Frosted Cut-Out Valentine Cookies

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These classic cut-out sugar cookies topped with fluffy buttercream frosting are the quintessential Valentine’s treat — soft cookies that hold their shape, covered in swirls of pink frosting and festive sprinkles.

Unlike royal icing cookies, these have a soft, creamy frosting that stays tender and tastes like a cupcake topping.

Why You’ll Love It

  • Soft, tender cookies — not crispy or hard
  • Buttercream frosting stays soft (unlike royal icing)
  • No spreading — cookies hold their cut shape
  • Simple ingredients you probably have
  • Easy enough for kids to help decorate
  • Tastes better than bakery cookies

Ingredients

For the cookies:

  • 3 cups (375g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup (2 sticks / 227g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg
  • 1 tablespoon milk or cream
  • 2 teaspoons vanilla extract

For the buttercream frosting:

  • 1 cup (2 sticks / 227g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 2-3 tablespoons heavy cream or milk
  • 2 teaspoons vanilla extract
  • Pink gel food coloring
  • Valentine sprinkles for decorating

Steps

Make the cookie dough:

  1. Whisk dry ingredients. In a medium bowl, combine flour, baking powder, and salt — set aside.
  2. Cream butter and sugar. Using a stand mixer or hand mixer, beat butter and sugar on medium-high until light and fluffy, about 3-4 minutes.
  3. Add wet ingredients. Beat in egg, milk, and vanilla until combined, scraping down the sides of the bowl.
  4. Add flour gradually. With mixer on low, add flour mixture in three additions, mixing until just combined after each — dough should be soft but not sticky.
  5. Chill the dough. Divide dough in half, shape each piece into a flat disc, wrap in plastic wrap, and refrigerate for at least 1 hour (up to 3 days).

Roll and bake:

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Roll the dough. On a lightly floured surface, roll one disc of dough to about 1/4-inch thickness — work quickly to keep dough cold.
  3. Cut shapes. Use heart-shaped cookie cutters to cut shapes, dipping cutters in flour between each cut to prevent sticking.
  4. Transfer carefully. Use an offset spatula or thin spatula to transfer cookies to prepared sheets, spacing 1 inch apart.
  5. Re-chill if needed. If dough has gotten warm and soft, refrigerate the baking sheet for 10 minutes before baking.
  6. Bake 8-10 minutes. Cookies are done when the bottoms are barely golden and tops look set but not browned — they should still be pale.
  7. Cool completely. Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack and cool completely before frosting.

Make the frosting and decorate:

  1. Beat the butter. Using a mixer, beat softened butter on medium-high until pale and creamy, about 3 minutes.
  2. Add powdered sugar. With mixer on low, add powdered sugar one cup at a time, mixing well after each addition.
  3. Add cream and vanilla. Mix in 2 tablespoons cream and vanilla, then beat on high for 2-3 minutes until fluffy — add more cream if needed for spreading consistency.
  4. Color the frosting. Add pink gel food coloring a little at a time until you reach your desired shade — start with less since you can always add more.
  5. Frost the cookies. Use an offset spatula or the back of a spoon to spread frosting on each cooled cookie, or pipe using a piping bag fitted with a star tip for swirls.
  6. Add sprinkles. Decorate with Valentine sprinkles while frosting is still soft.

Helpful Tips and Substitutions

Cold dough is key. If your dough gets sticky while rolling, pop it back in the fridge for 10 minutes — warm dough spreads and loses its shape.

Don’t overwork the dough. Re-rolling scraps is fine, but handle as little as possible — overworked dough makes tough cookies.

Use room temperature butter for frosting. Cold butter won’t cream properly, and melted butter makes runny frosting — aim for butter that holds a fingerprint.

Sift the powdered sugar. Lumpy sugar makes lumpy frosting — sifting takes 30 seconds and makes a big difference.

Make cream cheese frosting. Replace half the butter with 8 oz softened cream cheese for a tangier, slightly firmer alternative.

Add a flavor twist. Mix in 1/4 teaspoon almond extract or 1 tablespoon freeze-dried strawberry powder for subtle flavor variations.

Serving Ideas

Arrange on a tiered serving stand for a Valentine’s dessert table centerpiece.

Package in gift boxes with tissue paper for friends, teachers, or neighbors.

Serve at a Valentine’s party alongside hot cocoa or coffee.

Create a cookie decorating station with unfrosted cookies and bowls of different colored frostings and toppings.

Use as edible place cards by piping names on each cookie.

Make-Ahead and Storage

Unbaked dough: Refrigerate wrapped discs for up to 3 days, or freeze for up to 3 months — thaw overnight in the refrigerator before rolling.

Baked, unfrosted cookies: Store in an airtight container at room temperature for up to 1 week, or freeze for up to 2 months.

Frosted cookies: Store in a single layer at room temperature for up to 3 days — avoid stacking as frosting will smudge.

Buttercream frosting: Refrigerate in an airtight container for up to 1 week — bring to room temperature and re-whip before using.

Transport carefully: Layer frosted cookies between sheets of wax paper in a sturdy container to prevent smudging.

The Cookie Everyone Actually Wants

Frosted cut-out cookies with buttercream are the crowd favorite for a reason — soft cookies plus creamy, sweet frosting is hard to beat.

They take more time than drop cookies, but the process is straightforward once you get the rhythm down.

Make a batch, involve the kids in decorating if you have them, and enjoy the compliments that follow.

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