Topped with a strawberry buttercream and festive sprinkles, these Valentine’s Day sugar cookies are soft and cakey like the Lofthouse style cookies you find in grocery stores. A great cookie for a themed party or to give to loved ones, they can also be doctored up for any time of the year or other holidays.
These cookies are great for a holiday like Valentine's Day. The sugar cookie itself stays nice and soft for days and is a bit cakier than the typically dense types of sugar cookies. To make them even better, the Valentine's sugar cookies are then topped with a strawberry buttercream that is full of all-natural strawberry flavor.
If you love soft cookies, consider my chocolate covered strawberry blossom cookies as well for the holiday. Alternatively, you can switch up the frosting and/or sprinkles and make these for other holidays as well.
If you don’t know the name Lofthouse cookie, they’re the cookies you usually see near the checkout lanes in a lot of grocery stores, especially around the holidays. They look like a thick cookie usually with a light pink frosting and sprinkles on top. This recipe takes inspiration from those but isn’t intended as a copycat version.
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📜 Making Sugar Cookies Soft and Cakey
The real secret to making a soft and cakey sugar cookie as opposed to a denser and chewy sugar cookie is the addition of sour cream and a mix of baking soda and powder.
Sour cream gives the cookie a nice tang, while also providing extra moisture to keep them from drying out as they cook. Be sure to use a full-fat sour cream and not a fat free version. The baking soda will react with the acid in sour cream, both helping to neutralize the taste of one another, as well as activate the leavening power of baking soda. This isn’t enough of a rise alone though, so baking powder gives the cookie the extra oomph it needs in the oven.
🥘 Ingredients for Valentine's Day Sugar Cookies
You’ll want to start preparing ahead of time to make these cookies, as all the cold ingredients should be at room temperature. The heavy cream for the icing, however, can be left cold.
Sugar Cookies
All-Purpose Flour – I’ve seen these made with cake flour as well, but most people will have all-purpose flour on hand already.
Baking Powder and Soda – As mentioned before, the soda works well with the sour cream, but you’ll want the extra punch from baking powder in the oven for a good rise.
Corn Starch – Just a little bit added to the flour helps reduce gluten formation and adds to a tender crumb. Omit if using cake flour though.
Unsalted Butter – Bring to room temperature before baking. If you only have salted butter, leave out the salt in the recipe.
Sugar – Use white, granulated sugar. Because these are frosted, I toned down a little on the sweetness in the cookie itself.
Eggs – Two large eggs also at room temperature before using.
Sour Cream – The extra ingredient that keeps the cookie moist and tender. Be sure to use the full-fat kind and bring it to room temperature also.
Vanilla and Almond Extract – The combination gives a great flavor, but feel free to replace the almond with more vanilla if you’re not a fan.
Strawberry Buttercream
Butter – Bring to room temperature before using. If using salted, omit the additional salt in the recipe.
Powdered Sugar – Both the sweetener and main body of the buttercream other than the butter.
Freeze-Dried Strawberries – The magic ingredient for a strawberry buttercream. These add a ton of color and flavor in a small amount but be sure to get “freeze-dried” and not “frozen” or "dried". These can usually be found by the raisins and other dried fruits in most grocery stores.
Cream – Heavy whipping cream is preferred, but any milk will work. The higher the milk fat, the creamier the buttercream will taste though
Vanilla – A bit of vanilla extract helps to balance the flavors.
🔪 How to Make Soft Sugar Cookies
Start with cookie ingredients first, as you’ll want to chill the cookie dough in the refrigerator for at least an hour before cooking.
Make the Sugar Cookies
Mix the dry ingredients together (other than the sugar) in a bowl and set aside.
In a stand mixer with paddle attachment, or in a mixing bowl with a hand mixer, cream the butter and sugar together on medium speed until light and fluffy, about 4-5 minutes.
Mix in the extracts and the sour cream at medium speed for about a minute. Now add in the eggs at lower speed until combined.
Add the dry ingredients and mix on low speed in 2-3 batches until the dough just comes together.
Chill the cookie dough, covered, in the fridge for at least an hour, and up to 2 days.
Shape & Bake the Cookies
Preheat the oven to 375°F / 190°C and line a baking sheet with parchment or a silicone baking mat.
Remove from fridge and let stand at room temperature for a bit if too difficult to scoop. Scoop dough at about 1.5 tablespoon portions and roll into a ball. Place on baking sheet a few inches apart and press down center with thumb.
Cook for 8-10 minutes (mine usually took 9). Remove from oven and let them cool on the baking sheet for at least 5 minutes before moving to a cooling rack.
Make the Strawberry Buttercream
While the cookies are baking, you can make the buttercream.
First you will need to grind up the free-dried strawberries. Pulse them in a food processor until they look like a powder. If you don’t have a food processor, you can also use a spice grinder/coffee grinder, but you’ll need to do it in a few batches.
Cream the butter and half the sugar together, then add the rest of the dry ingredients and continue mixing.
Add the vanilla and heavy cream and mix on high until fluffy and a spreadable consistency.
Spread the frosting onto the cooled cookies and add sprinkles if desired.
