Valentine Sugar Cookies Decorated (Printable)

Buttery sugar cookies shaped romantically and topped with smooth, fresh strawberry icing.

# Ingredient List:

→ Sugar Cookies

01 - 2 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 1 large egg
07 - 2 teaspoons pure vanilla extract

→ Strawberry Icing

08 - 2 cups powdered sugar, sifted
09 - 2 to 3 tablespoons strawberry purée
10 - 1 tablespoon lemon juice
11 - Pinch of salt
12 - Pink or red gel food coloring, optional

# Steps:

01 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
02 - In a large bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy, approximately 2 to 3 minutes.
03 - Add egg and vanilla extract to the butter mixture and beat until fully combined.
04 - Gradually add the flour mixture to the butter mixture, mixing on low speed just until incorporated. Do not overmix.
05 - Divide dough in half and flatten each portion into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
06 - Preheat oven to 350°F. Line baking sheets with parchment paper.
07 - On a lightly floured surface, roll out dough to 1/4-inch thickness. Cut into heart shapes or desired forms using cookie cutters.
08 - Place cookies 1 inch apart on prepared sheets. Bake for 9 to 11 minutes, until edges are lightly golden. Cool completely on wire racks.
09 - Blend fresh strawberries into smooth purée. In a bowl, whisk powdered sugar, 2 tablespoons strawberry purée, lemon juice, and salt until smooth. Adjust consistency with additional purée for thinner icing or more sugar for thicker. Add food coloring if desired.
10 - Spread or pipe icing onto cooled cookies. Allow icing to set completely before serving or storing.

# Tips from the Pros:

01 -
  • The dough is forgiving and holds crisp edges beautifully, so even if you're nervous about cookie-making, these turn out elegant every time.
  • Fresh strawberry icing tastes nothing like artificial sweetness—it's bright, subtle, and honestly tastes better than it looks.
  • You can make the dough days ahead and decorate whenever you feel inspired, which takes the stress out of last-minute dessert plans.
02 -
  • The moment you see golden edges is when you pull them out—the centers look underdone, but they'll set as they cool and stay tender, not hard.
  • Room-temperature butter is non-negotiable; if yours is still cold, your dough will be lumpy and difficult to roll out evenly.
  • Don't blend the strawberries in a food processor if you can help it—a blender creates a silkier purée that mixes better into icing.
03 -
  • Make the dough up to three days ahead and freeze it in disks—when you're ready, pull it out and let it soften just enough to roll without thawing completely.
  • A touch of almond extract in the dough (1/2 teaspoon) deepens the flavor in a subtle way that makes people ask what your secret is.
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