Pink and Red Valentine’s Day Cookies (Decorated Sugar Cookies) (Edit recipe)

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These Pink and Red Valentine's Day Cookies are soft, buttery sugar cookies decorated with beautiful royal icing. Made with just 7 simple ingredients, these heart-shaped cookies hold their shape perfectly during baking and stay wonderfully soft for up to 10 days. The royal icing made with lemon juice creates a smooth, glossy finish that's perfect for wet-on-wet decorating techniques. Whether you're a beginner or an experienced decorator, these Valentine sugar cookies are easy to make and absolutely stunning. Perfect for Valentine's Day parties, classroom treats, or as heartfelt gifts for the people you love.

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Original Recipe

PREP TIME

20 minutes

COOK TIME

10 minutes

INGREDIENTS

14

Serves: 24

Ingredients

For the Sugar Cookies:

315 grams All Purpose Flour
1 tsp Baking Powder
170 grams Butter, Unsalted, melted and slightly cooled
200 grams Granulated White Sugar
1 whole Egg
2 tsp Vanilla Extract

For the Royal Icing:

480 grams Powdered Sugar
3 Tbsp Lemon Juice, fresh
3 Tbsp Meringue Powder
1 tsp Red Food Coloring
1 tsp Pink Food Coloring
50 ml Water, for thinning (as needed)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Make the Cookie Dough: In a medium bowl, whisk together flour, baking powder, and salt. Set aside. In a large bowl, whisk melted butter and sugar until combined. Add egg and vanilla, whisking until smooth and emulsified.
Combine Ingredients: Add flour mixture to butter mixture in three additions, stirring gently between each. Finish mixing by hand, squeezing dough until it comes together completely.
Roll and Chill: Roll dough immediately on a floured surface to ¼ inch thickness. Chill rolled dough for at least 30 minutes (2 hours is ideal).
Cut Shapes: Preheat oven to 325°F (convection) or 350°F (conventional). Cut dough into heart shapes using cookie cutters dipped in flour. Place cut cookies on parchment-lined baking sheets and chill for 20 minutes.
Bake: Bake for 8-12 minutes (depending on size) until edges are set and centers look matte with small cracks. Cool completely on baking sheet.
Make Royal Icing: Whisk meringue powder and lemon juice together. Beat on medium speed until soft peaks form. Gradually add powdered sugar, beating until glossy and thick. Test consistency using ribbon test (5-6 seconds for outlining, 1-2 seconds for flooding).
Color and Thin Icing: Divide icing into bowls. Add pink and red gel food coloring to desired shades. Thin portions with water (one teaspoon at a time) to achieve flooding consistency.
Decorate: Outline cookies with piping consistency icing, then immediately flood with thinner icing. Add designs using wet-on-wet technique while icing is still wet. Use toothpick to create patterns and pop air bubbles.
Dry: Let decorated cookies dry uncovered for 6-8 hours (24 hours before stacking or packaging).

Notes

Chilling is Critical: Don't skip the chilling steps. They prevent spreading and help cookies hold their perfect heart shape.
Icing Consistency: The ribbon test is your best friend. For outlining, icing should hold a ribbon for 5-6 seconds. For flooding, it should disappear in 1-2 seconds.
Natural Pink Option: Use dehydrated strawberry powder instead of food coloring for natural pink icing.
Make Ahead: Cookie dough can be refrigerated for 3 days or frozen for 3 months. Baked undecorated cookies freeze well for up to 3 months.
Storage: Store decorated cookies in an airtight container at room temperature for up to 10 days. Do not refrigerate.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	159
Fat:	6 g
Carbohydrates:	25 g
Protein:	3 g
Cholesterol:	14 g
Sodium:	3 mg
Fiber:	0 g
Sugars:	19 g
Sugar Alcohol:	0 g
Calculated per serving.