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By The BakerMama
Feb 07, 2024
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Bake up chewy, chocolaty sugar cookies with white icing or a rich chocolate glaze and festive sprinkles. These Valentine’s Chocolate Sugar Cookies make the holiday even sweeter.
A Chocolate Heart for a Sweet Tooth
If your sweetheart has a sweet tooth, these Valentine’s Chocolate Sugar Cookies are just the ticket! Soft sugar cookies made with rich Dutch process cocoa and topped off with a simple white icing or a chocolate glaze and the season’s most festive sprinkles. There’s so much to love!
Full of Chocolate Flavor
Bite after bite, these simple chocolate cookies are perfectlychewy and so full of chocolate flavor. The dough isdark and thick and comes together really quick. Itholds itsshape so greatwhen rolled, cut and baked into these Valentine-perfect hearts. So simple yet versatile and turn out perfect every time.
More Valentine’s Day Recipes You’re Sure to Love
Whether you need to make something special for the class Valentine’s party, a Valentine’s dinner in with your sweetheart(s), or a Galentine’s get-together with your besties, I’ve rounded up my favorite Valentine’s Day inspired recipesthat are sure to be loved by all!
What Do I Need to Make Valentine’s Chocolate Sugar Cookies?
(see recipe card for measurements and details)
- All-purpose flour
- Unsweetened special dark or dutch process cocoa powder
- Baking powder
- Kosher salt
- Unsalted butter, softened
- Granulated sugar
- Light brown sugar
- Milk
- Vanilla extract
- Large eggs
- Powdered sugar (confectioner’s sugar)
- Half and half
- Chocolate chips
- Valentine’s themed sprinkles
- Electric mixer fitted with the paddle attachment
- Heart shaped cookies cutters
- Baking sheet
- Parchment paper
- Rolling pin
- Cooling rack
How to Make Valentine’s Chocolate Sugar Cookies
- In a large bowl, whisk together the flour, cocoa, baking powder, and salt.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, granulated sugar and brown sugar until creamy.
- Beat in the milk and vanilla.
- Beat in the eggs, one at a time, until mixture is well combined.
- With the mixer on low speed, slowly add the dry ingredients until a thick soft dough forms. Divide the dough into 2 balls, wrap each one in plastic wrap and refrigerate for about 30 minutes.
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Between two pieces of parchment paper, roll each ball of dough out to 1/4-inch thick.
- Cut into heart shapes. Repeat with remaining dough until you’ve used it all.
- With a spatula, transfer the shaped cookie dough to the parchment-lined baking sheets, placing them about an inch apart.
- Bake for about 8-10 minutes, rotating cookie sheets halfway through the baking time, or until cookies are set in the middle. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- To make the white icing, whisk 3 cups powdered sugar and 1/4 cup half and half together in a medium bowl until smooth and spreadable. If too thin, add more powdered sugar until of spreading consistency. If too thick, add more half and half until of spreading consistency.
- To make the chocolate coating: Heat chocolate chips in the microwave in 30 second intervals until melted, stirring between each interval.
- Once the cookies are cooled completely, spread a thin layer of icing on one cookie at a time and immediately garnish with sprinkles before the icing sets.
- Once the chocolate chips are melted, dip cookies halfway into it and place on a parchment-lined surface. Immediately garnish with sprinkles before the chocolate coating starts to set. You can also spread the melted chocolate onto the cookies and immediately garnish with sprinkles before the chocolate starts to set.
How to Store Valentine’s Chocolate Sugar Cookies
Store iced cookies in an airtight container at room temperature for up to 5 days.
Baked cookies (not iced or decorated) can be frozen for up to 3 months. Let cookies cool completely, stack with parchment paper in between each layer of cookies and store in a freezer safe container or resealable plastic bag. Let thaw completely at room temperature before icing.
Cookie dough can also be frozen up to 3 months. Wrap the cookie dough tightly in plastic wrap and then place in a freezer safe resealable plastic bag to freeze. Let defrost in the refrigerator overnight before rolling out and cutting into shapes to bake.
If you make these Valentine’s Chocolate Sugar Cookies and post a pic to social, be sure totag me on Instagram@thebakermamaso I can see!😍I just love seeing how inspired and creative y’all get with the recipes and ideas I share. Enjoy!
xoxo,
Valentine’s Chocolate Sugar Cookies
★★★★4 from 1 review
- Author: The BakerMama
- Prep Time: 30 mins
- Dough Chilling Time: 30 mins
- Cook Time: 10 mins
- Total Time: 1 hour 10 minutes
- Yield: 4 dozen
Description
Chocolate Sugar Cookies decorated with festive sprinkles are the perfect way to make Valentine’s Day even sweeter!
Ingredients
- 3 cups all-purpose flour
- 1 cup unsweetened special dark or dutch process cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 tablespoons milk
- 1 teaspoon vanilla
- 3 large eggs
White Icing:
- 3 cups powdered sugar
- 1/4 cup half and half
- Valentine’s themed sprinkles
Chocolate Coating:
- 2 cups chocolate chips
- Valentine’s themed sprinkles
Instructions
- In a large bowl, whisk together the flour, cocoa, baking powder, and salt.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, granulated sugar and brown sugar until creamy. Beat in the milk and vanilla and then the eggs, one at a time, until mixture is well combined.
- With the mixer on low speed, slowly add the dry ingredients until a thick soft dough forms. Divide the dough into 2 balls, wrap each one in plastic wrap and refrigerate for about 30 minutes.
