Make these Chocolate Dipped Sugar Cookies this Valentine’s Day. A buttery sweet sugar cookie dipped in dark chocolate and sprinkled with a pink shimmer. Perfect for parties, pot lucks or any festive event.

---

Hello friends! We are quickly approaching Valentine’s Day and this is a recipe I really wanted to get out to you all. It’s a great one for the upcoming festive day! These Chocolate Dipped Sugar Cookies are your perfect Valentine’s cookies this year. A sweet vanilla sugar cookie dipped in semi sweet chocolate and sprinkled with a little pink shimmer. Not only seasonal and pretty, but really tasty as well.

Check out more Valentine’s Day recipes!

---

What are These Cookies Like

• Difficulty – Sugar cookies are not difficult but please pay attention to all the steps and read the recipe notes for best results.
• Taste – These are a sweet buttery cookie with a decadent chocolate dip.
• Serving – This recipe will make approximately 28 cookies. You can adjust the serving size in the recipe card at the end of the post.

Don’t forget Valentine’s Day Dinner ideas!

---

Ingredients

• Flour – This recipe uses all purpose/plain flour.
• Sugar – Granulated white sugar is added to these cookies.
• Butter – Unsalted room temperature butter.
• Egg – A large egg at room tempurature.
• Vanilla – Vanilla extract is added to the cookie dough to enhance flavours.
• Baking powder – A small amount of baking powder gives these cookies a little bit of a rise.
• Salt – A pinch of salt helps enhance the flavours.
• Semi sweet chocolate – I used semi sweet baking chocolate to coat the cookies.
• Sprinkles – You an use any kind of sprinkles you like. I used pink shimmer sprinkles.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

---

Instructions

1. Mix wet ingredients – In the bowl of your electric mixer, mix the butter and sugar on high speed until light and fluffy. This will take about 3-5 minutes. Add in the egg and vanilla and mix well.
2. Add flour and finish cookie dough – Sift together the flour, baking powder and salt and stir into the mixture. Don’t over mix. Divide the cookie dough into two portions and wrap each portion into plastic wrap. Form into a ball and place in the fridge for 30 minutes.
3. Preheat oven – Preheat oven to 325ºf/165ºc and line two baking trays with parchment paper.
4. Cut out cookies – Roll out the cookie dough on a lightly floured surface to about 1/4 inch thickness. Using a heart shaped cookie cutter, cut out as many cookies as you can. I got 14 cookies per cookie dough ball. So, 28 cookies in total.
5. Bake – Place the cookies on the prepared baking tray. Bake for approximately 10 – 12 minutes until they are still pale but going slightly golden at the edges. Remove from oven and allow to cool on a baking rack.
6. Melt chocolate – Place the chocolate in a double boiler over simmering water. Stir until it melts, about 3 minutes. Remove from heat.
7. Decorate cookies – Lay out a large sheet of parchment paper and place a baking rack on top of the parchment paper. Dip each cookie in the chocolate covering, half of the heart. Repeat for all cookies. Place them on the baking rack to allow the excess chocolate drip onto the parchment paper.
8. Store cookies – Allow the chocolate to set for about 15 minutes, then add the sprinkles. Leave on the baking rack until the chocolate has completely set. Once set, store in tupperwear between sheets of parchment paper.

---

Recipe Tips

• Measure ingredients correctly – I know many people prefer using cups for measurements, but weighing is much more accurate. If you have kitchen scales, use them for this recipe. In the recipe card you can change the measurements from cups to metric.
• Chill the dough – It’s important to chill the dough otherwise wise the cookies will spread out and bake flat.
• Don’t over bake the cookies – These cookies will be fully baked when you see a slight golden colour at the edges like seen here. Mine baked in exactly 12 minutes.
• Melting chocolate – This needs to be done in a double boiler. Or a glass bowl set over a saucepan of simmering water. Stir the chocolate as it melts and remove from heat when it’s melted.
• Gently dip cookies – These cookies are light and therefore will break apart easily if you handle them roughly. Delicately dip them in the chocolate and place on a baking rack set over parchment paper to catch chocolate drippings.
• Allow cookies to set before storing – These cookies will take about an hour to set on the counter. Don’t store them in a container until they have fully hardened.

---

Substitutions

• Cookie dough – I don’t recommend making any changes to the shortbread cookie dough.
• Semi sweet chocolate – Feel free to opt for white chocolate or milk chocolate. You can half dip the cookies or drizzle over the chocolate.
• Sprinkles – I used pink shimmer sprinkles. You can use any sprinkles you like or leave them off all together. You can even add coconut, chopped nuts or any other toppings that you would like.

---

Serving and Storage

• On the counter – These will keep in an airtight container for about 3 days on the counter at room temperature.
• In the fridge – Store in an airtight container and store in the fridge for up to 5 days. For best results, bring to room temperature before serving.
• In the freezer – Once cooled completely, you can freeze these cookies. Place the cooled cookies in a freezer proof container. Place parchment paper between the layers and freeze up to two months. Allow to defrost at room temperature before serving.

---

Frequently Asked Questions

---

---

---

---

Thanks For Stopping By & Hope To See You Soon!