Description

These Valentine Cookies and Dip are a delightful treat perfect for celebrating the season of love. Soft, tender heart-shaped sugar cookies are paired with a creamy, sweet buttercream icing dip studded with festive pink and red sprinkles. The recipe is easy to follow, from making the dough to chilling, cutting, and baking to creating the luscious cream cheese frosting dip for dunking. Ideal for sharing with loved ones or as a fun baking activity, these cookies bring charm and deliciousness in every bite.

Ingredients

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For the Cookies:

½ Cup unsalted butter, at room temperature
1 Cup granulated sugar
2 eggs
2 ½ Cups all-purpose flour
¼ Teaspoon salt
½ Teaspoon baking soda

For the Buttercream Icing Dip:

4 Ounces cream cheese, at room temperature
1 Cup powdered sugar
3 Tablespoons unsalted butter
½ Teaspoon vanilla extract
1 Pinch salt
¼ Cup sprinkles, pink and red
2 Tablespoons heavy cream, Half & Half or whole milk
5 Drops food coloring, red, optional

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Instructions

Mix dry ingredients: In a medium mixing bowl, stir together the all-purpose flour, salt, and baking soda. Set this mixture aside as it will be combined with the wet ingredients later.
Cream butter and sugar: Using an electric mixer, beat the unsalted butter and granulated sugar together until the mixture is smooth and fluffy. Add the eggs and vanilla extract, mixing well to combine.
Combine ingredients: Gradually add the dry ingredient mixture to the wet ingredients while mixing on low speed. Continue mixing until a smooth dough forms.
Chill the dough: Shape the dough into a ball, then cut it in half. Wrap each half tightly in plastic wrap and refrigerate for 1 to 2 hours. This chilling step helps prevent the cookies from spreading and ensures sharp cookie shapes.
Preheat oven and prepare baking sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ease cleanup.
Roll out the dough: Remove the chilled dough from the refrigerator. Roll it out in portions to about 1/8-inch thickness on a lightly floured surface.
Cut out shapes: Using a heart-shaped cookie cutter, cut out cookies from the rolled dough. Gather the scraps, reroll, and repeat until all dough has been used.
Bake the cookies: Place the cut-out cookies on the prepared baking sheets. Bake for 10 to 12 minutes or until the edges just start to turn a light golden brown.
Cool cookies: Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a cooling rack. Allow them to cool completely before dipping in icing.
Make the frosting dip: In a bowl, beat the cream cheese and unsalted butter with a hand mixer until the mixture is fluffy. Add the powdered sugar, vanilla extract, and a pinch of salt, mixing well.
Adjust frosting consistency and add color: If the dip is too thick, slowly add heavy cream, half & half, or whole milk in small amounts until the desired consistency is reached. If too thin, add more powdered sugar gradually. Stir in red food coloring drops if using, mixing until evenly colored. Sprinkle the top with pink and red sprinkles.
Serve: Transfer the frosting dip into a serving bowl and present alongside the cooled heart-shaped cookies for dipping and enjoying.

Notes

Chill the dough: This step prevents the cookies from spreading too much during baking and helps the cookies keep their sharp heart shapes.
Don’t overbake: Remove cookies as soon as the edges become lightly golden for tender, soft cookies rather than crisp ones.
Roll evenly: Rolling the dough to an even 1/8-inch thickness ensures that the cookies bake uniformly and have consistent texture.
Adjust dip texture: Add cream or milk gradually to thin the dip or extra powdered sugar to thicken, achieving the perfect dipping consistency.
Decorate fresh: Add sprinkles immediately after mixing the dip so they stick well and look vibrant on the frosting surface.

Nutrition

Serving Size: 1 cookie with dip
Calories: 180 kcal
Sugar: 13 g
Sodium: 85 mg
Fat: 9 g
Saturated Fat: 5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 0.5 g
Protein: 2 g
Cholesterol: 35 mg