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
Units
Scale
- 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.