Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Valentine Cookies 3.4 (142) 25 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 10, 2023 Print Rate It Share Share Tweet Pin Email Yield: Makes several dozen, depending on cookie size Share the love with our Valentine Cookies—this recipe makes enough for all your sweethearts. The simple rolled sugar-cookie dough can be cut into heart shapes and decorated with colored sanding sugar. Or, you can make cutouts and form jam-sandwich cookies. If it seems like too much cookie dough for one day, make half the recipe—or freeze the other half so you can set someone's heart aflutter another day. Ingredients 1 cup (2 sticks) unsalted butter 2 cups sugar 2 large eggs 4 ⅔ cups all-purpose flour, plus more for dusting 1 teaspoon baking soda ¼ teaspoon salt ¼ cup buttermilk ½ cup pale-pink or white sanding sugar (optional) Petal dust in pink, orange, and violet tones (optional) ⅔ cup apricot or strawberry jam, slightly warmed (optional) Directions In bowl of electric mixer fitted with the paddle attachment, cream butter and sugar until fluffy, about 4 minutes. Add eggs, one at a time, beating well after each. Sift flour, baking soda, and salt into large bowl. On low speed, gradually add flour mixture to mixer bowl, alternating with buttermilk, until combined. Wrap dough in plastic; chill until firm, 1 hour or overnight. To color white sanding sugar, if using: Place a few tablespoons in a small bowl. Mix in petal dust with a toothpick, a bit at a time, until desired shade is reached. Colored sanding sugar will last indefinitely. Heat oven to 350 degrees with two racks centered. Line 2 baking sheets with parchment paper. On lightly floured surface, roll chilled dough 1/8 inch thick. Cut out hearts using any 1- to 3 1/2-inch heart cookie cutters. If desired, cut centers out of some hearts. Transfer with spatula to baking sheets. Chill for 30 minutes. Sprinkle with sanding sugar, if using. Bake until just golden but not too brown, about 10 minutes. Transfer cookies to rack. Continue with dough; reroll scraps. To make sandwich hearts: Brush bottom heart lightly with jam; cover with a second heart with center cut out; jam will adhere hearts. Fill cut-out area with more jam. Rate it Print