Originally a family tradition created by Carolyne McIntyre Jackson and Jodi Willoughby's mom, she would bake, decorate and beautifully arrange cookies on heart shaped plates for them to share with their classmates every Valentine’s Day. Today, it is a permanent fixture on Crave’s Valentine’s Day menu, delighting customers each year. Enjoy the recipe and spread the love!

Valentine Cookies 

makes about 40 cookies 

INGREDIENTS

Vanilla Buttercream Frosting
2 cups (300 g) all-purpose flour
½ tsp baking powder
½ tsp baking soda 
½ tsp salt
½ cup (113 g) butter
½ cup (100 g) granulated sugar
1 egg
1 tsp vanilla extract
2 Tbsp milk

INSTRUCTIONS

1. In a medium-sized bowl, add the flour, baking powder, baking soda, and salt. Whisk to combine and set aside.
2. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed for about a minute. Gradually add the sugar. Stop the mixer and use a spatula to scrape the sides of the bowl. Continue mixing on medium-high speed for 5–8 minutes or until the mixture becomes pale and fluffy.
3. Crack the egg into a small bowl. Turn the mixer to low and add the egg and then the vanilla. Stop the mixer and scrape the mixing bowl, then turn it to medium-high speed and mix for about a minute or until everything is well combined.
4. Stop the mixer, scrape the bowl, and continue to mix on low speed. Slowly add about half the flour mixture, then add the milk, and then add the remaining flour mixture. Continue to mix for 2 minutes or until a smooth dough forms.
5. Remove dough from the mixer and divide it into two even balls. Place each on a separate piece of plastic wrap and shape into flat discs. Wrap tightly and chill for at least an hour.
6. Position a rack in the centre of your oven and preheat it to 350°F. Line cookie sheets with parchment paper.
7. Place a well-chilled disc of dough on a floured work surface and sprinkle the top of the dough with flour. Position your rolling pin in the centre of the dough. Gently roll outward from the centre to the edge, applying even, gentle pressure as you work your way around the dough to create a circle-like shape. After every few rolls, lift and turn the dough to ensure it is not sticking to the surface. Sprinkle a little extra flour over and under the dough as needed. Roll until the dough is about ⅛ inch thick.
8. Use your desired cookie cutter to cut into shapes. Using an offset spatula, transfer the cookies to your prepared cookie sheets, placing them about 1 inch apart. Roll out scraps, and repeat once.
9. Bake for 6–10 minutes or until the bottoms are light golden brown. 
10. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
11. While the cookies are cooling, prepare the vanilla buttercream frosting, then use an offset spatula to spread buttercream frosting on top of the cookies.

Recipe by Carolyne McIntyre Jackson and Jodi Willoughby from Crave, copyright © 2025 by Carolyne McIntyre Jackson and Jodi Willoughby.