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Valentine’s Day Sugar Cookies
Isabella

Valentine’s Day Sugar Cookies with Chocolate Dip

These Valentine’s Day sugar cookies are buttery, soft, and perfectly shaped for hearts and festive designs. Made with simple pantry ingredients and finished with a chocolate dip or drizzle, they’re easy to customize and ideal for gifting, parties, or a cozy holiday bake.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Sugar Cookie Dough
  • 3 sticks unsalted butter softened but still cool
  • 1.5 cups granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 0.25–0.5 teaspoon almond extract optional
  • 4.5 cups all-purpose flour
  • 1 teaspoon baking powder
Chocolate Dip or Drizzle
  • 1 cup semisweet or white chocolate chips
  • 2 teaspoons refined coconut oil or vegetable shortening
  • food coloring and festive sprinkles optional for decorating

Method
 

  1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  2. In a large bowl, beat the butter and sugar together until light and fluffy, about 2–3 minutes.
  3. Add eggs one at a time, mixing well after each. Stir in vanilla and almond extract if using.
  4. In a separate bowl, whisk together flour and baking powder. Gradually add to the wet ingredients, mixing on low speed until a smooth dough forms.
  5. Roll dough to 1/4-inch thickness on a lightly floured surface. Cut into heart shapes and place on prepared baking sheets.
  6. Bake for 9–11 minutes, until edges are just lightly golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
  7. Melt chocolate chips and coconut oil in a microwave-safe bowl in 20-second intervals, stirring until smooth. Dip or drizzle cookies with chocolate and decorate with sprinkles. Allow chocolate to set completely.

Notes

This no-chill dough is designed to hold its shape without spreading. If the dough becomes too soft while working, refrigerate for 15 minutes. Use oil-based food coloring when tinting white chocolate.