If you’re looking for amazing Valentines cookies, you’ve come to the right place. Okay, okay, these sugar cookies aren’t only good on Valentines, but they sure work well for it! And while I can’t take credit for the cookie recipe, (see below) the frosting with a surprise orange zest and raspberry is something I’m very proud of!
And sure, you don’t have to do the ombre frosting, but it does look glamours. Can valentines cookies be glamours? I sure think so! And the ombre isn’t as hard to achieve as you may think!
Want more beautiful stunning desserts? After you make these cookies try your hand at this Valentine’s Cake, or these too cute Cake Pops! I also made this mimosa bar last year and I’m going to recreate again soon! (The cookies would go great with that!)
This sugar cookie recipe is one I’ve been using for years. It’s tried and true. They turn out every single time. And they don’t raise much or change shape. Perfect for cut out sugar cookies!
Below is the recipe. Make them and place in the fridge for a bit, then come back and whip up this epic frosting! It’s truly the star of this valentines cookies show.
- 1 ½ cups butter, softened
- 2 cups white sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 5 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
Bake 6 to 8 minutes in preheated oven. Cool completely. .
Let’s talk frosting
Orange zest in frosting? Yes friends! A huge, resounding yes! This is such a fresh and light combo, perfect for any spring event or just because! My sister was over when I made these yesterday and said they tasted like a creamsicle. I mean, who doesn’t love those? Insert so many childhood memories here.
And the raspberries. It’s simply put, the perfect combo. I love using fresh raspberries because not only do you get a taste like no other, but the texture and color it adds to the frosting is beyond. I shared the whole process on Instagram the other day. Make sure you’re following along there so you don’t miss a thing!
- 1 cup butter
- 3 – 4 cups powdered sugar
- 1 Tbsp vanilla extract
- ¼ tsp salt
- 4 Tbsp heavy cream
- 1 Tbsp orange zest
- Fresh Raspberries (5-7)
Mix room temperature butter until a whipped consistency. Slowly add 1 cup powdered sugar and mix to combine.
Add in salt, vanilla, and heavy cream. Slowly mix in remaining powdered sugar.
Once all sugar is combined, add in orange zest.
If you’d like to make ombre cookies like I did, add in 2 -3 raspberries and mix thoroughly, once you’ve frosted all of your light-colored cookies add in 2 -3 more raspberries into remaining frosting and combine. Frosting should slightly darken. For the third color, add in a small amount of food grade pink dye. Any more raspberries and it will change the consistency of your frosting and it will look grainy.
Amount Per Serving: Calories: 234Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 70mgCarbohydrates: 44gFiber: 0gSugar: 43gProtein: 0g
I hope you enjoy this delicious combo as much as my family and friends do! I love taking a classic recipe like the buttercream frosting, giving it a small twist, and making it unique and amazing!
Happy dessert making!