Start your day with some fun and a little love by baking up a batch of TOAD-ally awesome Frog Sugar Cookies for Valentine’s Day. These cookies are soft, delicious, and perfect for sharing with your loved ones. They’re also great for satisfying your sweet tooth!
These adorable frog cookies for Valentine’s Day pair perfectly with these printable frog Valentines.
Frog Cookies for Valentine’s Day
Celebrate Valentine’s Day with these delicious sugar cookies! These frog-themed sugar cookies are a perfect way to show your love this year. They’re easy to make and will be the talk of the party!
These whimsical sugar cookies are the perfect way to show your loved ones how much you care! Made with rich, buttery dough and decorated with adorable frog faces, these cookies are sure to put a smile on everyone’s face.
Why is the sugar cookie dough not sticking together?
If your dough is not sticking together and is very crumbly, you can save the dough by beating in an additional 1/4 cup of melted butter.
Why is my sugar cookie dough sticky?
If the dough of your sugar cookie recipe is sticky, it means that there is too much butter added or that the butter was too melted when you added it to the cookie dough. Sprinkle extra flour on the table and knead it into the dough until it is fully incorporated. Then try rolling again. When the dough is ready, make sure to add more flour to the table and rolling pin to make sure it doesn’t stick.
Can I freeze these Valentine’s Day cookies after they have been decorated?
Yes, these sugar cookies can be frozen, even after they have been decorated with buttercream frosting. Place the cookies on a plate first. This will freeze the frosting and help it look great when it comes out of the freezer. Then move it to an airtight container. Place the cookies in a single layer, then place wax paper down before adding another layer. Thaw the cookies at room temperature before serving. Cookies will last for 2 months.
Do sugar cut out cookies with buttercream frosting need to be refrigerated?
These Valentine’s Day cookies with buttercream frosting do not need to be refrigerated. The cookies will last for 3 days when stored at room temperature.
Ingredients
Sugar Cookie Ingredients
- 1 cup (227 grams) unsalted butter, slightly melted
- 1 cup (200 grams) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups (420 grams) all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
Buttercream Ingredients
- 2 cups (454 grams) unsalted butter, slightly melted
- 5 cups confectioners’ sugar
- 1 tablespoon vanilla extract
How to Make Valentine’s Day Frog Sugar Cookies
Make the Sugar Cookies
In a large bowl, beat together butter and sugar until smooth (about 1 – 2 minutes).
Beat in eggs and vanilla until light & fluffy (about 2 minutes).
In a separate bowl, stir together flour, salt, baking soda and baking powder.
Add dry ingredients to wet ingredients and beat just until well combined and the dough starts to stick together (about 1 – 2 minutes).
Line a baking sheet with parchment paper. Set aside.
Sprinkle table or silicone baking sheet lightly with flour then place some dough onto the prepared surface to roll out. Sprinkle top of dough with flour to prevent dough from sticking to rolling pin.
For soft and thick cookies, it’s recommended to use a rolling pin with thickness rings and use the 3/8” thickness ring. If you aren’t cutting these cookies out thick, you’ll want to reduce your baking time to reflect that. This is the rolling pin I use.
For these cat sugar cookies, you’ll want to use cookie cutters in shapes of circles, hearts and squares. The circles and squares shown here are about 3.5” in size.
Place cut out cookies onto prepared baking sheet (they can be placed close together on the baking sheet for this step) and freeze for 20 minutes before baking.*
Preheat oven to 350 degrees F.
Line a second baking sheet with parchment paper. Place some cookies onto the baking sheet (about 2 inches apart) and bake for 15-17 minutes (for thick cut cookies) or until edges are slightly brown. The middle of cookies will still be slightly soft to the touch but will continue baking once removed from the oven. Only bake one tray of cookies at a time to ensure even baking time.
Repeat baking steps with remaining cookies.
Let cookies cool completely before frosting.
Making the Buttercream
In a large bowl, beat together butter, confectioners’ sugar and vanilla until light and fluffy (about 5 minutes).
How to Decorate the Cookies
Separate icings into separate smaller bowls to color icings.
Use food coloring to color icings in desired colors. Stir completely to make sure all color is worked into the icing.
Place icings into tipless piping bags and close the ends using clips or elastics.
