Heart cookies dipped in dark chocolate and decorated with Valentine's Day sprinkles.
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Heart Cookies

These heart cookies are the ultimate treat for Valentine's Day! Heart shaped sugar cookies are dipped in dark chocolate and coated in festive sprinkles for a fun snack that's perfect for classroom parties or that special someone in your life.
Course Dessert
Cuisine American
Keyword heart cookies, heart sugar cookies, Valentine's Cookies
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 24
Calories 215kcal
Author Sara Welch

Ingredients

  • 1 cup unsalted butter softened
  • 1 cup sugar
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 3 cups all purpose flour
  • 8 ounces semisweet chocolate chips or dark chocolate candy melts
  • 1 tablespoon shortening only use if using chocolate chips, do not add shortening to candy melts
  • 1/2 cup Valentine's Day sprinkles

Instructions

  • In the bowl of a mixer, beat the butter and sugar until smooth, about 2 minutes.
  • Add the eggs one at a time, beating well after each addition.
  • Add the vanilla and salt, then slowly mix in the flour until thoroughly combined.
  • Remove the dough from the bowl. Place the dough on a large piece of plastic wrap and shape it into a disc. Wrap the plastic wrap around the dough and chill for at least 1 hour, or up to 1 day before you plan to bake your cookies.
  • Preheat the oven to 350 degrees. Line a sheet pan with parchment paper or a nonstick baking mat. 
  • Divide the dough in half. Re-wrap one half of the dough and place it in the fridge. Roll the remaining dough into a 1/2 inch thick rectangle.
  • Using a 4 inch heart shaped cookie cutter, cut out as many shapes as you can from the dough.
  • Re-roll the dough and repeat the process until you've filled your first baking sheet. Cookies should be spaced 1 1/2 inches apart on the sheet.
  • Place the pan of cookies in the fridge and chill for 20 minutes.
  • Bake for 12-15 minutes or until cookies are set and the edges are just barely turning brown.
  • Cool the cookies completely.
  • Repeat the same process with the other half of the dough that you previously put in the refrigerator.
  • Heat the chocolate chips + shortening OR candy melts (no shortening needed) in the microwave in 30 second increments until melted. Stir until smooth.
  • Dip half of each cookie into the chocolate, tapping against the bowl to remove the excess. Place the cookies on a sheet of parchment paper and quickly add the sprinkles onto the wet chocolate. Let set completely.

Notes

  1. Dough can be frozen for up to one month; thaw in the refrigerator before using.
  2. Plain cookies can be frozen for up to one month, then thawed and dipped in chocolate and sprinkles.

Nutrition

Calories: 215kcal | Carbohydrates: 26g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 35mg | Sodium: 13mg | Potassium: 24mg | Sugar: 14g | Vitamin A: 5.5% | Vitamin C: 0.1% | Calcium: 1.8% | Iron: 5%