Ingredients
- 1 package (16.5 oz) refrigerated sugar cookie dough
- Flour for dusting
- 1 cup powdered sugar
- 2-3 tbsp milk or water
- 1/2 tsp vanilla extract
- Pink or red food coloring (optional)
- Valentine sprinkles
- For presenting: clear container or cellophane bags with ribbon
Method
Prep and cut the dough
- Preheat oven to 350°F. Line two baking sheets with parchment paper. Roll out cookie dough on a lightly floured surface to about 1/4-inch thickness. Use a heart-shaped cookie cutter to cut out shapes and place on baking sheets.
Bake until golden
- Bake for 10-12 minutes until edges are lightly golden. Let cool on the pan for 3 minutes, then transfer to a wire rack to cool completely.
Make the glaze
- In a bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Add more milk for a thinner glaze or more powdered sugar for thicker. Add a drop of pink or red food coloring if you want.
Decorate
- Dip the top of each cooled cookie into the glaze, letting excess drip off, then immediately add sprinkles before the glaze sets. Let dry on parchment paper for about 15 minutes.
Package for class (if needed)
- Once fully set, stack cookies in a clear container with parchment paper between layers, or wrap pairs back-to-back in cellophane bags tied with ribbon. Add a Valentine tag if you want.
Notes
Helpful Tips
- Chill the dough for 10 minutes before rolling if it's too soft to work with.
- Re-roll scraps to get the most cookies out of one package.
- Make the glaze the day before and store covered at room temperature.
- For a shortcut, use store-bought vanilla icing thinned with a little milk instead of making glaze.
- For a more bakery-style finish like the photo, make the glaze slightly thicker and let it set fully before adding any decorative details
- These stay fresh for 3-4 days in an airtight container.