These soft, buttery sugar cookies are sweet, simple, and perfect for Valentine’s Day. They’re the kind you roll out, cut into hearts, and decorate with icing or sprinkles. No chilling needed, so you can bake them up fast. They stay soft, taste like vanilla heaven, and look like something out of a bakery.
Why I Love This Recipe
This is the exact recipe I’ve used every single February since I learned to bake. It’s never failed me—ever. I remember making them with my grandma the first time, and we didn’t even have heart cookie cutters—we used the rim of a glass and bent it into shape. It worked, and the cookies turned out amazing.
What I love:
- The dough doesn’t need to chill
- The cookies stay soft for days
- They hold their shape perfectly
- They’re fun to decorate however you want
- It’s one bowl—easy cleanup
What You’ll Need
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 1 ½ tsp vanilla extract
- ½ tsp almond extract (optional, but really good)
- 2 ¾ cups (330g) all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- Sprinkles or royal icing for decorating (optional)
Makes:
About 24 medium cookies
Time:
35 minutes start to finish (includes baking and cooling)
Pro Tips
- Make sure your butter is truly softened—not melted
- Don’t skip the almond extract unless you have to—it adds magic
- If your dough is too soft to roll, add 1 tbsp of flour at a time
- Roll the dough between parchment sheets to avoid sticking
- Bake just until the edges look set—they shouldn’t turn brown
Tools Needed
- Mixing bowl
- Hand or stand mixer
- Rolling pin
- Cookie cutters (heart-shaped or any shape)
- Baking sheet
- Parchment paper
- Wire cooling rack
Substitutions and Variations
- Swap almond extract for lemon or just use all vanilla
- Add ¼ tsp cinnamon for a twist
- Use colored sugar instead of icing for easy decorating
- Dairy-free? Use vegan butter
Make Ahead Tips
- Make the dough up to 2 days ahead and keep it wrapped in the fridge
- Baked cookies freeze great undecorated for up to 3 months
Full Recipe & Instructions
Step 1: Cream butter and sugar
Add 1 cup softened unsalted butter and 1 cup granulated sugar to a large mixing bowl. Beat with a hand or stand mixer on medium speed until light and fluffy—about 2–3 minutes.
Step 2: Add egg and extracts
Add 1 large egg, 1 ½ tsp vanilla extract, and ½ tsp almond extract (if using). Mix until fully combined.
Step 3: Add dry ingredients
In a separate bowl, whisk together 2 ¾ cups all-purpose flour, ½ tsp baking powder, and ½ tsp salt. Slowly add the dry mix to the wet ingredients and mix on low until a soft dough forms.
Step 4: Roll and cut
Roll dough out to about ¼ inch thick on a floured surface. Cut out heart shapes with cookie cutters.
Step 5: Bake
Place cookies on a parchment-lined baking sheet and bake at 350°F (180°C) for 8–10 minutes. They should look set, not brown.
Step 6: Cool and decorate
Let cookies cool completely on a wire rack before decorating with royal icing or sprinkles.
Leftovers and Storage
- Store in an airtight container at room temp for 4–5 days
- Freeze undecorated cookies for up to 3 months
- Decorated cookies are best stored in single layers between wax paper
Why This Recipe Works (Quick Science)
- Creaming the butter and sugar traps air, giving the cookies a soft, fluffy texture
- The flour amount keeps the dough sturdy but soft
- Baking powder adds just the right lift without puffing up the shapes
- No chilling = less waiting, but the dough is still firm enough to roll
Common Mistakes
- Using melted butter—it ruins the dough
- Overbaking—the cookies turn dry fast
- Not measuring flour correctly (always spoon & level!)
- Skipping cooling time before decorating—icing will melt
What to Serve With
- A glass of cold milk
- Hot cocoa or lattes
- Vanilla ice cream on the side
- As a treat with breakfast on Valentine’s morning
FAQ
Do I have to use almond extract?
Nope! But it adds a bakery-style flavor that’s so good.
Can I double the recipe?
Yes! Just make sure to mix in batches so your mixer doesn’t overflow.
Can I freeze the dough?
Yes—wrap it tight and freeze for up to 2 months. Thaw overnight in the fridge.
Do I need to chill the dough?
Not for this recipe! It rolls out just fine without chilling.
Final Thoughts
These cookies are simple, sweet, and a little bit special. Whether you go full-out with icing or just bake them plain, they’re guaranteed to bring smiles. If you make them, come back and leave a comment—I’d love to hear how they turned out or help if you had any questions!
