Decorated Valentine Cookies

Sweet, cute and easy to do!

You don't have to be a professional baker to create cute cookies for your sweetheart, and trust me they will be far more impressed that you went to the trouble to make and decorate them. You will need piping bags for this project that you can find right at your grocery store.

Even simple polka-dots can impress.

Here are a few tips to get you going.

You can opt for refrigerated sugar cookie dough from the grocery store or make one of these easy shortbread recipes.

• BROWN SUGAR CUTOUT COOKIES

• RED VELVET SUGAR COOKIES

  
  

Either way, you will roll out the dough and cut out your desired shape and bake until light golden brown. Once the cookies are COMPLETELY cool, then you can get started with decorating.

Decorate your cookie cutout with Flood Icing

Once your cookies are cool, it’s time to decorate. Flood icing is a popular technique for creating smooth, colorful surfaces on cutout cookies.

Step 1: Prepare Royal Icing

This is the easiest recipe I've found to work.

Easiest 3-Ingredient Royal Icing

• Powdered Sugar: 4 cups 

• Meringue Powder: 3 tablespoons

• Warm Water: 6–8 tablespoons (add gradually)

• (Optional for better texture/shine): add 1 tbsp light corn syrup

Step-by-Step Instructions

1. In a clean bowl, whisk together the powdered sugar and meringue powder.

2. Add the warm water and vanilla/corn syrup (if using).

3. Beat on low speed until combined, then increase to medium-high speed for 5–7 minutes. The icing should become thick, white, and fluffy, holding stiff peaks.

Adjust Consistency:

For Piping (Outlines): Use as-is, or add a tiny amount of water until it holds a stiff peak.

For Flooding (Filling): Add water 1 teaspoon at a time until the icing is a 10 second consistency (a drizzle of icing takes about 10 seconds to drip back into the bowl). 

You will need both batches: a stiff batch for outlining and a thinner batch for flooding. The stiff icing holds the edges, while the thinner icing fills the center smoothly.

Top Tips for Beginners

• Prevent Grease: Ensure your bowl, beaters, and spatula are completely grease-free, as fat will prevent the icing from whipping.

• Coloring: Use gel food coloring to avoid thinning out the icing. Add color before adjusting to the final consistency.

• Storing: Keep covered with plastic wrap directly touching the surface of the icing, as it dries quickly.

• Sifting: Sift your powdered sugar to avoid lumps in your piping tip.

• Fixing Too-Thin Icing: If your icing becomes too thin, add more powdered sugar, 1 tablespoon at a time. 

Step 2: Outline the Cookie

Using a piping bag fitted with a small round tip, outline the edges of your cookie with the stiff royal icing. Let the outline dry for about 10-15 minutes so it forms a barrier. Once it dries, it's like coloring inside the lines!

Step 3: Flood the Center

Fill another piping bag with the thinner royal icing. Flood the center of the cookie by squeezing the icing inside the outline. Use a toothpick or thin tool to gently spread the icing to the edges and pop any air bubbles.

Step 4: Let Icing Dry Completely

Allow the flooded cookies to dry before adding additional dots or designs. When done let them dry at room temperature for several hours or overnight. This ensures the icing hardens and is ready for stacking or packaging.

ENJOY!

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