Easy Valentines Day Cookie Recipes for a Truly Romantic February 14

February 14th cannot do without delicious treats and we have some easy Valentines day cookie recipes. The symbol of this day is the heart and it is not a surprise that this is the most popular shape for Lover’s day cookies.

The fact is that frosted or finely decorated cookies look absolutely amazing. However, not everyone is skilled at cookie decoration, working with royal icing, fondant or frosting. Can you bake fantastic looking heart shaped cookies? Of course you can and we shall help you with the best Valentines Day cookie recipes!

Easy Valentines Day Cookie recipes – nothing is better than homemade sweet treats

Choosing a gift for your loved one is not an easy task. Tasty and flavorful pastries are the best way to express your feelings. Homemade cookies are always easy to distinguish from store-bought cookies. They are much tastier and a piece of your soul has been put into it. The aroma of freshly baked pastry gives a special atmosphere and mood.

Delicious homemade cookies are a treat for the whole family. Even if you have little experience, with an easy recipe you will be able to make Valentine’s Day a truly special holiday. Of course, depending on your experience, you can experiment with every recipe, add chocolate chips, nuts, spices, etc. If you are a novice baker, it is better to take simple recipes and follow the instructions. It is advisable to pre-bake a test batch so as not to spoil your holiday mood. Have a look at these easy Valentines Day cookie recipes and surprise your beloved one with aromatic sweet pastries.

Valentines Day Cookie Recipes – Chocolate dipped Heart shaped Cookies

Ingredients:

• 1 cup unsalted butter, softened
• 3 ounces/ 85g cream cheese, softened
• ¾ cup sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• Nonpareils, optional

For the chocolate:

• 2 cups semi-sweet chocolate chips
• 2 tablespoons unsalted butter

Directions:

Combine butter, cream cheese, sugar, egg, and vanilla extract in the bowl of a mixer. Beat at medium speed, scraping bowl often, until creamy. Add flour and beat at low speed until well mixed.

Divide the dough in half and wrap each half in plastic food wrap. Refrigerate 2 hours or overnight until chilled.

Heat the oven to 375°F/190°C.

Roll out dough, one-half at a time (keeping remaining dough refrigerated), on lightly floured surface to 1/4-inch/0,6cm thickness. Cut out cookies with a heart-shaped cutter. Place, 1 inch/2,5 cm apart, onto ungreased cookie sheets. Bake 7-10 minutes or until edges are very lightly browned. Remove from cookie sheets to cooling rack; cool completely.

Melt chocolate and butter over low heat, stirring occasionally.

Dip half of each heart into chocolate.

Place onto waxed paper-lined cookie sheets

Sprinkle with nonpareils, if using.

Refrigerate until chocolate is firm.

Valentines Day Cookie Recipes – Sugar Cookies Recipe

Ingredients:

• 1 cup unsalted butter, room temperature
• ½ cup granulated sugar
• ½ cup powdered sugar
• 2 large eggs
• 1 tsp vanilla extract
• 3 cups flour
• 1 tsp baking powder
• ¾ tsp salt
• Food coloring

Directions:

Cream butter and sugar in mixing bowl.

Add eggs, one at a time, and blend until well incorporated.

Add vanilla extract and mix until combined.

In separate bowl, whisk together the dry ingredients.

Add dry ingredients, a cup at a time, to wet ingredients, mixing until blended.

Add 1-3 drops of food coloring, depending on desired intensity.

Mix until dough begins to form and color is blended.

Remove the dough and divide into two balls. Knead each ball of dough until color is fully blended and smooth.

Roll out dough on lightly floured surface to 1/4 inch/0,6 cm thick and cut out shapes with greased cookie cutter.

Move the cookies onto parchment lined cookie sheets and chill for 10-15 minutes in fridge.

Heat the oven to Heat oven to 375°F/190°C.

Bake 6-9 minutes, depending on size and thickness.

Watch closely and remove when cookies are firm in the middle and before edges brown.

Allow to cool for 3-5 minute on cookie sheet and transfer to cooling rack.

Once fully cooled, use a mesh strainer to dust cookies with powdered sugar.

