Description
These Valentine Cookies are buttery, tender sugar cookies dipped in rich dark and white chocolate, then decorated with colorful nonpareils for a festive and delicious treat perfect for Valentine’s Day or any special occasion.
Ingredients
Scale
Cookie 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
Chocolate Coating and 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 butter and sugar in the bowl of a stand mixer (or a large bowl with an electric hand mixer) and beat until well-creamed.
- Add Vanilla and Salt: Stir in vanilla extract and salt until well combined, scraping down the sides of the bowl with a rubber spatula to incorporate all ingredients evenly.
- Incorporate Egg Yolk: Add the egg yolk and beat until fully combined into the mixture.
- Mix in Flour: With mixer on medium-low speed, gradually add the flour while continuing to mix. Scrape down the sides and bottom of the bowl multiple times to ensure dough is well incorporated, as it will be dry and crumbly.
- Form Dough Ball: Transfer dough to a clean surface and use your hands to form it into a cohesive ball. Flatten into a disk about 1 inch thick, cover with plastic wrap, and chill in the refrigerator for 15 minutes.
- Preheat Oven and Prepare Baking Sheets: Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and line cookie sheets with parchment paper. Set aside.
- Roll Out Dough and Cut Shapes: After chilling, transfer dough to a lightly floured surface. Use a lightly floured rolling pin to roll dough to ¼ inch thickness. Lightly flour cookie cutters and cut out shapes, transferring to ungreased cookie sheets. Re-roll scraps to maximize number of cookies.
- Bake Cookies: Bake cookies at 350 degrees Fahrenheit for 12 minutes or until edges just begin to turn lightly golden. Adjust time based on cookie size if needed. Allow cookies to cool completely before decorating.
- Melt Chocolate: Place dark chocolate wafers in one bowl and white chocolate wafers in another. Melt according to package instructions until smooth.
- Dip and Decorate Cookies: Line a cookie sheet with wax paper. Holding each cookie firmly at the base, dip the surface into melted chocolate. Place chocolate side up on the wax paper-lined sheet and immediately sprinkle with nonpareils. Alternate between dark and white chocolate until all cookies are coated.
- Harden Chocolate: Allow the chocolate to fully harden before serving the cookies.
Notes
- The baking time will vary depending on the size of your cookie cutters, so watch for lightly golden edges.
- Make sure to chill the dough to make rolling and cutting easier and to prevent spreading during baking.
- You can substitute nonpareils with other sprinkles or decorative toppings as desired.
- To get even coating and neat edges, dip cookies firmly but quickly into melted chocolate.
- Re-roll dough scraps together to minimize waste and get the maximum number of cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 70 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
