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Valentine Sugar Cookies with Sprinkles

Cut Out Valentine Sugar Cookies with Sprinkles

Soft and perfectly vanilla, these Valentine sugar cookies adorned with sprinkles will melt your heart during this season of love. Have fun picking out pretty sprinkle mixes and challenge yourself to use icing bags and decorating tips to create tasty buttercream textures.
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Course: Dessert
Cuisine: American
Keyword: cut out sugar cookies, sprinkle sugar cookies, Valentine Sprinkle Sugar Cookies
Prep Time: 1 hour
Cook Time: 10 minutes
Decorating Time: 30 minutes
Total Time: 1 hour 40 minutes
Servings: 18 cookies, depending on the size of the cookie cutter(s)
Author: Leah Buehler

Equipment

  • Stand Mixer with Paddle Attachment
  • Rubber Spatula
  • Medium Sized Mixing Bowl
  • Measuring cups and spoons
  • Lined cookie sheet line with a silicone mat or parchment paper
  • Rolling Pin
  • Heart cookie cutter
  • Disposable icing bag, decorating tip, and palette knife optional

Ingredients

Heart Sugar Cookies

  • 3 cups all purpose flour
  • 2 tsp. baking powder
  • 1 cup cold salted butter cubed
  • 1 cup granulated sugar
  • 1 egg
  • 1 tbsp. vanilla extract

Vanilla Buttercream Frosting

  • 1 cup unsalted butter room temperature
  • 4 cups powdered sugar
  • 1 tbsp. vanilla extract
  • 1-3 tbsp. whole milk
  • gel food dye
  • Valentine's Day sprinkles

Instructions

  • While you will make the cookies first, you will want to set the unsalted butter out so that it comes to room temperature. The unsalted butter will be used when preparing the buttercream.

Heart Sugar Cookies

  • Preheat the oven to 350° F.
  • In a medium sized mixing bowl, add in the flour and baking powder. Stir the ingredients to combine them.
  • In the stand mixer, cream the salted butter and sugar together until all of the butter lumps are gone.
  • Add in the egg and vanilla extract and mix until just combined.
  • Slowly add the flour and baking powder mixture into the wet ingredients until the dough forms a ball. If the ball is very sticky, add another tablespoon of flour.
  • Roll the dough onto a floured surface or piece of parchment paper and use the heart cookie cutter to cut out the cookies.
  • Place the cut out cookies onto a cookie sheet lined with a silicone mat. Do not overcrowd the pan. Bake for 7-9 minutes or until the center of the cookies do not appear wet.
  • Allow the cookies to cool for 5 minutes on the baking sheet before transferring them to a piece of parchment paper. Repeat the cookie baking process for all remaining cookies.

Frosting the Valentine Sugar Cookies with Sprinkles

  • Add the room temperature unsalted butter to the stand mixer and mix with the paddle attachment until lighter in color.
  • Add the powdered sugar to the mixer, along with the vanilla extract and one tablespoon of milk.
  • Place a clean towel over the stand mixer and mix on low speed until the sugar is incorporated. Use a rubber spatula to scrape the sides if needed.
  • If the frosting is thicker than a creamy peanut butter consistency, add in 1-2 more tablespoons of milk.
  • If using multiple shades of buttercream frosting, divide the frosting up and dye the buttercream accordingly. If only using one color, add the gel food dye to the mixing bowl and mix on low speed or use a spatula to mix in the color.
  • Frost the cookies and place the sprinkles onto the cookies. Either use a palette knife or butter knife to spread frosting onto the cookie or use icing bags and decorating tips.

Notes

The red hearts are piped with a Wilton #32 piping tip. Above the recipe card shows instructions for piping these cookies.
Store these cookies in an air tight container on the counter for up to a week or in the freezer for up to three months. Do not store these cookies in the refrigerator, as they will dry out.