Valentine’s Day Marble Heart Sugar Cookies

Ingredients:

• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• 1 large egg
• 1½ tsp vanilla extract
• 1/4 tsp salt
• ½ tsp baking powder
• 2 cups all-purpose flour
• 1-3 drops gel food coloring

Directions:

In a large bowl or stand mixer, beat together butter and sugar until light and fluffy.

Mix in egg and vanilla, followed by salt and baking powder. Scrape the bowl as needed. Gradually mix in flour, increasing speed until dough is fully combined.

Divide the dough in half, transfer one half to a clean bowl and set aside. Add a small amount of dark pink gel food color to the remaining dough. Beat until fully tinted and no streaks remain.

Pinch off golfball sized portions of dough, rolling into balls. Gently, knead all dough together until swirls of color are visible. Be careful not to over mix.

Shape the dough into a disc and wrap in plastic wrap.

Let chill in refrigerator for 30-60 minutes

Prepare a baking sheet with parchment paper.

Roll out dough to 1/4-inch/0,6 cm thick, on a lightly floured surface. Cut out desired shapes. Move the cookies onto parchment lined cookie sheets, leaving 2 inches/5cm space and freeze for 10-15 minutes in fridge.

Press together remaining dough and scraps, rewrapping in plastic and keeping chilled until ready to roll and cut again.

Bake at 350F/175C for 12 minutes. Allow cookies to rest on the pan for 2 minutes before transferring to a wire rack to cool completely.

Two Color Heart Cookies

Ingredients:

• 1 cups unsalted butter
• 1 cups granulated sugar
• 1 large egg
• 1 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• Red Food Color
• Pink Food Color

Directions:

Cream sugar and butter until fluffy, add the egg and vanilla and continue beating until the egg is fully incorporated.

Mix dry ingredients in separate bowl and add to butter mixture. Beat in low speed until the dough is blended well.

Separate the dough into thirds. Color one third pink, one third red and leave the remaining third.

Put a handful of the freshly made dough between two sheets of parchment paper and roll to desired thickness. Repeat with the rest of the dough. Put the rolled dough, including the parchment paper, on a cookie sheet and refrigerate for 10 minutes or longer. Your dough will be chilled and ready to cut and bake with no wait and no added flour! Repeat with scraps after cutting cookies.

Stamp circles and hearts from the dough. Replace the center heart in a cookie with an alternating color.

Bake at 350F/175C for 8 -10 minutes.

Let cool.

Chocolate Sugar Cookies

Ingredients:

• 1 cup unsalted butter, room temperature
• ¾ cup sugar
• 1 tsp vanilla extract
• 1 large egg
• 2 cups all-purpose flour
• ¾ cup Dutch-process cocoa
• 1 tsp baking powder
• ½ tsp salt
• 1 tsp espresso powder
• 1/3 cup Nutella
• Sprinkles

Directions:

In the bowl of a stand mixer fitted with the paddle attachment beat butter and sugar until fluffy and light.

Add vanilla extract and egg. Beat on high speed for 30 seconds. Scrape sides and bottom of the bowl as needed.

Sift flour, cocoa powder, salt, and espresso powder together in a medium bowl.

On low speed, slowly mix the dry ingredients mixture into the wet ingredients until combined.

Divide the dough into two parts and roll each portion out to 1/4 inch/0,6cm thickness on a piece of parchment paper. Stack, put onto a baking sheet, and refrigerate for at least 1 hour or overnight (cover top with parchment).

Preheat oven to 375°F/180°C. Line two baking sheets with parchment paper.

Take out one part of the dough and cut into heart shapes using a cookie cutter. Transfer the cookies to the prepared baking sheet then using a smaller heart-shaped cookie cutter, cut smaller hearts into the centers of half of the hearts. Remove the smaller hearts and re-roll the remaining dough. Continue cutting until all the dough is used.

Bake for 10 minutes, until the edges are firm, the cookies will still appear soft. Allow to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Repeat with remaining chilled dough.

When the cookies are cooled completely, spread Nutella over whole hearts then place cookies with heart cut centers over tops and decorate with sprinkles.

