Valentine Butter Cookie Cut-outs




4 to 5 dozen





  • 1 cup (2 sticks) Challenge Butter, softened
  • ¾ cup sugar
  • 1 egg (large)
  • ½ teaspoon vanilla
  • 2 ¾ cups all-purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt

Butter Icing

  • ¼ cup (½ stick) Challenge Butter, softened
  • 1 cup powdered sugar
  • ¼ teaspoon vanilla
  • 1 Tablespoon milk or water
  • 1 or 2 drops red food coloring, if desired



  • 1

    Cream butter and sugar until light and fluffy.

  • 2

    Beat in egg and vanilla.

  • 3

    Combine flour, baking soda and salt; blend into butter mixture.

  • 4

    Divide dough into thirds, shape into thick rectangles and place in gallon-sized plastic food storage bags, roll to ⅛-inch thickness then chill dough until firm.

  • 5

    Preheat oven to 375°F.

  • 6

    Cut bag at seams and uncover top of dough. Cut dough with 2-inch heart-shaped cutter. Dough scrapes can be placed within the cut bag for re-rolling (chill if necessary.)

  • 7

    Use an off-set spatula to transfer cut-outs to cookie sheet. Allow about ½-inch between shapes on unbuttered cookie sheet. (Cookies can be sprinkled with colored sugars before baking or left plain to ice and sprinkle with colored sugar after baking.)

  • 8

    Bake 7 to 8 minutes or until edges are slightly browned.

  • 9

    Allow cookies to cool.

  • 10

    Spread with icing and sprinkle with colored sugars if desired.

  • 11

    Store in air tight container.

Butter Icing

  • 12

    Cream butter.

  • 13

    Blend in powdered sugar.

  • 14

    Beat in vanilla and milk (or water). Blend in food color if desired. Add additional sugar or liquid if necessary for desired spreading consistency.

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