Valentine Butter Cookies

Red or pink food coloring makes for cute colorful hearts, but consider trying the upscale look of white butter icing loaded with a variety of sprinkles, sugars, and pearls.
Prep Time
Cook Time


  •  1 cup (2 sticks) Danish Creamery Butter, softened
  •  ¾ cup sugar
  •  1 egg (large)
  •  ½ teaspoon vanilla
  •  2 ¾ cups all-purpose flour
  •  ¼ teaspoon baking soda
  •  ¼ teaspoon salt

Butter Icing

  •  ¼ cup (½ stick) Danish Creamery Butter, softened
  •  1 cup powdered sugar
  •  ¼ teaspoon vanilla
  •  1 Tablespoon milk or water
  •  1 or 2 drops red food coloring, if desired


  • Cream butter and sugar until light and fluffy.
  • Beat in egg and vanilla.
  • Combine flour, baking soda and salt; blend into butter mixture.
  • Divide dough into thirds, shape into thick rectangles and place in gallon-sized plastic food storage bags, roll to ⅛-inch thickness then chill dough until firm.
  • Preheat oven to 375°F.
  • Cut bag at seams and uncover top of dough. Cut dough with 2-inch heart-shaped cutter. Dough scrapes can be placed within the cut bag for re-rolling (chill if necessary).
  • Use an off-set spatula to transfer cut-outs to cookie sheet. Allow about ½-inch between shapes on unbuttered cookie sheet. (Cookies can be sprinkled with colored sugars before baking or left plain to ice and sprinkle with colored sugar after baking.)
  • Bake 7 to 8 minutes or until edges are slightly browned.
  • Allow cookies to cool.
  • Spread with icing and sprinkle with colored sugars if desired.
  • Store in air tight container.


  • Cream butter.
  • Blend in powdered sugar.
  • Beat in vanilla and milk (or water). Blend in food color if desired. Add additional sugar or liquid if necessary for desired spreading consistency.

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