Striped Pink and White Heart-Shaped Valentine Cookies

Ingredients:

• 1 cup unsalted butter, unsalted, room temperature
• 1 cup granulated sugar
• 2 eggs
• 4 cups all-purpose flour, sifted
• ¾ cup cornstarch, sifted
• ¾ teaspoon salt
• 1 tablespoon vanilla extract
• ¼ cup pink sanding sugar
• few drops pink food coloring

Directions:

Sift flour, cornstarch, and salt into a large bowl then whisk to incorporate.

In a stand mixer fitted with a paddle attachment cream butter and sugar together.

Mix in vanilla extract, then one egg at a time.

On low speed, mix in dry mixture until almost combined. Scrape the bowl down then mix once more until just combined.

Divide the dough in two and add a few drops of soft pink food coloring to the dough in the bowl.

Roll the uncolored dough out to a 1/4 inch/0,6 cm thickness then transfer onto a baking sheet and place in refrigerator to chill.

Roll out the pink dough and sprinkle about ¼ cup pink sanding sugar. Give a gentle roll to press the pink sugar into the dough.

Cover with plastic, transfer to a baking sheet and chill for at least 20 minutes to firm up.

Once the dough has chilled use a ruler and a sharp knife to cut ½ inch/1,2 cm strips of dough. Return to fridge while you work on the next batch.

Layer pink and white stripes so that they are touching.

Cover dough with a sheet of plastic wrap or parchment paper then roll to create a seal. Transfer to the fridge to chill on last time.

Preheat oven to 375°F/180°C.

Cut cookies with a heart shaped cutter.

Carefully transfer the cookies on a baking sheet lined with parchment paper.

Bake for about 12 minutes then allow to cool.

Stained glass Valentine cookies

Ingredients:

• ½ cup unsalted butter, room temperature
• 1 cup sugar
• 1 egg
• 1 tsp vanilla extract
• ¼ tsp salt
• ½ tsp baking soda
• 2 ½ cups flour
• ½ cup plain Greek Yogurt
• red hard candy

Directions:

Preheat oven to 400F/205C.

Line cookie sheets with foil and spray with non-stick spray.

Place the hard candy in a plastic bag, crush with a rolling pin and set aside.

Beat and cream together butter, sugar, egg, and vanilla.

Sift together salt, baking soda and flour.

Add to creamed mixture alternately with yogurt. Chill if desired

Roll out dough on a well floured surface and cut with floured cookie cutters.

Place each heart shaped cookie dough onto the cookie sheet and fill the center with crushed candy.

Bake for 6-8 minutes.

Allow to cool completely before removing from the cookie sheet.

Chocolate covered Valentine Cookies

Ingredients:

• 1 cup unsalted butter, softened
• ¾ cups sugar
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 egg yolk
• 2 ¼ cups all-purpose flower
• 1 cup dark chocolate melting wafers
• 1 cup white chocolate melting wafers
• Nonpareils for decoration

Directions:

Combine butter and sugar in the bowl of a stand mixer and beat until well-creamed.

Stir in vanilla extract and salt, stirring until well-combined, and scrape down the sides of the bowl using a rubber.

Add egg yolk and beat until combined.

With mixer on medium-low speed, gradually add flour until well-incorporated. Scrape down the side and the bottom of the bowl several times.

Transfer dough to clean surface and form it into a ball.

Flatten into a disk, cover with clear wrap, and chill for 15 minutes.

Preheat oven to 350F/175C and line cookie sheets with parchment paper.

Once dough has chilled, transfer it to a clean, lightly floured surface and use a lightly floured rolling pin to roll out to ¼ inch/0,6 cm thickness.

Lightly flour your cookie cutters and cut out your shapes, transferring them to ungreased cookie sheet.

Re-combine the scraps and roll out and cut out again.

Bake on 350F/175C for 10-12 minutes.

Allow cookies to cool completely before dipping in chocolate.

Prepare chocolate by placing dark chocolate melting wafers in one bowl and white chocolate melting wafers in another bowl.

Once chocolate is melted, line a cookie sheet with wax paper and, firmly holding the base of each cookie, dip the surface into the chocolate.

Immediately after dipping, place on wax paper lined cookie sheet and sprinkle with nonpareils.

Repeat, alternating with white and dark chocolate, until all cookies are covered with chocolate.

Allow chocolate to harden before serving.