Valentine Sugar Cookies
Prep time
Cook time
Total time
Recipe type: Rolled Cookies
Serves: approx 4 dozen cookies
  • 1 cup softened butter
  • 8 ounces softened cream cheese
  • 2 cups granulated sugar
  • 2 large eggs
  • 1 & ½ teaspoon vanilla extract
  • 1 tablespoon freshly grated orange zest
  • 5 cups all purpose flour
  • ¾ teaspoon salt
  • 1 & ½ teaspoon baking powder
  • 2 cups confectionery sugar
  • pinch salt
  • 4-6 tablespoons heavy cream
  • ½ teaspoon vanilla
  • 2 tablespoon light corn syrup
  1. In the bowl of a stand mixer, or in other large mixing bowl if using a hand mixer, cream together the butter and cream cheese.
  2. Beat in the sugar until fluffy.
  3. Beat in the eggs, vanilla and orange zest.
  4. In a medium bowl, combine the flour, salt and baking powder.
  5. Add the dry ingredients to the cream cheese mixture and beat until fully incorporated.
  6. Divide dough into 2 or 3 equal sized pieces, and form each into a flattened disk. Wrap the disks tightly and refrigerate for at least 2 hours, or up to a week. 24 hours is good for really letting the flavor develop.
  7. When ready to form the cookies, flour the counter generously, as well as the rolling pin. Working with one disk at a time, roll out to about ¼ inch thickness and cut into desired shapes with floured cutters. Try to work somewhat quickly as the dough does get a little soft as it warms up.
  8. Place the cut out cookies on heavy parchment paper lined baking sheets. leaving about 1 inch of space around each cookie.
  9. For the cleanest edges, place the sheets into the freezer for 10 minutes or so before baking, though for making cookies with kids, that is probably not necessary.
  10. Bake in a 350ยบ preheated oven for about 12 minutes, turning sheets halfway through. Remove to a rack to cool completely before glazing.
  11. Combine all of the glaze ingredients in a 4 cup bowl, starting with 4 tablespoons of cream and adding more if needed. If the weather has been very dry, it may even take a bit more cream to get a glaze that is workable. You want it to be like a thin pancake batter. [if you should get it too thin, add more confectionery sugar]
  12. Hold the cookies by the edges and dip the tops into the glaze, shaking lightly to remove the excess. Allow them to dry on the cooling rack. If you want to use sprinkles on them, you should put those on right away. You can melt a couple of ounces of chocolate and drizzle it over the tops of the glazed cookies, once the glaze has set.
  13. Keep tightly sealed for up to a week, or longer in the refrigerator. The dough can be frozen - thaw completely before using.
You may get fewer or more than 4 dozen cookies, depending on the size of your cutters.
Recipe by The Creekside Cook at