Ingredients
Equipment
Method
- In a large mixing bowl, combine the softened unsalted butter and granulated sugar. Use an electric mixer (or a sturdy whisk and a lot of elbow grease) to beat them together until the mixture is light and fluffy, typically for 2-3 minutes. Scrape down the sides of the bowl occasionally to ensure everything is evenly mixed.1 cup Unsalted butter, 1/2 cup granulated sugar
- Stir in the vanilla extract until fully combined with the butter and sugar mixture.1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt.2 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1/4 teaspoon salt
- Gradually add the dry ingredient mixture to the wet ingredients in the large mixing bowl. Mix on low speed (or stir with a spatula) until just combined. Be careful not to overmix the dough; the dough should be crumbly but should start to come together.2 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1/4 teaspoon salt, 1 cup Unsalted butter, 1/2 cup granulated sugar, 1 teaspoon vanilla extract
- If the dough seems too dry to come together, you can add a tablespoon of cold water or milk at a time, mixing until it just starts to form a cohesive dough. Once the dough is formed, gently bring it together with your hands.1 tablespoon cold water, 1 tablespoon milk
- Divide the dough in half, flatten each half into a disc, wrap them in plastic wrap, and chill them in the refrigerator for at least 30 minutes. This chilling step is crucial.
- Preheat your oven to 325°F (160°C). Line baking sheets with parchment paper.
- If you chilled the dough as discs, take one disc at a time from the refrigerator. Using a sharp knife, slice the disc into ½-inch thick rounds. If you rolled out the dough, use your chosen cookie cutters to create your desired shapes. Place the sliced or cut-out cookies onto the prepared baking sheets, leaving about 1 inch of space between them.
- Bake for 15-20 minutes, or until the edges of the cookies are firm and slightly set. Watch them closely to avoid burning.
- Once baked, let the cookies cool on the baking sheets for 5-10 minutes before carefully transferring them to a wire rack to cool completely.
- Once the cookies are completely cooled, melt some dark chocolate in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth. Drizzle the melted chocolate over the cooled cookies using a fork or a piping bag. Sprinkle with festive Valentine's Day themed sprinkles, edible glitter, or adorn with heart-shaped sugar decorations immediately after drizzling while the chocolate is still wet.Melted dark chocolate, Festive sprinkles, Edible glitter, Heart-shaped sugar decorations
Notes
Store in an airtight container at room temperature for up to 5 days. Ensure cookies are completely cool before storing. For longer storage, freeze for up to 2-3 months.
