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A gold toned metal cooling rack with chocolate heart shaped cookies of various sizes. Some of the cookies have white frosting and pink and red sprinkles. Some have chocolate frosting with sprinkles.

Valentine’s Chocolate Sugar Cookies

  • Author: The BakerMama
  • Prep Time: 30 mins
  • Dough Chilling Time: 30 mins
  • Cook Time: 10 mins
  • Total Time: 1 hour 10 minutes
  • Yield: 4 dozen


Chocolate Sugar Cookies decorated with festive sprinkles are the perfect way to make Valentine’s Day even sweeter!


  • 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


  1. In a large bowl, whisk together the flour, cocoa, baking powder, and salt.
  2. 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.
  3. 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.
  4. Preheat oven to 350°F. Line baking sheets with parchment paper.
  5. 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.
  6. With a spatula, transfer the shaped cookie dough to the parchment-lined baking sheets, placing them about an inch apart.
  7. 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.
  8. 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.
  9. 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.
  10. Repeat icing and sprinkling remaining cookies OR melt chocolate chips to coat and sprinkle some cookies with.
  11. 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.