These simple Valentine’s Day sugar cookies, decorated with heart-shaped chocolates, are flaky, golden, and delicately crumbly. Buttery, vanilla-flavored, and balanced with a wee hint of salt to make every flavor pop, they’re the perfect sweet treat to surprise a loved one or to treat yourself. They’re sure to melt your heart with every sweet, sugary, chocolatey bite.

Valentine’s Day isn’t always an overloaded heart, flower-filled, Cupid shooting arrows willy-nilly sort of holiday. And for me, this year was a great reminder of that. Sometimes, celebrating true love is about remembering that the person who really loves you is also the one who makes the quiet, behind-the-scenes things happen. In my world, B.O.B. Bob is totally that person. Sure, he’s great on a Joe Shmoe average sort of day, but he’s also the person who holds it altogether when things go wonky. He’s calm, able to deal with people, even when he doesn’t particularly care for dealing with all the people, or even fessing up to the fact that he doesn’t give a flying fig about all of the people to begin with. Quite simply, he’s just the freaking bee’s knees. Now, does he snore like crazy on some nights? Sure. Is it totally impossible for him to do more than two things at one time, without asking what seems like five million questions? Also, yes. And, to my constant irritation, does he still annoyingly insist that he hates sour cream and cream cheese, even though they make everything taste so much better? Well, yes. But heck, I can work with that. Eventually, we’ll get him there, but in the meantime, he’s my rock. My solid. The grounding reason that holds things together when things go all akilter. In my wee lil’ world, he’s the equivalent of a foil-wrapped heart-shaped chocolate. Sweet, heart-melting, and full of sometimes slightly frustrating but always looked forward to much-appreciated love.

Ingredients:

• 1 Cup Unsalted Butter, Room Temperature
• 1 1/2 Cups Granulated Sugar
• 1 Egg, Room Temperature
• 1 Tablespoon Vanilla
• 2 3/4 Cups All-Purpose Flour
• 1 Teaspoon Baking Soda
• 3/4 Teaspoon Kosher Salt
• 1/2 Teaspoon Baking Powder
• 1 (8.87-oz.) Bag DOVE Hearts or Heart-Shaped Chocolates

Directions:

1. Preheat oven to 375 degrees.
2. In a large mixing bowl, cream the butter and sugar together for 3 minutes on medium speed.
3. Add the egg; mix for 1 minute on medium speed.
4. Add the vanilla; mix for 1 minute on medium speed.
5. In a medium bowl, whisk or sift together the flour, baking soda, salt, and baking powder. On low speed, gradually add 1/4 of the flour mixture to the butter mixture at a time, just until incorporated. Do not overmix. Chill the dough for 10 minutes.
6. The dough will be a little bit crumbly. Use a cookie scoop to scoop out the dough. Use the palm of your hand to press the dough down into the cookie scoop. Release the scoop of cookie dough onto a Silpat or parchment paper-lined baking sheet. Repeat with the remaining dough, 12 scoops per cookie sheet.
7. Bake for 10 minutes.
8. Immediately press an unwrapped chocolate heart into the center of each cookie. Allow the cookies to rest for 5 minutes before carefully removing them to a baking rack to cool and allow the chocolate to firm up again.
9. Repeat steps 6 through 8 until you run out of cookie dough.

Suggestions:

• Using room-temperature butter and an egg at room temperature is important for this recipe.
• Scrape down the sides of your mixing bowl occasionally to ensure all ingredients are well incorporated.
• Chilling the dough for 10 minutes helps the cookies spread less during baking.
• This cookie dough will be on the crumbly side, so I highly suggest using a cookie scoop. Pressing the dough into the cookie scoop with your hand will ensure the cookie dough stays together, leaving the top of the cookie still crumbly in appearance.
• One bag of heart-shaped chocolates should be enough to make one batch of these cookies. You can use either milk chocolate or dark chocolate. I used dark chocolate.
• After I pressed all the chocolate hearts into a single sheet pan full of cookies, I went back and gently tapped the top of each chocolate heart 1 to 2 times. This helped clean up any jagged chocolate edges that didn’t melt smoothly against the cookie.
• Place the baking rack full of cookies in the fridge for 20 to 30 minutes to help the chocolate firm up.
• Store these sugar cookies in an airtight container between layers of wax or parchment paper.
• This recipe will yield approximately 2 1/2 dozen cookies.

Improvements:

• Top each cookie dough mound with a sprinkle of red, pink, or white sanding sugar before baking.
• Replace the solid milk or dark chocolate hearts with chocolate-covered peanut butter or caramel hearts.
• Pair these Heart-Melting Simple Vanilla Sugar Cookies with these Heart-Melting Chocolate Espresso Cookies.
• CLICK HERE to check out all of our past cookie recipes. Don’t forget to check out our Valentine’s Day cookies section.

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Yum

Heart-Melting Simple Vanilla Sugar Cookies

Ingredients:

• 1 Cup Unsalted Butter, Room Temperature
• 1 1/2 Cups Granulated Sugar
• 1 Egg, Room Temperature
• 1 Tablespoon Vanilla
• 2 3/4 Cups All-Purpose Flour
• 1 Teaspoon Baking Soda
• 3/4 Teaspoon Kosher Salt
• 1/2 Teaspoon Baking Powder
• 1 (8.87-oz.) Bag DOVE Hearts or Heart-Shaped Chocolates

Directions:

1. Preheat oven to 375 degrees.
2. In a large mixing bowl, cream the butter and sugar together for 3 minutes on medium speed.
3. Add the egg; mix for 1 minute on medium speed.
4. Add the vanilla; mix for 1 minute on medium speed.
5. In a medium bowl, whisk or sift together the flour, baking soda, salt, and baking powder. On low speed, gradually add 1/4 of the flour mixture to the butter mixture at a time, just until incorporated. Do not overmix. Chill the dough for 10 minutes.
6. The dough will be a little bit crumbly. Use a cookie scoop to scoop out the dough. Use the palm of your hand to press the dough down into the cookie scoop. Release the scoop of cookie dough onto a Silpat or parchment paper-lined baking sheet. Repeat with the remaining dough, 12 scoops per cookie sheet.
7. Bake for 10 minutes.
8. Immediately press an unwrapped chocolate heart into the center of each cookie. Allow the cookies to rest for 5 minutes before carefully removing them to a baking rack to cool and allow the chocolate to firm up again.
9. Repeat steps 6 through 8 until you run out of cookie dough.

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