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Hearts & Bows Cookies are a super cute way to show someone you love them! These easy-to-make sugar cookies are perfect for Valentine’s Day!
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Valentine Cookie
I’m not a big celebrator of Valentine’s Day. I usually get Brian a card and a small gift – and we have a nice dinner alone. The dinner alone is a huge treat for us because it rarely happens. Sometimes (read many times), we don’t even have our Valentine’s Dinner on Valentine’s Day because life works that way.
I also usually get all of my kiddos a token or gift too … a small box of chocolates, a personal pan pizza for lunch – or a batch of these “heart-shaped” cookies.
I copied this recipe from a book my mom had years ago and it’s been a favorite ever since. It’s fun to change this recipe up for different holidays – pumpkins for fall, trees or snowflakes for winter, baby shoes for a baby shower.
Let me show you how easy they are to make …
Valentine Cookies Recipe
- butter
- granulated sugar
- large eggs
- pure vanilla extract
- all-purpose flour
- baking powder
- baking soda
- buttermilk
- coarse or colored sugar, optional
How to make Valentine Cookies
Time needed: 2 hours
How to make Valentine Cookies
- Prepare cookie batter.
Cream the butter and sugar in a large mixing bowl. Add the eggs, one at a time, beating well after each addition. Beat in vanilla.
- Combine and add dry ingredients.
In a separate bowl, combine the flour, baking powder and baking soda. Gradually add to the creamed mixture, alternating with the buttermilk. Cover and refrigerate for at least one hour or until the dough is easy to handle.
- Preheat oven.
Preheat oven to 350°F. Line baking sheets with parchment paper and set aside.
- Roll-out and cut out cookie shapes.
On a heavily floured surface, roll out the cookie dough to ¼-inch thickness. With a floured heart-shaped cookie cutter, cut out cookies. Place 1-inch apart on prepared baking sheets. Sprinkle with coarse or colored sugar, if desired.
- Bake.
Bake for 8-10 minutes or until the edges are slightly browned. Cool on the baking sheet for 2 minutes. While the cookies are still warm, poke two holes into each cookie with a straw. Carefully move the cookies to a wire rack to cool completely.
- Add ribbons.
When the cookies are completely cooled, thread ribbons through the holes and tie them into bows, trim ends if necessary.
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Valentine Cookies: FAQs
Yes! Wrap the cookie dough tightly in plastic wrap, then freeze. Thaw overnight in the refrigerator, then roll out, cut into shapes, and bake according to the recipe’s instructions. Be sure to use any frozen cookie dough within 3 months.
Yes! After baking, allow the cookies to cool completely. Place them in a single layer on a parchment-lined baking sheet to freeze them, then store them in a freezer-safe zip-top storage bag. Be sure to use them within 1 month.
Sure! Use your favorite frosting if you would like to frost your cookies, taking care not to cover the ribbons’ holes if you will be using the ribbon.
How did you like this Heart & Bows Cookies recipe
If you gave this recipe a try, I would love to hear your feedback! Leave a comment down below letting me know how these cookies turned out for you! If you changed anything up, I would love to know that, too!
Other recipes you may enjoy
Hearts & Bows Cookies
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Equipment
Ingredients
- 1 cup butter, softened, 2 sticks
- 3 cups granulated sugar
- 3 large eggs
- 3 teaspoon pure vanilla extract
- 7 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoons baking soda
- 1 cup buttermilk
- Coarse or colored sugar, optional
- Heart-shaped cookie cutter
- Straw, for poking holes
- Ribbon
Instructions
- Cream the butter and sugar in a large mixing bowl. Add the eggs, one at a time, beating well after each addition. Beat in vanilla.
- In a separate bowl, combine the flour, baking powder, and baking soda. Gradually add to the creamed mixture, alternating with the buttermilk. Cover and refrigerate for at least one hour or until the dough is easy to handle.
- Preheat oven to 350°F. Line baking sheets with parchment paper and set them aside.
- On a heavily floured surface, roll out the cookie dough to ¼-inch thickness. With a floured heart-shaped cookie cutter, cut out cookies. Place 1-inch apart on the prepared baking sheet. Sprinkle with coarse or colored sugar, if desired.
- Bake for 8-10 minutes or until the edges are slightly browned. Cool the cookies on the baking sheet for 2 minutes. While the cookies are still warm, poke two holes into each cookie with a straw. Carefully move the cookies to a wire rack to cool completely.
- When the cookies are completely cooled, thread ribbons through the holes and tie them into bows, trim ends if necessary.
Notes
To freeze the cookie dough
Wrap the cookie dough tightly in plastic wrap, then freeze. Thaw overnight in the refrigerator, then roll out, cut into shapes, and bake according to the recipe’s instructions. Be sure to use any frozen cookie dough within 3 months.To freeze baked cookies
After baking, allow the cookies to cool completely. Place them in a single layer on a parchment-lined baking sheet to freeze them, then store them in a freezer-safe zip-top storage bag. Be sure to use them within 1 month.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published on January 16, 2014. Updated on February 9, 2021.
Thanks so much for sharing with Wednesday's Adorned From Above Link Party.
Debi and Charly @ Adorned From Above
Absolutely adorable! Thanks for sharing this idea.
Have a wonderful week!
Hugs from Portugal,
Ana Love Craft
http://www.lovecraft2012.blogspot.com
OMG!! So Sweet!
I am co hosting Fluster's Creative Muster Link Party!! Thanks so much for linking up!
Hugs,
Deb