Rich, delicious chocolate heart cookies decorated with frosting for Valentine’s day are easier to decorate than you’d think!
Scroll to the end for printable recipes and video how-tos. And read on to learn how YOU can help kids with cancer!
chocolate heart cookies
Buttercream frosting or bakery frosting (that is, shortening-based frosting that holds its shape) isn’t just for decorating cakes and cupcakes. These chocolate cookie hearts are a stunning dessert to serve or give for Valentine’s Day.
I just adore this method of cookie decorating. Use the same frosting and style of piping for cakes, but to top cookies to create a gorgeous look that’s actually easy to do. These Christmas tree cookies are another example of the same technique.
NOTE: The frosting will set well, but it will not dry hard like royal icing, so this technique is not useful for cookies that you need to ship or stack.
cookies for a cause
I made these chocolate heart cookies for the 2020 Good Cookies Food Bloggers’ Valentine’s Event hosted by Julie of The Little Kitchen. Last year I used the same cookie decorating method to make rose cookies. And the year prior, I made cute little love bug cookies.
Cancer is the #1 cause of death of children by disease in the U.S. There are 40,000 U.S. children actively battling cancer right now. The National Cancer Institute’s budget for childhood cancer is less than 4%. It’s such a small number and that’s why I got involved.
Help us make a difference by donating to Cookies for Kids’ Cancer! Every dollar counts. Ourr goal is to raise at least $3000, because these three companies: OXO, Mediavine amd Dixie Crystals have each pledged to match our donations raised through this campaign up to $3000! That means when we raise $1, it turns into $4!
Thank you to so many of you who have already donated, please help us reach our goal so we can get the full matching donations and help us make an even huge difference!
You can DONATE TO THE COOKIES FOR KIDS’ CANCER HERE.
how to make chocolate heart cookies
you will need:
- chocolate sugar cookie recipe
- buttercream frosting OR bakery frosting
- 4 decorating tips, sizes 17, 21, 32, and 199
- 4 couplers
- 4 disposable decorating bags
- food coloring (Electric Pink, Super Red, and Burgundy)
- 3-inch heart cookie cutter
what to do
Prepare the chocolate cookie dough according to the recipe (recipe card below). Chill, roll it out, cut out your hearts, and bake. Let cool completely.
Prepare the buttercream frosting or bakery frosting (bakery frosting used here).
Divide the frosting in half. Use one half to make two shades of pink frosting. Add a few drops of pink food coloring and scoop some into a decorating bag fitted with a coupler and tip. Add more pink food coloring to the remaining and fill a decorating bag.
Use the other half to make two shades of red.
First, add a few drops of red food coloring to desired shade. Scoop some into a prepared decorating bag with tip. Add additional red food coloring and a drop or two of burgundy food coloring to achieve desired shade.
Fill a decorating bag with the remainder.
For light pink, I used 21 size tip, for darker pink, 17. For red, I used 199 and for dark red, 32. Feel free to use any tips you like for any color.
Tie the four bags of frosting closed tightly with rubber bands.
To decorate, pipe “dots” with the textured tips. Let set very well.
printable chocolate cookie hearts recipe
- 1 cup (2 sticks or 226 grams) slightly-softened butter
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- for decorating:
- buttercream frosting or bakery frosting
- food coloring (Super Red, Electric Pink, Burgundy)
- disposable decorating bags
- tips sizes 17, 21, 32, and 199
In a large bowl with an electric hand mixer or in the bowl of a standing mixer, cream together the butter and sugar. Add the egg and vanilla and blend well.
In a separate bowl, whisk together the dry ingredients. Gradually blend into the butter and sugar mixture.
Cover and refrigerate 1 to 2 hours.
Roll out on a lightly floured surface, cut out shapes, and place on a parchment paper-lined baking tray.
Preheat oven to 375 degrees F. Bake cookies until edges are firm, 12 to 15 minutes (depending on the size of the cookies).
To decorate, tint frosting two shades of pink and two shades of red. Prepare decorating bags with tips and pipe on cookies. Let set well.
NOTE: The frosting will not dry hard like royal icing, so this technique is not useful for cookies that you need to ship or stack.
Amount Per Serving: Calories: 117Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 97mgCarbohydrates: 23gFiber: 1gSugar: 12gProtein: 2g
where to next?
Be sure to visit the other bloggers participating in the Valentine’s Day event and check out their recipes!
Brownie Cups from Julie of The Little Kitchen
Valentine’s Day Delight Recipe from Jennifer of The Rebel Chick
Strawberry Cake Rolls from Coleen of The Redhead Baker
Perfect M&M Cookies from Carlee of Cooking With Carlee
Paleo Almond Butter Cookies from Taryn of Hot Pan Kitchen
Black Tahini Truffles from Camilla of Culinary Adventures with Camilla
Pink Glitter Drink fo Valentine’s Day from Jenn of Ever After in the Woods
Vegan Matcha Rose Shortbread from Carolann of Apron Warrior
Star Wars Kylo Ren Emoji Cookies from Jenn of justJENN recipes
Double Chocolate Chip Cookies from Faith of An Edible Mosaic
Andes Mint Cookies from Rebekah of Kitchen Gidget
Chocolate Pots from Kristin of On the Home Front
Red Velvet Cake Mix Cookie Bars from Melissa of Persnickety Plates
Dark Chocolate and Smokey Blue Cheese Gougères from Lisa of Taste Cook Sip
Nutella Cookies from Raquel of Organized Island
Strawberry Sandwich Cookies from Heather of Delicious Not Gorgeous
Mini Chocolate Lava Kiss Cakes from Sue of It’s Okay to Eat the Cupcake
Strawberry Cheesecake Cookies with White Chocolate from Lisa of Blogghetti
Chewy Dark Chocolate Coconut Cookies from Jessica of A Kitchen Addiction
Butterscotch Cookies from Marlynn of Urban Bliss Life
Gluten Free Hot Cocoa Cookies from Elaine of Small Farm Big Life
Cherry and Chocolate Chip Cookie Cutter Cookies from Brenda of Meal Planning Magic
Cherry Cheesecake Bars from Laura of Untwisted Vintage
Grapefruit Gin Spritz from Sarah of Chef Sarah Elizabeth
Gluten Free Peanut Butter Cookies from Brianna of Flippin’ Delicious
chocolate heart cookies from Meaghan of the decorated cookie
Red Velvet Cheesecake Brownies from Gwynn of Swirls of Flavor
Salted Caramel Bars from Marybeth of Baby Savers
Cotton Candy Buttercream Cupcakes from Nina of Crazy for Cookies and More
Valentine’s Day Cookie Cake from Bree of Baked Bree
Red Velvet White Chocolate Chips Cookies from Maria of The Cookware Geek
Valentine’s Blondie Bars from Becca of The Salted Cookie
Confetti Cookies from Amy of The Nifty Foodie
Heart of Gold Chocolate Sprinkle Blossoms from Erin of The Spiffy Cookie
Ancho Chili Brownies from Dee of Meatloaf and Melodrama
Heart Shaped Spritz Cookies from Holly of A Baker’s House
Strawberry Macarons from April of April Erhard
Sweetheart Chocolate Pretzel Bites from Nicole of For the Love of Food
Gluten-free Peanut Butter M&M Cookies from Michelle of My Gluten-free Kitchen
Raspberry Cinnamon Rolls from Rose of Rose Bakes
Cherry Chocolate Chip Cookies from Courtney of Know Your Produce
Nutella Chocolate Cupcakes for Two from Sara of Confectionary Tales
Butter Almond Mushroom Cookies from Jamie of Southern Revivals