🍪 Shaping the Sugar Cookies
I tried to make this an easy cookie, so I avoided using cookie cutters. The dough is fairly sticky, so trying to roll it out and cutting rounds is a hassle. I still wanted a nice, round shape that wasn’t domed with tapering and flat edges though. After several recipe changes and test bakes, I came up with a good solution. I tried simply scooping and dropping, scooping and rolling into a ball, and scooping, rolling and then flattening to a ½ inch thickness. The winning idea, however, took a page from burger making.
When making burgers, putting a thumb indentation in the middle keeps them from puffing up too much in the center. I tried that with the cookie, and it worked perfectly for the shape I was looking for. The baking powder is going to make the cookie rise in the oven, so the center will puff back up, but the high walls around the thumbprint will melt and spread because of the butter. This method made sure the cookie remained a decent thickness throughout and limited the spreading.
I do recommend coating your hands with flour. I found it easiest to scoop all the dough balls onto the baking sheet, then coating my hands in flour and rolling each ball and placing them back onto the sheet and adding a thumb indent. Return the dough to the refrigerator between baking batches as well so that it doesn’t get too warm.
🍽 Recommended Equipment
Nothing fancy is needed to make Valentine's Day sugar cookies. Here’s just two items I always recommend using for various cookies.
Silicone Baking Mat – I’m a huge proponent of these Silpat silicone baking mats. They’re washable and reusable, so if you do a lot of baking, you’ll save a lot on parchment paper. They also work great and let the heat through evenly on the bottom.
Cookie Scoop – A good quality cookie scoop makes baking cookies a breeze. While you can eyeball how much you need, using a medium cookie scoop here keeps things consistent in size. Other than trying to be a perfectionist, consistency in size also means that cookies will bake evenly.
❄️ Storing Frosted Sugar Cookies
The Valentine's Day sugar cookies will stay fresh covered at room temperature for 2-3 days, or up to a week in the refrigerator.
You can freeze them for up to 2-3 months as well. If already frosted, I would freeze them on a tray, then move to a sealed freezer bag after the frosting hardens.
📋 Recipe
Valentine's Day Sugar Cookies
Ingredients
For the sugar cookie:
- 2 ¾ cups all-purpose flour, spooned and leveled
- 1 ¼ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon corn starch
- ¾ cup unsalted butter, at room temperature
- 1 ¼ cups granulated sugar
- 1 ½ teaspoons vanilla extract
- ½ teaspoon almond extract
- 2 large eggs, at room temperature
- ¾ cup full-fat sour cream, at room temperature
- holiday sprinkles, for decorating
For the strawberry buttercream:
- 1 cup unsalted butter, at room temperature
- 4 cups powdered sugar
- 1 ounce freeze-dried strawberries
- ½ teaspoon salt, or to taste
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
Directions
For the sugar cookie:
- Mix 2 ¾ cups all-purpose flour, 1 ¼ teaspoons baking powder, ¼ teaspoon baking soda, ½ teaspoon salt, and 1 tablespoon cornstarch in a bowl and set aside.
- In a large bowl with a hand mixer, or using a stand mixer, cream ¾ cup unsalted butter and 1 ¼ cups granulated sugar together on high speed until light and fluffy, about 4-5 minutes. Add 1 ½ teaspoons vanilla extract and ½ teaspoon of almond extract and mix for 10 seconds, then add 2 large eggs one at a time and mix on medium high. Finally, add ¾ cup sour cream and mix until blended, scraping down the sides of the bowl as needed.
- Add the dry ingredients and mix on low speed in 2-3 batches until the dough just comes together.
- Chill the cookie dough, covered, in the fridge for at least an hour, and up to 2 days.
- Preheat the oven to 375°F / 190°C and line a baking sheet with parchment or a silicone baking mat.
- Remove the dough from the refrigerator and let stand at room temperature for at least 15 minutes if it is too difficult to scoop. Scoop the dough out at about 1.5 tablespoon portions (correctly sized cookie scoops help here) and place on baking sheet 2-3 inches apart. After scooping out the dough, flour your hands and roll the dough into balls and replace on the baking sheet. Press down center of dough balls with thumb.
- Cook for 8-10 minutes (mine usually took 9). Remove from oven and let them cool on the baking sheet for at least 5 minutes before moving to a cooling rack.
- While the cookies are baking and cooling, you can make the buttercream.
For the strawberry buttercream:
- First you will need to grind up the 1-ounce bag of freeze-dried strawberries. Pulse them in a food processor until they look like a powder. If you don’t have a food processor, you can also use a spice grinder/coffee grinder, but you’ll need to do it in a few batches.
- In a large mixing bowl with a hand mixer or a stand mixer, cream the 1 cup unsalted butter and 2 cups of the powdered sugar together on high until light and fluffy, about 2minutes. Add the other 2 cups of powdered sugar, ½ teaspoon salt, and the powdered strawberries and continue mixing. If using a stand mixer, switch the paddle attachment out for the whisk attachment on this step.
- Add 1 teaspoon vanilla extract and the ¼ cup of heavy cream and mix on high until fluffy and a spreadable consistency.
- Spread the frosting onto the cooled cookies and add sprinkles if desired.
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