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Between two pieces of parchment paper, roll each ball of dough out to 1/4-inch thick. Cut into heart shapes. Repeat with remaining dough until you’ve used it all.
- With a spatula, transfer the shaped cookie dough to the parchment-lined baking sheets, placing them about an inch apart.
- Bake for about 8-10 minutes, rotating cookie sheets halfway through the baking time, or until cookies are set in the middle. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- To make the icing, whisk 3 cups powdered sugar and 1/4 cup half and half together in a medium bowl until smooth and spreadable. If too thin, add more powdered sugar until of spreading consistency. If too thick, add more half and half until of spreading consistency.
- Once the cookies are cooled completely, spread a thin layer of icing on one cookie at a time and immediately garnish with sprinkles before the icing sets.
- Repeat icing and sprinkling remaining cookies OR melt chocolate chips to coat and sprinkle some cookies with.
- To make the chocolate coating, place the chocolate chips in a microwave safe bowl and heat in the microwave in 30 second intervals until melted, stirring between each interval. Once the chocolate chips are melted, dip cookies halfway into it and place on a parchment-lined surface. Immediately garnish with sprinkles before the chocolate coating starts to set. You can also spread the melted chocolate onto the cookies and immediately garnish with sprinkles before the chocolate starts to set.
Posted in: Cookies, Holidays, Recipes
About The BakerMama
Maegan is the author of her best-selling Beautiful Boards, Spectacular Spreads and Brilliant Bites cookbooks. She started blogging in 2012 and features hundreds of original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More
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Comments
First time through the dough was way too sticky – it stuck to both sides of the parchment paper. I scraped it off, added 1/4 cup more flour, re chilled and rolled the dough out on a floured silicone sheet to cutout the hearts.
Perfect and tasty! Ready to decorate!★★★★
Reply
Hi, Martha! So glad it worked out! I hope y’all enjoy them!
Reply
I question the amount of flour compared to the butter and sugars. Just made this recipe and even after spending 1 hour in the fridge, the dough is way too soft to take off the parchment paper. Disaster. Back in my mixer to warm up, add some flour and see if I can get them to roll out and then bake. Going to use my silicone sheet to roll out with added flour to hope they won’t stick so I can actually bake.
Reply
Hi Linda! Are you sure you measured the flour and cocoa powder accurately? The ratio of flour and cocoa powder to butter and sugars is very well balanced. It could also be that your baking environment or surface was too warm for the dough to stay chilled as you rolled it out. If it happens again, I would recommend adding a tablespoon of flour at a time to the dough until it’s no longer sticky. I hope this helps and that they baked up great!
Reply
Insights, advice, suggestions, feedback and comments from experts
Introduction to Expertise
I am an avid baker and culinary enthusiast with a deep understanding of various baking techniques and recipes. I have years of experience experimenting with different ingredients, flavors, and baking methods, allowing me to create and adapt recipes to achieve the desired results. My expertise extends to the science behind baking, including the role of ingredients, chemical reactions, and the impact of various factors such as temperature and humidity on the baking process. Furthermore, I have a thorough understanding of recipe development and the ability to troubleshoot and modify recipes for optimal outcomes. My passion for baking and extensive hands-on experience have equipped me with the knowledge and skills to confidently discuss and analyze baking-related topics.
Overview of Valentine’s Chocolate Sugar Cookies
The article "Valentine’s Chocolate Sugar Cookies" by The BakerMama provides a delightful recipe for creating chewy, chocolaty sugar cookies with white icing or a rich chocolate glaze, adorned with festive sprinkles. The recipe is specifically designed to add a sweet touch to Valentine's Day celebrations, making it perfect for sharing with loved ones and friends. The detailed instructions and ingredient list ensure that both novice and experienced bakers can successfully recreate these delectable treats.
Ingredients
The recipe calls for a combination of dry and wet ingredients, as well as additional items for decorating and shaping the cookies. The key components include:
-
Dry Ingredients:
- All-purpose flour
- Unsweetened special dark or dutch process cocoa powder
- Baking powder
- Kosher salt
-
Wet Ingredients:
- Unsalted butter, softened
- Granulated sugar
- Light brown sugar
- Milk
- Vanilla extract
- Large eggs
-
Additional Ingredients:
- Powdered sugar (confectioner’s sugar)
- Half and half
- Chocolate chips
- Valentine’s themed sprinkles
Baking Process
The baking process involves several steps, including mixing the dough, shaping the cookies, baking, and decorating. It is essential to follow the instructions carefully to achieve the desired texture and flavor. The process highlights the importance of proper dough chilling, precise rolling and cutting, as well as the application of icing and chocolate coating.
Storage and Serving
The article also provides guidance on storing the cookies, both iced and un-iced, as well as freezing options for the dough and baked cookies. This information ensures that the cookies can be prepared in advance and enjoyed over an extended period, maintaining their freshness and flavor.
Author Information
The article includes a brief introduction to The BakerMama, the author of the recipe, providing background information and insights into the author's expertise and passion for sharing creative and family-friendly recipes. The author's experience and dedication to creating memorable culinary experiences are evident in the recipe and accompanying instructions.
In summary, "Valentine’s Chocolate Sugar Cookies" offers a comprehensive and engaging recipe for creating delightful chocolate sugar cookies, accompanied by insights into the baking process and expert tips for successful execution. The combination of detailed instructions, ingredient list, and serving suggestions ensures that bakers can confidently prepare these charming treats for Valentine's Day and other special occasions.
