Are you excited to decorate some Valentine’s Day cookies? I must say, I have a huge soft spot for holidays! I’m all about celebrations and special days! Valentine’s Day holds a special place in my heart, with its shades of pinks and reds, and the joy of sharing love. It’s simply irresistible to me. Plus, it arrives just when we need it most—right after the dreary, chilly days of January. It’s a breath of fresh happy air, cheering us on with a, “Yay, you made it through the start of the year!
Sugar cookies are always a holiday go-to at my house. It’s my tried and true recipe, devoured and loved by all. Plus you can customize them to match any holiday or theme. Oh, did I mention these cookies are to die for? I promise you’ll love cooking and eating these tasty delights.
Check out this quick 8 minute video teaching you 6 EASY buttercream frosting techniques and then read below for step by step instructions and a supply list.
Supply List
- Wilton 2D – 3 of them
- Ateco 353
- Wilton 21
- Wilton 4B
- Ateco 61
- Tip 10
- Piping bags
- Sugar Art Master Elite Hot Pink
- Sugar Art Master Elite Red Rose
- Sugar Art Master Elite Emerald
Getting Started
Before you start frosting your Valentine cookies, you’ll want to prepare. Make sure to get your piping bags filled. I like to just snip the tip of the piping bag off, just big enough for the metal tip to poke out while the bottom of the metal tip stays inside the bag. Cut out 8 piping bags and drop a metal piping tip in each. Then fill each with frosting. Here is what I did:
- Wilton 2D with Red Rose
- Wilton 2D with Hot Pink
- Wilton 2D with natural buttercream color (cream)
- Ateco 353 with Emerald
- Wilton 21 with natural buttercream color (cream)
- Wilton 4B with Red Rose
- Ateco 61 with natural buttercream color (cream)
- Tip 10 or 9FT with Hot Pink
Rose Bundle
Start with a red rose, using the bag that has red frosting and Wilton 2D tip, frost a tight circle. Starting from the middle and wrapping around. If you start from the outside and swirl in, it will not look like rose, rather it looks like a soft serve ice cream swirl. Repeat with natural buttercream in 2D and Hot Pink in 2D.
After your 3 roses are done, add some leafs with Ateco 353 in Emerald. With the tip of the ‘beak’ facing up, start with the tip touching the cookie. Apply some pressure as you start to pull away from the cookie, then release pressure and pull the tip away. Repeat this 3 times by each rose.
Small Clamshells
Start at the top with the Wilton 21 tip in natural buttercream. Place the tip on to cookie, apply some pressure as you slide the tip down towards you and release pressure. Repeat in rows until the cookie is completely covered.
Large Clamshells
Start at the top with the Wilton 4B tip in red rose. Place the tip on to cookie, apply some pressure as you slide the tip down towards you and release pressure. Repeat in rows until the cookie is completely covered.
White Ruffle with Pink
Start with Ateco 61 in natural buttercream, making sure the thin side of the tip is facing up towards you. Squeeze some even pressure as you sway your hand back and forth in little ruffles. Trace the outside of the cookie.
After this, you’ll take the Tip 10 or 9FT in hot pink and fill the inside of the ruffle with a nice and even pressure.
All Pink Swirl
Use the Tip 10 or 9FT in hot pink. With even pressure, swirl an outline of the heart and then fill in the middle.
Little Red Flowers
With the red rose in the Wilton 2D tip, place the tip right onto the cookie. Apply some pressure as you move slightly away from the cookie. Release pressure, then twist your hand as you pull away.
Recommended Equipment
