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)

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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.