Try these easy Valentine's Day heart cookies! Delicious buttery heart cookies dipped in dark chocolate and decorated with Valentine's Day sprinkles! No chilling required!
These delicious heart cookies are easy to make and the perfect Valentine's Day cookie!
What I love most about these Valentine's heart cookies is that you don't need to chill the dough! That's what makes these so easy to make!
They're made with butter cookie dough and shaped using a cookie press with a heart shaped disk. They can also be called Valentines spritz cookies or heart butter cookies.
I chose to dip these heart cookies in dark chocolate and decorate with pink Valentine sprinkles but you can choose to dip them with any kind of chocolate, even white chocolate or candy melts.
- Butter - use unsalted butter
- Flour - if you like a more delicate crumb, use cake flour. Otherwise all purpose flour works great.
- Extracts - I like to use a combination of both vanilla and almond extract but you can use either or.
- Preheat your oven to 350 degrees F. Next cream together the softened butter and sugar until it becomes light and fluffy. Use a hand mixer or a stand mixer with a paddle attachment on medium high.
- Next add in the egg and vanilla and almond extract. Beat this on high until it becomes soft and fluffy, scrapping the sides down halfway through.
- Add in the flour and mix together on low speed or use a spatula to combine the flour until you get a smooth dough.
- Add the dough to your cookie press, that's been fitted with a heart shape disk.
- Line your baking sheet with parchment paper or silicone paper. Press out heart shaped cookies using your cookie press. Bake for 7 to 9 minutes until they become lightly golden brown.
- Once cooled, dip each heart cookie halfway into melted chocolate and decorate with Valentine sprinkles while the chocolate is still wet.
- Lay them on a piece of parchment paper so the chocolate sets. You can put these Valentine cookies in the fridge to speed up this process.
- When creaming the butter and sugar together, make sure the sugar granules completely dissolve. Rub a bit of the mixture between your fingers to check.
- Use room temperature butter and egg to help the sugar dissolve faster.
- Bake for longer if you prefer a crunchier cookie, otherwise take them out after about 7 minutes for a soft cookie.
- For consistent shapes and sizes, discard the first cookie that comes out through the cookie press. Simply scrape it off the cookie press and add the dough back in with the rest.
These Valentines heart cookies are versatile when it comes to flavorings and decorations!
Flavorings to add to the dough:
- lemon zest (add 1 teaspoon)
- orange zest (add 1 teaspoon)
- peppermint (add ½ teaspoon)
- candy melts (pink, red, or white colors would be great)
- white chocolate or milk chocolate
- crushed nuts
- shredded coconuts
Yes you can make heart cookies in advance. The dough can keep in the fridge for up to 3 days. Baked cookies can be frozen for up to 2 months and thawed at room temperature before decorating.
They last for a week when stored in an airtight container.
Easy Heart Cookies - No Chill!
- 2 ¼ cup flour - (270g); all purpose or cake flour
- ¾ cup sugar
- ½ teaspoon salt
- 1 cup unsalted butter - (230g or 2 sticks); softened at room temperature
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 8 oz semisweet chocolate bar
- 1 teaspoon lemon zest or orange zest
- Preheat oven to 350 degrees F. Add the softened butter and sugar to a large mixing bowl. Using a hand mixer or stand mixer with a paddle attachment, cream the butter and sugar together on medium high speed for about 3 minutes or until light and fluffy.
- Add the egg and vanilla extract to the bowl and beat on high until the mixture becomes soft and fluffy. Scrape the sides of the bowl halfway through.
- Add the flour and salt to the mixture and slowly mix together until you have smooth batter. If the batter becomes too thick for a hand mixer, you can mix it with a spatula.
- Line a baking pan with parchment paper or silicone paper. Insert the heart disc in your cookie press and then add in the cookie dough. Stamp out designs according to its instructions.
- Bake the cookies at 350 degrees F for 7 to 9 minutes or until the edges start to turn a light golden brown. If you prefer softer cookies take them out closer to 7 minutes.
- Allow the cookies to completely cool. Meanwhile chop the chocolate into small pieces and microwave it for 30 seconds at a time until completely melted. Dip the heart cookies halfway into the melted chocolate and lay them on parchment paper. Next decorate with sprinkles before the chocolate hardens.
*Nutritional information is an estimate, calculated using online tools.