Valentine's Day Heart Cookies
These Heart Sugar Cookies are the perfect treat for Valentine's Day, an anniversary, or any day when you want to show someone that you love them. They are beautiful, fun to make, and taste so delicious.
Prep Time1 hour hr
Cook Time36 minutes mins
Chilling Time3 hours hrs
Total Time4 hours hrs 36 minutes mins
Course: Dessert
Cuisine: American
Keyword: cut-out cookies, heart cookies, valentine's day cookies
Servings: 60 small cookies
Author: Jeannie
cookie cutters
mixing bowls
a mixer
For the Frosting
- 3 ¾ cups powdered sugar
- ½ cup butter 1 stick, softened
- 3-4 tablespoons milk
- 4 drops anise oil
- You may use more powdered sugar and/or milk depending on the frosting consistency you like.
Cream the butter and Crisco until smooth. Add the eggs, beating after each one.
2 sticks butter, 1 cup Crisco, 3 eggs
Add the anise oil. Add the confectioner sugar slowly. Then, add the salt and baking soda.
¼ teaspoon anise oil, 2 cups powdered sugar, ¾ teaspoon salt, ¼ teaspoon baking soda
Next, add the flours, a little at a time.
3 cups cake flour, 2 cups all-purpose flour
Place the dough in a bowl and cover it tightly. Chill overnight or for at least 3 hours.
Preheat your oven to 350°F.
Cover your cookie sheets with parchment paper or silicone mats.
Generously cover your working area with flour. Make small balls of dough and place them back in the bowl and refrigerate. Take out one dough ball at a time to work with.
Flour your rolling pin and roll out the dough ball to about ¼ inch thickness. Cut out shapes keeping the cutters as close to each other as you can so you use up as much of the dough as possible. If there is any extra dough, roll it up in a ball, roll it out again and cut out more cookies.
Place the cookies on your prepared cookie sheet. (It helps to use a floured spatula to get them off of the counter and onto the cookie sheet.)
Bake the Cookies
Bake at 350°F for 10-12 minutes.
Let the cookies cool slightly on the cookie sheet over a wire rack.
Cool them completely before frosting.
Make the Frosting
To make the frosting, combine the powdered sugar, softened butter, and milk in a mixing bowl. Mix well until it is smooth. You can use a hand mixer if it is easier for you. If the icing is too thick, add more milk, one tablespoon at a time.
3 ¾ cups powdered sugar, ½ cup butter, 3-4 tablespoons milk, 4 drops anise oil, You may use more powdered sugar and/or milk
If you prefer the icing to be thicker, add more powdered sugar. Mix until you get your desired frosting consistency.
Divide the icing into smaller bowls and add a few drops of food coloring into each small bowl, mixing with a spoon until the color is the color you desire. You can make different shades of pink using red food coloring or my swirling raspberry jam or raspberry preserves with icing.
icing food coloring
Makes about 5 dozen cookies, depending on the size of your cookie cutters.
¼ teaspoon of Anise Oil is equivalent to 1 teaspoon of Anise Extract - If you don't like the taste of Anise, which tastes like licorice, you can replace it with Almond Extract or Vanilla Extract instead.
Serving: 1cookie | Calories: 118kcal | Carbohydrates: 19g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 40mg | Potassium: 18mg | Fiber: 0.3g | Sugar: 11g | Calcium: 6mg | Iron: 0.3mg