Introduction

These Heart Cookies are a delightful treat perfect for Valentine’s Day or any time you want to share a little love. Soft, buttery cookies dipped in rich chocolate and topped with festive sprinkles make them irresistible. They’re simple to prepare and sure to impress family and friends.

A round white plate holds eight heart-shaped sugar cookies, each cookie visually split into two halves: one half is plain light beige with a smooth, slightly grainy texture, while the other half is dipped in dark chocolate, glossy and rich, covered with sprinkles in a mix of bright pink heart shapes, red rods, and white rods. Around the plate, small shiny red heart-shaped candies add extra color contrast. The plate is set on a white marbled surface with part of a white cloth with red edges seen at the top right. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In the bowl of a mixer, beat the butter and sugar until smooth, about 2 minutes.
Step 2: Add the eggs one at a time, beating well after each addition.
Step 3: Add the vanilla and salt, then slowly mix in the flour until thoroughly combined.
Step 4: 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 baking.
Step 5: Preheat the oven to 350 degrees Fahrenheit. Line a sheet pan with parchment paper or a nonstick baking mat.
Step 6: 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.
Step 7: Using a 4 inch heart shaped cookie cutter, cut out as many shapes as possible from the dough.
Step 8: Re-roll the leftover dough and repeat the cutting process until the baking sheet is filled. Space cookies 1 1/2 inches apart.
Step 9: Place the pan of cookies in the fridge and chill for 20 minutes.
Step 10: Bake for 12-15 minutes or until cookies are set and the edges just barely turn brown.
Step 11: Cool the cookies completely on a wire rack.
Step 12: Repeat the rolling, cutting, chilling, and baking process with the remaining half of the dough.
Step 13: Melt the chocolate chips with shortening, or candy melts alone, in the microwave in 30 second increments, stirring until smooth.
Step 14: Dip half of each cookie into the melted chocolate, tap off the excess, place on parchment paper, and quickly sprinkle with Valentine’s Day sprinkles. Let the chocolate set completely before serving.

Tips & Variations

Chill the dough thoroughly before cutting to prevent cookies from spreading too much during baking.
Use candy melts for a smoother, easier dip without needing shortening.
Try white chocolate or colored candy melts to match different occasions.
Swap sprinkles for chopped nuts or shredded coconut for a different texture.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. If chocolate has been added, keep them in a cool place to avoid melting. For longer storage, freeze the baked cookies in a sealed container for up to 3 months. Thaw at room temperature before serving.

How to Serve

The image shows several heart-shaped sugar cookies on a white plate placed on a white marbled surface. Each cookie has a smooth light golden base layer. Half of each cookie is dipped in dark chocolate, which is glossy and smooth. On the chocolate side, there are colorful sprinkles in three colors: bright pink heart shapes, white thin sticks, and red thin sticks. The sprinkles are scattered densely, adding texture and vivid contrast to the dark chocolate. There are also a few small red heart-shaped candies on the plate around the cookies. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be wrapped tightly and refrigerated for up to one day before baking. This helps develop flavor and makes it easier to handle.

What if I don’t have a heart-shaped cookie cutter?

You can use any small cookie cutter shape or simply cut the dough into squares or circles with a knife or glass rim.