If you’re looking to create a cute Valentines treat, look no further than these Marbled Heart Sugar Cookies (Valentines Special). In the recipe, I’ll show you how to make the best (and easiest) sugar cookies. The marble glaze is best show via video, which is available on my Instagram!

I think there’s something really special about baking for a loved one around this time of year. That special person could be a partner, best friend or yourself! But making time to create something, and when the something is super cute, is a real joy.

For the cookie recipe itself, I’d argue that the chill time is fairly crucial to getting clean shapes. You could obviously use any shape cutter you like, but for this recipe I use heart shaped ones! I often find the cutters made for children are some of the best when looking for fun shapes!

I bake these Marbled Heart Sugar Cookies (Valentines Special) on classic sheet pans (like these) and always opt for silicone baking mats (these are the ones I use) as they’re better for the planet! For more cookie recipes, check out these Best of Both Worlds Cookies or these Chocolate Brownie Cookies. For more baking inspiration, head on over to my Instagram.

Marbled Heart Sugar Cookies (Valentines Special)

Marbled Heart Sugar Cookies (Valentines Special)

If you're looking to create a cute Valentines treat, look no further than these. In the recipe, I'll show you how to make the best (and easiest) sugar cookies. The marble glaze is best show via video, which is available on my Instagram! I use a variety of sized cookie cutters, but use whatever you'd like!

  • 160 g Softened Butter
  • 150 g Caster Sugar
  • 1 Medium Egg
  • 1 tsp Vanilla Extract
  • 350 g Plain Flour
  • 1/2 tsp Baking Powder

For the Glaze

  • 300 g Icing Sugar
  • 3 tbsp Milk
  • Pink Food Colour
  1. In a large bowl or the bowl of a stand mixer, combine the butter and sugar until fully creamed together. Add the egg and vanilla and combine again.

  2. Add the flour and baking powder and combine to form a soft cookie dough. Place this dough onto a large piece of baking paper. Add another large piece of baking paper on top and use a rolling pin to roll the dough to about 2cm thick. Place this sheet of dough into the fridge for at least 30 minutes.

  3. Preheat the oven to 180C/160C Fan/Gas 5. Line 3 large baking trays. Cut out shapes in the dough, using whichever cookie cutter you like and place on the trays. They don't spread too much so can be placed fairly close together.

  4. Bake for 10-12 minutes until golden at the edges (we don't want them to be totally golden throughout, that's too crisp). Let cool on a wire rack.

  5. Once cool, make the glaze by combining the icing sugar and milk. Add a few drops of pink (or any) food colouring and swirl a little with a chopstick/knife.

  6. Take a cookie, and dip the top (whatever will be the 'front'/top side of the cookie) into the glaze. Remove carefully, letting the excess icing drip off. Quickly flip the cookie and let set on a wire rack. If any has a little too much/too little icing, use that chopstick or similar to push around.

  7. Repeat for all cookies, adding more colour when needed! Let set for at least an hour before serving!