Easy Heart-Shaped Cutout Sugar Cookies | Valentine's Day Recipe (2024)

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These Heart-Shaped Cutout Cookies are super simple, pretty and great for Valentine’s Day! They also make a great treat for gifting.

Is there ever really a bad time for a cookie? I think not. And certainly when it comes to holidays where gifts are appropriate, fun decorated cookies are a great option. I tend to prefer an edible gift to something I won’t use anyway. 🙂

Not to mention that they’d be fun to make with kids and have them give out to their friends. Edible Valentine’s? Yes, please!

And the decorating of these is nice and simple, which is a big bonus. There are a million ways you could decorate some hearts, so these are really just a couple simple ideas. Feel free to bake up some cookies, flood them with the base and then decorate in whatever way you feel moved. Conversation hearts would be super fun too!

To get started, you’ll want to bake the cutout cookies. These cookies use the same recipe as the one I shared for my Christmas cookies a couple years ago. It’s an easy cookie dough to put together and does a great job of not spreading, while still maintaining a softness to them. Love it!

I’ve also got a helpful tutorial for decorating and making royal icing for frosting the cookies. Be sure to check it out for help with the icing. I like to make one consistency of icing that be used for both flooding and piping, and that post helps with getting that consistency right.

Once you’ve got your cookies and icing made, the rest is all about the piping! Flood the cookies and let them dry firm first. Then use a small round icing tip for the details, such as a Wilton number 2, 3 or 4 depending on how fine your details are. I used tip number 3.

The “love” cookies are as simple as writing the word on the cookies. I did a little practicing on some parchment paper first to get my lettering looking nice. 🙂

For the outlined hearts, you’ll first draw the lines, then add the little pearl sprinkles. When drawing lines such as those, it’s helpful to hold the icing tip roughly 1/2 an inch above the cookie so that the line falls into a softer, more natural line, rather than looking a little rough and shaky.

Once the icing dries, you are done! Store them in an airtight container for a week or so – if they last that long. 🙂

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Enjoy!