By the time February rolls around, Edie’s kitchen usually carries a different kind of energy. Workdays are still long, the kids are still hungry by six, but there’s a softness in the air that hints at something sweet coming. One evening after work, she stopped by the grocery store, still in her office clothes, chatting with the cashier about how fast the month was flying by.
On the drive home, she thought about how Valentine’s Day used to feel when the kids were younger—handmade cards, pink crayons everywhere, sugar on the counters. Now they’re older, taller, and busier, but the excitement hasn’t completely faded. It just looks different.
That night, she pulled out her heart-shaped cookie cutters, the ones slightly scratched from years of use, and set them on the counter. Her husband leaned against the doorway, asking if these were “the chocolate ones” everyone loved. The answer was yes. These cookies had become a quiet tradition—nothing fancy, nothing trendy, just dependable and deeply loved.
Edie knows that after a full day of work, she doesn’t need complicated recipes to feel accomplished. She needs something that works, something that brings people into the kitchen, even if only to steal a warm cookie off the rack. These Valentine’s cut-out sugar cookies do exactly that.
Short Description
These Valentine’s Cut-Out Sugar Cookies are rich, chocolatey, and soft with clean edges that hold their shape perfectly. Finished with a smooth vanilla buttercream, they’re ideal for holidays, gifting, or a cozy family baking night.
Key Ingredients
For the Chocolate Cut-Out Sugar Cookies
- 2 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp cream of tartar
- ⅛ tsp salt
- 1 cup unsalted butter, room temperature
- 1 cup powdered sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
For the Vanilla Buttercream Frosting
- 1 cup unsalted butter, room temperature
- 4 cups sifted powdered sugar
- ¼ cup heavy cream
- 2 tsp vanilla extract
- ⅛ tsp salt
Tools Needed
- Stand mixer or hand mixer
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Parchment paper or silicone baking mats
- Rolling pin
- Cookie cutters
- Baking sheets
- Wire cooling rack
- Offset spatula or piping bags
Cooking Instructions
Chocolate Cut-Out Sugar Cookies
Step 1: Mix the dry ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking soda, cream of tartar, and salt. Set aside. The mixture should look evenly blended with no streaks of cocoa.
Step 2: Cream the butter
Using a stand mixer fitted with a paddle attachment or a hand mixer, beat the butter on medium-high speed until smooth and creamy, about 1 minute.
Step 3: Add the powdered sugar
Turn off the mixer and add the powdered sugar. Mix on low speed until mostly combined. Scrape down the sides to avoid dry pockets.
Step 4: Add egg and vanilla
Increase to medium-high speed and add the egg and vanilla extract. Mix until the dough looks smooth and slightly fluffy.
Step 5: Incorporate the dry mixture
Lower the mixer speed and gradually add the dry ingredients. Mix until the dough pulls away from the sides of the bowl and forms a soft ball. If the dough feels too sticky, add 1 tablespoon of flour at a time.
Step 6: Roll and chill
Divide the dough into two sections. Roll each section into a ¼-inch thick slab between parchment paper. Stack them on a baking sheet and refrigerate for at least 1 hour, preferably overnight.
Step 7: Preheat and prep
Preheat the oven to 350°F. Position the rack just above the center. Line baking sheets with parchment paper.
Step 8: Cut and bake
Flour the cookie cutters and cut out shapes. Place cookies 1 to 1½ inches apart. Bake for 7 to 8 minutes. The cookies should understand firm edges but remain soft in the center.
Step 9: Cool completely
Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack. Cool completely before frosting.
Vanilla Buttercream Frosting
Step 1: Beat the butter
Beat butter on medium-high speed for 1 to 2 minutes until creamy and smooth.
Step 2: Add sugar and cream
On low speed, alternate adding powdered sugar and heavy cream until fully incorporated. Adjust consistency with extra sugar if needed.
Step 3: Flavor and finish
Add vanilla extract and salt. Beat on medium-high speed until fluffy. Color if desired and frost cooled cookies.
Why You’ll Love This Recipe
Rich chocolate flavor without being too sweet
Dough holds its shape beautifully
Easy to prepare ahead of time
Perfect for decorating with kids or gifting
Freezer-friendly and reliable
Mistakes to Avoid & Solutions
Skipping the chill time: Dough spreads and loses shape. Always chill at least 1 hour.
