Heart-Shaped Sugar Cookies

There’s something utterly joyful about the first bite of a freshly baked heart-shaped sugar cookie: the warm vanilla-scented aroma that drifts through the kitchen, the slight snap at the edge followed by a tender, melt-in-your-mouth center, and the playful crunch of sprinkles sparkling on top. These cookies carry comfort and celebration in equal measure—simple enough to make on a quiet morning, special enough to gift at a party, and charming enough to become a seasonal tradition.

If you love the classic approach but want an even more detailed technique for cutting and decorating heart cookies, take a look at this helpful guide for shaping and finishing cookies: heart-shaped sugar cookie techniques and tips. Whether you’re baking for Valentine’s Day, a bridal shower, or a cozy weekend with family, these cookies are the edible hug you didn’t know you needed.

At a Glance

Prep Time: 15 minutes (plus chilling if desired)
Cook Time: 8–10 minutes per batch
Total Time: ~25 minutes active (allow extra for cooling and decorating)
Servings: About 24 heart cookies (depending on cutter size)
Difficulty Level: Easy — great for bakers of all levels

Nutrition Highlights
Nutrition estimates are based on USDA FoodData Central values for standard ingredient profiles and represent one cookie when the recipe yields 24 cookies. These are estimates and will vary with exact brands and decorating choices.

Calories: ~177 kcal per cookie
Protein: ~1.7 g
Carbohydrates: ~24.5 g
- Sugars: ~13.5 g
- Fiber: ~0.4 g
Fat: ~8.0 g
- Saturated Fat: ~5.0–6.0 g
Sodium: ~60–120 mg

Notes on accuracy: estimates use authoritative ingredient nutrient profiles (USDA FoodData Central) and standard conversions for cups-to-grams. If you need a precise analysis for dietary reasons, consider entering your exact ingredient brands and quantities into a nutrition calculator or consult a registered dietitian. Sources such as the USDA and Mayo Clinic provide reliable, science-based guidelines on calories and macronutrients.

Perfect For…
These heart-shaped sugar cookies are perfect for celebrations and everyday sweetness alike:

Festive gatherings and holidays (Valentine’s Day, bridal showers, anniversaries) — their shape is naturally festive.
Baking with kids — rolling, cutting, and decorating are fun and easy activities for little hands.
Cookie swaps and neighbor gifts — they travel well when stacked gently between parchment.
Comfort baking — the buttery, vanilla-scented dough offers nostalgic warmth on rainy afternoons.
This recipe strikes the ideal balance of buttery richness and tender crumb, making it a memorable treat whether you’re making a batch for guests or for a quiet cup of tea.

Method & Process

Ingredients

2 3/4 cups (about 343 g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup (227 g) unsalted butter, softened
1 1/2 cups (300 g) white sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon salt
Icing and sprinkles for decorating (quantities as desired)

Optional ingredients and substitutions

For a slightly richer flavor: substitute 2 tablespoons of the all-purpose flour with 2 tablespoons of cornstarch for a more tender cookie.
Gluten-free: use a 1-to-1 gluten-free baking flour blend (expect slightly different texture).
Vegan: replace butter with vegan butter (1:1), swap egg for 1/4 cup unsweetened applesauce + 1/2 teaspoon baking powder or a commercial egg replacer.
Flavor swaps: replace almond extract with lemon extract or omit for pure vanilla.

Directions

Preheat the oven to 375°F (190°C).
In a medium bowl, whisk together the flour, baking soda, and baking powder until evenly combined.
In a separate large bowl, cream the softened butter and sugar together until smooth and pale (about 2–3 minutes with a mixer).
Beat in the egg, vanilla extract, and almond extract until fully incorporated.
Gradually add the dry ingredients to the wet mixture, mixing until just combined — avoid overmixing.
For small round cookies: roll rounded teaspoonfuls of dough into balls and place onto ungreased cookie sheets. Flatten each ball with the bottom of a glass to form a disc.
For heart-shaped cookies: roll dough between two sheets of parchment to about 1/4-inch thickness. Use a heart-shaped cookie cutter to cut out shapes and transfer them to a baking sheet lined with parchment.
Bake 8 to 10 minutes in the preheated oven, or until the edges are just turning golden (bake toward the shorter time for softer centers).
Remove from oven and let cookies cool on the baking sheet for 2 minutes, then transfer to wire racks to cool completely. Once cool, decorate with icing and sprinkles as desired.

