Description
These Chocolate Shortbread Heart Cookies are rich, buttery, and melt-in-your-mouth delicious! They have a deep chocolate flavor with a crisp yet tender texture, perfect for Valentine’s Day, holiday cookie platters, or just because.
Ingredients
Units
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 4 oz semi-sweet or dark chocolate, melted (for dipping, optional)
- Sprinkles or crushed nuts (for decoration, optional)
Instructions
- Preheat & Prepare – Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper.
- Make the Dough – In a large bowl, cream together the butter and powdered sugar until smooth. Mix in the vanilla extract.
- Combine Dry Ingredients – In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add to the butter mixture and mix until a soft dough forms.
- Roll & Cut – Roll the dough out on a lightly floured surface to about ¼-inch thick. Use a heart-shaped cookie cutter to cut out cookies. Place them on the prepared baking sheet.
- Bake – Bake for 12-15 minutes, or until the edges are set. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Decorate (Optional) – Dip half of each cookie in melted chocolate and add sprinkles or crushed nuts for extra flavor and texture. Let the chocolate set before serving.
Notes
- For an extra chocolatey taste, add ½ teaspoon espresso powder to the dry ingredients.
- Store in an airtight container at room temperature for up to 1 week.
- Freeze unbaked dough for up to 3 months; thaw in the fridge before rolling and baking.