Valentine Sprinkle Cookies for Your Lovebug

Valentine Sprinkle Cookies for Your Lovebug | Houston Moms Blog

I love baking with my children … so naturally, I’m thrilled to share this recipe with my fellow moms.  It’s so easy to make, and it’s my go-to cookie dough when I need to bake something festive for the holidays.  {Note :: You can use this recipe for other holiday cookies as well!  Simply switch out the sprinkles to match the celebration, add food coloring for a fun twist, or roll them in sanding sugar for an extra crunch.}  If you’re looking for a way to make Valentine’s Day even more memorable this year, bake a batch of these cookies with your little love bugs!

Valentine Sprinkle Cookies
This cookie dough base is my favorite drop sugar cookie for the holidays. It's the perfect blend of soft and chewy. For Valentine's Day, I added holiday sprinkles and topped each cookie with a heart. My kids love helping me make these ... and devouring them fresh out of the oven!
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  1. 2 3/4 cups all-purpose flour
  2. 1 teaspoon baking soda
  3. 1/2 teaspoon baking powder
  4. 2 sticks unsalted butter, at room temperature
  5. 1 1/2 cups white sugar
  6. 1 egg, plus 2 egg yolks
  7. red or pink food coloring or gel
  8. 1/2 teaspoon salt
  9. 1 teaspoon vanilla extract
  10. 1/2 cup Valentine sprinkles, plus more for rolling heart sprinkles
  1. 1} Preheat the oven to 375 degrees. Line two baking sheets with parchment paper and set aside.
  2. 2} In a bowl, whisk the flour, baking soda, baking powder, and salt. Set aside.
  3. 3} In the standing mixer bowl on medium speed, cream the butter and sugar until light and fluffy {about 2 minutes}. Add a few drops of food coloring until you get the color that you like. I used 4 drops of red to get a light pink hue. Add the eggs one at a time and scrape down the bowl. Then, add the vanilla extract.
  4. 4} Gently add your flour mixture and mix until your flour is almost incorporated. Do NOT over mix!
  5. 5} Add your Valentine sprinkles and mix until everything comes together.
  6. 6} Scoop your cookie dough with a cookie scooper to ensure evenly rounded cookies that will bake at the same time. Roll the edges of the scooped dough in more sprinkles. Press a single heart sprinkle into the top of the cookie before baking.
  7. 7} Bake in middle rack for 8-10 minutes. {I prefer 9 minutes in my oven.} Remove cookies and cool on a cooling rack.
  1. - You can bake the cookies immediately, but they will spread a bit more than if you chill them for 15 minutes in the freezer.
  2. - Store baked cookies in a tin or air tight container for 2 to 3 days. Warm them in the microwave for 10-12 seconds, and they will taste like they came fresh out of the oven!
  3. - Don't feel like eating all of the cookies at one time? Store scooped cookie dough in an airtight container in the freezer for up to 3 months. Remove a few at a time and let it come to room temperature for 10 minutes before baking.
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Christine was raised in Houston almost all her life, but currently resides in Sugar Land with her family. She graduated with a teaching degree from the University of Houston and taught elementary school for eight wonderful years.  She met her husband Martin while they both were teaching CCE at a local parish.  Together they have five beautiful children Madison {September 2005}, Caden {April 2007}, Cohen {April 2008}, Mason {August 2009}, and Anna-Marie {November 2016}.  Christine is also a self-taught baker, cake designer, and owner of The Sweet Boutique Bakery.  In 2016, her family felt a huge calling to open up their hearts and home to fostering babies.  When Christine isn’t juggling work, being an active school mom, or caring for her foster baby, you will find her creating DIY home projects, crafting, party planning, baking with her kids, and traveling with her family.  You can read more of her family shenanigans on The Sweet Boutique's Blog.


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