Valentine Cookies are the perfect sweet treat to surprise your loved ones with! Buttery soft cookies are filled with raspberry preserves in the shape of an adorable heart. These cookies are tasty and picturesque – so much better than a greeting card!
Present a batch of these cookies for dessert after a lavish meal of Baked Cod with Panko, Roasted Asparagus, and Brie Mashed Potatoes. The best spot in town is right in your own kitchen!
Valentine Cookies
The best way to show someone you care? Baked goods made with love. Skip the fancy store bought chocolates or cardboard flavored box of cookies and make your own Valentine’s day treat right at home!
These heart shaped Valentine cookies have a delicious buttery sugar cookie base with sticky sweet raspberry preserves sandwiched right between two cookies and dusted with powdered sugar… Are you drooling yet?!
Step up your game this holiday with a tray of beautiful sweet treats and skip the cheap drugstore valentines and wilted flowers. The fastest way to someone’s heart is surely through the stomach!
How To Make Valentine Cookies
- Using a stand or hand mixer, beat the butter and sugar until combined. The texture should be light and fluffy.
- Gradually add in the flour and beat on low until a soft dough forms.
- Cover the dough in plastic wrap and let chill in the refrigerator for at least 30 minutes.
- When ready, preheat your oven to 350°F and line two baking sheets with parchment paper.
- Lightly flour your work surface and roll out the chilled dough to about ½ – ¾ of an inch thick.
- Using a heart shaped cookie cutter, cut out 24 cookies (or any even amount you can get depending on the size of your cookie cutter). Reroll the dough and continue cutting until you have an even number and the dough has been used up.
- Using a second heart shaped cookie cutter (this one slightly smaller than the first, you can also freehand this if you don’t have an additional cookie cutter), cut the center from half of the cookies.
- Place the cookies on the baking sheets, leaving space in between each.
- Bake the cookies for 9-11 minutes. These cookies will be soft. Allow them to cool for 10 minutes on the baking sheets before transferring them to a wire rack to finish cooling completely.
- Once cooled, place a teaspoon of raspberry preserves in the center of each solid heart cookie. Place the hollow heart cookie on top to form a sandwich.
- Lightly dust with powdered sugar and enjoy!
Tips and Variations
- You don’t have to use raspberry preserves in these cookies, you can use any flavor you like! Or try nutella or a chocolate based filling.
- This recipe is easily doubled or even tripled to make extra batches.
- Always use parchment paper to keep your cookies from browning too quickly on the bottom and prevent them from sticking to the baking tray.
- You don’t have to cut these cookies into hearts. This recipe works all year round. Change the shape to match any occasion!
Storage
Storage: Store any leftover Valentine Cookies in an airtight container on the counter for 3 days. You can move them to the refrigerator to store for an additional couple of days.
Freezer: These cookies can be frozen for up to 3 months!
Valentine Cookies
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Equipment
Ingredients
- ¾ cup unsalted butter softened (name brand butter recommended)
- ¼ cup granulated sugar
- 1 ¾ cups all-purpose flour
- ¼ cup raspberry preserves
- 1 tablespoon powdered sugar
Instructions
- Beat the butter and sugar until light and fluffy. Add the flour and beat on a low speed until a soft dough forms.¾ cup unsalted butter¼ cup granulated sugar1 ¾ cups all-purpose flour
- Form the dough into a disc, and cover with plastic wrap. Refrigerate for at least 30 minutes.
- When you’re ready to bake the cookies, preheat the oven to 350°F and line two baking sheets with parchment paper.
- Transfer the chilled dough to a lightly floured surface, and roll it to ½ – ¾ of an inch thick.
- Use a heart shaped cookie cutter to cut 24 cookies. Re-roll any unused dough to ensure you’re able to cut an even number of cookies.
- Using a second heart shaped cookie cutter smaller than the first cookie cutter, cut the center out of half of the cookies. Transfer the cookies onto the baking sheets, leaving a small amount of space in between each cookie.
- Bake for 9-11 minutes. Once baked, the cookies will still be soft. Allow the cookies to cool for 10 minutes on the baking sheets before transferring them to a cooling rack to cool completely.
- After the cookies have cooled, add a teaspoon of raspberry preserves to the center of the solid heart cookies. Place the cookie with the hollow center on top of the raspberry preserves to form a cookie sandwich.¼ cup raspberry preserves
- Dust the finished cookies with the powdered sugar. Enjoy!1 tablespoon powdered sugar
- See post for storage options.