VALENTINE’S DAY COOKIES!

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1. Valentine’s Kiss Funfetti Cookies

These adorable pink funfetti cookies use a cake mix base for simplicity, topped with strawberry-flavored Hershey’s Ice Cream Cone Kisses (or any pink/red variety) and sprinkles for extra sparkle.

Ingredients:

  • 1 box Funfetti sugar cookie mix (or vanilla cake mix for a twist)
  • 1/2 cup cream cheese, softened
  • 1 large egg
  • 1 tsp vanilla extract
  • Pink sanding sugar or sprinkles for rolling
  • 18-24 Hershey’s Strawberry Ice Cream Cone Kisses (unwrapped)

Instructions:

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, mix the cookie mix, cream cheese, egg, and vanilla until a soft dough forms.
  3. Scoop tablespoon-sized balls, roll in pink sprinkles, and place on sheets 2 inches apart.
  4. Bake 10-12 minutes until edges set but centers are soft.
  5. Immediately press a Kiss into each center. Let cool on sheet 5 minutes, then transfer to rack. The chocolate will soften slightly but hold shape.

Tips: Chill dough 30 minutes if too sticky. These stay soft for days!

2. Cherry Kiss Cookies

Soft, pink cookies bursting with maraschino cherry flavor and a chocolate Kiss center — a classic blossom-style treat.

Ingredients:

  • 2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1/4 cup vegetable oil (or more butter)
  • 3/4 cup granulated sugar
  • 1/4 cup powdered sugar
  • 1 large egg
  • 1 tbsp maraschino cherry juice
  • 1 tsp almond extract
  • 1 tsp vanilla extract
  • 1 cup drained, finely chopped maraschino cherries
  • Granulated sugar for rolling
  • 24 Hershey’s Kisses (milk chocolate)

Instructions:

  1. Preheat oven to 350°F (175°C). Line sheets with parchment.
  2. Whisk flour, baking soda, and salt.
  3. Cream butter, oil, granulated sugar, and powdered sugar until fluffy. Add egg, cherry juice, almond, and vanilla.
  4. Mix in dry ingredients, then fold in chopped cherries.
  5. Chill dough 30-60 minutes.
  6. Roll into 1-inch balls, coat in sugar, place on sheets.
  7. Bake 10-12 minutes. Press Kiss into each warm cookie. Cool completely.

Tips: Pat cherries dry to avoid soggy dough. Add pink food coloring for deeper hue.

3. Strawberry Shortcake Cookies

Buttery cookies packed with dried strawberries and white chocolate, finished with a drizzle for that shortcake vibe.

Ingredients:

  • 2 ¾ cups all-purpose flour
  • ¾ tsp baking powder
  • ½ tsp salt
  • 1 cup salted butter, softened
  • 1 cup granulated sugar
  • ½ cup powdered sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup chopped dried strawberries
  • 1 cup white chocolate chips
  • 2-3 tbsp half-and-half or cream (for drizzle)
  • Red/pink sprinkles

Instructions:

  1. Preheat oven to 350°F (175°C). Line sheets.
  2. Whisk flour, baking powder, salt.
  3. Cream butter and sugars. Add egg and vanilla.
  4. Mix in dry ingredients, then fold in strawberries and chips.
  5. Scoop balls onto sheets.
  6. Bake 12-14 minutes until edges golden.
  7. Cool, then drizzle with melted white chocolate thinned with half-and-half. Add sprinkles.

Tips: Use freeze-dried strawberries for intense flavor without moisture issues.

4. Strawberry Cake Mix Cookies

Ultra-simple pink cookies from strawberry cake mix, loaded with white chocolate for chewy bliss.

Ingredients:

  • 1 box strawberry cake mix
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 tsp strawberry extract (optional for boost)
  • 1 cup white chocolate chips
  • Pink sanding sugar for rolling (optional)

Instructions:

  1. Preheat oven to 350°F (175°C).
  2. Mix cake mix, oil, eggs, and extract until combined. Fold in chips.
  3. Roll into balls, optionally coat in sugar.
  4. Bake 9-11 minutes until set.
  5. Cool on sheet 5 minutes, then rack.

Tips: These are chewy and fudgy — perfect for beginners!

5. Red Velvet Cake Mix Cookies

Crinkly red beauties with a cocoa hint, often rolled in powdered sugar for drama.

Ingredients:

  • 1 box (15.25 oz) red velvet cake mix
  • ⅓ cup vegetable oil
  • 2 large eggs
  • ⅓ cup powdered sugar (for rolling)
  • Optional: 1 tsp cocoa powder, white chocolate chips

Instructions:

  1. Preheat oven to 350°F (175°C).
  2. Mix cake mix, oil, and eggs.
  3. Chill 30 minutes if sticky.
  4. Roll into balls, coat in powdered sugar.
  5. Bake 10-12 minutes until crinkled.
  6. Cool completely.

Tips: Add cream cheese frosting drizzle for true red velvet taste.

6. Cut-Out Sugar Cookies

Classic roll-out hearts, decorated with pink/red sprinkles, icing, and fun designs.

Ingredients:

  • 1 cup salted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 2 ¾ cups all-purpose flour
  • ¼ tsp baking powder
  • ¼ tsp salt
  • Pink/red sprinkles, royal icing, or glaze for decorating

Instructions:

  1. Cream butter and sugar. Add egg and vanilla.
  2. Mix in flour, baking powder, salt.
  3. Chill dough 1-2 hours.
  4. Roll to ¼-inch thick, cut hearts.
  5. Bake at 350°F (175°C) 8-10 minutes.
  6. Cool, then decorate with icing, sprinkles, or hearts.

Tips: Chill cutouts before baking to hold shape. Use heart cutters in various sizes.

Frequently Asked Questions (FAQs)

Can I make these ahead? Yes! Dough freezes well up to 3 months. Baked cookies last 5-7 days in airtight containers.

How do I prevent spreads? Chill dough thoroughly and don’t overbake.

Substitutions? Use any Kiss flavor (dark, white, strawberry). For gluten-free, swap mixes/flour accordingly.

Storage? Room temperature in sealed containers; refrigerate if cream cheese involved.

Conclusion

These six Valentine’s Day cookies bring color, flavor, and joy to any celebration. Whether you love the ease of cake mix bases or the charm of cut-outs, there’s something for every baker. Bake a batch (or all!), share with loved ones, and let the sweetness spread love this season. Happy baking — may your kitchen be filled with hearts and happiness! 💕🍪

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