Homemade Heart Valentine’s Cookies made with simple ingredients. Easy to decorate with sprinkles or icing for a sweet Valentine’s Day treat.

Homemade Heart Valentine’s Cookies

Homemade Heart Valentine’s Cookies are a sweet and simple treat perfect for easy Valentine’s Day baking. Made with easy pantry ingredients, these cookies are fun to cut into heart shapes and decorate with sprinkles or icing. They’re ideal for sharing with loved ones, gifting to friends, or serving at parties. A classic homemade cookie recipe that’s festive, charming, and easy to make. Find more ideas 👉Cookies, Biscuits and snack bars, brownies

FAQ’s and Tips

Quick tips:

Edges should look set and just lightly golden, not browned.
Very thin shapes may be ready closer to 7–8 minutes.
Chill the cut cookies for 10 minutes before baking to help them hold their shape.
Let them cool on the tray for 2–3 minutes before transferring to a rack.

Roll the dough about 3–4 mm (⅛ inch) thick for crisp edges and even baking.

How long do thin cut-out butter cookies take to bake?

Thin cookies usually bake in 7–10 minutes, depending on your oven and cookie size.

How do I know when butter cookies are done?

The cookies are ready when the edges are set and just lightly golden while the centers remain pale.

Can I decorate butter cookies after baking?

Absolutely. Once completely cool, decorate with icing, melted chocolate, or sprinkles.

Why did my cookies spread too much?

This usually happens if the dough is too warm. Chilling the dough and baking on a cool tray helps prevent spreading.

Ingredients for Homemade Heart Valentine’s Cookies

white sugar
flour
soft butter 🧈
eggs 🥚
cream of tarter
bicarb of soda
vanilla extract

For all your amounts needed and the full instructions for these valentines heart cookies see the recipe attached. Download or print it and use online with the cook mode. Bake them and store, they are delicious. 😉

How To bake Homemade Heart Valentine’s Cookies

Preheat oven 180 Deg. C (350 deg. F), (fairly hot oven)
Mix butter and sugar, beat in eggs and vanilla extract.
Add all the dry ingredients (flour, cream of tarter, bicarb of soda ) To make a soft dough.
Roll the dough on a lightly floured surface, cut out your heart shapes and place on a grease baking tray or sheet. (Roll the dough about 3–4 mm (⅛ inch) thick)
Chill the cut cookies for 10 minutes before baking to help them hold their shape.

get the recipe attached.
Roll the dough on a lightly floured surface, cut out your heart shapes and place on a grease baking tray or sheet. (Roll the dough about 3–4 mm (⅛ inch) thick)
Chill the cut cookies for 10 minutes before baking to help them hold their shape.

Then bake in the fairly hot oven until edges look set and just lightly golden, not browned. Very thin shapes may be ready closer to 7–8 minutes. (keep an eye on the bake)
Let them cool on the tray for 2–3 minutes before transferring to a rack. Decorate with red sprinkles and heart shapes, when cool enough. Even use some glazing.

Then bake in the fairly hot oven until edges look set and just lightly golden, not browned. Very thin shapes may be ready closer to 7–8 minutes. (keep an eye on the bake)

Let them cool on the tray for 2–3 minutes before transferring to a rack. Decorate with red sprinkles and heart shapes, when cool enough. Even use some glazing.

This makes a large quantity of biscuits. They store well, and are great for any occasion.

This makes a large quantity of biscuits. They store well, and are great for any occasion.

Storage ideas:

Room temperature: Store baked cookies in an airtight container for up to 5 days. Place baking paper between layers to protect decorations.
Decorated cookies: Once icing or chocolate has fully set, layer cookies carefully with parchment paper to prevent smudging.
Freezer (baked): Freeze plain or decorated cookies in an airtight container for up to 2 months. Thaw at room temperature.
Freezer (dough): Wrap cookie dough tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before rolling.
Gifting: Pack cookies in cellophane bags or tins with tissue or parchment paper to keep them fresh and pretty.

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