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Easy Valentine's Day Heart Sugar Cookies - 2 Ways

The way to anyone’s heart is with these easy Valentine's day heart sugar cookies! These lattice and marbled heart cookies are a fun twist to classic sugar cookies! 
Prep Time30 mins
Cook Time12 mins
Total Time45 mins
Course: Dessert, Snack
Cuisine: American
Keyword: valentine, sugar cookie, heart, lattice, marbled
Servings: 20 approximately*


  • 2 ¼ cups (284 g) all-purpose flour (you may need 1-2 tablespoons more)
  • ¼ cup (25 g) cornstarch
  • ¼ teaspoon salt
  • ¾ cup (170 g) unsalted butter, at room temperature
  • ¾ cup (150 g) sugar
  • 1 egg, at room temperature
  • 2 teaspoons vanilla
  • red or pink food coloring gel (optional)


  • In a bowl, whisk together the flour, cornstarch and salt. Set aside.
  • In another large bowl, beat the butter and sugar on high speed until creamy using a hand mixer or a stand mixer, about 2-3 minutes.
  • Add the egg and vanilla and beat for another minute, scraping the sides of the bowl if necessary to fully combine.
  • Slowly add the flour mixture to the egg mixture and mix on low speed until thoroughly combined and the dough forms. If the dough is too wet, add a little more flour, a tablespoon a time, until it comes together. It’s perfect when you are able to pick up the dough in one piece.
  • Divide the dough in half. 
  • Using a toothpick, add a tiny amount of food coloring (if using) to one half of the dough and knead by hand until the dough is fully colored.
  • Roll out each batch of dough between 2 sheets of parchment paper to your desired thickness (I roll out mine about ¼ inch / 0.5 cm thick).
  • Put the dough in the freezer for 15 minutes.
  • Cut each batch of dough into ½ inch (1 cm) strips.
  • For one batch of dough, slightly separate the strips by quickly pushing a knife left & right in between each cut to create tiny gaps. Put the dough in the freezer again for 10 minutes.
  • Meanwhile, preheat the oven to 350°F / 175°C.

Make the lattice (see the picture tutorial in the post)

  • Starting from the center, fold back every second strip of dough.
  • Take a strip from the other batch and place it in the center.
  • Fold the strips back down to cover the middle strip.
  • Fold back the strips that weren't previously used.
  • Add another strip of dough and repeat the process until you have a complete lattice.
  • Pinch the dough to fix any tears or rips.
  • Cut out the cookies with a cookie cutter.
  • Remove all the excess dough.
  • Re-roll the scraps for marbled cookies and cut them out.
  • Transfer the cookies to a baking sheet.
  • Bake for about 10 minutes, or until the edges are light brown.
  • When done, allow the cookies to cool on the baking sheet for a few minutes before transferring them on to a wire rack to cool completely.
  • Store in an air-tight container at room temperature for about 5 days.
  • Enjoy!


* The number of cookies will depend on the size of your cookie cutters.
First, make sure the cookies have completely cooled. Then put them on a tray in a single layer and pop them in the freezer. When the cookies have frozen, individually wrap them in some plastic wrap and then put them in a freezer bag or freezer-safe container. They can be frozen for about 2 months. To thaw, just take out the freezer bag or container and put it on the kitchen counter. They usually take a few hours at room temperature to thaw completely. 
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