Bake up chewy, chocolaty sugar cookies with white icing or a rich chocolate glaze and festive sprinkles. These Valentine’s Chocolate Sugar Cookies make the holiday even sweeter.
A Chocolate Heart for a Sweet Tooth
If your sweetheart has a sweet tooth, these Valentine’s Chocolate Sugar Cookies are just the ticket! Soft sugar cookies made with rich Dutch process cocoa and topped off with a simple white icing or a chocolate glaze and the season’s most festive sprinkles. There’s so much to love!
Full of Chocolate Flavor
Bite after bite, these simple chocolate cookies are perfectly chewy and so full of chocolate flavor. The dough is dark and thick and comes together really quick. It holds its shape so great when rolled, cut and baked into these Valentine-perfect hearts. So simple yet versatile and turn out perfect every time.
More Valentine’s Day Recipes You’re Sure to Love
Whether you need to make something special for the class Valentine’s party, a Valentine’s dinner in with your sweetheart(s), or a Galentine’s get-together with your besties, I’ve rounded up my favorite Valentine’s Day inspired recipes that are sure to be loved by all!
What Do I Need to Make Valentine’s Chocolate Sugar Cookies?
(see recipe card for measurements and details)
- All-purpose flour
- Unsweetened special dark or dutch process cocoa powder
- Baking powder
- Kosher salt
- Unsalted butter, softened
- Granulated sugar
- Light brown sugar
- Milk
- Vanilla extract
- Large eggs
- Powdered sugar (confectioner’s sugar)
- Half and half
- Chocolate chips
- Valentine’s themed sprinkles
- Electric mixer fitted with the paddle attachment
- Heart shaped cookies cutters
- Baking sheet
- Parchment paper
- Rolling pin
- Cooling rack
How to Make Valentine’s Chocolate Sugar Cookies
- In a large bowl, whisk together the flour, cocoa, baking powder, and salt.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, granulated sugar and brown sugar until creamy.
- Beat in the milk and vanilla.
- Beat in the eggs, one at a time, until mixture is well combined.
- With the mixer on low speed, slowly add the dry ingredients until a thick soft dough forms. Divide the dough into 2 balls, wrap each one in plastic wrap and refrigerate for about 30 minutes.
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Between two pieces of parchment paper, roll each ball of dough out to 1/4-inch thick.
- Cut into heart shapes. Repeat with remaining dough until you’ve used it all.
- With a spatula, transfer the shaped cookie dough to the parchment-lined baking sheets, placing them about an inch apart.
- Bake for about 8-10 minutes, rotating cookie sheets halfway through the baking time, or until cookies are set in the middle. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- To make the white icing, whisk 3 cups powdered sugar and 1/4 cup half and half together in a medium bowl until smooth and spreadable. If too thin, add more powdered sugar until of spreading consistency. If too thick, add more half and half until of spreading consistency.
- To make the chocolate coating: Heat chocolate chips in the microwave in 30 second intervals until melted, stirring between each interval.
- Once the cookies are cooled completely, spread a thin layer of icing on one cookie at a time and immediately garnish with sprinkles before the icing sets.
- Once the chocolate chips are melted, dip cookies halfway into it and place on a parchment-lined surface. Immediately garnish with sprinkles before the chocolate coating starts to set. You can also spread the melted chocolate onto the cookies and immediately garnish with sprinkles before the chocolate starts to set.
How to Store Valentine’s Chocolate Sugar Cookies
Store iced cookies in an airtight container at room temperature for up to 5 days.
Baked cookies (not iced or decorated) can be frozen for up to 3 months. Let cookies cool completely, stack with parchment paper in between each layer of cookies and store in a freezer safe container or resealable plastic bag. Let thaw completely at room temperature before icing.
Cookie dough can also be frozen up to 3 months. Wrap the cookie dough tightly in plastic wrap and then place in a freezer safe resealable plastic bag to freeze. Let defrost in the refrigerator overnight before rolling out and cutting into shapes to bake.