Cut small openings into the tips of each icing bags. For background colors, the tips can be cut larger. For icings you’ll be printing with, keep the tip cut small.
If icings are not squeezing out of the bags smoothly, roll piping bags between hands to warm icing a bit making it easier to squeeze out.
Start with background colors on all cookies (like the white for the squares you’ll be printing on). If you want to smooth this icing a bit before printing on it, place those cookies into the fridge for about 15 minutes then pat icing down lightly with either a spatula or using a piece of parchment paper over the top and smoothly down icing with your hand. Don’t smooth icing down once the finer details are added (like print) or the finer details will smudge.
Work on decorating cookies in layers – first the background color then ears, eyes, print, etc.
Cookies can be stored at room temperature (in a sealed food safe container) at room temperature for up to 3 days or in fridge for up to a week. Store cookies in a single layer to not squish icing details.
Don’t you just love these adorable frog cookies for Valentine’s Day? I’m super happy with how they turned out and think this is such a sweet gift for just about anyone you care about.
Frog Sugar Cookies for Valentine's Day
Ingredients
Sugar Cookies:
- 1 cup unsalted butter, slightly melted 227 grams
- 1 cup granulated sugar 200 grams
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour 420 grams
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
Buttercream:
- 2 cups unsalted butter, slightly melted 454 grams
- 5 cups confectioners’ sugar
- 1 tablespoon vanilla extract
Instructions
Sugar Cookies:
- In a large bowl, beat together butter and sugar until smooth (about 1 - 2 minutes).
- Beat in eggs and vanilla until light & fluffy (about 2 minutes).
- In a separate bowl, stir together flour, salt, baking soda and baking powder.
- Add dry ingredients to wet ingredients and beat just until well combined and the dough starts to stick together (about 1 – 2 minutes).
- Line a baking sheet with parchment paper. Set aside.
- Sprinkle table or silicone baking sheet lightly with flour then place some dough onto the prepared surface to roll out. Sprinkle top of dough with flour to prevent dough from sticking to rolling pin.
- For soft and thick cookies, it’s recommended to use a rolling pin with thickness rings and use the 3/8” thickness ring. If you aren’t cutting these cookies out thick, you’ll want to reduce your baking time to reflect that. This is the rolling pin I use.
- For these cat sugar cookies, you’ll want to use cookie cutters in shapes of circles, hearts and squares. The circles and squares shown here are about 3.5” in size.
- Place cut out cookies onto prepared baking sheet (they can be placed close together on the baking sheet for this step) and freeze for 20 minutes before baking.*
- Preheat oven to 350 degrees F.
- Line a second baking sheet with parchment paper. Place some cookies onto the baking sheet (about 2 inches apart) and bake for 15-17 minutes (for thick cut cookies) or until edges are slightly brown. The middle of cookies will still be slightly soft to the touch but will continue baking once removed from the oven. Only bake one tray of cookies at a time to ensure even baking time.
- Repeat baking steps with remaining cookies.
- Let cookies cool completely before frosting.
Buttercream:
- In a large bowl, beat together butter, confectioners’ sugar and vanilla until light and fluffy (about 5 minutes).
Decorating Steps:
- Separate icings into separate smaller bowls to color icings.
- Use food coloring to color icings in desired colors. Stir completely to make sure all color is worked into the icing.
- Place icings into tipless piping bags and close the ends using clips or elastics.
- Cut small openings into the tips of each icing bags. For background colors, the tips can be cut larger. For icings you’ll be printing with, keep the tip cut small.
- If icings are not squeezing out of the bags smoothly, roll piping bags between hands to warm icing a bit making it easier to squeeze out.
- Start with background colors on all cookies (like the white for the squares you’ll be printing on). If you want to smooth this icing a bit before printing on it, place those cookies into the fridge for about 15 minutes then pat icing down lightly with either a spatula or using a piece of parchment paper over the top and smoothly down icing with your hand. Don’t smooth icing down once the finer details are added (like print) or the finer details will smudge.
- Work on decorating cookies in layers – first the background color then ears, eyes, print, etc.
- Cookies can be stored at room temperature (in a sealed food safe container) at room temperature for up to 3 days or in fridge for up to a week. Store cookies in a single layer to not squish icing details.
Notes
Nutrition
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