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Valentine’s Day Cookies

Valentine’s Day Cookies are soft and buttery with delicious marble icing on the top. They are beautiful and easy to prepare, making them the perfect treat for the special someone!
Course Dessert
Cuisine American
Keyword Valentine’s Day Cookies
Prep Time 2 hours
Cook Time 10 minutes
Total Time 2 hours 10 minutes
Servings 24 cookies
Calories 256kcal


Sugar Cookies:

  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 sticks butter softened to room temperature
  • 1 cup white granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon milk

Marble Glaze:

  • 3 cups powdered sugar
  • 3 tablespoons light corn syrup
  • 3-4 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • Gel food coloring: purple, red, pink


Sugar Cookies:

  • In a large bowl, whisk together flour, baking powder, salt and set aside.
  • In another large bowl, beat butter and sugar until light and fluffy. Then, add egg, milk, and vanilla and beat until combined.
  • Next, with the mixer on low speed, add flour mix gradually, and beat until fully combined.
  • Roll the dough into two balls and press into thick disks.
  • Wrap each dough disk in plastic wrap. Refrigerate for about 1 hour.

Roll and Bake:

  • Preheat oven to 350 degrees F.
  • Cover two baking cookie sheets with parchment paper and set aside.
  • Cover a flat surface with WAXED paper (no flour). Remove the chilled dough from the fridge and using a rolling pin, form a flat rectangle, about 1/4 inch thick.
  • Remove the top waxed paper, and use heart cookie cutters to cut different size heart cookies. Transfer the cookies to the prepared baking sheets, leave 1 1/2 inches distance between them.
  • Chill for about 10 minutes. This will help to maintain the shape while baking.
  • Bake 8 to 10 minutes in the preheated oven, or until golden on the sides.
  • Let cookies cool completely.

Marble Glaze:

  • In a large bowl, combine powdered sugar, milk, and light corn syrup. Whisk until smooth. If the mixture is too dry, add additional milk, one teaspoon at a time.
  • Stir in vanilla and almond extracts.
  • The glaze should be thick, and not run off the cookies, it is too thin add more powdered sugar.
  • Divide glaze into four small bowls. Prepare 4 toothpicks.
  • Working with one bowl at a time, use a toothpick to dip it into the food coloring bottle and then into the glaze. To just add a few droplets of food coloring about.
  • Repeat with the remaining glaze and colors.
  • Drag the toothpick through the food coloring droplets and glaze until it creates a nice swirl, marble effect.
  • Dip the surface of each cookie into the marbled glaze, place on a cooling rack, and let the glaze settle. If using sprinkles, add them immediately after dipping the cookies into the glaze.
  • Keep cookies in an airtight container at room temperature.


Calories: 256kcal | Carbohydrates: 37g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 31mg | Potassium: 61mg | Fiber: 1g | Sugar: 25g | Vitamin A: 44IU | Calcium: 31mg | Iron: 1mg