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Red heart shaped cookies decorated with melted chocolate, sprinkles and freeze-dried raspberries on a cooling rack.

Valentine cookies

These easy Valentine cookies with a festive color are not only beautiful but have a delicious, buttery flavor with chocolate and vanilla undertones. Crunchy on the outside but a little bit soft on the inside, these are the perfect cookies to serve to your loved ones on Valentine’s day – or on any other day, as it’s possible to adjust the color, shape, and decoration!
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Heart cookies, Sugar cookies, Valentine's day cookies
Prep Time: 10 minutes
Cook Time: 35 minutes
Resting time: 15 minutes
Total Time: 1 hour
Servings: 25 cookies
Calories: 160kcal
Author: Anna

Equipment

  • Digital kitchen scale
  • Stand mixer
  • Rubber spatula

Ingredients

  • 350 g all-purpose flour
  • 15 g unsweetened cocoa powder
  • 1 teaspoon baking powder
  • Pinch of salt
  • 225 g unsalted butter at room temperature
  • 200 g granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoon red soft gel paste

Decoration

  • 40 g dark chocolate tempered (read the recipe notes below to learn how to temper dark chocolate)
  • Sprinkles
  • Freeze-dried raspberries

Instructions

  • Into a large bowl, sift the flour, cocoa powder, baking powder, and salt. Whisk to combine and set aside.
  • Place the butter and the sugar into the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high until pale and fluffy. Scrape the sides of the bowl.
  • Add the coloring (optional) and beat until the butter mixture has an even color. After, add the egg and vanilla and beat on medium-high until completely incorporated.
  • Then, add the dry mixture and beat at the lowest speed possible until no dry ingredients are left, scraping the sides in between.
  • Wrap the dough in plastic wrap so it’s a disk shape and place it into the fridge to rest.
  • Meanwhile, preheat the oven to 180C (355F) and line the baking sheet with parchment paper.
  • When the oven is hot, roll the dough out to ¼ inch or ½ cm thickness between two pieces of parchment paper (or use parchment paper on the bottom and plastic wrap on the top). Cut out desired shapes and transfer them onto the prepared baking sheet using an offset spatula. Repeat the process with the scraps.
  • Bake right away in the middle rack for 11-13 mins depending on how crunchy you want the cookies to be. If you bake them right away they will spread just a little bit, so make sure you place them 1 inch apart from each other. The cookies that didn’t fit onto the baking sheet should be stored in the fridge while waiting their turn.
  • For no spread cookies, place the tray with the cookies into the freezer for 15 minutes, then bake for 11-13 minutes. If your tray doesn’t fit into the freezer, place the cookies on anything flat that fits, such as a cutting board.
  • When finished baking, place onto a cooling rack to cool down. Decorate with tempered chocolate sprinkles and freeze-dried raspberries and serve.

Notes

To temper dark chocolate, place 30g (chocolate chips or chopped baking chocolate) into a ramekin or a microwave-safe bowl and heat for 10 sec at a time, mixing in between, until a few solid pieces are left. Stop heating and just mix until the last small bits have melted. Add the other 10g of the chocolate, mix, and leave for 2 minutes. Then, mix until completely melted. Place the chocolate into a small piping bag and drizzle onto the cookies.
The chocolate will set fast, so don’t forget to add some sprinkles and dried raspberries quickly so they have a chance to stick.

Nutrition

Nutrition Facts
Valentine cookies
Serving Size
 
1 cookie
Amount per Serving
Calories
160
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
26
mg
9
%
Sodium
 
21
mg
1
%
Potassium
 
41
mg
1
%
Carbohydrates
 
20
g
7
%
Fiber
 
1
g
4
%
Sugar
 
8
g
9
%
Protein
 
2
g
4
%
Vitamin A
 
235
IU
5
%
Calcium
 
17
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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