How to Make Delicious Valentine’s Day Sugar Cookies with Icing | Easy Homemade Recipe for Kids & Families

For years, I used to buy beautifully decorated holiday cookies—either from the grocery store with all their extra fillers and preservatives, or from bakeries, which were gorgeous but came with a hefty price tag. I told myself it was fine, but deep down, I wanted something more for my family—cookies made with love, from scratch.

Then I had kids. My daughter is now 13, and my son is 12, and when they came along, I realized I wanted to give them the best I could—not just the tastiest cookies, but an experience, a memory. So, I decided to put aside my fear of imperfect decorating and try baking cookies at home.

What I didn’t expect was how much this would teach me. Sure, I showed them how to measure, mix, and ice, but in return, they taught me patience, creativity, and the joy of letting go. Sprinkles ended up all over the kitchen more times than I can count, and sometimes the cookies weren’t “perfect,” but they were ours—and the memories were priceless.

Now, when there’s a class party or a family gathering, my kids confidently carry a tray of these cookies, proud of what we’ve created together. They’ve become confident in the kitchen, learning that it’s not about perfection—it’s about love, effort, and creativity. And honestly? I couldn’t be prouder.

Here’s the thing: if I can do this, so can you. You don’t need to be a professional baker or a Pinterest-perfect decorator. All you need is a little courage, a few ingredients, and an open heart. These Valentine’s sugar cookies aren’t just treats—they’re a chance to connect, create, and celebrate the people you love.

So, grab your rolling pin, dust off that cookie cutter, and let’s make something beautiful together.

Sprinkles on the counter? That’s part of the magic.

How to Make Delicious Valentine’s Day Sugar Cookies with Icing | Easy Step-by-Step Recipe

This easy sugar cookie recipe rolls out beautifully and holds its shape, making it ideal for heart-shaped cookies and festive designs. I’ll also walk you through how to make smooth, simple icing that hardens perfectly for decorating.

Print Recipe Pin Recipe

Course: cookies, Dessert, holiday

Cuisine: American

Ingredients Method Video Notes

Ingredients

  

Cookie

• 4 cups all-purpose flour additional 1 cup if piping with thick outline bag/thin flood bag
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup butter softened to room temperature
• 1 ½ cups white sugar
• 2 eggs
• 2 teaspoons vanilla extract

Icing

• 4 cups powdered sugar
• ½ teaspoon vanilla extract
• ½ teaspoon almond extract
• 3 –4 teaspoons milk or half-and-half
• Optional: dry egg white powder helps the icing set harder

Method

 

Icing

1. In a medium-sized mixing bowl, combine the powdered sugar, vanilla extract, almond extract, and milk or half-and-half.
2. Mix until smooth.
3. o If the icing is too thick, add more milk or half-and-half, a little at a time.
4. o If the icing is too runny, add more powdered sugar, 1 tablespoon at a time.
5. Divide the icing into smaller bowls to add food coloring.
6. Ice the cooled cookies and leave them undisturbed until the icing hardens.
7. Store cookies in airtight containers.

Cookie

1. In a large bowl (or a large Ziploc bag), sift together the flour, baking powder, and salt.
2. In a mixing bowl, cream together the butter and sugar until light and fluffy, about 1 minute.
3. With the mixer on low speed, beat in the eggs one at a time. Add the vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, mixing until fully combined (about another minute).
5. Tip: Using a Ziploc bag for the dry ingredients makes it easier to control adding them into the mixer.
6. Divide the dough in half and flatten into two round discs. Wrap in plastic wrap and refrigerate for about 30 minutes, or until the dough is cold.
7. Preheat the oven to 400°F (200°C). Line large cookie sheets with parchment paper for easy cleanup.
8. On a floured surface, roll out the dough to about ¼ inch thick for soft cookies (roll thinner for crispier cookies).
9. For easier rolling, place the dough between two large sheets of wax paper or parchment paper. Peel back the top layer, cut out cookie shapes, then remove the excess dough and re-roll as needed.
10. Using a flat spatula, transfer the cookies to the prepared baking sheet.
11. If transferring is difficult, leave the cut-out cookies on the wax paper and gently slide the entire sheet onto the baking pan.
12. Bake for 8–9 minutes, until the edges begin to lightly brown.
13. Cool on wire racks before icing. Enjoy!

Video

Notes

If you do not like the taste of almond extract, simply use 1 teaspoon of vanilla extract instead. Or any flavor you love.