If you make these Valentine’s Chocolate Sugar Cookies and post a pic to social, be sure to tag me on Instagram @thebakermama so I can see! 😍 I just love seeing how inspired and creative y’all get with the recipes and ideas I share. Enjoy!
xoxo,
Valentine’s Chocolate Sugar Cookies
- Prep Time: 30 mins
- Dough Chilling Time: 30 mins
- Cook Time: 10 mins
- Total Time: 1 hour 10 minutes
- Yield: 4 dozen
Description
Chocolate Sugar Cookies decorated with festive sprinkles are the perfect way to make Valentine’s Day even sweeter!
Ingredients
- 3 cups all-purpose flour
- 1 cup unsweetened special dark or dutch process cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 tablespoons milk
- 1 teaspoon vanilla
- 3 large eggs
White Icing:
- 3 cups powdered sugar
- 1/4 cup half and half
- Valentine’s themed sprinkles
Chocolate Coating:
- 2 cups chocolate chips
- Valentine’s themed sprinkles
Instructions
- In a large bowl, whisk together the flour, cocoa, baking powder, and salt.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, granulated sugar and brown sugar until creamy. Beat in the milk and vanilla and then the eggs, one at a time, until mixture is well combined.
- With the mixer on low speed, slowly add the dry ingredients until a thick soft dough forms. Divide the dough into 2 balls, wrap each one in plastic wrap and refrigerate for about 30 minutes.
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Between two pieces of parchment paper, roll each ball of dough out to 1/4-inch thick. Cut into heart shapes. Repeat with remaining dough until you’ve used it all.
- With a spatula, transfer the shaped cookie dough to the parchment-lined baking sheets, placing them about an inch apart.
- Bake for about 8-10 minutes, rotating cookie sheets halfway through the baking time, or until cookies are set in the middle. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- To make the icing, whisk 3 cups powdered sugar and 1/4 cup half and half together in a medium bowl until smooth and spreadable. If too thin, add more powdered sugar until of spreading consistency. If too thick, add more half and half until of spreading consistency.
- Once the cookies are cooled completely, spread a thin layer of icing on one cookie at a time and immediately garnish with sprinkles before the icing sets.
- Repeat icing and sprinkling remaining cookies OR melt chocolate chips to coat and sprinkle some cookies with.
- To make the chocolate coating, place the chocolate chips in a microwave safe bowl and heat in the microwave in 30 second intervals until melted, stirring between each interval. Once the chocolate chips are melted, dip cookies halfway into it and place on a parchment-lined surface. Immediately garnish with sprinkles before the chocolate coating starts to set. You can also spread the melted chocolate onto the cookies and immediately garnish with sprinkles before the chocolate starts to set.
First time through the dough was way too sticky – it stuck to both sides of the parchment paper. I scraped it off, added 1/4 cup more flour, re chilled and rolled the dough out on a floured silicone sheet to cutout the hearts.
Perfect and tasty! Ready to decorate!
Hi, Martha! So glad it worked out! I hope y’all enjoy them!
I question the amount of flour compared to the butter and sugars. Just made this recipe and even after spending 1 hour in the fridge, the dough is way too soft to take off the parchment paper. Disaster. Back in my mixer to warm up, add some flour and see if I can get them to roll out and then bake. Going to use my silicone sheet to roll out with added flour to hope they won’t stick so I can actually bake.
Hi Linda! Are you sure you measured the flour and cocoa powder accurately? The ratio of flour and cocoa powder to butter and sugars is very well balanced. It could also be that your baking environment or surface was too warm for the dough to stay chilled as you rolled it out. If it happens again, I would recommend adding a tablespoon of flour at a time to the dough until it’s no longer sticky. I hope this helps and that they baked up great!
Good morning Meagan. Following up!
I did add more flour slowly to the cookie dough after allowing it to warm up. After wrapping again and putting in the fridge overnight (it was too late to bake that night!), I used the traditional way of rolling cookies: flour (mixed with cocoa powder this time) dusted on my silicone rolling pad and successfully cut and baked the cookies. I know I measured carefully when building the dough (not my first cookie baking rodeo) but rolling between parchment without any added flour or cocoa powder just didn’t work. Recommend adding a note to use a normal cookie dough rolling process and that you might need to add some flour. Happy they turned out!
Hi Linda! Thanks for sharing. I’m so happy they baked up great for you with your own method. Enjoy!