Description
These Valentine Cookies are tender, buttery cutouts dipped in rich dark and white chocolate, decorated with festive nonpareils, perfect for sharing at Valentine’s Day or any special occasion.
Ingredients
Scale
Cookie Dough
- 1 cup (226 g) unsalted butter softened
- ¾ cups (150 g) sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 large egg yolk
- 2 ¼ cups (295 g) all-purpose flour
Chocolate Coating
- 1 cup (170 g) dark chocolate melting wafers
- 1 cup (170 g) white chocolate melting wafers
- Nonpareils for decoration
Instructions
- Cream Butter and Sugar: Combine softened unsalted butter and sugar in the bowl of a stand mixer or large bowl with an electric hand mixer and beat until well-creamed and fluffy.
- Add Flavorings and Salt: Stir in vanilla extract and salt until well combined, scraping down the sides of the bowl with a rubber spatula to ensure all ingredients are incorporated.
- Mix in Egg Yolk: Add the large egg yolk and beat until combined smoothly into the mixture.
- Add Flour Gradually: On medium-low speed, gradually add all-purpose flour, mixing until the dough is fully incorporated; scrape the sides and bottom of the bowl several times as the mixture will be dry and crumbly.
- Form Dough Disk and Chill: Transfer the dough to a clean surface, form it into a cohesive ball, then flatten it into a disk about 1 inch thick. Cover with clear wrap and chill in the refrigerator for 15 minutes.
- Preheat and Prepare Baking Sheets: Preheat oven to 350°F (175°C) and line cookie sheets with parchment paper. Set aside.
- Roll and Cut Dough: Transfer the chilled dough to a lightly floured surface. Roll out the dough to ¼ inch thickness using a lightly floured rolling pin. Lightly flour cookie cutters and cut out desired shapes, transferring them to ungreased cookie sheets.
- Reuse Scraps: Gather cookie dough scraps, re-roll, and cut out additional shapes to maximize cookie yield.
- Bake Cookies: Bake cookies at 350°F for 12 minutes or until the edges just begin to turn lightly golden brown. Adjust baking time as needed for different cookie sizes. Allow cookies to cool completely on a wire rack.
- Melt Chocolate: In separate bowls, melt dark chocolate and white chocolate melting wafers according to their package instructions.
- Dip Cookies in Chocolate: Line a cookie sheet with wax paper. Firmly hold the base of each cooled cookie and dip the top surface into melted chocolate. Place dipped cookies chocolate side up on the wax paper. Immediately sprinkle with nonpareils for decoration. Alternate dipping between dark and white chocolate until all cookies are covered.
- Set Chocolate: Allow the chocolate coating on the cookies to harden completely before serving or storing.
Notes
- Chilling the dough helps prevent spreading during baking and makes rolling easier.
- Use cookie cutters sized about 2 inches for the best baking time guidance; smaller shapes will require less baking time.
- Ensure cookies are completely cooled before dipping in chocolate to prevent melting or cracking of the coating.
- Nonpareils or any festive sprinkles can be substituted according to your theme or preference.
- Store cookies in an airtight container at room temperature for up to one week.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
