With Valentine’s Day just around the corner, these Heart-Shaped Sugar Cookies are a go-to. They are SUPER easy, fun to make, colorful, and did I mention easy?
I love the sugar cookies that have beautiful designs, funny sayings, but that is some tedious work! I worked in a bakery back in Iowa, and one of the girls made the most beautiful designs on sugar cookies for special events in town, holidays, etc. But, she came in at 5 in the morning and worked on them until almost 8 am when we opened.
Instead of trying to decorate the cookies with icing, dipping them in some dark chocolate or even just eating them plain is good enough for me!
These sugar cookies are made with ingredients you have sitting in your pantry, cupboards, and fridge right now. That makes these fun and convenient to make on Valentine’s Day with your date late at night or as a fun project with kids!
Not only that, they can be made, and eaten, in less than 30 minutes!
I made these sugar cookies with a heart-shaped cookie cutter but you could use any shape you want. You can also use a biscuit cutter or just roll them into balls like regular cookies!
When rolling them out to cut, I recommend using powdered sugar to lightly coat the surface instead of flour. These cookies roll out so easily after being refrigerated so make sure you’re using a cold dough.
Simple, yet so good. I chose dark chocolate to coat one side of these in, but really any chocolate will do quite nicely! I like to melt the chocolate using the double boiler method, but if you are good at melting chocolate in the microwave, go right ahead!
Put the cookies in the fridge to harden the chocolate quickly so you can eat them even faster. Store them in an air tight container to keep them fresh for a late night snack another day!
Valentine’s Day Heart-Shaped Sugar Cookies
- 1 3/4 cup All-purpose Flour
- 1/2 cup Unsalted Butter
- 1/2 cup Granulated Sugar
- 1 Egg
- 1 tbsp Buttermilk
- 1/2 tsp Vanilla
- 1/4 tsp Baking Soda
- 1/4 tsp Salt
- 1/4 tsp Red Food Coloring Gel More if you want it more red
- 1 cup Dark Chocolate
- Let egg, buttermilk, and butter come to room temperature.
- Cream together butter and sugar until light and fluffy.
- Add egg, vanilla, and buttermilk and cream together until combined.
- In separate bowl, add flour, baking soda, and salt and mix together.
- Add the dry ingredients to wet and mix together briefly. Add the food coloring until it is the color you want. 1/4 tsp will get you pink cookies, and more you add the redder it will get.
- Once combined and color you like, put in some wrap and chill in fridge until cold or toss it in freezer for quicker results.
- Preheat oven to 350 degrees F.
- When the cookies are chilled, sprinkle some powder sugar on work surface. Roll cookies out until they are 1/4 an inch. Use cookie cutter and place them on a prepared baking sheet with a silicone pad or parchment paper.
- Cook cookies for 8 to 10 minutes or until they have puffed up slightly but before they have browned.
- Add 1” of water to a medium saucepan or pot and bring to a very gentle simmer.
- Place a heat-safe bowl on top of the pot so that the bottom of the bowl is not touching the water. You want the steam from the water to gently warm the bowl.
- Add the chopped chocolate to the bowl and stir occasionally with a spatula until smooth and melted.
- Remove the bowl from the heat and use. If the chocolate starts to become too hard, just put the bowl back over the simmering water.
- You could also use a microwave if you are comfortable with melting chocolate that way.
- Dip half of the heart into the chocolate and lay on a wire rack with a silicone baking sheet underneath for chocolate to drip on or lay on a piece of parchment paper.
- Let chocolate harden by leaving them out or putting them in the fridge for a little bit.
If you make this recipe, I would be thrilled to see your own creation on Instagram by using the hashtag #apinchofpractical. Comment below so that I can see and hear all about your experiences with the recipe!
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