Practical tips

Chill the dough for 30 minutes if it’s too soft to roll; this improves shape retention during baking.
Avoid overmixing once flour is added — overworking develops gluten and can lead to tough cookies.
Test bake: bake two cookies first to judge spread and doneness, then adjust oven time as needed.
For even thickness, roll with guide sticks or thick rulers under the parchment.
Don’t over-bake — cookies will continue to firm up as they cool.

Serve It Up

Classic presentation: decorate with royal or glaze icing and festive sprinkles for parties or gifts.
Simple and elegant: dust with a light sprinkle of powdered sugar and serve on a dessert plate.
With beverages: serve warm with a mug of coffee, hot chocolate, or a pot of tea for cozy mornings.
Dessert idea: sandwich two cookies together with buttercream, jam, or chocolate ganache for an indulgent twist.
For brunch: arrange on a platter next to fruit, scones, and yogurt for a sweet addition to a spread.

Keeping it Fresh

Room temperature: Store in an airtight container with parchment between layers for up to 3–4 days.
Refrigeration: If decorated with perishable fillings, store in the refrigerator for up to 5 days; bring to room temperature before serving for best flavor.
Freezer: Freeze undecorated cookies in a single layer on a baking sheet until firm, then stack with parchment and place in a freezer bag for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating.
Tip: If decorated, flash-freeze on a tray before bagging to prevent icing damage.

Insider Secrets

Butter temperature matters: the butter should be softened, not melted. Softened butter traps air when creamed with sugar and yields a lighter, tender cookie.
Sugar texture: superfine (caster) sugar dissolves more readily and can produce a finer crumb, but granulated sugar works perfectly.
Almond extract: a little goes a long way—use only a half teaspoon to add depth without overwhelming vanilla.
Even bake: rotate baking sheets halfway through the bake time if your oven has hot spots.
Decoration control: use a piping bag with a small round tip for precise icing lines, and flood with thinner icing for smooth surfaces.

Fun Flavor Ideas

Lemon-vanilla hearts: replace almond extract with 1 teaspoon lemon zest and 1/2 teaspoon lemon extract for bright citrus notes.
Chocolate-dipped: once cooled, dip half of each cookie into melted semi-sweet chocolate and set on parchment—add sea salt for contrast.
Vegan cinnamon twist: use vegan butter and applesauce replacement for the egg, then roll dough in cinnamon-sugar before cutting hearts.
Gluten-free almond: substitute gluten-free flour blend and add 1/4 cup finely ground almond flour for a nutty richness.
Holiday sprinkle mix: fold a few tablespoons of finely chopped freeze-dried strawberries into the icing for color and a hint of fruitiness.

Recipe Q&A
Q: Can I make the dough ahead of time?
A: Yes—dough can be wrapped tightly and refrigerated for up to 48 hours, or frozen for up to 1 month. Bring to a workable temperature in the fridge before rolling.

Q: My cookies spread too much—what went wrong?
A: Typically butter was too warm or dough was too thin. Chill the dough and ensure accurate measuring of flour (spoon and level the cup).

Q: How can I make these cookies chewier rather than crisp?
A: Bake toward the shorter end of the suggested time and slightly thicken the dough (roll a bit thicker). Adding a tablespoon of corn syrup or substituting part of the sugar with brown sugar can increase chewiness.

Q: What’s a quick healthier swap?
A: Reduce sugar by 1/3 for slightly less-sweet cookies (texture will be similar). Use half whole-wheat pastry flour blended with all-purpose flour for added fiber—expect a denser texture.

Q: Can I freeze decorated cookies?
A: Yes—if the icing has fully set and hardened, you can freeze decorated cookies in a single layer with parchment and then stack with more parchment between layers. Use airtight containers and freeze up to 2–3 months.

Conclusion

Baking heart-shaped sugar cookies is an approachable, joyful way to celebrate small moments and big events alike. They’re a wonderful canvas for creativity—simple dough, endless decoration possibilities, and memories baked right in. If you’d like more inspiration for decorative ideas or an alternate frosting approach, check out this lovely tutorial for Barley & Sage’s heart-shaped frosted sugar cookies. For a different take on cookie flavor and seasonal spice, this classic Valentine’s Day sugar cookie recipe from Sally’s Baking Addiction is an excellent companion resource.

I’d love to hear how your batch turned out—share photos, tips, or favorite decorations in the comments or on social so we can celebrate together!