Soft Frosted Valentine Heart Cookies

Can you believe Valentine’s Day is right around the corner?

If there’s one thing I love about Valentine’s Day it’s the sugar. Boxes of chocolate, cute cookies, red velvet cakes, and more.

Soft Frosted Valentine Heart Cookies - The EASIEST cutout cookies you'll ever make!! No rolling pin, no mixer, no chilling the dough! Soft and chewy with plenty of frosting and sprinkles!!

Normally I am not one for cutout cookies for a few reasons. I hate rolling out dough and after many cutout cookies are crisp or crunchy which isn’t my kind of cookie.

These cookies are soft, chewy, dense, made in one bowl, and you don’t have to roll them out. Total win.

Soft Frosted Valentine Heart Cookies - The EASIEST cutout cookies you'll ever make!! No rolling pin, no mixer, no chilling the dough! Soft and chewy with plenty of frosting and sprinkles!!

Rather than making cookie dough, I used my trusty blondie base, baked the dough off in a pan, and then used heart-shaped cutters to cut out cookies. Easy peasy.

Soft Frosted Valentine Heart Cookies - The EASIEST cutout cookies you'll ever make!! No rolling pin, no mixer, no chilling the dough! Soft and chewy with plenty of frosting and sprinkles!!

If you don’t want to make frosting, use storebought. If you skip making your own frosting, this becomes a no-mixer recipe as well.

No one is going to judge you for your frosting when there are so many cute sprinkles involved, both baked into the cookies and on top. The more the merrier.

Soft Frosted Valentine Heart Cookies - The EASIEST cutout cookies you'll ever make!! No rolling pin, no mixer, no chilling the dough! Soft and chewy with plenty of frosting and sprinkles!!

Print Recipe

Soft Frosted Valentine Heart Cookies

These easy cookies are soft, chewy, dense, made in one bowl, and you don't have to roll them out. Rather than making cookie dough, I used my trusty blondie base, baked the dough off in a pan, and used heart-shaped cutters to cut out cookies. If you don't want to make frosting, use storebought and then this becomes a no-mixer recipe as well. The sprinkles are both baked into the cookies and on top.

Yield: about 6 large cookies, depending on cutters used (or one 8x8-inch pan)

Prep Time: about 10 minutes

Cook Time: about 20 to 24 minutes

Total Time: about 2+ hours, for cooling

Ingredients:

  1. Cookies
  • 1/2 cup unsalted butter (1 stick), melted
  • 1 large egg
  • 1 cup light brown sugar, packed
  • 1 tablespoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt, or to taste
  • 1/2 cup sprinkles (I used a combination of these and these)

Frosting

  • one tub storebought whipped fluffy white frosting
  • OR
  • 1/4 cup (half of 1 stick) unsalted butter, softened
  • about 2 to 2 1/4 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 2 to 3 teaspoons cream or milk
  • sprinkles, for decorating (I used a combination of these and these)

Directions:

  1. Cookies - Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
  2. To a large, microwave-safe bowl add the butter and heat to melt, about 1 minute on high power.
  3. Wait momentarily before adding the egg so you don't scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.
  4. Add the flour, salt, and stir until just combined, don't overmix.
  5. Add the sprinkles and stir to incorporate.
  6. Turn batter out into prepared pan, smoothing the top lightly with a spatula as necessary. Bake for about 20 to 24 minutes, or until top is set in center and done; don't overbake. Blondies firm up as they cool. A toothpick should come out clean, or with a few moist crumbs, but no batter. Place pan on a wire rack to cool for at least 90 minutes before cutting and frosting.
  7. Cut with heart-shaped cookie cutters or simply frost the entire pan if desired.
  8. Frosting - To a large bowl (or to the bowl of a stand mixer) add the butter and beat until light and creamy.
  9. Add the confectioners' sugar, vanilla, and beat with an electric mixer (or use the paddle attachment of a stand mixer) to incorporate.
  10. Add the cream slowly in the amount necessary to achieve desired frosting consistency.
  11. Turn frosting out over cookies. Note - You may have a small amount of frosting left over if you don't like an overly thick amount of frosting on your cookies. If you leave the 8x8 pan intact and don't cut into cookies, it will be approximately the right amount. Extra frosting will keep airtight in the fridge for at least 2 weeks.
  12. Add sprinkles to decorate.
  13. Cookies will keep airtight at room temp for up to 4 days or in the fridge for up to 1 week. I'm comfortable storing frosted items at room temp, but if you're not store in the fridge noting cookies will be more prone to drying out in the fridge.

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16 comments

  1. These cookies look so delicious….my mouth is watering just by looking at them! xx

    wanderlustboulevard.com 

  2. This is some great ingenuity!! I wondered how they came out so thick. I also love the fact that there would be little pieces of already baked dough left over from the cut out process!

  3. The Valentine cookis look so Good and soft you say. Becasue that is a big deal and the cute
    sprinkles you used these and these.. Thaks Averie

  4. YES! I love a nice thick cookie, and these fit the bill perfectly. You’ve decorated them in such a classic way, it makes me think of the cute valentine parties we’d have when I was 10 or 11. <3 

  5. hey girl- these look so yummy!

  6. These are SO pretty! My mouth is watering.

  7. My family loves soft cookies, and these cookies will be an easy treat to bake for Valentine’s Day. I don’t care to roll out and cut cookie dough either.

  8. Just wondering why there are sprinkles in the cookie recipe list of ingredients. I do not see them in the recipe. Thanks

  9. Made these cookies for our Valentine’s treat today.  I did 1/4 cup sprinkles and 1/4 cup chocolate chips (Need a little chocolate on Valentine’s Day) and will save doing the frosting for another time.  They are SO yummy!  They were very easy to make also.  Great, festive recipe!  Thanks!

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