Chocolate shortbread heart cookies are a buttery, melt-in-your-mouth treat that’s perfect for Valentine’s Day or any occasion that calls for a touch of sweetness. With their rich cocoa flavor and delicate crumb, these cookies are as delightful to eat as they are beautiful to look at.
Why You’ll Love This Recipe
- Simple Yet Elegant: These heart-shaped cookies are perfect for gifting or serving at a special gathering.
- Rich Cocoa Flavor: Deep chocolate taste pairs perfectly with the buttery shortbread texture.
- Customizable: Decorate with a drizzle of chocolate, sprinkles, or a dusting of powdered sugar.
- No Eggs Needed: A simple, egg-free recipe that’s easy to make.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Unsalted butter (softened)
- Granulated sugar
- Vanilla extract
- All-purpose flour
- Unsweetened cocoa powder
- Salt
- Semi-sweet or dark chocolate (for optional drizzle)
- Sprinkles or powdered sugar (optional, for decoration)
Directions
- Prepare the Dough:
- In a mixing bowl, cream together softened butter and sugar until light and fluffy.
- Mix in vanilla extract.
- Sift in flour, cocoa powder, and salt. Mix until the dough comes together into a smooth ball.
- Chill the Dough:
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Chilling makes the dough easier to handle and helps the cookies hold their shape during baking.
- Shape the Cookies:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll out the chilled dough on a lightly floured surface to about 1/4-inch thickness.
- Use a heart-shaped cookie cutter to cut out cookies and place them on the prepared baking sheet.
- Bake:
- Bake the cookies for 10-12 minutes, or until the edges are firm.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Decorate (Optional):
- Melt semi-sweet or dark chocolate in the microwave in 20-second intervals, stirring until smooth.
- Drizzle the melted chocolate over the cooled cookies or dip the edges in chocolate and add sprinkles. Alternatively, dust with powdered sugar for a simple finish.
Servings and Timing
- Servings: Makes approximately 24 cookies.
- Preparation Time: 15 minutes
- Chilling Time: 30 minutes
- Cooking Time: 10-12 minutes
- Total Time: Approximately 1 hour
Variations
- Mint Chocolate: Add 1/2 teaspoon of peppermint extract to the dough for a refreshing twist.
- Double Chocolate: Mix in mini chocolate chips for extra indulgence.
- Gluten-Free: Use a gluten-free all-purpose flour blend.
- Raspberry Glaze: Drizzle with a glaze made from powdered sugar and raspberry puree for a fruity touch.
- White Chocolate: Use melted white chocolate for decorating instead of dark or semi-sweet chocolate.
Storage/Reheating
- Storage: Store cookies in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze baked cookies in a sealed container for up to 2 months. Thaw at room temperature before serving.
- Reheating: Serve cookies at room temperature or warm slightly in the microwave for 5-10 seconds.
FAQs
1. Can I make these cookies ahead of time?
Yes, you can make the dough up to 2 days in advance. Keep it wrapped in plastic wrap in the refrigerator until ready to use.
2. What’s the best way to keep the cookies from spreading?
Chill the dough thoroughly before rolling and cutting, and place the cut-out cookies in the refrigerator for 10 minutes before baking.
3. Can I use salted butter?
Yes, but reduce the added salt in the recipe to avoid overpowering the flavor.
4. Do I need to grease the baking sheet?
No, parchment paper works best to prevent sticking and ensures even baking.
5. Can I use Dutch-processed cocoa powder?
Yes, Dutch-processed cocoa powder will give the cookies a deeper chocolate flavor.
6. Can I shape the cookies without a cutter?
Absolutely! Roll the dough into balls, flatten slightly, and use a fork or your fingers to create a pattern.
7. How do I know when the cookies are done?
The edges should be firm, but the centers may look slightly soft. They will firm up as they cool.
8. Can I freeze the dough?
Yes, wrap the dough tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before rolling out.
9. How do I get a smooth drizzle?
Place melted chocolate in a piping bag or a zip-top bag with the corner snipped off for better control.
10. Can I use powdered sugar instead of granulated sugar in the dough?
Powdered sugar can be used, but it may slightly alter the texture, making the cookies softer and more delicate.
Conclusion
Chocolate shortbread heart cookies are a delightful, chocolatey treat that’s easy to make and perfect for sharing. Whether you decorate them with chocolate drizzle, sprinkles, or keep them simple, these cookies are sure to impress. Bake up a batch to celebrate Valentine’s Day or any special moment with a little extra sweetness!
Print
Chocolate Shortbread Heart Cookies
- Prep Time: 20 minutes
- Chill Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 5 minutes
- Yield: 24 cookies 1x
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Description
These Chocolate Shortbread Heart Cookies are buttery, rich, and melt-in-your-mouth delicious. Perfectly shaped for Valentine’s Day, they can be enjoyed plain or decorated with a drizzle of chocolate or sprinkles for a festive touch.
Ingredients
- 1 cup (230g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/4 cup (30g) unsweetened cocoa powder, sifted
- 2 cups (250g) all-purpose flour, sifted
- 1/4 tsp salt
- 1 tsp vanilla extract
Optional Decorations:
- 4 oz (115g) semi-sweet or white chocolate, melted
- Valentine’s Day sprinkles
Instructions
- Prepare the Dough:
- In a large mixing bowl, cream the softened butter and sugar together until light and fluffy (about 2-3 minutes).
- Add the vanilla extract and sifted cocoa powder. Mix until well combined.
- Gradually add the sifted flour and salt, mixing just until a soft dough forms.
- Chill the Dough:
- Divide the dough in half, flatten into disks, and wrap in plastic wrap. Refrigerate for at least 30 minutes to firm up.
- Roll and Cut the Cookies:
- Preheat your oven to 325°F (165°C). Line baking sheets with parchment paper or silicone baking mats.
- On a lightly floured surface, roll out the chilled dough to about ¼-inch (6mm) thickness.
- Use a heart-shaped cookie cutter to cut out cookies, re-rolling scraps as needed.
- Place the cookies on the prepared baking sheets about 1 inch apart.
- Bake the Cookies:
- Bake for 12-15 minutes, or until the edges are firm. The cookies should not brown.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Decorate (Optional):
- Dip half of each cookie in melted chocolate, or drizzle the chocolate over the cookies.
- Sprinkle with Valentine’s Day sprinkles while the chocolate is still wet. Allow the chocolate to set before serving.
Notes
- For a softer chocolate flavor, substitute half the cocoa powder with powdered sugar.
- Store cookies in an airtight container at room temperature for up to 1 week.
- These cookies freeze well; wrap them tightly and freeze for up to 2 months.