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    You are here: Home / Desserts / Cookies / Valentine Cookies

    Valentine Cookies

    January 22, 2018 By Sam 39 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Print Recipe
    Valentine cookies

    Valentine Cookies are made with a simple sugar cookie bases and are dipped in white and dark chocolate and sprinkled with nonpareils (for a great, crunchy texture!) or sprinkles.  These are the perfect Valentine’s Day dessert!

    Valentine Cookies

    I finally get it.

    I finally understand why stores set up their Christmas displays immediately after Halloween and why Valentine hearts begin popping up immediately after ringing in the New Year. Holiday seasons are short and they pass by quickly, and if you don’t start early you could miss out entirely.

    I used to hold off on sharing my holiday-related recipes — who wants to see Christmas cookies before Thanksgiving, right?  But… but so many of you come to my site through Pinterest or Facebook and in order to give these recipes a chance to even be seen at all, I need to be sharing them weeks or months in advance.

    So while I was hesitant to share these Valentine Cookies already because it’s not even February yet and it’s hard for me to imagine anyone having their life so together that they’re already searching for Valentine’s Day recipes, I’m actually late to the pink & red game.

    Basically, if I were a good blogger, I’d actually be sharing Cinco de Mayo recipes by now.  I. Just. Can’t.

    Heart shaped cookies with icing and sprinkles

    So for those of you seeing these Valentine Cookies in January, I hope you don’t mind.  Is it ever really too soon for a buttery, chocolate and sprinkle covered cookie, anyway?

    The cookie base for this recipe is one that I’ve used many times here before, it’s a favorite of mine that’s similar to shortbread (but better!) and I’ve adapted it into so many other recipes from my thumbprint cookies to my millionaire’s shortbread to my sugar cookies.

    It’s simple to make, easy to roll-out, holds its shape perfectly while baking, and has a great not-too-sweet, buttery flavor and crisp texture that is perfect for covering in chocolate and sprinkles.

    Sugar Cookie Dough being cut into heart shapes

    Freshly baked heart-shaped sugar cookies

    Tips for Making Valentine Cookies

    • This dough can be left to chill for longer than 15 minutes — overnight or even 48 hours in advance will be fine — but if it is chilled this long it will need to sit at room temperature for about 15-30 minutes before it will be pliable enough to easily roll without cracking.
    • Make sure to roll your dough at least ¼″ thick — you want the cookies to be thick enough that you can grip the base and dip them in chocolate easily.
    • Cool your cookies completely before dipping — these Valentine cookies are fragile while they’re still warm!
    • You can use any size/shape cookie cutter you want, but the bake time will vary depending on the size.  Look for edges that are just beginning to turn golden brown to know that they are done.
    • I used these heart cookie cutters (affiliate link) from Amazon, I used the second and third smallest cutters for the cookies in these pictures.
    • If you don’t have melting wafers available where you are, you can use chocolate chips instead.  Substitute 1 cup melting wafers for 1 cup of preferred chocolate chips and add 1 teaspoon of shortening. Melt the chocolate at 15 second increments, stirring in between, until smooth, and then dip your cookies.  This chocolate coating will take longer to cool than the melting wafers would.

    Valentine's Cookies

    Enjoy!

    How to Make Valentine Cookies

    Heart shaped cookies with icing and sprinkles

    Valentine Cookies

    A simple recipe for chocolate covered Valentine Cookies!
    Recipe from SugarSpunRun.com
    5 from 15 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 30 minutes
    Cook Time: 10 minutes
    Total Time: 40 minutes
    Servings: 45 cookies*
    Calories: 95kcal
    Author: Sam Merritt

    Ingredients

    • 1 cup unsalted butter softened (226g)
    • ¾ cups sugar (150g)
    • 1 teaspoon vanilla extract
    • ½ teaspoon salt
    • 1 large egg yolk
    • 2 ¼ cups all-purpose flour (295g)
    • 1 cup dark chocolate melting wafers (170g)
    • 1 cup white chocolate melting wafers (170g)
    • Nonpareils for decoration
    Prevent your screen from going dark

