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Shortbread cookies are my absolute favorite Valentine’s Day treat, and this year I’m giving all-butter shortbread cookies a double dip in dark and white chocolate for a rich and buttery cookie that’s impossible to resist. Recipe makes 24 cookies.
Topped with festive and fun sprinkles, these chocolate-dipped Valentine shortbread cookies are perfect for your Valentine! And if you’d like to make heart shapes instead, simply swap the round cookie cutter for a heart. Enjoy!
How to Make Valentine Shortbread Cookies
Make shortbread dough – Beat butter and sugar in a large mixer bowl at medium speed until combined. Add vanilla bean paste and salt, and mix until incorporated. Turn off the mixer and add flour.
Mix in flour on low speed just until incorporated and dough begins to come together in large pieces (the dough will be somewhat crumbly).
Chill dough – Scrape dough out onto a piece of plastic wrap, shape into a disk and wrap tightly. Chill in the refrigerator until firm, about 30 minutes.
Roll out dough – Roll dough to 1/4-inch thick on a lightly floured board or piece of parchment paper. Use a floured 2-inch fluted biscuit cutter to cut out cookies.
Chill cookies – Place shortbread rounds on baking sheets and chill for 20 minutes in the refrigerator.
Bake cookies – Bake for 14 to 15 minutes, rotating pans halfway through, until lightly golden and tops and edges are set. Cool for 5 minutes on baking sheets, then cool completely on a wire rack.
Decorate cookies – Dip half of each cookie in melted semisweet chocolate, then chill for 15 to 20 minutes in the refrigerator until set. Dip the other half of each cookie in melted white chocolate and top with sprinkles. Chill in the refrigerator until chocolate is set.
Make Ahead Tips
Shortbread cookie dough can be made in advance. Roll out dough to 1/4-inch thick on a lightly floured board and use a floured fluted biscuit cutter to cut out cookies.
Place cookies on baking sheets and freeze for 1 hour, then transfer to freezer bags and store for up to 2 months. When you’re ready to bake, bake the cookies directly from the freezer, adding 1 to 2 minutes to the baking time.
More Valentine’s Day baking ideas:
- Chocolate Toffee Shortbread Hearts
- Brown Butter Linzer Heart Cookies
- Chocolate Dipped Toffee Blondies
Did you make these Valentine Shortbread Cookies? Let me know by leaving a comment and rating below!
Print
Valentine Shortbread Cookies
- Prep Time: 1 hour 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
Rich and buttery Valentine shortbread cookies are dipped in dark and white chocolate! Topped with festive sprinkles, these are the perfect Valentine cookie. Recipe makes 24 cookies.
Ingredients
Cookies
- 3/4 cup unsalted butter, at room temperature
- 1/2 cup sugar
- 1 tsp vanilla bean paste (or extract)
- 1/8 tsp salt
- 1 3/4 cups flour
Topping
- 6 oz semisweet chocolate, chopped
- 6 oz white chocolate, chopped
- sprinkles
Instructions
- Make shortbread dough: Beat butter and sugar in a large mixer bowl at medium speed until combined; add vanilla bean paste and salt and beat until incorporated. Scrape down bowl as needed. Reduce speed to low and mix in flour just until incorporated and dough begins to come together in large pieces. Scrape dough out onto a piece of plastic wrap, shape into a disk and wrap well.
- Chill dough in the refrigerator until firm, about 30 minutes. Preheat oven to 350°F and line two baking sheets with parchment paper.
- Roll out dough to 1/4-inch thick on a lightly floured board. Use a floured 2-inch fluted biscuit cutter to cut out cookies. Gather scraps, re-roll, and cut until you have a total of 24 cookies. Place cookies on baking sheets and chill for 20 minutes in the refrigerator.
- Bake cookies for 14 to 15 minutes, rotating pans halfway through, until lightly golden and edges are set. Cool for 5 minutes on baking sheets, then transfer to a wire rack to cool completely.
- Dip in semisweet chocolate: Line two jelly roll pans with parchment paper. Place semisweet chocolate in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until glossy and smooth. Dip one half of each cookie in melted chocolate and place on prepared pans. Chill cookies in the refrigerator for 15-20 minutes, until set.
- Dip in white chocolate: Repeat with white chocolate, slowly melting until glossy and smooth. Working quickly, dip the other half of each cookie in melted white chocolate and place back onto pans. Top with sprinkles, and chill again until chocolate is completely set, about 20 minutes.
- Store leftover cookies in a single layer at room temperature.
Notes
White chocolate: Use high quality white chocolate to decorate the cookies. I use and recommend Ghirardelli white chocolate baking bars.
Make ahead: Roll out dough to 1/4-inch thick on a lightly floured board or piece of parchment paper and use a floured fluted biscuit cutter to cut out cookies. Place cookies on baking sheets and freeze for 1 hour, then transfer to freezer bags and store for up to 2 months. When you’re ready to bake, bake the cookies directly from the freezer, adding 1 to 2 minutes to the baking time.
