie sheet one inch apart.
- Bake cookies for about 8 to 10 minutes depending on the thickness of the cookies.
- When baked let cool on the tray for 7 to 10 minutes then transfer to a cooling rack to cool further.
Recipe Notes & Tips
Storage
- This recipe can be doubled or more without any issues.
- The dough can be kept in the fridge for up to 4 days, or Frozen for up to three months.
- If frozen thaw in the fridge over-night before you roll out.
- The baked cookies will stay at room temperature for up t0 2 weeks but best eaten within a few days.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Jolina
These are so cute! And perfect for Valentine's. I've been looking for a nice little baking project, this is just the thing. Appreciate the cookie baking tips too 🙂
Veena Azmanov
Thanks Jolina.
Lois Christensen
I love how easy you make these cookies look! And they look perfect for Valentine's Day.
Veena Azmanov
Thanks, Lois.
Arlene Mobley
These are the cutest Valentines cookies I have ever seen. The kids will love them.
Veena Azmanov
Thanks, Arlene.