Valentine Heart Cookies with Pink Chocolate Dip
Buttery sugar cookies shaped into hearts and dipped in pink melting chocolate. Flavored with vanilla and almond extract, these tender cookies feature a delicate crumb and are decorated with festive sprinkles. Perfect for Valentine's Day gifting or celebration.
Ingredients
Instructions
- 1
Preheat oven to 375 F. Prep baking sheet with non-stick spray.
- 2
Beat butter, egg, powdered sugar, vanilla, and almond extract together.
- 3
Blend in flour, baking soda, and cream of tartar.
- 4
Knead dough well by hand and refrigerate for 30 minutes.
- 5
Knead and roll out dough to about 1/4 inch thick.
- 6
Cut out cookies using a heart-shaped cookie cutter.
- 7
Place cookies on greased baking sheet.
- 8
Bake at 375 F for 8 minutes, or until edges are slightly golden.
- 9
Cool for 10-15 minutes.
- 10
Microwave pink melting chocolate for 1 minute in separate bowl. Stir, then add time in 20 second intervals until smooth.
- 11
Dip half of each cookie in pink melted chocolate.
- 12
Sprinkle with sprinkles and let cool on parchment paper until set.
Tips
Knead dough thoroughly to develop proper texture and ensure even baking.
Roll dough to consistent thickness for uniform cooking.
Check chocolate at each 20-second interval to prevent overheating and seizing.
Good to Know
Airtight container at room temperature for up to 5 days.
Dough can be prepared and refrigerated overnight. Baked cookies can be frozen for up to 3 months before decorating.
At room temperature. Pairs well with milk, coffee, or hot chocolate.
Common Mistakes
Do not over-knead after adding flour to avoid tough, dense cookies.
Do not skip the 30-minute refrigeration to prevent excessive spreading during baking.
Do not exceed 8 minutes of baking to avoid overbaking and bitter edges.
Do not overheat chocolate to avoid seizing and grainy texture.
Substitutions
Dairy-Free Swaps
General Alternatives
changes color