Frosted Heart Cookies— These heart cookies are soft, chewy, dense, made in one bowl, and you don’t have to roll them out. The easiest Valentine’s Day sugar cookies ever!
Valentine’s Day Heart Cookies
Can you believe Valentine’s Day is right around the corner?If there’s one thing I love about Valentine’s Day, it’s the sugar. Boxes of chocolate, cute cookies, red velvet cakes, and more.
Normally I am not one for cutout cookies for a few reasons. I hate rolling out dough, and after baking many cutout cookies are crisp or crunchy which isn’t my kind of cookie.
These Valentine’s Day heart cookies are soft, chewy, dense, made in one bowl, and you don’t have to roll them out. Total win.
Rather than making cookie dough, I used my trusty blondie base, baked the dough off in a pan, and then usedheart-shaped cutters to cut out cookies. Easy peasy.
If you don’t want to make frosting, use store-bought. If you skip making your own frosting, these Valentine’s Day cookies become a no-mixer recipe as well.
No one is going to judge you for your frosting when there are so many cute sprinkles involved, both baked into the cookies and on top. The more the merrier.
What’s in Valentine’s Day Heart Cookies?
To make these easy Valentine cookies, you’ll need:
- Unsalted butter
- Egg
- Light brown sugar
- Vanilla extract
- All-purpose flour
- Salt
- Sprinkles (I used a combination of these and these)
- Confectioners’ sugar
- Milk
How to Make Heart Cookies
As I said before, these Valentine’s Day cookies couldn’t be simpler to make! Mix together melted butter, egg, brown sugar, and vanilla, then whisk in the dry ingredients.
Turn the batter into a greased and foil-lined 8×8-inch baking dish and bake until done.Once the sugar cookies are completely cool, cut with aheart-shaped cookie cutter.
Then, make the homemade frosting and slather it over the heart-shaped cookies. Top with more sprinkles for an even more festive batch of Valentine’s Day sugar cookies!
How to Store Valentine’s Day Cookies
These heart cookieswill keep airtight at room temperature for up to 4 days, or in the fridge for up to 1 week. I’m comfortable storing frosted items at room temperature, but if you’re not store in the fridge. Just note that the heart-shaped cookies will be more prone to drying out in the fridge.
Tips for Making Valentine’s Day Heart Cookies
You absolutely MUST let the Valentine’s Day cookies cool completely before frosting them. If you try to frost the sugar cookies while they’re warm, the frosting will slide right off.
If desired, you can skip cutting the sugar cookies into hearts and serve them as cookie bars instead. Either way, this recipe is delicious and it’s impossible to resist all those colorful sprinkles!
A few readers have had success adding mix-ins like mini chocolate chips to the sugar cookie batter. I haven’t tried that myself, but chocolate chips or finely chopped nuts sound like a delicious addition to these Valentine’s Day cookies.
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4.67 from 6 votes
Soft Frosted Valentine Heart Cookies
By Averie Sunshine
These heart cookies are soft, chewy, dense, made in one bowl, and you don’t have to roll them out. The easiest Valentine's Day sugar cookies ever!
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Cooling Time: 2 hours hours
Total Time: 2 hours hours 30 minutes minutes
Servings: 6
Ingredients
Cookies
- ½ cup unsalted butter, 1 stick, melted
- 1 large egg
- 1 cup light brown sugar, packed
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon salt, or to taste
- ½ cup sprinkles
Frosting
- ¼ cup unsalted butter, half of 1 stick, softened
- about 2 to 2 1/4 cups confectioners’ sugar
- ½ teaspoon vanilla extract
- 2 to 3 teaspoons cream or milk
- sprinkles, for decorating (I used a combination of these and these)
Instructions
Cookies
Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
To a large, microwave-safe bowl add the butter and heat to melt, about 1 minute on high power.
Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.
Add the flour, salt, and stir until just combined, don’t overmix.
Add the sprinkles and stir to incorporate.
Turn batter out into prepared pan, smoothing the top lightly with a spatula as necessary. Bake for about 20 to 24 minutes, or until top is set in center and done; don’t overbake. Blondies firm up as they cool. A toothpick should come out clean, or with a few moist crumbs, but no batter.
Place pan on a wire rack to cool for at least 90 minutes before cutting and frosting.
Cut with heart-shaped cookie cutters or simply frost the entire pan if desired.
Frosting
To a large bowl (or to the bowl of a stand mixer) add the butter and beat until light and creamy.
Add the confectioners’ sugar, vanilla, and beat with an electric mixer (or use the paddle attachment of a stand mixer) to incorporate.
Add the cream slowly in the amount necessary to achieve desired frosting consistency.
Turn frosting out over cookies. Note – You may have a small amount of frosting left over if you don’t like an overly thick amount of frosting on your cookies. If you leave the 8×8 pan intact and don’t cut into cookies, it will be approximately the right amount. Extra frosting will keep airtight in the fridge for at least 2 weeks.
Add sprinkles to decorate.
Notes
- Cookies will keep airtight at room temp for up to 4 days or in the fridge for up to 1 week. I’m comfortable storing frosted items at room temp, but if you’re not store in the fridge noting cookies will be more prone to drying out in the fridge.
Nutrition
Serving: 1, Calories: 845kcal, Carbohydrates: 141g, Protein: 5g, Fat: 30g, Saturated Fat: 16g, Polyunsaturated Fat: 12g, Cholesterol: 98mg, Sodium: 224mg, Fiber: 1g, Sugar: 119g
Nutrition information is automatically calculated, so should only be used as an approximation.
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