Frosted Valentine Butter Cookies

After searching through many websites & my own cookbooks for an easy, yummy, and something pink-related cookie for Valentine’s Day, I finally settled on this recipe from one of my Taste of Home cookbooks. I made a couple minor modifications and it turned out delicious.

These butter cookies are light and buttery and the buttercream icing goes perfectly.

Frosted Valentine Butter Cookies

(scroll to the bottom for the full printable recipe)

What you’ll need:

  • 1 cup butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1/2 tsp vanilla extract
  • 2 1/2 cup flour
  • 1 tsp baking powder
  • 1/4 tsp salt


  • 1/2 cup butter, softened
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • 3-4 TB milk
  • red food coloring



Start by creaming 1 cup (2 sticks) of softened butter in your mixer. (Yes there’s 3 sticks of butter in the picture above but save one for the frosting.)

Mix until it’s nice and light and fluffy. Then add 3/4 cup of sugar.

I was quite proud of myself for somehow taking a picture with one hand and pouring the sugar in with the other. Until I went to snap the photo and turned the camera off by hitting the wrong button instead. So this is take #3. (I did not do that twice!)

Mix that sugar in.

Beat in 1 egg and 1 teaspoon of vanilla extract.

Once again, mix well

Now, in a separate bowl, combine 2 1/2 cups of flour, 1 teaspoon of baking powder, and 1/4 teaspoon salt.

Add this to the creamed butter mixture slowly. You could add it all at once but you’d probably find yourself in a cloud of flour.

You’ll have a nice thick cookie dough:

Now, roll the dough into small 1/2-3/4″ balls and place on cookie sheets.

Next, flatten them with the bottom of a glass, like this:
I dipped the glass into flour so the dough wouldn’t stick.

Bake at 375° for 6-8 minutes. 7 minutes was perfect for me, but I’d start at 6 minutes and go from there. You don’t want these overdone. They should be set but not brown.

(Excuse the poor lightning in this picture)

Cool completely.

Next we’ll make the buttercream frosting.

Cream 1 stick of butter until nice and smooth.

Now gradually add in 4 cups of powdered sugar and 1 teaspoon of vanilla extract (I used clear imitation vanilla so I could get a whiter color). Just like the flour before, do this slowly or you’ll have a huge mess of sugar around you. You might have sugar around you anyways because it’s a lot of sugar but we’ll try to keep the mess minimal, right?

If it’s too thick, you can add 1 Tablespoon of milk. Or just plow through with your mixer and you’ll have this: Doesn’t look much like buttercream icing yet, does it? Just wait…

Now add 1 Tablespoon of milk. Ahhh… see.. that’s looking better:

Add another tablespoon of milk… isn’t that starting to look smooth?

And 1 more tablespoon. I added 3 TB of milk total, but you can add up to 4 if you need to get it to a better consistency.

Now tell me that doesn’t look amazing? Don’t you want to taste it?

Okay, but I’m getting sidetracked…

I set half the buttercream aside and for the remaining half, I added pink food coloring.

On a tip from another blogger, I recently started using AmeriColor Soft Gel Paste Food Color and wow is it amazing! I used to use Wilton and the AmeriColor is so much better! A little goes a long ways and it makes beautiful colors.

Have fun frosting and decorating. Make it a project with the kids or engage your inner decorator!

Frosted Valentine Butter Cookies

Frosted Valentine Butter Cookies

  • 1 cup butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1/2 tsp vanilla extract
  • 2 1/2 cup flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup butter, softened
  • 4 cups powdered sugar
  • 3-4 TB milk
  • red food coloring (optional)

In a large bowl, cream butter until light and fluffy. Add sugar. Beat in egg and vanilla. Combine the flour, baking powder, and salt; add to creamed mixture and mix well.

Form dough into 1/2-1" balls and placed on cookie sheets. Flatten with the bottom of a glass dipped in flour. Bake at 375 degrees for 6-8 minutes or until set but not brown. Cool on wire racks.

For frosting, cream butter. Add powdered sugar and vanilla; it will be very stiff. Add 3-4 tablespoons of milk, 1 tablespoon at a time until spreading consistency is reached. Add food coloring to a portion or all of frosting if desired. Frost cookies.

Yield: about 3 dozen cookies


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About the Author

Erika is a happily married mom with four energetic children. With a love for Jesus, photography, organizing, and encouraging other moms, she stays busy and definitely does not have it all together.



    • Absolutely, just fly on up for a visit. The kids would have a blast! 😉
      I learned that tip about the glass years ago and it works really well.

  2. These cookies look so cute…not to mention yummy! I pinned them so I can make them soon!!

  3. Mmm.mmm good. I wish i could bake my husband does all the baking in our home. This is a must share with him. Great post!

  4. Seeing the pink frosting I have to share this story. When I was in Kindergarten my mom was the room mother for Halloween she was making frosted cookies. She put too much orange frosting in the mixer and it exploded all over the kitchen. Everything was covered in frosting. No matter how much my mom cleaned for weeks we found frosting all over.

  5. What a great idea to use the glass to flatten the cookies; never would have thought about that!

  6. Bewildered Bug says:

    It’s so interesting that you used buttercream on the cookies instead of royal icing – I think that would taste absolutely decadent – do they store easily?

    • They do taste amazing! The buttercream is softer than royal icing so you can’t pack them tightly into a cookie tin and if you stack them on top of each other, it might mess up the frosting. But I’ve got my batch in a tin and they are fine.

  7. Mmmm, those look good. they would be even better if someone did the work for me!

  8. Those look fabulous!

  9. Cassandra Eastman says:

    These look SO delicious! I think i’ve found our Valentine Cookie recipe for this year :) Thank you so much!