    Instructions

    • Combine butter and sugar in the bowl of a stand mixer (or you may use a large bowl and an electric hand mixer) and beat until well-creamed.
    • Stir in vanilla extract and salt, stirring until well-combined, and scrape down the sides of the bowl using a rubber spatula to ensure ingredients are well-incorporated.
    • Add egg yolk and beat until combined
    • With mixer on medium-low speed, gradually add flour until well-incorporated (you will definitely need to scrape down the sides and the bottom of the bowl several times for this, as the mixture is fairly dry and crumbs tend to settle at the bottom of the bowl).
    • Transfer dough to clean surface and use your hands to form it into a cohesive ball.
    • Flatten into a disk (about 1" thick), cover with clear wrap, and chill for 15 minutes.
    • Preheat oven to 350F (175C) and line cookie sheets with parchment paper.  Set aside.
    • Once dough has chilled, transfer it to a clean, lightly floured surface and use a lightly floured rolling pin to roll out to ¼" thickness.
    • Lightly flour your cookie cutters and cut out your shapes, transferring them to ungreased cookie sheet.
    • Once you have cut out all of the shapes that you can, be sure to re-combine the scraps and roll out and cut out again to get the maximum number of cookies from your dough.
    • Bake on 350F for 10-12 minutes (this is how long it took me to bake my 2" heart cookies, you may need less time for smaller cookies or longer if you are using larger cookie cutters -- look for the edges to be just beginning to turn lightly golden brown) and allow cookies to cool completely before dipping in chocolate.
    • Prep chocolate by placing dark chocolate melting wafers in one bowl and white chocolate melting wafers in another and preparing according to package instructions.
    • Once chocolate is melted, line a cookie sheet with wax paper and, firmly holding the base of each cookie, dip the surface into the chocolate.
    • Immediately after dipping, place on wax paper lined cookie sheet (chocolate side up) and immediately sprinkle with nonpareils/sprinkles.  Repeat, alternating with white and dark chocolate, until all cookies are covered with chocolate.
    • Allow chocolate to harden before serving.

    Notes

    *This will vary significantly depending on the size of your cookie cutters

    Nutrition

    Serving: 12" cookie | Calories: 95kcal | Carbohydrates: 11g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 31mg | Potassium: 9mg | Fiber: 1g | Sugar: 6g | Vitamin A: 132IU | Calcium: 3mg | Iron: 1mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    This post contains affiliate links, which means that if you purchase anything through these links I will get a small commission at no extra cost to you.  Please view the disclosure policy for more information.

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    Reader Interactions

    Comments

    1. Aom Bunya

      November 15, 2022 at 3:44 pm

      5 stars
      My first time to make cookies. So easy and really delicious! Everyone love it so this is my all time recipe to make. Thank you so much!

      Reply
      • Emily @ Sugar Spun Run

        November 15, 2022 at 4:04 pm

        Congratulations on a successful bake! We’re so happy they turned out so well ❤️

        Reply
    2. Stephen

      January 23, 2022 at 9:04 am

      How do they hold up in the freezer

      Reply
      • Sam

        February 01, 2022 at 11:17 am

        Hi Stephen! The cookies should hold up just fine in the freezer. 🙂

        Reply
    3. Dorothy Lin

      February 14, 2021 at 10:23 pm

      I love the cookies, Sam! They taste great, esp. dipped in Ghirardelli dark chocolate melting wafers w/ sprinkles. I put too much flour in my first batch (1/2 cup instead of 1/4 cup) and therefore those were more crumbly. The second batch was perfect. Even though they were thick, they are still delicate and easy to crack, so we were careful making them. My fourteen year old twins rolled them out, baked and decorated them, and gave them to friends for Valentine’s Day. Very cute and very festive. Thanks!

      Reply
      • Sam

        February 15, 2021 at 9:33 am

        I’m so glad you enjoyed them so much, Dorothy! 🙂

        Reply
    4. Elle

      February 14, 2021 at 4:12 am

      5 stars
      I am going to make these cookies and I just wanted to ask if I can use a hand mixer instead of a electric one because I am using olive oil instead of butter.

      Reply
      • Sam

        February 15, 2021 at 12:40 pm

        I really don’t recommend the olive oil substitution here. They are going to be a little messy, but you can mix by hand if you’d like.

        Reply
        • Norman

          February 16, 2021 at 4:07 am

          Absolutely great success with this recipe. I was so worried I was going to mess this up because of several others having issue but my first attempt came out wonderful. I couldn’t find my cookie cutter so I used a knife to cut them into heart of all different types like floating hearts and traditional for example plus I was so anxious to make them I didn’t realize you used white and chocolate bark but I put dark chocolate confectioners sugar and butter together to dizzled on top of half and the rest I melted a white chocolate candy bar to cover. I did have sprinkles but I put them on sparingly before baking plus instead of rolling out in flour I used sugar instead but I did chill it before using as your other cookie recipes say it’s an important step. Just wanted to thank you for another delicious recipe. I’m sure to make again and again

        • Sam

          February 16, 2021 at 3:40 pm

          I’m so glad you enjoyed them so much, Norman! I’m happy to hear they turned out so well. 🙂

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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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