Get ready for some Valentine’s Day baking with these Heart Sugar Cookies. They’re so easy to make (and perfect for whipping up with kids). You’ll love them for a party, to take to a friend, or to share a baking memory with your family.
Try these other delicious Valentine’s Day treats: heart-shaped pancakes, heart jam cookies, and Valentine’s Day pop tarts. Or check out our complete collection of Valentine’s Day recipes for a sweet breakfast, special dinner, or decadent treat.
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Why We Love Heart Sugar Cookies
- Great activity for kids to help with!
Get the kids involved with holiday baking with these conversation heart cookies.
- Use the dough for any holiday!
While these are excellent Valentine cookies, you can easily make this dough and use different shaped cutouts for other holidays.
- Great for gifts.
Neighbors and grandparents love getting homemade treats for the holidays! These heart sugar cookies are perfect for gifting.
Ingredient Notes and Substitutions
- Butter: Unsalted butter is best for this recipe, but if you use salted butter, reduce the salt to ½ teaspoon instead of 1 ½ teaspoons.
- Sugar: Granulated white sugar is what makes the cookies crunchy.
- Eggs: Room temperature eggs are best to use for baking.
- Vanilla: Use pure vanilla extract for the best flavor in these heart cut out cookies.
- Salt: Use kosher salt rather than table salt when baking.
- Flour: All-purpose flour is best for these easy cookies.
- Melt‘ems candies: You can find these in the baking department of your local grocery store or online.
Heart Sugar Cookies Recipe Tips for Success
🎯 TFN Pro Tip
Bring your butter and eggs to room temperature before using! This ensures your cookies are light and crispy.
- Mix the butter and sugar until they’re light and fluffy.
This is an important step because to make the cookies light as well.
Using the paddle attachment or a hand-held mixer, whip the ingredients for 4-5 minutes for the best results.
- Add the other ingredients and mix until just combined.
After adding the flour, mix the dough just until the white streaks have disappeared and no longer.
If the dough is overmixed, the cookies will be tough.
- Refrigerate the dough.
After the dough is combined, place it on the counter and cut it in half.
Wrap each half tightly in plastic wrap and put them in the refrigerator for a few hours.
- Roll the dough and cut the cookies.
While the dough is still cold, roll it out on the counter until it’s about ¼” thick. Any thinner and the cookies will fall apart as you move them to the pan.
Use a heart-shaped cookie cutter to cut the dough and gently transfer the cookies to a baking sheet.
Press the dough back into a ball and put it back in the refrigerator while you wait for the cookies to bake.
Once the cookies are cool, melt the candies and get your kids to help decorate them.
Dip one side of the cookies in the melted candies and then place them on a piece of parchment paper until the candy dip is completely dried and hard to the touch.
To make the Melt’ems easier to work with, keep them warm by placing the bowl of warm candy dip in another bowl of warm water.
Heart Shaped Sugar Cookies FAQs
If you find your cookies are too dry, it’s possible that they were baked slightly too long. Be sure to pull them from the oven when the bottoms are slightly brown but before the edges and tops start browning. You also may have added too much flour. Make sure to lightly scoop the flour into the cup, then gently level off. Don’t pack the flour in!
We love using candy melts because of how easy they are, but you can use your favorite frosting or icing with these Valentine’s sugar cookies.
One of the best ways to make these cookies stand out is to add sprinkles! Choose your favorite colors and let the kids decorate before the melted candy dip dries.
Storing and Reheating
Store extra cookies in an airtight container with parchment paper between each layer on the counter for up to three days.
You can also freeze leftovers in a plastic container or bag for up to three months.
This is a great way to make them ahead of time or save them for your next holiday.
Love making cookies? Check out more of our favorite dessert recipes for every occasion.
Heart Sugar Cookies
- plastic wrap or bee's wrap
- Baking Sheet
- rolling pin
- 2 1/2 to 3 inch heart shaped cookie cutter
- cooling rack
- 1 cup (2 sticks) unsalted butter room temperature (see notes for substituting salted butter)
- 3 cups sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 ½ teaspoon salt
- 4 ½ – 5 cups all purpose flour plus more for dusting
- 12 ounces Melt ‘Ems candy dip in pink, red, or white
- Use a stand mixer fitted with the paddle attachment to beat the butter and sugar on medium-high until light in color and fluffy, about 4-5 minutes. Scrape down the bowl and add eggs, one at a time, mixing after each one. Then add vanilla and salt and mix on medium speed until combined. Turn mixer down to low and add 4 1/2 cups of flour, one cup at a time. Skip the final 1/2 cup of flour if dough comes together without being overly sticky.
- Add the cookie dough to a clean wooden board or counter top and cut in half. Pat each half into a disc shape and wrap with plastic wrap or bee’s wrap. Refrigerate for at least 2 hours and up to 7 days.
- Line a baking sheet with parchment paper and set aside. Preheat oven to 350ºF.
- Lightly dust a wooden board or the countertop with flour. Using a well-floured rolling pin, roll out the dough until 1/4 inch thickness. Use 2 1/2 to 3 inch heart shaped cookie cutters to cut out shapes. Place them about 2 inches apart on the baking sheets.
- Bake for 12-14 minutes, rotating the baking sheets half way through.
- Use a spatula to carefully move the cookies to a cooling rack. Let cool completely.
- Follow the directions on the bag to melt the candy dip. Drizzle the melted candy dip over the top of the cookies or, if you prefer, dip half of each cookie in the dip, then place on a sheet of parchment paper to dry.
- Store the cookies in an air tight container with parchment or waxed paper between each layer of cookies. Cookies can be stored for up to 3 days at room temperature.