Heart Shaped Valentine Cookies
These heart-shaped Valentine cookies are so cute you’ll be hesitant to eat them. But don’t let their cuteness stop you, they taste great.
Decadent sugar cookies are decorated with sweet and creamy chocolate and vanilla frosting and topped with googly eyes to create an irresistibly cute and tasty Valentine’s treat.
These cookies are perfect for that special someone or a good option for the kids to bring to school on Valentine’s Day.
Find out more about this fun holiday and why we celebrate Valentine’s Day HERE.
If you are a fan of seasonally decorated treats, I’ve got loads of them! I love them too! Here are a few for you to try: Chocolate Covered Marshmallows, Popcorn Balls, or these Oreo Truffles.
Why You’ll Love These Heart-Shaped Cookies
- Fun to make
- Absolutely adorable
- Easy to customize with your own design
Equipment Needed
- Heart-shaped cookie cutters
- measuring cups and spoons
- hand or stand mixer
- cookie or baking sheet
- metal spatula
- microwave safe bowl
Ingredients To Make Heart Shaped Valentines Cookies
Cookie Ingredients:
- 1 cup sugar
- 1 cup unsalted butter, softened
- 2 egg yolks (discard whites)
- 2 teaspoon vanilla extract
- 2 ¼ cups all purpose flour
- ¼ teaspoon sea salt
- 16 oz. tub of vanilla frosting
- chocolate frosting (recipe below)
- ½ cup mini chocolate chips
- Pink or red food coloring
- Candy eyes
Chocolate frosting ingredients:
- 1 1/2 tablespoons unsalted butter
- 1 tablespoon unsweetened cocoa powder
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
- ½ tablespoon milk
How to Make Heart Shaped Valentines Cookies
Cookies:
Preheat oven to 350 degrees Fahrenheit.
Add sugar and softened butter to a large mixing bowl. Use a hand mixer to mix on medium speed until combined.
Add egg yolks and vanilla to the bowl. Mix again until incorporated.
Add flour to the bowl. Start mixer on low speed and increase to medium speed, mixing until fully combined.
Lay a piece of parchment paper on a flat surface. Sprinkle with flour and add half of the cookie dough, placing the remaining cookie dough in the fridge.
Sprinkle the top of the dough with flour. Add parchment paper on top of the dough and use a rolling pin to roll out the dough to ¼” thickness.
Use heart-shaped cookie cutters to cut out cookies.
Use a metal spatula to carefully transfer the cookies to an ungreased baking sheet, leaving at least 1” in between cookies.
Place baking sheet in preheated oven and bake for 8-12 minutes or until edges of cookies are golden brown. Allow cookies to remain on baking sheet for 2 minutes before transferring to a cooling rack.
While the cookies are cooling, prepare the chocolate frosting.
Frosting:
Add butter to a microwave safe bowl and microwave until melted.
Add cocoa powder and stir until smooth.
Add powdered sugar, vanilla extract and ½ tablespoon milk to the bowl. Stir until combined and smooth. Add an extra splash of milk to the frosting if it is too thick.
Transfer chocolate frosting to a sandwich bag and snip off a corner. Set aside.
Add food coloring to the vanilla frosting. Stir in additional food coloring until desired color is achieved. Transfer the frosting to a sandwich bag and snip off a corner.
Melt 1 tablespoon of mini chocolate chips in the microwave. Transfer melted chocolate to a sandwich bag. Snip off a very small corner of the bag and set aside.
Decorate the cookies:
Starting with the chocolate frosting, pipe a circle onto the bottom of each cookie.
Use the colored vanilla frosting to pipe the ladybug wings. Create an outline around the remaining edges of the top of the heart all the way back down to the head. Fill in the wings with frosting.
Add two candy eyes to the chocolate-frosted circle to create the ladybug face. Place mini chocolate chips tip-side down onto the wings to complete the ladybug valentine cookie.