Overbaking: Results in dry cookies. Remove when edges are set but centers are soft.
Too much flour while rolling: Leads to tough cookies. Use minimal flour or parchment.
Frosting warm cookies: Causes melting. Ensure cookies are fully cooled.
Serving and Pairing Suggestions
Serve on a platter with fresh berries
Pair with hot tea, coffee, or milk
Great for cookie boxes or Valentine’s parties
Ideal for family-style dessert tables
Storage and Reheating Tips
Store unfrosted cookies in an airtight container with a slice of bread for up to 3 days
Freeze baked cookies for up to 3 months
Frost after thawing for best texture
Do not microwave frosted cookies
FAQs
1. Can I make the dough ahead of time?
Yes. Dough can be refrigerated overnight or frozen for up to 2 months.
2. Why is cream of tartar used?
It helps keep the cookies soft and gives a slight tang.
3. Can I skip the cocoa powder?
No. It’s essential for flavor and texture.
4. What if my frosting is too thin?
Add powdered sugar 1 tablespoon at a time.
5. Do these cookies spread?
Very little, as long as the dough is chilled properly.
Tips & Tricks
Roll dough directly on parchment to reduce mess
Chill cut cookies before baking for sharper edges
Use gel food coloring for vibrant frosting
Pipe frosting for cleaner designs
Recipe Variations
Peppermint Chocolate Cookies: Add ½ tsp peppermint extract to dough and frosting
Espresso Chocolate Cookies: Add 1 tsp instant espresso powder to dry ingredients
Gluten-Free Version: Use a 1:1 gluten-free flour blend
Strawberry Frosting: Replace vanilla with freeze-dried strawberry powder and extra cream
Final Thoughts
By the end of the night, the kitchen usually looks a little messy, dusted with cocoa and powdered sugar, but Edie doesn’t mind. The cookies cool on the rack while conversations drift in and out of the room. Some are neatly frosted, others less so, and that’s part of the charm.
These cookies aren’t about perfection or presentation. They’re about showing up after a long day and still making something warm and familiar. Valentine’s Day comes and goes, but the feeling these cookies bring tends to linger. That, more than anything, is why Edie keeps baking them year after year.
Comforting Valentine’s Cut-Out Sugar Cookies
Ingredients
For the Chocolate Cut-Out Sugar Cookies
- 2 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp cream of tartar
- ⅛ tsp salt
- 1 cup unsalted butter room temperature
- 1 cup powdered sugar
- 1 large egg room temperature
- 1 tsp vanilla extract
For the Vanilla Buttercream Frosting
- 1 cup unsalted butter room temperature
- 4 cups sifted powdered sugar
- ¼ cup heavy cream
- 2 tsp vanilla extract
- ⅛ tsp salt
Instructions
Chocolate Cut-Out Sugar Cookies
- Whisk the flour, cocoa powder, baking soda, cream of tartar, and salt in a medium bowl until evenly combined, with no visible streaks of cocoa. Set aside.
- Beat the butter on medium-high speed until smooth and creamy, about 1 minute. Add the powdered sugar and mix on low speed until mostly combined, scraping down the sides to prevent dry spots.
- Increase the speed to medium-high and mix in the egg and vanilla extract until the dough looks smooth and slightly fluffy.
- Lower the mixer speed and gradually add the dry ingredients. Mix just until the dough pulls away from the sides and forms a soft ball. If the dough feels sticky, add flour 1 tablespoon at a time.
- Divide the dough into two portions. Roll each into a ¼-inch thick slab between sheets of parchment paper. Stack the slabs on a baking sheet and refrigerate for at least 1 hour, preferably overnight.
- Preheat the oven to 350°F and position the rack just above center. Line baking sheets with parchment paper.
- Lightly flour the cookie cutters and cut out shapes. Place cookies 1 to 1½ inches apart on the prepared sheets. Bake for 7 to 8 minutes, until the edges are set but the centers remain soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack and cool completely before frosting.
Vanilla Buttercream Frosting
- Beat the butter on medium-high speed for 1 to 2 minutes until smooth and creamy.
- With the mixer on low speed, alternate adding the powdered sugar and heavy cream until fully incorporated. Adjust the consistency with additional powdered sugar if a thicker frosting is needed.
- Add the vanilla extract and salt, then beat on medium-high speed until light and fluffy. Tint if desired and frost the cooled cookies.
