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Valentine Cookies
Isabella

Valentine Cookies

These Valentine Cookies are buttery shortbread treats dipped in rich dark and white chocolate, then finished with festive sprinkles. Perfect for gifting, parties, or a cozy Valentine’s celebration, they’re beginner-friendly, customizable, and melt-in-your-mouth delicious.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 1 hour 10 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • For the Shortbread Cookie Dough:
  • 1 cup 226 g unsalted butter, softened to room temperature
  • ¾ cup 150 g granulated sugar
  • 1 teaspoon vanilla extract – for flavor depth
  • ½ teaspoon salt – enhances all other flavors
  • 1 large egg yolk – adds richness without over-hydrating the dough
  • 2 ¼ cups 295 g all-purpose flour – sifted, for best results
  • For Decorating:
  • 1 cup 170 g dark chocolate melting wafers – silky and rich
  • 1 cup 170 g white chocolate melting wafers – sweet and creamy
  • Nonpareils or festive sprinkles – for decoration and crunch
  • Tip: You can substitute melting wafers with baking chocolate or chocolate chips but be sure to temper them or add coconut oil for smoother dipping.

Method
 

  1. In a mixing bowl, cream the softened butter and sugar together until pale and fluffy, about 2–3 minutes.
  2. Add the vanilla extract and salt, mixing until fully incorporated.
  3. Beat in the egg yolk until smooth and well combined.
  4. Gradually add the flour on low speed until the dough comes together. Do not overmix.
  5. Form the dough into a disc, wrap in plastic wrap, and chill for 15–20 minutes.
  6. Preheat the oven to 175°C (350°F) and line baking sheets with parchment paper. Roll the dough to ¼-inch thickness and cut into shapes.
  7. Bake for 10–12 minutes until the edges are lightly golden. Cool completely on a wire rack.
  8. Melt the dark and white chocolate separately according to package instructions.
  9. Dip half of each cooled cookie into chocolate, sprinkle with decorations, and place on parchment to set.
  10. Allow chocolate to harden at room temperature or chill briefly in the refrigerator.

Notes

For best results, avoid overbaking to keep the cookies tender. Dough and undecorated cookies can be frozen for up to 2 months. Use gel food coloring if tinting white chocolate.