Use the melted chocolate chips to pipe two small antennae onto the cookie.
Repeat this process until all cookies are decorated. Enjoy!
Tips and Tricks
- Take the butter and eggs out of the fridge an hour or so before you start preparing the cookies.
- Make sure the cookies are completely cooled before you decorate them or the icing will slide off.
- Separate the eggs by cracking them in the middle and pouring the contents back and forth between the two halves over a bowl. The whites should drip into the bowl and the yolks should stay in the shell. Keep the whites to use in a different recipe and use the yolks to make these cookies.
- Give the decorations ample time to set before moving the cookies.
Variations Of Heart Shaped Cookies
- Use a store-bought cookie if you are short on time and decorate with the icing.
- Change up the colors and pattern on the ladybug.
FAQs
How should these Heart Shaped Valentine’s Cookies be stored?
You can store these cookies in an airtight container on the kitchen counter for up to one week.
Can I make these cookies in advance?
Yes, if you need to bake these cookies up a few days before you’ll be serving them that’s fine.
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Heart Shaped Valentine Cookies
Ingredients
Cookies
- 1 cup sugar
- 1 cup butter unsalted and softened
- 2 egg yolks
- 2 tsp vanilla extract
- 2¼ cups all purpose flour
- ¼ tsp sea salt
- 16 oz tub of vanilla frosting
- Chocolate frosting, recipe below
- ½ cup mini chocolate chips
- Pink or red food coloring
- Candy eye
Chocolate Frosting
- 1 ½ tbsp butter unsalted
- 1 tbsp unsweetened cocoa powder
- ¾ cup powdered sugar
- ½ tsp vanilla extract
- ½ tbsp milk
Instructions
Cookies
- Preheat oven to 350 degrees F.
- Add egg yolks and vanilla to the bowl. Mix again until incorporated.
- Add flour to the bowl. Start mixer on low speed and increase to medium speed, mixing until fully combined.
- Lay a piece of parchment paper on a flat surface. Sprinkle with flour and add half of the cookie dough, placing the remaining cookie dough in the fridge.
- Sprinkle the top of the dough with flour. Add parchment paper on top of the dough and use a rolling pin to roll out the dough to ¼” thickness.
- Use heart-shaped cookie cutters to cut out cookies.
- Use a metal spatula to carefully transfer the cookies to an ungreased baking sheet, leaving at least 1” in between cookies.
- Place baking sheet in preheated oven and bake for 8-12 minutes or until edges of cookies are golden brown. Allow cookies to remain on baking sheet for 2 minutes before transferring to a cooling rack.
- While cookies are cooling, prepare the chocolate frosting.
Chocolate Frosting
- Add butter to a microwave safe bowl and microwave until melted.
- Add cocoa powder and stir until smooth.
- Add powdered sugar, vanilla extract and ½ tablespoon milk to the bowl. Stir until combined and smooth. Add an extra splash of milk to the frosting if it is too thick.
- Transfer chocolate frosting to a sandwich bag and snip off a corner. Set aside.
- Add food coloring to the vanilla frosting. Stir in additional food coloring until desired color is achieved. Transfer the frosting to a sandwich bag and snip off a corner.
- Melt 1 tablespoon of mini chocolate chips in the microwave. Transfer melted chocolate to a sandwich bag. Snip off a very small corner of the bag and set it aside.
Decorate The Cookies
- Starting with the chocolate frosting, pipe a circle onto the bottom of each cookie.
- Use the colored vanilla frosting to pipe the ladybug wings. Create an outline around the remaining edges of the top of the heart all the way back down to the head. Fill in the wings with frosting.
- Add two candy eyes to the chocolate frosted circle to create the ladybug face.
- Use the melted chocolate chips to pipe two small antennae onto the cookie.
- Place mini chocolate chips tip side down onto the wings to complete the ladybug valentine cookie.
- Repeat this process until all cookies are decorated. Enjoy!
