These simple Valentine’s Day sugar cookies are soft, chewy, and very easy to make! They only take about 5 minutes of prep and are a fun cookie to bake for friends and loved ones. ❤️
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❤️ Why You’ll Love This Recipe
- It’s delicious. The cookies are perfectly soft and chewy. And to infuse a little love, I added Valentine’s Day sprinkles, featuring red, white, and pink jimmies, along with mini hearts.
- You won’t need any special equipment. Simply mix everything in one bowl with a flexible silicone spatula, scoop, roll, and bake.
- It’s versatile. Omit the sprinkles to make my basic sugar cookie recipe, or add fun mix-ins. For example, try out my soft earl grey sugar cookies!
Ingredients
To make the best Valentine’s Day cookies from scratch, you’ll need the following ingredients:
- Melted unsalted butter makes the sprinkle cookie dough really easy to mix by hand.
- I like to use a mix of brown sugar and granulated sugar to create the perfect balance of flavor and chew. You can use light or dark brown sugar; dark brown sugar will just give you a deeper butterscotch flavor.
- Adding in both baking powder and baking soda gives us the exact texture and rise we’re aiming for!
- I used heart sprinkles for the Valentine’s Day vibe, but feel free to use any other types of sprinkles!
- You can use either vanilla extract or vanilla paste (1:1) in this recipe.
For the full list of ingredients and measurements, see the recipe card below.
💡 Baking Tips
- Weigh your ingredients! One of my favorite kitchen tools is a kitchen scale because it’s more accurate than measuring by volume. If you use cups, spoon the flour in gently, then level it with a knife or spatula.
- For rounder cookies, place a large circular cutter or mug on top of a freshly baked, warm cookie. Move it around in a circular motion until your cookie is perfectly round! This step is totally optional and purely for plating purposes! 🙂
How to Make Chewy Valentine’s Sugar Cookies
Step 1: Mix together melted butter with brown and granulated sugars until fully combined.
Step 2: Add in egg and vanilla until smooth.
Step 3: Stir in dry ingredients until mostly combined, then gently fold in v-day sprinkles. Cover and chill in the fridge for 30 minutes. Use a cookie scoop (2-3 tablespoon capacity) to gather dough and place on lined baking sheet 3-4 inches apart—they will spread quite a bit!
Step 4: Bake Valentine’s cookies at 350°F/177°C for 9-11 minutes, or until edges are slightly golden and middles are mostly set. (Optional: Scoot cookies to make them perfectly round.) Let cookies sit on tray for 5 minutes before transferring to a wire rack to fully cool. Enjoy!
For full instructions, see the recipe card below.
Easy Valentine’s Sugar Cookie FAQs
You can add about 1/2 cup chocolate chips/chunks, crushed pretzels, Oreos, etc.!
It helps to use a kitchen scale to ensure you are adding the correct amount of ingredients!
I also recommend scooting the cookies immediately after baking. This makes them rounder and yields that crinkled look as they cool.
Yes! You can scoop smaller cookie dough balls, around 2 teaspoon – 1 tablespoon of dough, which will yield over 25 cookies.
They can last at room temperature in an airtight container for up 5 days. See my storage instructions for more information.
Storage
If you’d like to make these v-day sugar cookies ahead of time, you can freeze raw cookie dough balls for up to 3 months. Bake as usual, just add 2-3 minutes to the baking time.
- Room temperature: Store cooled cookies in an airtight container at room temperature for up to 5 days.
- Freezing instructions: Store cooled cookies in a freezer-safe container for up to 3 months.
- Reheating instructions: Allow frozen cookies to thaw at room temperature for about 15 minutes. Or, reheat in the microwave at 10-second intervals.
❤️ More Valentine’s Day Recipes
Did you try this recipe?
Please leave a review & share it with me on Instagram, Facebook, Tiktok, or Pinterest!
Thank you so much! -Bianca ❤️
📖 Recipe & Video
Valentine’s Sugar Cookies (Soft & Chewy)
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Equipment
- 1 large mixing bowl for mixing dough
- 1 Medium cookie scoop 2-3 tablespoon capacity
- Parchment Paper
Ingredients
Dry ingredients:
- 1 ½ cups (187.5 g) all-purpose flour
- ½ teaspoon (2 g) baking soda
- ½ teaspoon (2 g) baking powder
- ½ teaspoon (3 g) fine sea salt or table salt
Wet ingredients:
- ½ cup (113.5 g) unsalted butter melted and cooled
- ½ cup (100 g) granulated sugar
- ¼ cup (55 g) light or dark brown sugar packed
- 1 tablespoon (13 g) vanilla extract or paste
- 1 (1) egg room temperature
Mix-ins:
- ½ cup (80 g) Valentine's Day sprinkles
Instructions
For the cookie dough:
- In a large bowl, use silicone spatula to mix melted ½ cup unsalted butter, ½ cup granulated sugar, and ¼ cup light or dark brown sugar until smooth.
- Mix in 1 egg and 1 tablespoon vanilla until smooth.
- Add in all of the dry ingredients: 1 ½ cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon fine sea salt. Mix until mostly combined, then fold in ½ cup Valentine's Day sprinkles.
- Cover the dough with plastic wrap and refrigerate for 30 minutes or up to 2 days.
Scoop & bake cookies:
- Preheat oven to 350°F/177°C and line two baking trays with parchment paper.
- Use cookie dough scoop to gather dough (2-3 tablespoons). Place on lined baking tray, spacing cookies about 3-4 inches apart.
- Bake one tray at a time for 9-11 minutes, or until edges are slightly golden brown and middles are mostly set. For the perfectly aesthetic cookie (optional!), place a large circular cutter or mug on top of a freshly baked, warm cookie. Move it around in a circular motion until your cookie is perfectly round.
- Cool cookies on pan for 5 minutes, then transfer cookies to wire rack to cool completely. Enjoy!
Notes
- Weigh your ingredients! One of my favorite kitchen tools is a kitchen scale because it’s more accurate than measuring by volume. If you use cups, spoon the flour in gently, then level it with a knife or spatula.
- Room temperature: Store cooled cookies in an airtight container at room temperature for up to 5 days.
- Freezing instructions: Store cooled cookies in a freezer-safe container for up to 3 months. You can also freeze raw cookie dough balls for up to 3 months and bake as usual; just add a few minutes to the baking time.
- Reheating instructions: Allow frozen cookies to thaw at room temperature for about 10 minutes. Or, reheat in the microwave at 10-second intervals.
