How To Make Heart Cookies
Sweet sugar cookies are glazed with dark chocolate and topped with sprinkles for these heart cookies. They’re the best treats to give away this Valentine’s.
In the bowl of a mixer, beat the butter and sugar for about 2 minutes until smooth.
Add the eggs one at a time, beating well after each addition.
Add the vanilla and salt, then slowly mix in the flour until thoroughly combined.
Remove the dough from the bowl. Place the dough on a large piece of plastic wrap and shape it into a disc.
Wrap the plastic wrap around the dough and chill for at least 1 hour, or up to 1 day before baking the cookies.
Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper or a nonstick baking mat.
Divide the dough in half. Re-wrap one half of the dough and place it in the fridge. Roll the remaining dough into a ½ inch thick rectangle.
Using a 4-inch heart-shaped cookie cutter, cut out as many shapes from the dough.
Re-roll the dough and repeat the process until the first baking sheet is filled. Cookies should be spaced 1½ inches apart on the sheet.
Place the pan of cookies in the fridge and chill for 20 minutes.
Bake for 12 to 15 minutes or until cookies are set and the edges are just barely turning brown.
Cool the cookies completely.
Repeat the same process with the other half of the dough.
Heat the chocolate chips + shortening OR candy melts (no shortening needed) in the microwave in 30-second increments until melted. Stir until smooth.
Dip half of each cookie into the chocolate, tapping against the bowl to remove the excess. Place the cookies on a sheet of parchment paper and quickly add the sprinkles onto the wet chocolate. Let set completely.
- Calories: 229.02kcal
- Fat: 11.53g
- Saturated Fat: 6.81g
- Trans Fat: 0.38g
- Monounsaturated Fat: 3.29g
- Polyunsaturated Fat: 0.66g
- Carbohydrates: 30.52g
- Fiber: 0.98g
- Sugar: 17.72g
- Protein: 2.54g
- Cholesterol: 33.67mg
- Sodium: 31.87mg
- Calcium: 9.82mg
- Potassium: 59.07mg
- Iron: 1.09mg
- Vitamin A: 70.43µg
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