Description
These Valentine Cookies are buttery, tender, and perfectly sweet with a delightful chocolate dip decoration. Featuring classic heart shapes and colorful nonpareils, they make a charming treat for any Valentine’s Day celebration or special occasion.
Ingredients
Scale
Dough
- 1 cup (226 g) unsalted butter softened
- ¾ cups (150 g) sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 large egg yolk
- 2 ¼ cups (295 g) all-purpose flour
Decoration
- 1 cup (170 g) dark chocolate melting wafers
- 1 cup (170 g) white chocolate melting wafers
- Nonpareils for decoration
Instructions
- Cream Butter and Sugar: Combine softened butter and sugar in the bowl of a stand mixer or a large bowl with an electric hand mixer. Beat until the mixture is well-creamed and fluffy.
- Add Flavorings: Stir in vanilla extract and salt, mixing well. Scrape down the sides of the bowl with a rubber spatula to ensure everything is incorporated evenly.
- Incorporate Egg Yolk: Add the large egg yolk and beat until fully combined into the creamed butter and sugar mixture.
- Add Flour: With the mixer on medium-low speed, gradually add the all-purpose flour. Scrape down the sides and bottom of the bowl several times as the dough is dry and crumbly to ensure even mixing.
- Form Dough: Transfer the dough to a clean surface and use your hands to form it into a cohesive ball. Flatten the ball into a disk about 1 inch thick. Cover with plastic wrap and chill in the refrigerator for 15 minutes.
- Preheat Oven and Prepare Pans: While the dough chills, preheat the oven to 350°F (175°C). Line cookie sheets with parchment paper and set aside.
- Roll and Cut Dough: Once chilled, transfer the dough to a lightly floured surface. Roll out to ¼ inch thickness using a floured rolling pin. Lightly flour your cookie cutters and cut out shapes. Place the shapes on the ungreased, parchment-lined cookie sheets. Re-roll scraps and cut additional cookies.
- Bake Cookies: Bake cookies at 350°F for 12 minutes or until the edges are just beginning to turn lightly golden brown. Adjust time based on cookie size. Remove from oven and allow to cool completely before decorating.
- Melt Chocolate: Place dark chocolate melting wafers in one bowl and white chocolate melting wafers in another. Melt each according to package instructions, typically by microwaving in short intervals or using a double boiler.
- Dip and Decorate Cookies: Line a cookie sheet with wax paper. Holding each cooled cookie by the base, dip the top side into melted chocolate. Place the dipped cookie, chocolate side up, on the wax paper-lined sheet. Immediately sprinkle with nonpareils. Alternate between dark and white chocolate dips until all cookies are decorated.
- Harden Chocolate: Let the chocolate set fully at room temperature before serving or storing.
Notes
- Baking time varies with cookie size; larger cookies may require longer baking, smaller ones less.
- Ensure dough is chilled well to make rolling and cutting easier.
- Use parchment paper to prevent sticking and for easy cookie removal.
- If chocolate dipping is difficult, chill your melted chocolate slightly to thicken for better coating.
- Store cookies in an airtight container once chocolate has hardened to maintain freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 8 g
- Sodium: 55 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 20 mg
