Valentine’s Day Cookies

In the last few weeks we switched it up from cakes and cupcakes to talk about creating some delicious candy. Since its Valentine’s Day tomorrow, let’s talk about some easy cookies to make! Cookies can be less time consuming so you can spend more time with your loved ones on Cupid’s Birthday!

Valentine’s Linzer Cookies


1 1/2 c. almond flour

1 1/2 c. all-purpose flour

1/4 tsp. ground cinnamon

1/4 tsp. ground cloves

1/4 tsp. kosher salt

1 large egg

2 tsp. pure vanilla extract

1/2 c. (1 stick) butter

1/2 c. granulated sugar

1/2 c. raspberry jam

2 tbsp. powdered sugar, for garnish


  • In a medium bowl, whisk together almond flour, all-purpose flour, cinnamon, cloves, and salt. In a small bowl, whisk together egg and vanilla.
  • In a large bowl, using a hand mixer, beat butter and sugar until light and fluffy, 3 to 4 minutes. Add egg mixture and beat until combined. Add dry ingredients and beat until just incorporated.
  • Divide dough in half, form each half into a disk, and place each between 2 large sheets of parchment paper. Using a rolling pin, roll each piece of dough to 1/8″ in thickness. Place dough sheets on a baking sheet or cutting board and transfer to refrigerator to chill for 2 hours. (Or place in the freezer for 30 minutes.)
  • Preheat oven to 375° and line 2 large baking sheets with parchment paper. Peel away one layer of parchment paper from your dough and use a 2″ round cookie cutter to cut out cookies. Use a smaller round cookie cutter to cut windows in half the cookies, if desired.
  • Place cookies on baking sheet about 1″ apart. Bake 7 to 9 minutes, or until cookies are lightly golden. Let cool.
  • In a microwave safe bowl, stir 1 teaspoon water into jam. Microwave on low for 30 seconds, then spread about 1/2 tsp of jam in the center of a cookie, then top with second cookie. Dust with powdered sugar and serve.

Heart Cookies


3 c. all-purpose flour, plus more for surface

1 tsp. baking powder

1/2 tsp. kosher salt

1 c. (2 sticks) butter, softened

1 c. granulated sugar

1 large egg

1 tsp. pure vanilla extract

1 tbsp. milk

For the buttercream

1 (8-oz.) block cream cheese, softened

1/2 c. (1 stick) butter, softened

4 c. powdered sugar

1 tsp. pure vanilla extract

1/4 tsp. kosher salt

Pink and red food coloring



  1. In a large bowl, whisk together flour, baking powder, and salt. In another large bowl using a hand mixer, beat butter and sugar until fluffy and pale in color. Add egg, milk, and vanilla and beat until combined, then add flour mixture gradually until totally combined.
  2. Shape into a disk and wrap in plastic. Refrigerate 1 hour.
  3. When ready to roll, preheat oven to 350º and line two baking sheets with parchment paper. Lightly flour a clean work surface and roll out dough until 1/8” thick. Using a heart shaped cookie cutter, cut out cookies and transfer to prepared baking sheets.
  4. Bake until edges are lightly golden, 8 to 10 minutes.
  5. Make frosting: In a large bow using a hand mixer, beat cream cheese and butter together until smooth. Add powdered sugar, vanilla, and salt and beat until combined.
  6. Divide frosting into 3 bowls. Add pink food coloring to one bowl and red food coloring to another. Stir each bowl and add more food coloring until desired color is reached. Frost cookies using an offset spatula with each color of frosting, then top with sprinkles.

Snickerdoodle cookies


2 3/4 c. all-purpose flour

2 tsp. cream of tartar

1 tsp. baking soda

1/2 tsp. kosher salt

1 c. (2 sticks) unsalted butter, at room temperature

1 1/4 c. granulated sugar, divided

1/2 c. packed brown sugar

2 large eggs

1 tbsp. ground cinnamon


  1. Preheat the oven to 350°. Line 2 large baking sheets with parchment paper. In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt.
  2. In a separate bowl using a hand mixer, beat butter with 1 cup granulated sugar and the brown sugar until light and fluffy, about 2 minutes.
  3. Add the eggs, one at a time and beat to combine. Fold dry ingredients in until combined.
  4. In a shallow bowl, combine remaining ¼ cup of sugar with cinnamon.
  5. Using a medium cookie scoop, scoop and roll the dough into 1 1/2″-inch balls, then roll balls in cinnamon sugar. Arrange about 2″ apart on prepared baking sheets.
  6. Bake until the cookies begin to crack, about 12 minutes. Let cool on the trays 5 minutes, then use a thin metal spatula to transfer cookies to a wire rack to cool completely.


Like Jo’s Oven or Cupcakes or Sinfully Sweet Treats? Try our custom cakes and cupcakes today! Don’t have time to make candies? No problem! To see our portfolio of cakes and cupcakes, follow us on Facebook @seductivelysweetcakes and Instagram @sscakesncandies. At Seductively Sweet Cakes and Candies, I specialize in both buttercream and fondant for all your cake decorating needs. Contact me today to start building the cake or cupcakes of your dreams, (907) 978-1195 or


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